CHEN Yifan, SHU Zaixi. Comparison of Change of Quality for Six High-quality Indica Rice during After-ripening[J]. Science and Technology of Food Industry, 2022, 43(6): 342−350. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021080004.
Citation: CHEN Yifan, SHU Zaixi. Comparison of Change of Quality for Six High-quality Indica Rice during After-ripening[J]. Science and Technology of Food Industry, 2022, 43(6): 342−350. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021080004.

Comparison of Change of Quality for Six High-quality Indica Rice during After-ripening

More Information
  • Received Date: August 02, 2021
  • Available Online: January 11, 2022
  • After-ripening is one of the characteristics of grain, physiological and biochemical activities will exist in grain during this period. Its processing quality and edible quality will generally be improved after the completion of ripening. However, there are few studies on after-ripening of rice, one of the main grain crops in China. The physiological and biochemical indexes (germination rate, conductivity, roughness and fatty acid value), gelatinization characteristics and different enzyme activities (peroxidase, catalase, α-amylase) of six types of high-quality indica rice (Longliangyou 534, Huanghuazhan, Yingxiangsimiao, Yuenongsimiao, Xiadao 1 and Ayou 442) were measured regularly during after-ripening period to investigate the after-ripening duration of indica rice, the specific activity state during the after-ripening period and the quality change rules during after-ripening period of indica rice. The results showed that six kinds of high quality indica rice had different after-ripening duration, 6 varieties at ripening time of germination rate rose on the whole, the conductivity was fluctuating downward trend after rising first, out of the roughness increased volatility, the fatty acid value decreased firstly then increased, peroxidase varieties had differences in trends but volatility declined on the whole, the activity of catalase showed a fluctuating upward trend except Ayou 442, the activity of α-amylase showed a fluctuating downward trend except Huanghuazhan, and the peak viscosity showed a fluctuating upward trend at first and then a decreasing trend. The quality evaluation was carried out by principal component analysis, and the scores from high to low were Ayou 442, Longliangyou 534, Xiadao 1, Yuenongsimiao, Yingxiangsimiao, Huanghuazhan.
  • [1]
    姜梅. 优质籼稻黄华占储藏品质变化规律的研究[D]. 武汉: 武汉轻工大学, 2016.

    JIANG M. Research on storage quality changes of high-quality indica Huanghuazhan[D]. Wuhan: Wuhan Polytechnic University, 2016.
    [2]
    吴俊男. 小麦籽粒后熟期间碳水化合物变化对小麦品质的影响和机理探究[D]. 郑州: 河南工业大学, 2018.

    WU J N. Study on effect and machanism of carbohydrate changes on wheat quality of wheat of during after-ripening[D]. Zhengzhou: Henan University of Technology, 2018.
    [3]
    王琦, 苏晓宇, 贾峰, 等. 不同后熟条件对强筋和弱筋小麦品质改善的研究[J]. 河南工业大学学报(自然科学版),2020,41(3):12−18,33. [WANG Q, SU X Y, JIA F, et al. Study on quality improvement of wheat with strong gluten and weak gluten under different post-ripening conditions[J]. Journal of Henan University of Technology (Natural Science Edition),2020,41(3):12−18,33.
    [4]
    耿瑞蝶. 新收获小麦后熟过程中面筋蛋白聚集特性变化及机理研究[D]. 郑州: 河南工业大学, 2020.

    GENG R D. Study on the change of gluten protein aggregation characteristics and mechanism during the post-ripening process of newly harvested wheat[D]. Zhengzhou: Henan University of Technology, 2020.
    [5]
    贾峰, 王金水, 殷海成, 等. 小麦后熟期及储藏过程中生理生化变化研究进展[J]. 河南工业大学学报(自然科学版),2013,34(2):105−110. [JIA F, WANG J S, YIN H C, et al. Research progress on physiological and biochemical changes of wheat during post-ripening and storage[J]. Journal of Henan University of Technology (Natural Science Edition),2013,34(2):105−110.
    [6]
    丁卫新. 新小麦“后熟期”前后品质变化规律的研究[J]. 现代面粉工业,2011,25(4):46−50. [DING W X. Study on the quality change rule of new wheat before and after “post-ripening stage”[J]. Modern Flour Industry,2011,25(4):46−50. doi: 10.3969/j.issn.1674-5280.2011.04.013
    [7]
    王涛, 熊柳, 孙庆杰. 后熟对粳米直链淀粉含量及品质特性影响的研究[J]. 中国粮油学报,2009,24(11):9−11,46. [WANG T, XIONG L, SUN Q J. Effects of late ripening on amylose content and quality characteristics of japonica rice[J]. Journal of the Chinese Cereals and Oils Association,2009,24(11):9−11,46.
    [8]
    莫西亚, 易翠平, 祝红, 等. 籼稻后熟对米粉品质的影响研究进展[J]. 食品与机械,2021,37(6):11−17. [MO X Y, YI C P, ZHU H, et al. Research progress on the effect of indica rice on the quality of rice noodles[J]. Food & Machinery,2021,37(6):11−17.
    [9]
    国家粮食和物资储备局. 食品安全国家标准: 食品中水分的测定: GB 5009.3-2016[S]. 北京: 中国标准出版社, 2016.

