稻谷中游离脂肪酸与脂肪酶活力的相关性  

RELATIONSHIP BETWEEN FREE FATTY ACIDS OF RICE GRAINS AND LIPASE ACTIVITY DURING STORAGE

作　　者：叶霞[1] 李学刚[1] 张毅[1] 陈时洪[1] 

机构地区：[1]西南农业大学中心实验室,重庆400716

出　　处：《西南农业大学学报（自然科学版）》2004年第1期75-77,80,共4页Journal of Southwest Agricultural University

摘　　要：稻谷储藏过程中脂肪酶活力及游离脂肪酸含量变化的特征进行了研究。结果表明:稻谷在储藏过程中,随着储藏时间的延长,其脂肪酶活力下降;而随着温度的升高,脂肪酶活力呈现先升后降的趋势。同时,稻谷在储藏过程中,随着储藏时间的延长,游离脂肪酸含量逐渐增加,储藏温度越高,游离脂肪酸含量增长速率越快。游离脂肪酸含量的增长速率与脂肪酶相对活力成正相关,显著性水平小于0.01,具有高度显著的相关性。用游离脂肪酸含量的最大增长速率作为稻谷陈化变质的敏感指标应该是可靠的。Changes in free fatty acid contents of rice with its aging and in lipase activity were studied. Lipase activity decreased with the lengthening of storage time and as storage temperature rose relative lipase activity showed a rise first followed by a decline. Free fatty acid contents increased gradually with the lengthening of storage time and the speed of their growth increased with storage temperature. The speed of the growth of free fatty acid contents was in a highly significant correlation with the relative activity of lipase, P<0.01. Therefore, the maximum speed of the growth of free fatty acid contents can be adopted as a sensitive indicator for quality deterioration of stored rice.

关 键 词：稻谷 陈化 脂肪酶 游离脂肪酸 

分 类 号：Q547[生物学—生物化学] S511[农业科学—作物学]