| 糯性糙米气调储藏脂质变化的研究 |
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| 引用本文： | 柴芃宇,雷 凡,王月慧.糯性糙米气调储藏脂质变化的研究[J].中国酿造,2016,35(2):92. |
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| 作者姓名： | 柴芃宇 雷 凡 王月慧 |
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| 作者单位： | 武汉轻工大学食品科学与工程学院，湖北武汉430000 |
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| 基金项目： | 国家自然科学基金（201413007） |
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| 摘 要： | 实验研究三种储藏温度（15 ℃、25 ℃，35 ℃）和不同气调储藏（CO2、N2、真空）以及常规储藏方式条件下糯性糙米在不同储藏时间脂类物质的变化，发现储藏温度对糯性糙米脂肪酶活性、过氧化氢酶活性、脂肪含量、脂肪酸值、丙二醛和羰基值变化影响显著，同温度下气调组较常规组储藏对糯性糙米的储藏品质有较好的保护作用。研究表明，低温（15 ℃）条件下真空储藏可以减缓糯性糙米品质劣变。
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| 关 键 词： | 糯性糙米 气调储藏 脂质变化 |
Changes of lipid of glutinous husked rice during the storage |
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| CHAI Pengyu,LEI Fan,WANG Yuehui.Changes of lipid of glutinous husked rice during the storage[J].China Brewing,2016,35(2):92. |
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| Authors: | CHAI Pengyu LEI Fan WANG Yuehui |
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| Affiliation: | College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430000, China |
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| Abstract: | The effect of storage temperature (15 ℃, 25 ℃, 35 ℃) and different gas storage (CO2, N2, vacuum) and conventional method on lipid change in glutinous husked rice under different storage time was studied. Results showed that the storage temperature of husked rice had significant effect on lipase activity, catalase activity, fat content, fat acid value, methane dicarboxylic aldehyde and carbonyl value. At the same temperature, the husked rice quality of atmosphere storage group had a better protection effect than conventional group. The results showed that low temperature (15 ℃) and vacuum storage could slow down the quality deterioration of glutinous husked rice. |
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| Keywords: | glutinous husked rice atmosphere storage lipid change |
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