食品科学 ›› 2020, Vol. 41 ›› Issue (21): 197-203.doi: 10.7506/spkx1002-6630-20190918-227

• 包装贮运 • 上一篇    下一篇

优势霉菌对稻谷品质的影响

刘慧,周建新,方勇,邱伟芬   

  1. (南京财经大学食品科学与工程学院,江苏省现代粮食流通与安全协同创新中心,江苏 南京 210023)
  • 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(2016YFD 0401003);江苏省农业自主创新项目(CX(19)2005;CX(18)2023);江苏省研究生科研与实践创新计划项目(KYCX18-1417)

Effects of Different Dominant Mold Strains on Rice Quality

LIU Hui, ZHOU Jianxin, FANG Yong, QIU Weifen   

  1. Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
  • Published:2020-11-23

摘要: 为评估优势霉菌对稻谷品质的影响,以湖南籼稻为研究对象,将接种不同霉菌的稻谷于30 ℃和85%相对湿度环境中储藏。对不同储藏时期的样品,分别测定稻谷的霉菌数量、色度、脂肪酸值、可溶性蛋白含量、丙二醛含量、淀粉酶活力、多酚氧化酶活力和过氧化氢酶活力。结果表明:稻谷中分离出的黄曲霉和黑曲霉菌株菌落直径最大,黄曲霉与黑曲霉对稻谷产生的劣变影响也相对更大,接种这两种菌的稻谷储藏10 d后菌落总数分别增加了2.029、1.960(lg(CFU/g)),几乎将稻谷表面全部覆盖,而储藏末期,接种黄曲霉的稻谷褐变最为严重。储藏末期,脂肪酸值和丙二醛含量在接种黑曲霉的稻谷中最高(分别为148.93 mg/100 g、108.82 nmol/g),其次是接种黄曲霉的稻谷(分别为118.48 mg/100 g、96.47 nmol/g);对多酚氧化酶活力影响最大的是黄曲霉,接种黄曲霉的稻谷储藏到第10天其多酚氧化酶活力仅为2.444 U/mg;对稻谷过氧化氢酶活力影响最大的是黄曲霉和黑曲霉,储藏第10天的稻谷其活力分别仅为0.014 U/mg和0.181 U/mg。综上,在未来储粮安全研究中,应更加关注对于黄曲霉和黑曲霉的防控。

关键词: 稻谷;优势霉菌菌株;菌落直径;霉菌数量;稻谷品质

Abstract: In order to evaluate the effects of dominant mold stains on rice quality, indica rice grown in Hunan, China was inoculated with different molds isolated from a rice granary and stored at 30 ℃ and 85% relative humidity. The number of molds, chromaticity, fatty acid value, soluble protein content, malondialdehyde (MDA) content, amylase activity, polyphenol oxidase activity and catalase activity were determined at different storage times. The results showed that Aspergillus flavus and Aspergillus niger from rice samples were isolated, both of which exhibited the biggest colony diameter of all isolates, and had a relatively larger effect on the deterioration of rice quality. The colony counts of the two fungal strains were increased by 2.029 and 1.960 (lg (CFU/g)) after the inoculated samples were stored for 10 days, which almost completely covered the surface of rice. The highest browning degree was found in rice inoculated with Aspergillus flavus at the end of the 10-day storage period. At this time, the fatty acid value and MDA content were the highest in rice inoculated with Aspergillus niger (148.93 mg/100 g and 108.82 nmol/g, respectively), followed by that inoculated with Aspergillus flavus (118.48 mg/100 g and 96.47 nmol/g, respectively). Aspergillus flavus had the greatest impact on the activity of polyphenol oxidase. The activity of polyphenol oxidase in rice inoculated with Aspergillus flavus was only 2.444 U/mg on the 10th day. Aspergillus flavus and Aspergillus niger both had the greatest impact on the activity of catalase in rice, and the activity of catalase in the inoculated samples was 0.014 and 0.181 U/mg on the 10th day, respectively. This indicates that more attention should be paid to the prevention and control of Aspergillus flavus and Aspergillus niger in future studies on grain storage safety.

Key words: rice; dominant mold strains; colony diameter; mold count; rice quality

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