籼稻谷新鲜度与脂肪酸值的相关性研究  

Correlation between freshness of indica rice and fatty acid value

作　　者：黄冬 黄晓赞 滕显发 HUANG Dong;HUANG Xiao-zan;TENG Xian-fa(Guangxi Zhuang Autonomous Region Grain and Oil Quality Inspection Station,Nanning 530031,China)

机构地区：[1]广西壮族自治区粮油质量检验站,广西南宁530031

出　　处：《粮食与饲料工业》2018年第8期3-6,共4页Cereal & Feed Industry

摘　　要：测定稻谷的脂肪酸值,是判定其是否可储存的重要指标,也可初步判断其新鲜程度,但脂肪酸值检测操作繁锁,对仪器、场地、人员、试验过程要求高,成本高,时间长,不利于基层快速筛查,现通过试验研究了籼稻谷新鲜度与脂肪酸值的相关性。结果表明,新鲜度分值越高,其脂肪酸值越低,当籼稻谷的新鲜度分值在60分以上,可以初步判定该稻谷宜于储存;当籼稻谷的新鲜度分值小于50分,初步判定其不宜储存。这是一种粮食储存的快速筛查方法,也是加工企业鉴定稻谷新鲜程度的便捷手段。The fatty acid value of paddy is an important indicator to determine whether it can be stored or not,and it can also be used to preliminarily judge its freshness.However,the fatty acid value operation is complex and requires more equipment,site,personnel and experimental process,which is costly and takes a long time,and it is not conducive for rapid screening at the basic level.The correlation between freshness of indica rice and fatty acid value were studied through experimental verification.The results showed that：the higher the freshness value of paddy was,the lower its fatty acid value,and when the freshness value of paddy was above 60 points,we could preliminarily judge that the paddy was suitable for storage.If the freshness value of paddy was less than 50 points,we could preliminary judge that the paddy was unsuitable for storage.The rapid screening method for grain storage was good for paddy processing enterprises to judge the freshness of paddy.

关 键 词：籼稻谷 新鲜度 脂肪酸值 宜存 轻度不宜存 重度不宜存 筛查 

分 类 号：TS212.2[轻工技术与工程—粮食、油脂及植物蛋白工程]