东北褐变玉米品质变化及影响褐变的因素  

Quality Change of Brown Maize in Northeast China and the Factors Affecting Browning

作　　者：洪宇 段晓亮 商博 王永伟 孙辉 Hong Yu;Duan Xiaoliang;Shang Bo;Wang Yongwei;Sun Hui(Institute of Food Quality and Nutrition,Academy of National Food and Strategic Reserves Administration,Beijing 100037)

机构地区：[1]国家粮食和物资储备局科学研究院粮食品质营养研究所,北京100037

出　　处：《中国粮油学报》2020年第3期23-29,共7页Journal of the Chinese Cereals and Oils Association

基　　金：“十三五”国家重点研发计划重点专项(2016YFD 0400104)。

摘　　要：2013—2016年东北地区高水分玉米收获烘干时发生了严重的褐变现象,颜色呈褐色,部分地区超出国家标准对热损伤粒最低限量要求。本研究对比了同一地区褐变玉米及非褐变玉米的理化指标和部分营养指标,对褐变玉米的食用品质和使用品质做出了评价,并研究了影响褐变的因素。褐变玉米的理化指标和部分营养指标均未按照褐变程度表现出一致的规律性变化。食用品质严重裂变,制作的窝头味道发苦发涩,已不适宜食用。玉米淀粉出粉率及品质变化较小。褐变玉米的猪有效能值及鸡表观代谢能均与正常玉米平均水平相当。烘干温度、成熟度及寒冷环境下多次冻融都会影响玉米的褐变。From 2013 to 2016,serious browning occurred during the harvest and drying of high moisture maize in Northeast China,and the color was brown.And some areas exceeded the minimum requirement of Chinese national standards for heat-damaged grains.In this study,we compared the physical and chemical indexes and some nutritional indexes of brown maize and non-brown maize in the same area,evaluated the edible quality and use quality of brown maize,and studied the factors affecting browning.The physical and chemical indexes and some nutritional indexes of browning maize did not show the same regular changes according to the browning degree.The edible quality was seriously declined,and the steamed maize bread tasted bitter and astringent,which was no longer suitable for eating.The flour yield and quality of maize starch changed little.The available energy and apparent metabolic energy of brown maize were similar to those of normal maize.Drying temperature,maturity and repeated freezing and thawing in cold environment will affect the browning of maize.

关 键 词：玉米 褐变 品质 营养 

分 类 号：S513[农业科学—作物学]