不同品种稻谷陈化过程中的脂质变化规律研究  

Study on lipid changes of different rice varieties during aging

作　　者：周海芳 何宇铠 胡浩 刘兴泉[1] ZHOU Hai-fang;HE Yu-kai;HU Hao;LIU Xing-quan(College of Food and Health,Zhejiang A&F University,Hangzhou 311300,Zhejiang,China)

机构地区：[1]浙江农林大学食品与健康学院,浙江杭州311300

出　　处：《粮食与油脂》2022年第5期60-64,共5页Cereals & Oils

基　　金：国家重点研发项目(2018YFD0401403);浙江省重点研发项目(2018C02050);杭州市农业与社会发展科研主动设计项目(20190101A07)。

摘　　要：以籼稻、粳稻和籼粳稻3种类型共9个品种的稻谷为研究对象,在40℃、相对湿度(RH)85%条件下连续储藏56 d,每14 d检测其丙二醛含量、过氧化物酶(POD)活性和脂肪酸组分。结果表明:甬稻022、黄华占和苏御糯3个品种的耐储性更好,可为稻谷的优质储藏及耐储稻谷品种的筛选提供理论依据。The rice of 9 varieties of indica rice,japonica rice and indica japonica rice were stored for 56 d at 40℃and 85%relative humidity(RH).The malondialdehyde content,peroxidase(POD)activity and fatty acid composition were detected every 14 d.The results showed that Yongdao 022,Huanghuazhan and Suyunuo had better storage resistance,which could provide a theoretical basis for the high-quality storage of rice and the selection of storage resistant rice varieties.

关 键 词：稻谷陈化 脂质 丙二醛 过氧化物酶 脂肪酸 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]