留胚米脂质稳定化及其贮藏关键技术研究进展  

Recent Development in Key Storage Technologies for Improvement of Lipid Stability of Rice with Remained Germ

作　　者：王丽群[1] 国立东[2] 周野[1] 陈凯新[1] 郑先哲[3] 卢淑雯[1] WANG Liqun;GUO Lidong;ZHOU Ye;CHEN Kaixin;ZHENG Xianzhe;LU Shuwen(Food Processing Institute,Heilongjiang Academy of Agricultural Sciences,Harbin 150086,China;School of Pharmacy,Heilongjiang University of Chinese Medicine,Harbin 150040,China;College of Engineering,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]黑龙江省农业科学院食品加工研究所,黑龙江哈尔滨150086 [2]黑龙江中医药大学药学院,黑龙江哈尔滨150040 [3]东北农业大学工程学院,黑龙江哈尔滨150030

出　　处：《食品科学》2022年第11期337-344,共8页Food Science

基　　金：黑龙江省“百千万”工程科技重大专项资助项目(2019ZX08B02-2);黑龙江省农业科学院科技攻关项目(2021YYYF040);黑龙江省博士后资助经费项目(LBH-Z15195)。

摘　　要：留胚米具有营养全面和蒸煮方便等优点,但其在保质期内表现出的脂肪酸值升高、陈化气味明显等质量问题严重限制了留胚米制品的流通和推广。留胚米品质劣变的主要原因在于稻米碾磨后其表层脂质迅速发生难以控制的水解与氧化,且现有抛光、钝酶及包装等加工技术均不能使留胚米制品达到正常流通要求。为解决留胚米类产品的生产难题,本文在对稻米中脂质稳定性进行系统阐述的基础上,分别对不同加工和胁迫条件对稻米脂质稳定性的影响进行分析,最后对稻米中脂质氧化与其自身抗氧化系统的协同作用进行了综合评价,旨在为进一步开展留胚米品质劣变机理相关研究提供理论参考,为探索切实可行的留胚米安全贮藏技术提供新思路。Rice with remained germ has the advantages of high nutritional value and convenient cooking.However,the problems such as increased fatty acid value and obvious aging smell during the shelf life seriously limit the circulation and promotion of rice with remained germ products.It is generally believed that the main cause for the deterioration of the quality of rice with remained germ lies in the rapid hydrolysis and oxidation of the surface lipid after milling,which is difficult to control,and none of the existing processing and storage technologies,such as polishing,enzyme inactivation and packaging technologies can produce rice with remained germ that can meet the requirement for the circulation of normal rice products.In order to solve the industry problem,recent studies on the stability of lipid in rice are reviewed systematically in this paper,and the effects of different processing and stress conditions on the stability of lipid in rice are analyzed.Finally,the interactive effect between lipid oxidation in rice and its antioxidant defense system is comprehensively evaluated.This review will hopefully provide a theoretical reference for further research on the mechanism of quality deterioration of rice with remained germ and some new ideas for exploring a feasible and practical storage technology for rice with remained germ.

关 键 词：留胚米 贮藏 脂质劣变 抗氧化体系 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]