薏米贮藏过程中异味控制条件的优化

研究贮藏温度、包装方式和抗氧化剂添加量对薏米异味产生程度的影响，采用顶空固相微萃取-气相色谱-质谱联用法对薏米贮藏过程中的异味物质进行分析，并通过正交试验对薏米贮藏过程中的异味控制条件进行优化。结果表明：通过控制贮藏温度、包装方式和抗氧化剂添加量能有效抑制薏米贮藏中异味的产生，三者对薏米异味影响的主次顺序为抗氧化剂添加量＞贮藏温度＞包装方式；控制薏米异味的较优条件为贮藏温度4?℃、不透光真空包装、混合抗氧化剂（BHA-TBHQ质量比4∶1）添加量0.01%，此条件下贮藏6个月，薏米异味评分最低为2.5。

Optimization of Storage Conditions for Inhibiting Off-Flavor Formation in Adlay Seed

The effect of storage temperature, packaging method and antioxidant on the off-odor of adlay seeds was examined and the off-flavor compounds of stored adlay seeds were measured by head space solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). Meanwhile, optimization of storage conditions for inhibiting off-flavor formation in adlay seeds was carried out using orthogonal array design method. The results showed that off-flavor formation could be restrained by using the appropriate storage temperature, antioxidant and packaging method. The effects of the three factors on the off-flavor score of adlay seeds were in the following order: antioxidant > storage temperature > packaging method. The optimum conditions were determined as storage at 4 ℃ and opaque and vacuum packaging with addition of 0.01% blended antioxidants (BHA:TBHQ = 4:1). After 6 months of storage under the optimized conditions the off-flavor score was at the lowest level of 2.5.