滁菊酚类提取物对延缓贮藏期大米陈化的影响  

Effect of phenolic extracts from Chuzhou chrysanthemum on delaying aging of rice during storage period

作　　者：邵娟 江婷 王晓东 朱向东 张涛 SHAO Juan;JIANG Ting;WANG Xiaodong;ZHU Xiangdong;ZHANG Tao(School of Biological and Food Engineering,Chuzhou University,Chuzhou 239000,Anhui;Chuzhou Food Processing Research Institute,Chuzhou 239000,Anhui;Zhongqing Hesheng Technology Co.,Ltd.,Chuzhou 239000,Anhui)

机构地区：[1]滁州学院生物与食品工程学院,安徽滁州239000 [2]滁州食品加工研究院,安徽滁州239000 [3]中轻合盛科技有限公司,安徽滁州239000

出　　处：《浙江农业科学》2025年第2期457-462,共6页Journal of Zhejiang Agricultural Sciences

基　　金：安徽省教育厅省高校自然科学重点研究项目(KJ2021A1072);滁州市科技局科技计划项目(2021ZD023);滁州学院科研启动基金资助项目(2022qd018)。

摘　　要：为探究滁菊酚类提取物对贮藏期大米陈化的影响,将不同比例的滁菊酚类提取物与大米混合,进行贮藏试验。在贮藏0、40、80、120、160 d进行大米色泽、米饭质构特性、脂肪酸含量等指标的测定。结果表明,与对照组相比,滁菊酚类提取物的添加可以保持大米色泽在陈化中不发生显著变化,可以降低在储藏过程中导致的米饭硬度上升、弹性降低、咀嚼性变差的程度,抑制大米脂肪酸含量的上升,有利于维持大米淀粉的溶解度,降低膨胀度。滁菊酚类物质对储藏期大米陈化有较好的缓解作用。In order to investigate the effect of phenolic extracts from Chuzhou chrysanthemum on the aging of rice during storage,different proportions of phenolic extracts from Chuzhou chrysanthemum were mixed with rice to carry out storage tests.The rice color,texture,fatty acid content were measured on 0,40,80,120,160 d during storage.The results showed that compared with the control group,the addition of phenolic extracts from Chuzhou chrysanthemum could keep the color of rice,delay the rice hardness increase,elasticity decrease and chewability decrease during storage,inhibit the increase of rice fatty acid content,and help to maintain the solubility of rice starch and reduce the swelling degree.Phenolic extracts from Chuzhou chrysanthemum have a good alleviating effect on the aging of rice during storage.

关 键 词：滁菊 酚类提取物 大米 陈化 

分 类 号：S379.2[农业科学—农产品加工]