不同贮藏温度下籼粳杂交大米陈化规律研究  

Study on Aging Mechanism of Indica-Japonica Hybrid Rice Under Different Storage Temperatures

作　　者：朱麟 龚雪 田雨 董翼飞 林旭东 凌建刚 佟立涛[2] ZHU Lin;GONG Xue;TIAN Yu;DONG Yifei;LIN Xudong;LING Jiangang;TONG Litao(Institute of Agricultural Products Processing,Ningbo Academy of Agricultural Sciences/National Vegetable Processing Technology R&D Center/Key Laboratory of Preservation Engineering of Agricultural Products,Ningbo,Zhejiang 315040;Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100094;Food College,Shen Yang Agricultural University,Shenyang,Liaoning 110866)

机构地区：[1]宁波市农科院农产品加工研究所/国家蔬菜加工技术研发专业中心/宁波市农产品保鲜工程重点实验室,浙江宁波315040 [2]中国农业科学院农产品加工研究所,北京100094 [3]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《核农学报》2023年第6期1174-1184,共11页Journal of Nuclear Agricultural Sciences

基　　金：宁波市公益类科技项目(202002N3087);宁波市重大科技任务攻关项目(2022Z182);宁波市农业科技创新工程项目(2019CXGC005);鄞州区科技攻关项目(2021AS0041)。

摘　　要：为研究不同贮藏温度下籼粳杂交大米品质变化规律,探讨其陈化机制,本研究以甬优1540杂交大米为试验材料,包装好后分别置于15、25、35℃(湿度60%)的恒温恒湿箱中贮藏180 d,每30 d检测其外观、理化、蒸煮、糊化等品质指标,每90 d测定其挥发性成分。结果表明,随着贮藏时间的延长,甬优1540籼粳杂交大米的明度值(L^(*))、脂肪含量、脂肪酶活力、蛋白质含量、巯基含量、过氧化氢酶活力、米饭弹性、米饭黏着性、米汤固形物含量逐渐下降,红绿偏差值(a^(*))、蒸煮吸水率、膨胀率、米饭硬度、峰值黏度、崩解值、回生值、糊化温度等指标持续上升;除蓝黄偏差值(b^(*))等少数指标外,各指标间相关性显著(P<0.01)。气相-离子迁移谱(GC-IMS)分析结果表明,甬优1540稻米的挥发性成分在贮藏过程中发生了较复杂的变化,在贮藏前90 d,醇酮类物质含量升高、醛类物质含量降低,90~180 d萜类物质含量明显升高;温度升高会加剧以上反应的进程。本研究为籼粳大米贮运生产提供了数据支持和理论依据。In order to study the quality changes of indica-japonica hybrid rice under different storage temperatures and explore its aging mechanism,the Yongyou1540 rice was packaged and stored at a constant temperature and humidity chamber at 15,25 and 35℃(humidity 60%)for 180 days.The appearance,physicochemical,cooking,gelatinization and other quality indexes were detected every 30 days,and the volatile components were measured every 90 days.The results showed that the L^(*)value,fat content,lipase activity,protein content,sulfhydryl content,catalase activity,elasticity,adhesiveness and rice soup solid content of Yongyou 1540 indica-japonica hybrid rice gradually decreased with the extension of storage time,while the a^(*)value,cooking water absorption,expansion rate,rice hardness,peak viscosity,disintegration value,retrogradation value and gelatinization temperature increased all the time.Except for a few indexes such as b^(*)value,the correlation of all indexes was significant(P<0.01).The GC-IMS results showed that there were complex changes of Yongyou 1540 rice during storage.The content of alcohols and ketones increased,and the content of aldehydes decreased in the first 90 days of storage.The content of terpenes increased significantly from 90 to 180 days.To be noted,the increase of temperature will aggravate the above reaction.This study provides data support and theoretical basis for the storage and transportation of indica-japonicahybrid rice.

关 键 词：籼粳杂交大米 温度 陈化机制 挥发性成分 气相色谱-离子迁移谱 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]