关键词: 留胚米；贮藏；脂质劣变；抗氧化体系

Abstract: Rice with remained germ has the advantages of high nutritional value and convenient cooking. However, the problems such as increased fatty acid value and obvious aging smell during the shelf life seriously limit the circulation and promotion of rice with remained germ products. It is generally believed that the main cause for the deterioration of the quality of rice with remained germ lies in the rapid hydrolysis and oxidation of the surface lipid after milling, which is difficult to control, and none of the existing processing and storage technologies, such as polishing, enzyme inactivation and packaging technologies can produce rice with remained germ that can meet the requirement for the circulation of normal rice products. In order to solve the industry problem, recent studies on the stability of lipid in rice are reviewed systematically in this paper, and the effects of different processing and stress conditions on the stability of lipid in rice are analyzed. Finally, the interactive effect between lipid oxidation in rice and its antioxidant defense system is comprehensively evaluated. This review will hopefully provide a theoretical reference for further research on the mechanism of quality deterioration of rice with remained germ and some new ideas for exploring a feasible and practical storage technology for rice with remained germ.

Key words: rice with remained germ; storage; lipid deterioration; antioxidant defense system