微波处理大米的品质指标检测  

Detection of the quality of rice treated by microwave

作　　者：刘杰[1] 陈玉麒 舒在习[1] 曹阳[3] 

机构地区：[1]武汉工业学院,湖北武汉430023 [2]上海通用电子技术服务公司,上海201800 [3]国家粮食局科学研究院,北京100037

出　　处：《粮油食品科技》2013年第5期52-55,共4页Science and Technology of Cereals,Oils and Foods

基　　金：市委;市政府重点工作及区县政府应急项目预启动(Z111100056811003);国家十二五科技支撑项目(2012BAH 20B03);公益性行业(农业)专项(201003077)

摘　　要：采用遂道式工业微波炉(GETS-2A12型)处理PE/PP复合膜包装的1 kg东北粳稻(空育131)加工的大米和人为添加的储粮害虫试虫,在微波处理100%杀灭大米中的各种试虫后,开展大米品质指标的测定。结果表明:微波设备处理前后大米的水分、直链淀粉和蛋白质含量、碎米率、不完善粒、黄粒米、垩白粒率、垩白度和长宽比等均无明显变化(P>0.05),而处理组的脂肪酸值显著下降(P<0.05)。微波条件对于大米的食用和加工品质没有明显影响,同时,可稍微降低大米脂肪酸值,是一种适宜、有效的防虫手段。The rice processed from a good variety（ Kongyu 13l ）of paddy from Jilin province was treated by an industrial continuous tunnel- type microwave oven（ GETS -2A12）and packed in the bag of PE! PP plastics sheet with live insects samples. The quality of the rice was determined after microwave treat- ment till the insects was 100% killed. The result indicated that the broken kernel rate, unsound kernel, yellow- colored kernel the ratio of length to width had not been significantly changed the moisture content, amylose and protein, , chalky kernel rate, chalkiness degree and （ P 〉 O. 05 ）. The fatty acid values of the rice were significantly reduced （ P 〈 0.05 ） after microwave treatment. The effect of microwave treatment on the tasting and processing qualities of the rice was not significant, and the fatty acid values could be re- duced slightly. The treatment is a feasible method to control grain storage insects.

关 键 词：微波 大米 品质指标 脂肪酸值 

分 类 号：S511[农业科学—作物学]