不同存放状态和温度对稻谷脂肪酸值的影响  

The impact of different storage conditions and temperatures on the fatty acid values of grains

作　　者：王君 王美施 周继 WANG Jun;WANG Mei-shi;ZHOU Ji(Chenzhou Grain Product Quanlity Monitoring Center//The National Grain Monitorin Station of Chenzhou City,Hunan Province,Chenzhou 423000,China)

机构地区：[1]郴州市粮食质量监测中心//湖南省郴州市国家粮食监测站,湖南郴州423000

出　　处：《粮食与饲料工业》2024年第3期20-21,共2页Cereal & Feed Industry

摘　　要：稻谷检测过程中,待测样品在不同存放状态和不同温度环境下,脂肪酸值变化情况不同。试验表明:一定时间一定温度环境下,未经脱壳处理的稻谷样品脂肪酸值较为稳定,脱壳后,以糙米保存的样品脂肪酸值升高较糙米粉缓慢;建议:批量检测过程中,脱壳后的待测样品,以糙米状低温保存,0℃环境最佳,且留存时间不宜超过72 h。During the process of grains detection,the variation of fatty acid values in different storage conditions of the test samples at different temperature environments was different.The experiment showed that under a certain time and temperature environment,the fatty acid values of unhusked rice samples were relatively stable.After husking,the fatty acid values of samples stored as brown rice increased more slowly compared to brown rice flour.During the batch detection process,for the tested samples after husking,they should be stored in a low-temperature state resembling brown rice,with 0℃ being the optimal temperature,and the retention time should not exceed 72 hours.

关 键 词：稻谷 糙米 糙米粉 脂肪酸值 

分 类 号：TS212.7[轻工技术与工程—粮食、油脂及植物蛋白工程]