储藏玉米陈化机理及挥发物与品质变化的关系  

Aging mechanism of stored maize and the relationship between its volatile components and quality

作　　者：周显青[1] 张玉荣[1] 张勇[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450052

出　　处：《农业工程学报》2008年第7期242-246,共5页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家"十五"科技攻关项目(2004BA523A07-1)

摘　　要：为了找寻挥发性物质与玉米储藏品质指标的关系,探讨玉米品质变化机理。对重庆地区不同储藏时间的玉米,采用顶空气相色谱-质谱联用法测定其挥发性物质,同时测定其生理、生化指标,研究挥发性物质的种类和含量及其与储藏时间、生理、生化指标的相关性。研究结果表明:不同储藏时间的玉米挥发性物质种类基本相同,只是在量上存在差异。随着储藏时间的延长,玉米的总挥发性物质以及单个挥发性物质含量逐渐增加。总挥发性物含量、丙酮、对环己二烯、环戊乙炔、乙酸、己醛的含量与储藏时间、生理生化指标呈较高相关性,可作为玉米储存品质变化的评判指标。储存玉米的挥发性物质主要是由脂质的氧化和水解产生的。In order to find out the relationships between the volatile components and storage quality parameters of maize, and investigate the aging mechanism of stored maize, the volatile components of maize from Chongqing Area with different storage time in same storage conditions were measured by the method of headspace gas chromatography-mass spectrometry（GC-MS）. The physiological and biochemical indexes were also measured. The sorts and contents of volatile components, and their correlation with storage time, physiological and biochemical indexes of stored maize were analyzed respectively. The results show that the maize with different storage time produces the same volatile components, but the contents of the total and some single volatile components increase with the storage time elongation. Total volatile components, acetone, cyclohexadiene, cyclopentyl ethyne, acetic acid and hexanal contents show more significant correlation with storage time, physiological biochemical indexes respectively, and it can be used as an assessment index for the storage quality of stored maize. The volatile matters may be produced from the oxygenation and hydrolysis of lipids in stored maize.

关 键 词：玉米 储藏 挥发物 生理生化特性 品质变化机理 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程] S513[轻工技术与工程—食品科学与工程]