微波对稻谷储藏过程脂肪酶和脂肪酸的影响  

Effects of microwave on lipases and fatty acids in paddy during storage

作　　者：张志慧[1] 张习军[1] 赵思明[1] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070

出　　处：《粮食与饲料工业》2010年第5期1-3,17,共4页Cereal & Feed Industry

基　　金：湖北省"十五"重点科技攻关项目(2003AA204B04)

摘　　要：为研究微波对稻谷储藏品质的影响,采用2 450 MHz微波处理稻谷,于不同温度(8、20、30℃)下储藏180天,研究储藏过程稻谷脂肪酶活性、游离脂肪酸含量及其组成。结果表明,经低强度的微波条件处理后,稻谷脂肪酶活力和游离脂肪酸的含量均有提高,不饱和脂肪酸含量降低。稻谷储藏过程中,脂肪酶活力逐渐降低,游离脂肪酸含量增加,脂肪酸组成发生变化,低强度微波处理对稻谷的储藏品质影响不大。In order to study the effect of microwave treatment on the quality of stored paddy, 2450MHz microwave was used to treat and the paddy was stored for 180 days under temperature of 8 ℃, 20 ℃ and 30 ℃, to study lipase activity, free fatty acid and its components during the storage. The results showed that paddy lipase activity and free fatty acid content increased and unsaturated fatty acids decreased after treated by low microwave. In the process of paddy storage, lipase activity gradually reduced, free fatty acid content increased, fatty acid composition changed, and low microwave treatment had a little effect on the paddy quality.

关 键 词：微波 稻谷 储藏 脂肪酸 

分 类 号：S511[农业科学—作物学]