糙米储藏表面形态与胚乳结构的变化  

Change of surface morphology and endosperm microstructure of brown rice during storage

作　　者：包金阳[1,2] 孙辉[1] 陆启玉[2] 李光涛[1] 

机构地区：[1]国家粮食局科学研究院,北京100037 [2]河南工业大学,河南郑州450001

出　　处：《粮油食品科技》2012年第6期1-5,共5页Science and Technology of Cereals,Oils and Foods

基　　金："十一五"国家科技支撑计划项目(2009BADA0B02)

摘　　要：研究糙米在储存过程中的表面形态和胚乳微观结构的变化,探讨其与品质劣变的关系。研究表明:糙米储藏一定时期后胚芽会扭曲变形,萎缩甚至破裂;胚部和皮层均有不同程度的损伤,容易被氧化的脂类直接与空气接触;胚和皮层损伤处有微生物的生命体存在;胚乳细胞的放射状的细胞层次结构变得模糊,细胞间断面减少,细胞内断面增多。这种结构上的变化可能是造成储存一段时间后品质变化的主要因素。The changes of surface morphology and endosperm microstructure of brown rice during storage were studied, and the relation between the changes and the quality. It showed that after a certain time of storage, the embryo contorted, shrinked, and even broken. The damages occurred on the surface and embryo, the exposed lipids was easy to be oxygenized. Microbes were observed in embryo and the break- age of surface layer. The radiant hierarchical structure in endosperm cell became blured and the cross - sections between cells decreased, while increased inside cells. These changes of microstrueture of brown rice might be the main reason which caused quality deterioration during storage.

关 键 词：糙米 储存 表面形态 胚乳结构 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]