微波处理对大米储藏过程中脂质变化的影响  

Effect of Microwave Treatment on the Changes in Lipids of Rice during Storage

作　　者：曹汝鸽[1] 武小晖 黄文达 CAO Ruge;WU Xiaohui;HUANG Wenda(State Key Laboratory of Food Nutrition and Safety,College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China;Tianjin Kaitaoqi Food Co.Ltd.,Tianjin 301799,China)

机构地区：[1]天津科技大学食品科学与工程学院,食品营养与安全国家重点实验室,天津300457 [2]天津凯涛奇食品有限公司,天津301799

出　　处：《食品科学》2024年第4期247-256,共10页Food Science

基　　金：北京食品营养与人类健康高精尖创新中心开放基金项目(20181037)。

摘　　要：为揭示微波处理前后大米储藏过程中脂类的变化规律,本实验对不同品种大米(津稻919、超北2号和稻花香2号)进行微波处理(850 W,50 s),并于不同条件下储藏3个月,评价其脂肪酶、脂肪氧化酶、过氧化物酶、过氧化氢酶活力,脂肪酸值、过氧化值、羰基值、水分分布及挥发性成分的变化。结果表明:微波处理可以有效降低大米的水分活度,改变大米籽粒微观结构,灭活各脂肪酶。微波处理后储藏期间津稻919、超北2号和稻花香2号大米脂肪酶、脂肪氧化酶、过氧化物酶、过氧化氢酶活性分别平均下降了54.03%、71.11%、95.94%和46.04%。即使在37℃高温储藏90 d时,不同品种大米脂肪酸值、过氧化值和羰基值增加依然不明显,分别增加了0.716~1.436 mg/100 g、2.859~6.734 mmol/kg和3.697~5.308 mmol/kg。说明微波处理能有效钝化大米各脂肪酶活性,减少大米脂质水解氧化过程游离脂肪酸和氢过氧化物的产生,进而降低挥发性醛酮类物质的生成量,大大延缓大米储藏过程中的品质劣变。The aim of this study was to reveal the changes of lipids in rice with and without microwave pretreatment during storage.Different varieties of rice(Jindao 919,Chaobei 2,and Daohuaxiang 2)were microwaved at 850 W for 50 s and stored under different conditions for up to three months.The changes of lipase,lipoxygenase,peroxidase and catalase activity,fatty acid value(FAV),peroxide value(POV),and carbonyl value(CV),water distribution and volatile components were evaluated.The results showed that microwave treatment effectively reduced the water activity of rice,changed the microstructure of rice grains,and inactivated the activity of lipases.After microwave treatment,the activities of lipase,lipoxygenase,peroxidase and catalase decreased by an average of 54.03%,71.11%,95.94%,and 46.04%for Jindao 919,Chaobei 2,Daohuaxiang 2,respectively.After storage at 37℃for 90 days,FAV,POV and CV were only increased by 0.716–1.436 mg/100 g,2.859–6.734 mmol/kg and 3.697–5.308 mmol/kg,respectively.It was demonstrated that microwave treatment could effectively deactivate the activity of lipolytic enzymes,and reduce the production of free fatty acids and hydroperoxides from the hydrolysis and oxidation of rice lipids and the production of volatile aldehydes and ketones,thereby delaying quality deterioration in rice during the storage process.

关 键 词：大米 微波处理 储藏 脂肪酶 脂肪氧化 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]