一种复合精油对大米品质变化的影响  

Effect of a Blend of Essential Oil on the Quality of Rice

作　　者：曲春阳[1] 潘磊庆[1] 屠康[1] 余帅[1] 刘扬[2] 

机构地区：[1]南京农业大学食品科技学院,南京210095 [2]镇江出入境检验检疫局,镇江212003

出　　处：《中国粮油学报》2012年第2期1-5,共5页Journal of the Chinese Cereals and Oils Association

基　　金：948计划(2011-S10);江苏省科技支撑计划(BE2010386);江苏高校优势学科;中央高校基本科研业务费专项资金(KYZ201120)

摘　　要：选用复合植物精油处理水分含量为15.5%的大米,将其置于高温(30℃)、高湿(RH>90%)条件下储藏10 d。比较研究大米菌落总数、脂肪酸值、加热吸水率、透光差4个指标的变化,考察对大米储藏品质、大米蒸煮品质的影响,并通过模糊综合感官品质评价方法研究植物精油对大米感官品质变化影响。结果表明:复合精油不但能显著抑制大米霉变,还具有延缓大米陈化作用。防霉效果随着复合精油浓度的增加而提高,用6×10-2mg/mL的复合精油处理的大米,比同等储藏条件下其他浓度处理的大米具有更好的感官品质评价。A selected blend essential oil which has good effect on fungicidal and insecticide was applied to rice in high moisture content（15.5%）.The rice was preserved under the condition of high temperature（30 ℃） and high moisture（RH90%） for 10 days.The changes of four biotechnology indexes in storage quality and cooking quality of rice had been studied comparatively,including aerobic plate count,fatty acid value,heating water absorption capacity,and rice water difference light transparency.The effect of a blend essential oil on the sensory quality change of rice was studied by fuzzy comprehensive sensory evaluation method.The results showed that the blend essential oil not only had effect on mildew significantly,but also could delay the aging of rice.Fungicidal effect was enhanced by the increase of the concentration of the blend essential oil.The rice which was treated by the blend essential oil in the concentration of 6×10-2 mg/mL had the best sensory quality compared to the one which was in the same storage conditions and was treated with other concentrations.

关 键 词：复合精油 大米 防霉 品质 

分 类 号：TS201.3[轻工技术与工程—食品科学]