烘干稻谷红外成分检测与玻璃化转变比较研究  

Components infrared detection and glass transition for rice in drying process

作　　者：徐凤英[1] 陈震[1] 李长友[1] 黄木水 杨洲[1] 

机构地区：[1]华南农业大学南方农业机械与装备关键技术省部共建教育部重点实验室,广东广州510642

出　　处：《广东农业科学》2015年第14期78-82,共5页Guangdong Agricultural Sciences

基　　金：国家自然科学基金(31071583;31371871)

摘　　要：为解决烘干过程中稻谷品质成分难连贯性检测问题,采用近红外成分检测及傅立叶红外光谱检测,测试了烘干过程中稻谷的水分、淀粉、蛋白质成分的过程变化,分析了烘干稻谷的直链淀粉、蛋白质品质含量与其红外光谱的变化关联特性,基于TG/DSC测试,考察了烘干稻谷的品质成分与玻璃化转变性能。结果表明:随干燥时间增加,烘干稻谷内水分、蛋白质含量逐渐减小,直链淀粉含量增加;稻谷内部的直链淀粉、蛋白质出现K-M值及波数改变;随TG/DSC测试温度增加,稻谷的热重损失减小,热流则出现相反变化,烘干稻谷的玻璃化转变温度则降低并波动变化,综合影响干燥稻谷的营养品质。In order to solve the difficulties of coherent quality components detection for rice in drying process, the contents of moisture, starch and protein of rice in drying process were tested through near infrared component detection and Fourier infrared spectra detection, and the characteristics of amylose and protein quality contents for rice correlated with its infrared spectra were analyzed. Based on TG/DSC detection, the quality components and the glass transition properties of rice were investigated. The results showed that, with the drying time increasing, moisture content and protein content decreased gradually, and amylose content increased. Besides, K-M value ＆ wavcnumber change of amylose and protein occurred in infrared spectra of rice. Moreover, with TG/DSC test temperature increasing, the thermo gravimetric loss of rice decreased, and the change of heat flow were opposite, the glass transition midpoint temperature decreased and fluctuated, and there existed a comprehensive effect on the nutritional quality of drying rice

关 键 词：稻谷 干燥 红外检测 玻璃化转变 K-M波谱方程 

分 类 号：S375[农业科学—农产品加工]