大米陈化过程中脂肪成分变化规律研究  

Research on Lipid Variation in Rice Aging Process

作　　者：申军 

机构地区：[1]辽宁省种子管理局,沈阳110034

出　　处：《农业科技与装备》2015年第6期50-52,共3页Agricultural Science & Technology and Equipment

摘　　要：以东港五四农场生产的越光大米为原料,测定不同条件下大米储藏过程中脂肪酸组成及含量,探讨大米脂肪酸种类变化规律,研究大米陈化及品质劣变的机理,为采取适宜的大米储藏方式、保证大米营养品质、保障粮食安全提供理论基础。Using Yueguang rice produced in Wusi farm in Donggang as raw material to detect composition and content of fatty acid under different conditions of rice storage, discuss the variation of rice fatty acid, and study the mechanism of rice aging and quality changing. It provides a theoretical basis for taking suitable rice storage method, maintaining rice nutrition quality, and assuring grain safety.

关 键 词：大米 陈化 脂肪酸 品质劣变 

分 类 号：S511[农业科学—作物学]