稻谷黄变机制研究进展  

Research Progress in the Mechanism of Rice Yellowing

作　　者：郑霄 曲亚男 王雅雯 刘金光 崔钰 陈义伦[1] 刘玉茜 ZHENG Xiao;QU Yanan;WANG Yawen;LIU Jinguang;CUI Yu;CHEN Yilun;LIU Yuqian(College of Food Science and Engineering,Shandong Agricultural University,Tai´an 271000,Shandong)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271000

出　　处：《食品研究与开发》2025年第6期184-190,共7页Food Research and Development

基　　金：国家自然科学基金青年基金项目(32102049)。

摘　　要：稻谷的储藏黄变影响稻谷的外观品质。稻谷黄变与储藏温度、时间、气体成分及微生物等因素有关。研究发现稻谷黄变与堆积热和呼吸热有关,是初次级代谢共同作用的结果。此外,美拉德反应也是黄变的一个原因。该文系统阐述稻谷黄变的影响因素及机制进展,以期为商业储藏中黄变稻谷的控制提供思路和理论基础。The yellowing of rice during storage affects the appearance quality of rice.The yellowing of rice is related to factors such as storage temperature,time,gas composition,and microorganisms.Available studies have suggested that rice yellowing is related to grain storage heating and respiratory heat,and it is the result of the combined action of primary metabolism and secondary metabolism.In addition,the Maillard reaction is also a cause of yellowing.The research progress in the influencing factors and mechanisms of rice yellowing were reviewed,with a view of providing ideas and a theoretical basis for the control of rice yellowing in commercial storage.

关 键 词：稻谷 黄变 影响因素 机制 初级代谢和次级代谢 

分 类 号：TS2[轻工技术与工程—食品科学与工程]