糙米在不同温度储藏中脂肪酸的变化  

Changes of fatty acid in brown rice stored in different temperature

作　　者：孙辉[1] 包金阳[1] 张蕊[1] 姜薇莉[1] 

机构地区：[1]国家粮食局科学研究院,北京100037

出　　处：《粮油食品科技》2014年第3期102-105,共4页Science and Technology of Cereals,Oils and Foods

基　　金："十一五"国家科技支撑计划项目(2009BADAOB02)

摘　　要：研究不同水分的糙米在低温(15℃)、准低温(20℃)和高温(30℃)下储存不同时期脂肪酸的变化及其与食用品质的相关性。结果表明:工业化生产的糙米脂肪酸值较高,在储存期间不断增加,尤其是高水分样品(水分含量18.5%);水分含量低于17.5%的样品,在六个月的储存期内,低温和准低温储存脂肪酸值的变化差别不大。但在储藏中样品的油酸含量显著增加,亚油酸含量减少,且存在极显著的负相关关系,棕榈酸在高温下也呈递增的趋势。脂肪酸值与食用品质呈极显著相关,可以作为食用品质的预测指标。The changes in fatty acid and their relationship with tasting quality of brown rice with differentmoisture content stored in three different temperatures, low temperature （ 15 ℃）, quasi - low tempera-ture （20 ℃ ） and high temperature （30 ℃ ） were studied. The results showed that the fatty acid value（FAV） of the brown rice from the industrial processing were higher than those husked in the laboratoryand kept increasing during the storage, especially for the samples with high moisture content as 18.5% ,increased dramatically. The changes in FAV of the samples whose moisture content were lower than17.5% was not different between been stored in 15 ℃ and 20 ℃ for six months. The oleic acids in-creased significantly during storage, while linoleic acid decreased with highly significant negative correla-tion. The palmitic acid was in increasing trend at high temperature. The FAV related with edible qualitysignificantly, which could be used to predict the edible quality of brown rice during storage.

关 键 词：糙米 储存 脂肪酸 食用品质 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]