辐照糙米储藏过程中淀粉脂和非淀粉脂组成及变化

doi:10.7506/spkx1002-6630-201422058

食品科学

辐照糙米储藏过程中淀粉脂和非淀粉脂组成及变化

陈霞1，陈银基1,*，蒋伟鑫1，樊艳1，董文2，戴炳业2

1.南京财经大学粮食储运国家工程实验室，江苏南京 210046；2.中国农村技术开发中心，北京 100045

出版日期:2014-11-25 发布日期:2014-12-09
基金资助:
国家粮食公益性行业科研专项（201313010）；江苏省自然科学基金项目（BK2011834）；
江苏省高校自然科学研究项目（13KJB550010）

Changes in Non-Starch Lipid and Starch Lipid of Irradiated Brown Rice during Storage

CHEN Xia1, CHEN Yin-ji1,*, JIANG Wei-xin1, FAN Yan1, DONG Wen2, DAI Bing-ye2

1. National Engineering Laboratory of Grain Storage and Transportation, Nanjing University of Finances and Economics,
Nanjing 210046, China; 2. China Rural Technology Development Center, Beijing 100045, China

Online:2014-11-25 Published:2014-12-09

摘要/Abstract

摘要：

目的：研究低剂量60Co-γ辐照对储藏糙米的淀粉脂和非淀粉脂的粗脂肪含量和脂肪酸组成的影响，为辐照糙米储藏提供数据支持和理论依据。方法：晚粳米收获后进行60Co-γ辐照，设0.2、0.5、1.0 kGy和2.0 kGy 4 个不同的辐照剂量水平，之后恒温（15±0.5）℃储藏12 个月，每3 个月进行一次品质测量。结果：辐照糙米在储藏12 个月的过程中，非淀粉脂含量变化不显著（P＞0.05），淀粉脂含量在储藏过程中持续下降，储藏12 个月后，淀粉脂含量显著降低（P＜0.05）。在储藏过程中，非淀粉脂和淀粉脂的各个脂肪酸组成的含量表现出不同的增加或减少趋势。在同一时期，辐照糙米和未辐照糙米的粗脂肪（淀粉脂和非淀粉脂）含量没有显著差异（P＞0.05），说明辐照不会影响粗脂肪含量，辐照对各糙米的脂肪酸组成没有显著的影响。结论：低剂量的辐照处理不会改变储藏过程糙米的脂类组成，储藏对糙米的淀粉脂和非淀粉脂有不同的影响。

关键词: 糙米, 储藏, 淀粉脂, 非淀粉脂, 辐照

Abstract:

Objective: To explore the impact of low-dose 60Co-γ irradiation on lipid content and fatty acids of starch lipid
and non-starch lipid in brown rice during storage. Methods: Brown rice grains were irradiated at doses of 0.2, 0.5, 1.0 and 2.0 kGy,
respectively, and then stored at (15 ± 0.5) ℃ for 1 year. The quality of rice was measured every three months. Results:
The non-starch lipid content of brown rice did not change significantly (P > 0.05) during its storage for 12 months, but the
starch lipid content continued to decline during storage, reaching a significantly lower level at the end of the storage period
(P < 0.05). During storage, the content of each fatty acid in non-starch lipid and starch lipid increased or decreased in
different trends. At the same storage period, the lipid contents (non-starch lipid and starch lipid) of non-irradiated and
irradiated brown rice were not significantly different (P < 0.05), suggesting that irradiation had no impact on lipid content
or fatty acids. Conclusion: Low-dose irradiation has no impact on lipid composition of brown rice during storage. However,
storage has different effects on non-starch lipid and starch lipid of brown rice.

Key words: brown rice, storage, starch lipid, non-starch lipid, irradiation

中图分类号:

TS205.9

陈霞1，陈银基1,*，蒋伟鑫1，樊艳1，董文2，戴炳业2. 辐照糙米储藏过程中淀粉脂和非淀粉脂组成及变化[J]. 食品科学, doi: 10.7506/spkx1002-6630-201422058.

CHEN Xia1, CHEN Yin-ji1,*, JIANG Wei-xin1, FAN Yan1, DONG Wen2, DAI Bing-ye2. Changes in Non-Starch Lipid and Starch Lipid of Irradiated Brown Rice during Storage[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201422058.

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辐照糙米储藏过程中淀粉脂和非淀粉脂组成及变化

Changes in Non-Starch Lipid and Starch Lipid of Irradiated Brown Rice during Storage

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