包装方式等对大米储藏品质及储藏稳定性的影响  

Impact of Packaging Methods on the Storage Quality and Storage Stability of Milled Rice

作　　者：邵小龙 董玉 王潇 Shao Xiaolong;Dong Yu;Wang Xiao(College of Food Science and Engineering,Collaborative Innovation Center for Modern Grain Circulation and Safety,Nanjing University of Finance and Economics,Nanjing 210023)

机构地区：[1]南京财经大学食品科学与工程学院,江苏省现代粮食流通与安全协同创新中心,南京210023

出　　处：《中国粮油学报》2024年第10期1-10,共10页Journal of the Chinese Cereals and Oils Association

基　　金：国家重点研发计划项目(2022YFE0133600);粮食流通与安全国际合作联合实验室建设项目(苏教办外[2021]3号);江苏高校优势学科建设工程资助项目(PAPD)。

摘　　要：大米是国内各地应急部门必须考虑的储备物资之一。为探讨包装方式对大米储藏品质及储藏稳定性的影响,以“南粳46”大米为实验对象,设置3种包装方式(密封、真空和气调包装),5种储藏温度(4、15、25、35、45℃)和储藏期为300 d,分析不同包装和储藏温度下成品大米理化品质随储藏时间的变化规律,运用化学动力学模型研究脂肪酸值增加规律,并使用Arrhenius方程的活化能参数评估不同包装大米的储藏稳定性。研究结果表明,大米储藏过程中,各项理化指标在储藏过程中均有明显变化,且储藏温度和时间对几乎所有指标有显著的影响(P<0.05),包装方式对部分指标如外观明度有显著性影响(P<0.05)。脂肪酸值变化符合零级和一级动力学模型,计算得到的成品大米脂肪酸变化活化能均小于稻谷和糙米,揭示了加工大米相对较差的储藏稳定性。此外,利用不同储藏时间段内的活化能评估大米储藏稳定性,发现在较短储藏时段内,气调和真空包装比普通密封包装效果好,然而随着时段延长,这种优势逐渐减小。对于长期储藏,3种包装方式的储藏效果差异不明显。因此,对于包装大米来说,在短期储存时间内,气调、真空包装优于密封包装;然而,在长期储存条件下,3种包装的储藏效果差异很小。Milled rice has become one of the necessary reserve materials that emergency departments in various regions of the country must consider.To explore the effects of packaging methods on the storage quality and stability of rice,in this experiment,“Nanjing 46”rice was used as the sample,three packaging methods(sealed,vacuum,and modified atmosphere packaging),five storage temperatures(4,15,25,35,45℃),and a storage period of 300 days were set up.The changes in the physicochemical quality of milled rice under different packaging and storage temperatures with storage time were analyzed,the increase of acid value using chemical kinetic models was studied,and the storage stability of rice in different packaging methods was evaluated using the activation energy parameters of the Arrhenius equation.The results indicated that various physical and chemical indicators had changed significantly during storage of rice,and storage temperature and time had significantly influenced nearly all indicators(P<0.05);the packaging methods had a significant impact on some indicators,such as appearance brightness(P<0.05).The change in the fatty acid value conformed to the zero-order and first-order kinetic models.The calculated activation energy of milled rice s fatty acid change was less than that of paddy and brown rice,revealing the relatively poor storability of processed rice.Furthermore,the activation energy of different storage periods was used to assess the rice s storage stability.It was found that,modified atmosphere and vacuum packaging performed better than conventional sealed packaging in shorter storage periods.However,this advantage gradually decreased with the extension of time.For long-term storage,there was no significant difference in storage effects among the three packaging methods.Therefore,for packaged rice,modified atmosphere and vacuum packaging were superior to sealed packaging in short-term storage;however,there were few differences in the storage effects of the three packaging methods in long-term storage

关 键 词：成品大米 品质劣变 包装材料 动力学模型 储藏稳定性评价 

分 类 号：S511[农业科学—作物学]