食品科学 ›› 2020, Vol. 41 ›› Issue (21): 204-212.doi: 10.7506/spkx1002-6630-20191013-103

• 包装贮运 • 上一篇    下一篇

大米储藏过程品质变化及其动力学

赵卿宇,郭辉,陈博睿,沈群   

  1. (中国农业大学食品科学与营养工程学院,植物蛋白与谷物加工北京市重点实验室,国家果蔬加工工程技术研究中心,北京 100083)
  • 发布日期:2020-11-23
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0401103)

Kinetics of Quality Change of Rice during Storage

ZHAO Qingyu, GUO Hui, CHEN Borui, SHEN Qun   

  1. Beijing Key Laboratory of Plant Protein and Cereals Processing, National Engineering Research Center for Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
  • Published:2020-11-23

摘要: 为了探讨储藏温度对大米品质的影响,本实验以‘辽星’大米为对象,研究其在不同储藏温度(15 ℃、室温20~25 ℃、37 ℃)下品质指标的变化规律,初步确定各指标所符合的动力学模型,旨在为大米储藏期间品质变化和含量预测提供参考。结果表明:储藏期间温度越高,对大米胚乳表面形态影响越大,37 ℃储藏300 d时大米已达到劣质水平。储藏期间大米的理化性质、外观特性、质构、蒸煮和糊化特性均发生明显改变,且温度越高,变化越大。综合脂肪酸值和过氧化氢酶活力来看,大米在15 ℃、室温和37 ℃下的储藏期分别为240、180、120 d,超过这个期限大米品质会受到影响。此外,气相色谱-离子迁移谱表明,储藏温度越高,大米储藏结束时的1-丁醇、二甲基二硫、环己酮浓度越高,故这些物质可能是大米储藏过程中产生不良气味的关键物质,进一步通过主成分分析发现不同储藏温度下的大米在气味组分上已具有明显差异。在动力学模型上,采用零级动力学模型可较好地反映大米储藏过程中的脂肪质量分数、膨胀率、米汤pH值、米汤固形物含量、脂肪酶活力、脂肪酸值和过氧化氢酶活力的变化规律,一级动力学模型则可较好地反映巯基质量分数和吸水率的变化规律。

关键词: 大米;储藏;品质变化;气相色谱-离子迁移谱;动力学模型

Abstract: To investigate the effects of storage temperature on the quality of rice, the pattern of changes in quality indexes of ‘Liaoxing’ rice under different storage temperatures (15, 20–25, 37 ℃) was studied, and a kinetic model that fitted the experimental results to describe each quality index was determined, aiming at providing reference for predicting quality changes during rice storage. The results showed that higher storage temperature had a more significant effect on the surface morphology of rice endosperm. Rice showed inferior quality after being stored at high temperature (37 ℃) for 300 days. The physicochemical properties, appearance, texture, cooking and pasting properties of rice changed greatly during storage, and the higher the storage temperature, the greater the change. According to fatty acid values and catalase activity, the storage period of rice stored at 15 ℃, room temperature (around 20–25 ℃) and 37 ℃ was less than 240, 180, and 120 days respectively, and the quality of rice deteriorated beyond this period. The results of gas chromatography-ion mobility spectrometry (GC-IMS) indicated that the concentrations of 1-butanol, dimethyl disulfide, cyclohexanone increased with the increase in storage temperature, thus indicating that these substances may be crucial to produce off-odor during the storage of rice. Principal component analysis showed that rice at different storage temperatures had significant differences in odor components. Zero-order kinetic models could better describe the changes of fat content, swelling rate, pH of rice soup, solid content of rice soup, lipase activity, fatty acid value and catalase activity, while first-order kinetic models could better describe the changes of thiol content and water absorption during rice storage.

Key words: rice; storage; quality change; gas chromatography-ion mobility spectrometry; kinetic model

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