Abstract:

Objective: To explore the impact of low-dose 60Co-γ irradiation on lipid content and fatty acids of starch lipid
and non-starch lipid in brown rice during storage. Methods: Brown rice grains were irradiated at doses of 0.2, 0.5, 1.0 and 2.0 kGy,
respectively, and then stored at (15 ± 0.5) ℃ for 1 year. The quality of rice was measured every three months. Results:
The non-starch lipid content of brown rice did not change significantly (P > 0.05) during its storage for 12 months, but the
starch lipid content continued to decline during storage, reaching a significantly lower level at the end of the storage period
(P < 0.05). During storage, the content of each fatty acid in non-starch lipid and starch lipid increased or decreased in
different trends. At the same storage period, the lipid contents (non-starch lipid and starch lipid) of non-irradiated and
irradiated brown rice were not significantly different (P < 0.05), suggesting that irradiation had no impact on lipid content
or fatty acids. Conclusion: Low-dose irradiation has no impact on lipid composition of brown rice during storage. However,
storage has different effects on non-starch lipid and starch lipid of brown rice.

Key words: brown rice, storage, starch lipid, non-starch lipid, irradiation