Changes of Lutein Content and Chromatic Value in Brown Rice with Different Water Content during Dynamic Storage

This study focused on the effects of dynamic temperature and humidity on the chroma and lutein content of brown rice with different moisture content. The initial moisture content of brown rice was 14.4%,16.6%,18.7% and 20.5% respectively. The dynamic temperature and humidity of brown rice were stored for 150 days. Lutein content and chroma value were measured every 30 days. The results showed that the content of lutein in brown rice decreased with the increase of storage time. Under the same storage time,the higher the moisture content of brown rice,the faster the decrease of lutein content. Temperature had a significant effect on lutein content in brown rice(p<0.01),and water content had a significant effect on lutein content in brown rice(p<0.05). L^* value was positively correlated with lutein content in brown rice(p<0.01),and a^*,b^* value was negatively correlated with lutein content in brown rice(p<0.01). The results showed that excessive temperature was not conducive to the retention of lutein in brown rice. The loss of lutein in brown rice could be slowed down by controlling the storage of brown rice at low temperature(15 ℃)and keeping low moisture content(14.4%).