实仓储藏初期稻谷霉菌带菌量和挥发性成分的变化规律研究  

Study on change of mold content and volatile component in paddy during early period of storage

作　　者：张威 詹展[1] 周涛 王平坪 贺艳萍 舒在习 ZHANG Wei;ZHAN Zhan;ZHOU Tao;WANG Ping-ping;HE Yan-ping;SHU Zai-xi(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan Hubei 430023;Key Laboratory of Deep Processing of Major Grain and Oil of Ministry of Education,Wuhan Hubei 430023)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]大宗粮油精深加工教育部重点实验室,湖北武汉430023

出　　处：《粮油食品科技》2019年第3期66-71,共6页Science and Technology of Cereals,Oils and Foods

基　　金：国家重点研发计划子课题(2016YFD0401003-3)

摘　　要：籼稻谷7月收获后使用高大平房仓储藏,分别采用平板计数法和顶空固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS)研究储藏初期(2017年8月至2018年2月)稻谷霉菌带菌量及挥发性成分的变化规律。结果表明:从2017年8月入储到次年2月,稻谷粮温呈现出与气温、仓温相一致的下降趋势;稻谷水分在储藏期存在波动,但均低于籼稻安全储藏水平上限(13.5%);稻谷初始霉菌带菌量为4.67 lg cfu/g,储藏至11月时降至3.00 lg cfu/g,继续储至次年2月时变化不大;稻谷挥发性成分中,酯类检出种类及含量在11月时明显增加,但次年2月又大幅下降,壬醛在储至次年2月时含量明显增加。Indica paddy harvested in summer was stored in a high & large warehouse. The change rules of fungi content and volatile component of stored paddy during early period of storage were investigated by plate count method and headspace solid phase micro-extraction - gas chromatography-mass spectrometry (HS-SPME-GC-MS), respectively. The results showed that from August 2017 to February 2018, the grain temperature trended downward along with the air temperature and the temperature in the warehouse. During storage, moisture in the paddy rice fluctuated, which were all below the limit moisture (13.5%) for safe storage of indica rice. The initial carrying fungi content of rice was 4.67 1g cfu/g, which decreased to 3.00 l g cfu/g in November 2017, but changed a little as storage prolonged. For volatile component in paddy rice, variety and contents of esters dramatically increased in November 2017, but greatly decreased in February 2018. The content of nonanal increased obviously in February 2018.

关 键 词：稻谷 储藏 霉菌 挥发性成分 

分 类 号：TS205[轻工技术与工程—食品科学]