关键词: 米糠, 包装条件, 贮藏稳定性

Abstract: Rice bran is a nutrient-rich resource which has a very high potential for exploitation. However, its poor storage stability leads to a rapid decline in its quality. In the present study, the changes in quality-related characteristics of rice bran packaged in PE, PE/PA and PP bags, respectively with normal atmospheric environment or vacuum environment were analyzed during natural storage. After 30 days of natural storage, the moisture content of PE/PA vacuum-packaged rice bran was decreased by 0.99%, the crude fat content was decreased by 3.74%, and the fatty acid value was increased by 3.74%, which were 3.6, 2, and 5.33 times less than those of the control, respectively. The contents of VE and γ-oryzanol in PE/PA vacuum-packaged rice bran were reduced by 0.4 mg/100 g and 0.01%, respectively, which were 2.78 and 6 times less than those of the control. The initial total bacterial count of 2.82 × 108 CFU/g in PE/PA vacuum-packaged rice bran was decreased to 0.3 × 107 CFU/g. Sensory traits of PE/PA vacuum-packaged rice bran remained good with no change in its unique aroma. In contrast, the total bacterial count of the control was increased to 1.8 × 1010 CFU/g with obvious mouldy smell, dark color and serious agglomeration. The improving effects of the different packaging methods on the storage stability of rice showed the decreasing order: PE/PA vacuum ＞ PE/PA normal atmospheric pressure ＞ PE vacuum＞PE normal atmospheric pressure ＞ PP ＞ control. A significant difference existed among the results observed for these packaging methods (P ＜ 0.05). Therefore, PE/PA vacuum packaging could effectively the storage stability of rice bran.

Key words: rice bran, packaging conditions, storage stability