微波处理对大米储藏过程中脂质变化的影响

摘要/Abstract

摘要： 为揭示微波处理前后大米储藏过程中脂类的变化规律，本实验对不同品种大米（津稻919、超北2号和稻花香2号）进行微波处理（850 W，50 s），并于不同条件下储藏3 个月，评价其脂肪酶、脂肪氧化酶、过氧化物酶、过氧化氢酶活力，脂肪酸值、过氧化值、羰基值、水分分布及挥发性成分的变化。结果表明：微波处理可以有效降低大米的水分活度，改变大米籽粒微观结构，灭活各脂肪酶。微波处理后津稻919、超北2号和稻花香2号大米脂肪酶、脂肪氧化酶、过氧化物酶、过氧化氢酶活性分别平均下降了54.03%、71.11%、95.94%和46.04%。即使在37 ℃高温储藏90 d时，脂肪酸值、过氧化值和羰基值增加依然不明显，分别增加了0.716～1.436 mg/100 g、5.718～13.467 meq/kg、3.697～5.308 meq/kg。说明微波处理能有效钝化大米各脂肪酶活性，有效减少大米脂质水解氧化过程游离脂肪酸和氢过氧化物的产生，进而降低挥发性醛酮类物质的生成，大大延缓大米储藏过程中的品质劣变。

关键词: 大米, 微波处理, 储藏, 酶活, 脂肪氧化

Abstract: The aim of this study was to reveal the lipids variation in rice before and after microwave treatment during storage. Rice (Jindao 919, Chaobei2, Daohuaxiang2) of different varieties were treated by microwave (850 W, 50 s) and were stored under different conditions for three months, respectively. The changes of lipase, lipoxygenase, peroxidase, catalase, fatty acid value, peroxide value, carbonyl value, water distribution and volatile components were evaluated. The results showed that microwave treatment could effectively reduce the water activity of rice, change the microstructure of rice grain, and inactivate the lipases activities. After microwave treatment, the activity of lipase, lipoxygenase, peroxidase, catalase in rice of Jindao 919, Chaobei 2, Daohuaxiang 2decreased by 54.03%71.11%, 95.94%,46.04%, respectively. When stored at 37 oC for 90 days, the fatty acid value, peroxide value and carbonyl value were not increased significantly, increasing by 0.7161.436 mg/100 g, 5.71813.467 meq/kg and 3.6975.308 meq/kg respectively. It demonstrated that microwave treatment could effectively deactivate the activity of lipolytic enzymes, effectively reduced the production of free fatty acids and hydroperoxides from the hydrolysis and oxidation of rice lipids, and then reduced the production of volatile aldehydes and ketones, which greatly delayed the deterioration of rice in the storage process.

Key words: Rice, Microwave Treatment, Storage, Lipase, Lipid Oxidation

中图分类号:

TS210.1

曹汝鸽武小晖黄文达. 微波处理对大米储藏过程中脂质变化的影响[J]. 食品科学, 0, (): 0-0.

Ruge Cao. Effects of Microwave Treatment on the Lipids Changes in Rice During Storage[J]. FOOD SCIENCE, 0, (): 0-0.

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