环境温度对油菜籽储藏品质的影响  

Effect of ambient temperature on the storage character of rapeseed

作　　者：袁建[1] 刘婷婷[1] 石嘉怿[1] 陈银基[1] 鞠兴荣[1] 

机构地区：[1]南京财经大学食品科学与工程学院,江苏省粮油品控及深加工技术重点实验室,南京210046

出　　处：《中国油脂》2013年第6期55-59,共5页China Oils and Fats

基　　金：国家科技支撑计划课题(2011BAD02B02)

摘　　要：采用不同温度(15、25、35℃)对不同水分含量(6.2%、7.9%、10.6%、12.3%)的国内普通双低油菜籽进行模拟储藏,系统研究了不同温度和水分含量对油菜籽储藏期间色泽及主要品质指标的影响。结果表明:油菜籽红度值a*和游离脂肪酸(FFA)含量均随着储藏时间延长而增加,储藏温度和水分含量愈高,增加速率越大;油菜籽过氧化氢酶活动度、氮可溶性指数均随着储藏时间延长而下降,其中在35℃条件下,高水分含量的油菜籽过氧化氢酶活动度、氮可溶性指数下降迅速。油菜籽红度值a*与FFA含量、过氧化氢酶活动度、氮可溶性指数等品质指标具有显著相关性,测定其色泽可有效表征油菜籽储藏过程中的品质变化。The quality changes of double low rapeseed under different storage conditions were investiga- ted. Three temperatures （15,25,35 ℃） were chosen for rapeseed storage with four rapeseed moisture contents （6.2% ,7.9%, 10.6%, 12.3% ） and the color and main quality indicators of rapeseed were studied under different storage conditions. The results indicated that the red degree value a＊ and free fatty acid （FFA） contents of rapeseed increased with the storage time increasing. The higher temperature and moisture content were, the greater increase rate was. The rapeseed catalase （CAT） activity and nitro- gen solution index （NSI） decreased with the storage time prolonging. Especially under the condition of 35℃, the CAT activity and NSI of rapeseed with high moisture content both decreased significantly. The red degree value a＊ had significant correlation with FFA, CAT activity and NSI. It was suggested that the color could be a characteristic parameter for indicating the quality changes of rapeseed during storage effectively.

关 键 词：油菜籽 红度值a＊ 游离脂肪酸含量 过氧化氢酶活动度 氮可溶性指数 

分 类 号：S565.4[农业科学—作物学]