    National Bureau of Grain and Material Reserves. National food safety standard: Determination of moisture in food: GB 5009.3-2016[S]. Beijing: China Standard Press, 2016.
    [10]
    国家粮食局. 粮油检验: 发芽试验: GB/T 5520-2011[S]. 北京: 中国标准出版社, 2011.

    National Grain Administration. Grain and oil inspection: Germination test: GB/T 5520-2011[S]. Beijing: China Standard Press, 2011.
    [11]
    国家粮食局. 粮油检验: 稻谷出糙率检验: GB/T 5495-2008[S]. 北京: 中国标准出版社, 2008.

    National Grain Administration. Grain and oil inspection: Rice roughness inspection: GB/T 5495-2008[S]. Beijing: China Standard Press, 2008.
    [12]
    国家粮食局. 稻谷储存品质判定规则: GB/T 20569-2006[S]. 北京: 中国标准出版社, 2006.

    National Grain Administration. Rules for determining the quality of rice storage: GB/T 20569-2006[S]. Beijing: China Standard Press, 2006.
    [13]
    国家粮食局科学研究院. 大米及米粉糊化特性测定: 快速粘度仪法: GB/T 24852-2010[S]. 北京: 中国标准出版社, 2010.

    Research Institute of National Grain Administration. Determination of gelatinization characteristics of rice and rice flour: Rapid viscometer method: GB/T 24852-2010[S]. Beijing: China Standard Press, 2010.
    [14]
    国家粮食局. 粮油检验: 粮食、油料的过氧化氢酶活动度的测定: GB/T 5522-2008[S]. 北京: 中国标准化出版社, 2008.

    National Grain Administration. Grain and oil inspection: Determination of catalase activity of grain and oilseeds: GB/T 5522-2008[S]. Beijing: China Standard Press, 2008.
    [15]
    国家粮食局. 小麦、黑麦及其面粉, 杜伦麦及其粗粒粉降落数值的测定 Hagberg-Perten法: GB/T 10361-2008[S]. 北京: 中国标准出版社, 2008.

    National Grain Administration. Determination of falling value of wheat, rye and flour, durum wheat and semolina Hagberg-Perten method: GB/T 10361-2008[S]. Beijing: China Standard Press, 2008.
    [16]
    杜文丽. 后熟处理破除水稻种子休眠的机理及休眠性相关QTL定位研究[D]. 南京: 南京农业大学, 2015.

    DU W L. Research on the mechanism of post-ripening treatment to break dormancy of rice seeds and the mapping of QTLs related to dormancy[D]. Nanjing: Nanjing Agricultural University, 2015.
    [17]
    熊宁, 李琦, 刘利, 等. 稻谷电导率测定方法的研究[J]. 粮油食品科技,2013,21(4):68−71. [XIONG N, LI Q, LIU L, et al. Study on the determination method of electric conductivity of rice[J]. Cereals, Oils and Food Science and Technology,2013,21(4):68−71. doi: 10.3969/j.issn.1007-7561.2013.04.017
    [18]
    NITHYA U, CHELLADURAI V, JAYAS D S, et al. Safe storage guidelines for durum wheat[J]. Journal of Stored Products Research,2011,47(4):328−333. doi: 10.1016/j.jspr.2011.05.005
    [19]
    JIANG H, LIU T, CHEN Q. Dynamic monitoring of fatty acid value in rice storage based on a portable near-infrared spectroscopy system[J]. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy,2020,240:118620. doi: 10.1016/j.saa.2020.118620
    [20]
    周显青, 祝方清, 张玉荣, 等. 不同储藏年限稻谷的储藏特性、生理生化指标及其糊化特性分析[J]. 中国粮油学报,2020,35:108−114,124. [ZHOU X Q, ZHU F Q, ZHANG Y R, et al. Analysis on the storage characteristics, physiological and biochemical indexes and gelatinization characteristics of rice with different storage years[J]. Journal of the Chinese Cereals and Oils Association,2020,35:108−114,124. doi: 10.3969/j.issn.1003-0174.2020.12.018
    [21]
    孙君. 稻谷热物性参数测定及模拟验证研究[D]. 南京: 南京财经大学, 2017.

