玉米氮气气调启封后品质变化规律研究  

Study on Quality Variation of Maize After Unsealing of Controlled Atmosphere with Nitrogen

作　　者：蔡婷 刘兴泉[1] 李倩倩 颉宇 石天玉 杨东 Cai Ting;Liu Xingquan;Li Qianqian;Jie Yu;Shi Tianyu;Yang Dong(College of Food and Health,Zhejiang A&F University,Lin’an 311300;Academy of National Food and Strategic Reserves Administration,Beijing 100037)

机构地区：[1]浙江农林大学食品与健康学院,临安311300 [2]国家粮食和物资储备局科学研究院,北京100037

出　　处：《中国粮油学报》2024年第5期22-28,共7页Journal of the Chinese Cereals and Oils Association

基　　金：中央级公益性科研院所基本科研业务费专项(ZX2229)。

摘　　要：本研究以初始水质量分数13.7%和14.5%的玉米为实验对象,采用99%体积分数的氮气进行气调处理,对启封后的玉米分别在20、25、30℃条件下储藏过程中的抗氧化酶活性等品质进行检测和对比分析。结果表明:气调启封后气调组和对照组玉米游离脂肪酸(FFA)含量、过氧化物酶(POD)均有所下降,FFA含量降幅较明显,启封后储藏180 d气调组和对照组分别降低了2.67~5.34μmol/L和2.09~3.39μmol/L;脂肪酸值、丙二醛含量(MDA)、超氧化物歧化酶(SOD)、过氧化氢酶(CAT)、抗坏血酸过氧化物酶(APX)、脱氢抗坏血酸含量(DHA)等指标呈上升趋势。其中,12组抗氧化酶活性的综合评价得分均大于0.63,表明启封后在20℃条件下储藏6个月的抗氧化酶活性保持效果较好。In the present research,maize with initial mass fraction of 13.7%and 14.5%of moisture was used as the experimental object,and nitrogen with volume fraction of 99%was used for atmosphere control to detect and compare during storage at 20,30℃,respectively,with the antioxidant enzyme activity and other qualities of maize after unsealing.The results indicated that during storage for 180 days after unsealing of controlled atmosphere with nitrogen air-conditioned group and control group maize of the contents of free fatty acid(FFA)and peroxidase(POD)all declined,the contents of FFA were decreased significantly,and air-conditioned group and control group of the FFA content decreased by 2.67-5.34μmol/L and 2.09-3.39μmol/L,respectively;fatty acid value,malondialdehyde content(MDA),superoxide dismutase(SOD),catalase(CAT),ascorbate peroxidase(APX),dehydroascorbate content(DHA)and other indexes showed an increasing trend.Among them,the comprehensive evaluation scores of antioxidant enzyme activity in 12 groups were all greater than 0.63,indicating that the antioxidant enzyme activity was better maintained after 6 months of storage at 20℃.

关 键 词：氮气气调 启封 玉米 

分 类 号：TS201.2[轻工技术与工程—食品科学]