| 不同处理糙米储藏期间脂肪酸及总酸的变化 |
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| 引用本文： | 李央,刘昆仑,陈复生,郑家宝,赵爽.不同处理糙米储藏期间脂肪酸及总酸的变化[J].食品与机械,2016,32(10):120-122,126. |
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| 作者姓名： | 李央 刘昆仑 陈复生 郑家宝 赵爽 |
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| 作者单位： | 河南工业大学粮油食品学院，河南 郑州 450001 |
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| 基金项目： | 国家自然科学基金（编号：U1404333）；河南省科技厅科技攻关项目（编号：162102110059）；省属高校基本科研业务费专项（编号：2014YWQQ03） |
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| 摘 要： | 在不同储藏温度下,研究糙米、发芽糙米及富硒发芽糙米储藏期间脂肪酸值和总酸值的变化。结果表明:随着储藏温度的升高,3种样品的脂肪酸值和总酸值均显著升高;不同储藏温度下,随着储藏时间的延长,3种样品的脂肪酸值均基本呈现先增加后减小的趋势,而总酸值则呈现先减小后增加的趋势。在各储藏温度条件下,未发芽糙米的脂肪酸值及总酸值变化最小,但富硒发芽糙米的储藏品质明显优于发芽糙米,提示硒对糙米储藏期脂质氧化具有抑制作用。
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| 关 键 词： | 糙米 发芽 富硒 总酸值 脂肪酸值 储藏品质 |
| 收稿时间： | 2015/8/28 0:00:00 |
Changes on fatty acid and total acid of brown rice with different treatment during storage |
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| LIYang,LIUKunlun,CHENFusheng,ZHENGJiabao,ZHAOShuang.Changes on fatty acid and total acid of brown rice with different treatment during storage[J].Food and Machinery,2016,32(10):120-122,126. |
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| Authors: | LIYang LIUKunlun CHENFusheng ZHENGJiabao ZHAOShuang |
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| Affiliation: | Henan University of Technology, Zhengzhou, Henan 450001, China |
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| Abstract: | The changes of fatty acid and total acid of brown rice, germinated brown rice and selenium-enriched germinated brown rice were determined during storage under various temperature conditions. Results: The fatty acid and total acid of these three samples all increased significantly with the increase of storage temperature. Under different storage temperature, the fatty acid of these three samples increased firstly and then decreased with the extension of storage time, but the total acid showed a reverse trend. The fatty acid and total acid of brown rice showed minimal changes under various temperature conditions. However, the storage quality of selenium-enriched germinated brown rice was better than that of the normal germinated brown rice, revealing that selenium can inhibit lipid oxidation of brown rice during storage. |
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| Keywords: | brown rice germinate selenized fatty acid total acid storage quality |
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