    SUN J. Measurement and simulation verification of thermal physical parameters of rice[D]. Nanjing: Nanjing University of Finance and Economics, 2017.
    [22]
    陈丽, 马静, 亢玲, 等. 杂草稻稻米RVA谱特征值与外观品质及蒸煮食味品质性状的相关性分析[J]. 宁夏农林科技,2020,61(6):1−4. [CHEN L, MA J, KANG L, et al. Correlation analysis of rice RVA spectrum characteristic values with appearance quality, cooking and eating quality traits of weedy rice[J]. Ningxia Agriculture and Forestry Science and Technology,2020,61(6):1−4. doi: 10.3969/j.issn.1002-204x.2020.06.001
    [23]
    陈书强. 粳稻米蒸煮食味品质与其他品质性状的典型相关分析[J]. 西北农业学报,2015,24(1):60−67. [CHEN S Q. Canonical correlation analysis between cooking and eating quality of japonica rice and other quality traits[J]. Acta Agriculturae Boreali-occidentalis Sinica,2015,24(1):60−67. doi: 10.7606/j.issn.1004-1389.2015.01.011
    [24]
    朱满山, 顾铭洪, 汤述翥. 不同粳稻品种和DH群体稻米淀粉RVA谱特征与蒸煮理化指标及相关分析[J]. 作物学报,2007(3):411−418. [ZHU M S, GU M H, TANG S Z, et al. RVA spectra of rice starch in different japonica rice varieties and DH population and their correlation analysis on cooking physical and chemical indexes[J]. Acta Agronomica Sinica,2007(3):411−418. doi: 10.3321/j.issn:0496-3490.2007.03.010
    [25]
    鲁超, 龚克成, 李育娟, 等. 优质与高产水稻品种稻米品质和淀粉RVA谱特征值差异初探[J]. 上海农业科技,2019(1):22−23,32. [LU C, GONG K C, LI Y J, et al. Study on the difference of rice quality and starch RVA spectrum between high yield and high quality rice cultivars[J]. Journal of Shanghai Agricultural Science and Technology,2019(1):22−23,32. doi: 10.3969/j.issn.1001-0106.2019.01.010
    [26]
    舒在习, 戴煌. 优质籼稻储藏期间稻米RVA特性研究[J]. 食品工业科技,2022,43(2):112−119. [SHU Z X, DAI H. Research on RVA characteristics of high-quality indica rice during storage[J]. Science and Technology of Food Industry,2022,43(2):112−119.
    [27]
    PARK C E, KIM Y S, PARK K J, et al. Changes in physicochemical characteristics of rice during storage at different temperatures[J]. Journal of Stored Products Research,2012,48:25−29. doi: 10.1016/j.jspr.2011.08.005
    [28]
    刘璐. 糙米绿色储藏实验研究[D]. 南京: 南京财经大学, 2011.

    LIU L. Experimental study on green storage of brown rice[D]. Nanjing: Nanjing University of Finance and Economics, 2011.
    [29]
    陈飞, 张昌泉, 周少川, 等. 优质籼稻品种黄华占和扬稻6号稻米理化特性和淀粉精细结构比较[J]. 中国稻米,2021,27:14−19. [CHEN F, ZHANG C Q, ZHOU S C, et al. Comparison of physicochemical properties and starch fine structure of high-quality indica rice varieties Huanghuazhan and Yangdao No.6[J]. China Rice,2021,27:14−19.
    [30]
    张玉荣, 周显青, 刘敬婉. 加速陈化对粳稻的营养组分及储藏、加工品质的影响[J]. 河南工业大学学报(自然科学版),2017,38(5):37−44. [ZHANG Y R, ZHOU X Q, LIU J W. Effects of accelerated aging on nutrient components, storage and processing quality of japonica rice[J]. Journal of Henan University of Technology (Natural Science Edition),2017,38(5):37−44.
    [31]
    刘慧, 周建新, 方勇, 等. 稻谷储藏过程中微生物及品质变化规律研究[J]. 中国粮油学报,2020,35(1):126−131. [LIU H, ZHOU J X, FANG Y, et al. Study on the variation of microorganism and quality of rice during storage[J]. Journal of the Chinese Cereals and Oils Association,2020,35(1):126−131. doi: 10.3969/j.issn.1003-0174.2020.01.021
  • Cited by

    Periodical cited type(9)

    1. 向芳. 食品减盐策略研究进展. 食品与发酵工业. 2024(06): 350-358 .
    2. 赵亚丽,张香美,卢涵,杨贝,文港. 传统腌腊肉制品质量安全管理研究. 食品与机械. 2023(01): 55-60+156 .
    3. 刘东,夏金龙. 低钠酱鹿肉的配方优化及贮藏期特性研究. 中国调味品. 2023(03): 67-74 .
    4. 李智,牛超杰,邹爱军,常超. 肉制品加工减盐技术及其应用. 武汉轻工大学学报. 2023(04): 31-38 .
    5. 张彦慧,郑红霞,刘楠,高彦祥,毛立科. 胶体结构设计在减盐食品中的应用. 食品科学. 2022(01): 213-222 .
    6. 吕广英,孔君,郑润愽. 一种低钠休闲香肠的加工技术研究. 肉类工业. 2022(05): 16-19 .
    7. 芮李彤,李海静,张婷婷,郭琦,李子豪,夏秀芳. 食盐对肉制品品质形成的作用及减盐技术研究进展. 肉类研究. 2022(07): 61-67 .
    8. 孙悦,李震,王鹏,徐幸莲. 响应面优化减盐鸡肉松热加工工艺及品质测定. 食品工业科技. 2022(20): 263-273 . 本站查看
    9. 周平萍. 咸味剂咸度分析研究方法进展. 现代食品. 2022(17): 23-26+37 .

    Other cited types(5)

Catalog

    Article Metrics

    Article views (259) PDF downloads (18) Cited by(14)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return