期刊论文

中文

食品科学

1002-6630

2024

45

03

117-124

10.7506/spkx1002-6630-20221123-268

2016YFD0401005-5:国家重点研发计划

本校为第一机构

为研究富硒稻谷储藏期间的品质变化规律，以湖北恩施（‘稻晶两优’（E0、E1））及湖北荆州生产（‘鄂中6号’（X0、X1））的富硒稻谷和非富硒稻谷为研究对象，模拟高温储藏条件（35℃、相对湿度50%），放入人工气候培养箱中加速陈化180 d，每30 d测定其储藏特性、糊化特性及食味品质并进行分析。结果表明：随着储藏时间的延长，富硒稻谷和非富硒稻谷的各指标的变化趋势一致，但变化程度不同。储藏到180 d时，非富硒稻谷（X0、E0）的发芽率分别为69.7%和65.7%，脂肪酸值分别上升了40.43%、59.74%,α-淀粉酶活力分别为0.26、0.22 U/g；富硒稻谷（X1、E1）的发芽率分别为66.7%和64.0%，脂肪酸值分...

In order to study the pattern of quality changes in selenium-rich rice during storage,selenium-rich rice and non-selenium-rich rice produced in Enshi and Jingzhou of Hubei province were subjected to accelerated aging for 180 days under high temperature storage conditions(35 ℃,and 50％relative humidity)in an artificial climate incubator.The storage characteristics,gelatinization characteristics and edible quality were measured and analyzed every 30 days.The results showed that with increasing storage time,the trends of changes in all tested ind...