期刊论文

Changes of lipid of glutinous husked rice during the storage

中文

中国酿造

0254-5071

2016

35

2

92-96

10.11882/j.issn.0254-5071.2016.02.021

国家自然科学基金（201413007）；

本校为第一机构

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。

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 re...