低温条件下糙米储藏品质和微观结构变化的研究  

Study on the Storage Quality and Microstructural Changes of Brown Rice under Low-Temperature Conditions

作　　者：张江南 李瑞敏 渠琛玲[1] 张忠杰 尹君 ZHANG Jiang-nan;LI Rui-min;QU Chen-ling;ZHANG Zhong-jie;YIN Jun(School of Food and Strategic Reserves,Henan University of Technology,Zhengzhou,Henan 450001,China;Institute of Grain Storage and Logistics,Academy of National Food and Strategic Reserves Administration,Beijing 100037,China)

机构地区：[1]河南工业大学粮食和物资储备学院,河南郑州450001 [2]国家粮食和物资储备局科学研究院粮食储运研究所,北京100037

出　　处：《粮油食品科技》2025年第1期200-207,共8页Science and Technology of Cereals,Oils and Foods

基　　金：企业合作课题“气调保质保鲜储粮技术研究”(H22008)。

摘　　要：以3种不同初始含水量(13.5%、15.5%、17.9%)的糙米为研究对象,在低温15℃储藏下,对比10%O2+90%N2气调组和空气自然密封组,研究低温条件下不同含水量糙米储藏品质和微观结构的变化。结果表明:低温15℃储存的糙米,含水量越高,则脂肪酸值越大,发芽率越低,食味值越小,微观结构越差;低温气调储藏能延缓糙米脂肪酸值的上升和发芽率的降低,在一定程度上可保持糙米的品质,可为糙米保质保鲜储藏提供新方案。The changes in storage quality and microstructure of brown rice with different moisture contents were investigated under low-temperature conditions.Three types of brown rice with different initial moisture contents of 13.5%,15.5%,and 17.9%were studied under two storage conditions:10%O2+90%N2 controlled atmosphere storage and air-natural sealing storage at 15℃.The results showed that,at 15℃,higher initial moisture content led to greater fatty acid values,lower germination rates,lower flavor values,and poorer microstructure in brown rice.Low-temperature controlled atmosphere storage delayed the increase in fatty acid values and the reduction in germination rates,thereby maintaining the quality of brown rice to some extent.This study provides a potential solution for the quality preservation and freshness storage of brown rice.

关 键 词：糙米 低温储藏 气调储藏 初始含水量 品质 微观结构 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程] S511[轻工技术与工程—食品科学与工程]