稻谷中的脂质分布、组成、功能以及检测方法研究进展

由于稻谷本身的消费特点以及国家粮食战略储备要求，稻谷储藏是保证粮食安全的必要手段。脂质是稻谷的一类重要营养组分，对稻谷品质具有重要的影响。稻谷储藏过程中脂质的降解是造成稻谷品质劣变的主要原因。本文对稻谷中脂质的分布、存在形式、结构与组成、脂质降解对食用品质的影响、脂质稳定化以及脂质检测方法进行概述，旨在为稻谷储藏过程中脂质的降解提供理论依据和相关检测手段，并为调控稻谷储藏过程中的脂质降解、抑制稻谷储藏过程中的品质劣变提供参考。

Lipids in Rice: Distribution,Composition, Functions and Detection Methods

Due to the consumption characteristics of rice and the requirements of the national grain strategic reserve, rice storage is a necessary means to ensure food security. Lipids are an important nutritional component of rice and have an important impact on rice quality. The degradation of lipids during rice storage is the major reason for the deterioration of rice quality. In this article, the distribution, existing forms, structures and composition of lipids in rice, the effect of lipid degradation on the eating quality of rice, and the methods used to stabilize and detect lipids are summarized, which will provide a theoretical basis for further research and regulation of lipid degradation and quality deterioration inhibition during rice storage.