不同温度下“甬优9号”优质稻储藏过程中品质变化研究  

Study on quality change of high quality rice“Yongyou 9”during storage at different temperatures

作　　者：毕文雅 石天玉 杨东 李倩倩 姜俊伊 BI Wen-ya;SHI Tian-yu;YANG Dong;LI Qian-qian;JIANG Jun-yi(Academy of National Food and Strategic Reserves Administration,Beijing 100037,China)

机构地区：[1]国家粮食和物资储备局科学研究院,北京100037

出　　处：《粮食与油脂》2021年第12期66-69,72,共5页Cereals & Oils

基　　金：国家重点研发计划(Z2010);国家重点研发计划(2016YFD0401001-2)。

摘　　要：为了研究"甬优9号"优质稻储藏期间内的品质变化,利用食味计、测鲜仪对不同储藏条件下4种水分的样品进行检测。结果显示,随着储藏时间的延长,品质指标均呈劣变趋势。水分变化:15℃下与23℃下差异显著(P<0.05);脂肪酸值变化:15℃、19℃分别与23℃下相比差异显著(P<0.05);食味值变化:15℃与23℃相比差异显著(P<0.05),15℃和19℃、19℃和23℃下差异不显著(P>0.05);同时获得各指标与储藏温度、时间、含水量的线性回归拟合方程;脂肪酸值与食味值、新鲜度呈极显著负相关(P<0.01);食味值与新鲜度呈极显著正相关(P<0.01);新鲜度和食味值是可以反映稻谷储藏过程中品质劣变的敏感指标。In order to study the quality change of"Yongyou 9"high quality rice during storage,rice taste meter and a rice freshness tester were used to detect four kinds of moisture content samples under different storage conditions.The results showed that with the extension of storage time,the quality indexes all showed a tendency of deterioration.The moisture content of paddy change was significant between 15℃and 23℃(P<0.05).There were significant differences in the fatty acid value between 15℃and 23℃(P<0.05),and between 19℃and 23℃respectively(P<0.05).The difference of taste value between 15℃and 23℃was significant(P<0.05),but there was no significant difference between 15℃and 19℃,19℃and 23℃(P>0.05).At the same time,the linear regression fitting equation of each index with storage temperature,time and moisture content was obtained.Fatty acid value was negatively correlated with the rice taste value and fresh degree(P<0.01).There was a significant positive correlation between rice taste value and fresh degree(P<0.01).Fresh degree and rice taste value were sensitive indexes reflecting deterioration of rice quality during storage.

关 键 词：低温 准低温 食味值 新鲜度 储藏期 

分 类 号：TS210.2[轻工技术与工程—粮食、油脂及植物蛋白工程]