不同品种稻谷储藏期间品质变化的研究  

Study on quality change of different kinds of paddy during storage

作　　者：李娟[1,2] 李忠海[1,2] 付湘晋[1,2] 周其中[1,2] 李丹[1,2] 梁漱玉[1,2] 

机构地区：[1]中南林业科技大学粮油深加工与品质控制湖南省重点实验室,湖南长沙410004 [2]中南林业科技大学食品科学与工程学院,湖南长沙410004

出　　处：《食品与机械》2012年第1期197-199,共3页Food and Machinery

基　　金：国家科技部863重点项目(编号:2008AA100801)

摘　　要：通过研究1年储藏期内稻谷脂肪酸值、直链淀粉含量、粗蛋白含量的变化,探索储藏时间对7种稻谷品质的影响。结果表明:稻谷脂肪酸值在储藏期间逐渐升高,直链淀粉含量变化较小,而蛋白质含量呈现缓慢下降趋势。但不同品种在储存过程中的变化规律差异明显,仅以脂肪酸值作为稻谷新陈度的评价标准不合适。在所研究的稻谷中,中优208的品质最稳定属耐储藏品种。This paper investigated the effect of storage time on the major qualities of seven kinds of paddy.The fatty acid,amylose,and protein of paddy were determined interval during one year＇s storage.The results showed that the fatty acid value of paddy increased gradually during the storage.The amylase content changed slowly and the content of protein present a slow descending tendency.And it is unsuitable to judge the storage time of paddy by its fatty acid for there was evident difference between different kinds of paddy.Among the seven kinds of paddy,the Zhongyou 208 is good for storage.

关 键 词：稻谷 储藏 脂肪酸 直链淀粉 蛋白质 

分 类 号：S511[农业科学—作物学]