不同存储环境对粮食营养成分和微生物变化的影响  

The impact of different storage environments on the nutritional composition and microbial changes of grain

作　　者：蒋浩然 蒋国良 JIANG Hao-ran;JIANG Guo-liang(Xinjiang Agricultural University,Urumqi 830002,China;96601 Army Hospital,Huangshan 245041,China)

机构地区：[1]新疆农业大学,新疆乌鲁木齐830002 [2]96601部队医院,安徽黄山245041

出　　处：《粮食与饲料工业》2024年第2期11-15,共5页Cereal & Feed Industry

摘　　要：为保障粮食在存储过程中的品质,通过设计不同温度和不同相对湿度环境,研究稻花香粳米的营养成分和微生物变化。结果表明,随着存储天数的增加,稻花香粳米总淀粉含量减少,脂肪酸含量增加,且在温度32℃、相对湿度70%环境中,总淀粉含量减少更快,脂肪酸含量迅速增多,营养成分流失较多;在微生物变化方面,与存储温度为22℃相比,当存储温度为32℃时,霉菌菌落总数在储存天数为20 d或25 d时出现数量级增长。由此得出,在存储温度为22℃和相对湿度为30%的环境下,更有利于粮食的存储,而在较高的存储温度和相对湿度环境中,粮食营养成分更容易流失。因此,在粮食的存储过程中,建议更多地采取通风、降温等措施,并且在15 d左右就密切关注粮食品质。To ensure the quality of grain during storage,the nutritional composition and microbial changes of rice fragrant japonica rice were designed under different temperature and relative humidity environments.The results showed that with the increase of storage days,the total starch content decreased and the fatty acid content increased.Moreover,in an environment with a temperature of 32℃and a relative humidity of 70%,the total starch content decreased faster and the fatty acid content increased rapidly,resulting in more nutrient loss;In terms of microbial changes,compared to a storage temperature of 22℃,when the storage temperature was 32℃,the total number of fungal colonies increased by an order of magnitude when stored for 20 or 25 days.From this,it could be concluded that an environment with a storage temperature of 22℃and a relative humidity of 30%was more conducive to food storage,while in higher storage temperatures and relative humidity environments,food nutrients were more likely to be lost.Therefore,in the storage process of grain,it was recommended to take more measures such as ventilation and cooling,and closely monitor food quality around 15 days.

关 键 词：温度 相对湿度 粳米 脂肪酸 霉菌 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]