• EI
  • Scopus
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
  • DOAJ
  • EBSCO
  • 北大核心期刊
  • 中国核心学术期刊RCCSE
  • JST China
  • FSTA
  • 中国精品科技期刊
  • 中国农业核心期刊
  • CA
  • WJCI
  • 中国科技核心期刊CSTPCD
  • 中国生物医学SinoMed
中国精品科技期刊2020
舒在习,陈一帆,张威,等. 储藏条件与优质籼稻品质变化关系的研究[J]. 食品工业科技,2022,43(19):393−400. doi: 10.13386/j.issn1002-0306.2022010155.
引用本文: 舒在习,陈一帆,张威,等. 储藏条件与优质籼稻品质变化关系的研究[J]. 食品工业科技,2022,43(19):393−400. doi: 10.13386/j.issn1002-0306.2022010155.
SHU Zaixi, CHEN Yifan, ZHANG Wei, et al. Study on the Relationship between Storage Conditions and Quality Changes of High-quality Indica Rice[J]. Science and Technology of Food Industry, 2022, 43(19): 393−400. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022010155.
Citation: SHU Zaixi, CHEN Yifan, ZHANG Wei, et al. Study on the Relationship between Storage Conditions and Quality Changes of High-quality Indica Rice[J]. Science and Technology of Food Industry, 2022, 43(19): 393−400. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022010155.

储藏条件与优质籼稻品质变化关系的研究

Study on the Relationship between Storage Conditions and Quality Changes of High-quality Indica Rice

  • 摘要: 为探究储藏条件与优质籼稻品质变化的关系,将优质籼稻“丰优22”样品在4种储藏温度(15、20、25和30 ℃)、3种水分含量(13.5%、14.5%和15.5%)和2种气体成分(氮气、空气)条件下模拟储藏360 d,定期测定其黄粒米含量、发芽率、电导率、α-淀粉酶活性、脂肪酸值、胶稠度、直链淀粉含量、米汤固形物、碘蓝值和米饭硬度、米饭黏度、米饭平衡度、米饭弹性、外观评分、口感评分、综合评分等指标。结果表明,储藏温度越高、水分含量越大,品质变化越明显;在储藏温度、水分含量相同的情况下,氮气储藏具有延缓品质变化的作用。采用主成分分析法对16个指标进行分析,通过降维得到5个累积贡献率达到81.055%的主成分因子,对各主成分中正特征值较大的指标进行筛选,获得发芽率、电导率、碘蓝值和直链淀粉含量等具有代表性的品质特征指标。将4个特征指标与储藏温度、水分含量、气体成分进行相关性分析,发现储藏温度对优质籼稻特征指标影响最大,水分含量影响次之,气体成分影响最小。

     

    Abstract: In order to explore the relationship between storage conditions and the quality changes of high-quality indica rice, the high-quality indica rice “Fengyou 22” samples were stored at 4 storage temperatures (15, 20, 25 and 30 ℃) and 3 moisture contents (13.5%, 14.5% and 15.5%) and 2 gas composition (modified atmosphere with nitrogen, non-modified atmosphere) simulated storage for 360 d, and the yellow rice content, germination rate, electrical conductivity, α-amylase activity, fatty acid value, gel consistency, straight chain starch content, rice soup solids, iodine blue value and rice hardness, rice viscosity, rice balance, rice elasticity, appearance score, taste score, comprehensive score and other indicators were regularly determined. The results showed that the higher the storage temperature and the higher the moisture content, the more obvious the quality changed; under the same condition of storage temperature and moisture content, nitrogen storage had the effect of delaying the quality change. The principal component analysis method was used to analyze the 16 indicators, and 5 principal component factors with a cumulative contribution rate of 81.055% were obtained through dimensionality reduction. Representative quality indicators were chosen from the indicators with larger positive eigenvalues in each principal component, which were germination rate, electrical conductivity, iodine blue value and amylose content. The correlation analysis of the four characteristic indexes with storage temperature, moisture content and gas composition showed that storage temperature had the greatest influence on the characteristic indexes of high-quality indica rice, followed by moisture content then gas composition.

     

/

返回文章
返回