关键词: 稻谷；脂质；品质

Abstract: Due to the consumption characteristics of rice and the requirements of the national grain strategic reserve, rice storage is a necessary means to ensure food security. Lipids are an important nutritional component of rice and have an important impact on rice quality. The degradation of lipids during rice storage is the major reason for the deterioration of rice quality. In this article, the distribution, existing forms, structures and composition of lipids in rice, the effect of lipid degradation on the eating quality of rice, and the methods used to stabilize and detect lipids are summarized, which will provide a theoretical basis for further research and regulation of lipid degradation and quality deterioration inhibition during rice storage.

Key words: rice; lipids; quality