薏仁米贮藏过程中油脂氧化规律及原因探究  

Law and Reason of Oil Oxidation of Coix Seed During Storage

作　　者：李永富[1,2] 张晶晶 史锋 黄金荣[1] 陈正行 Li Yongfu;Zhang Jingjing;Shi Feng;Huang Jinrong;Chen Zhengxing(School of Food Science and Technology,National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University,Wuxi 214122;Jiangsu Engineering Research Center for Bioactive Products Processing Technology,Jiangnan University,Wuxi 214122;State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122)

机构地区：[1]江南大学食品学院,江南大学粮食发酵工艺与技术国家工程实验室,无锡214122 [2]江苏省生物活性制品加工工程技术研究中心,无锡214122 [3]江南大学食品科学与技术国家重点实验室,无锡214122

出　　处：《中国粮油学报》2020年第10期48-55,共8页Journal of the Chinese Cereals and Oils Association

基　　金：国家重点研发计划(2018YFD0400501)。

摘　　要：为了探究贮藏期间薏仁米的油脂氧化指标变化的规律及原因,分别采用真空和自封袋包装薏仁米,并在37℃生化培养箱中贮藏8周,贮藏期间定时监测脂肪酸值(AV)、过氧化值(POV)和己醛含量等指标的变化规律。另外,通过检测烷基自由基(R·)信号强度、脂肪相关酶活性等指标来探究油脂氧化的规律及原因。结果表明:无论是在真空还是自封袋包装下,薏仁米均会发生油脂的氧化反应,且随贮藏时间的延长氧化程度逐渐增强,但真空包装下薏仁米的劣变程度较自封袋包装的低。两种包装下薏仁米易发生油脂氧化劣变的主要原因是R·信号强度、内源脂肪酶和脂肪氧化酶的活性,除此之外,还与其脂肪酸组成、高活性二价金属元素含量较高等因素有关。In order to study the law and reason of the change of oil oxidation index of coix seed during storage,the coix seed was packed in vacuum and self-sealing bags respectively and stored in a biochemical incubator at 37℃for 8 weeks.During the storage,the changes of fatty acid value(AV),peroxide value(POV),and hexanal content were regularly monitored.In addition,indicators,such as signal intensity of alkyl free radical(R·)and lipid-related enzyme activity,were detected to explore the law and cause of oil oxidation.The results indicated that the oxidation of coix seed oil occurred in both vacuum and self-sealing package,and the oxidation degree gradually increased with the extension of storage time,however,the deterioration degree of coix seed in the vacuum package was lower than that in the self-sealing bag package.The reasons for the oxidation deterioration of coix seed oil in the two packages were mainly signal intensity of R·,endogenous lipase and lipoxidase,in addition,it was also related to the fatty acid composition and the higher content of high activity bivalent metal elements.

关 键 词：薏仁米 贮藏 油脂氧化 规律 原因 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]