作　　者： ; ; ; ; ; ; ;

机构地区： 广东省粮食科学研究所

出　　处： 《粮食加工》 2019年第5期43-46,共4页

摘　　要： 选取广东地区种植的5个优质籼稻谷品种,通过模拟南方高温高潮储藏环境,分析陈化过程中稻谷的基本理化指标、品质指标等变化情况,并进行了各指标的相关性分析。结果表明:随着储藏时间的加长,稻米的直链淀粉含量、脂肪酸值越来越高,而出糙率、整精米率、品尝评分值、过氧化氢酶活性等均越来越低,说明随着陈化的不断加深,米质和口感都不断下降。模拟陈化1个月后,脂肪酸值(KOH)已达20.2 mg/100 g,5个月后,脂肪酸值已达轻度不易存,食味品质评分值达70分以下,品质逐渐变差。直链淀粉含量和整精米率在陈化初期变化幅度不大,在陈化后期出现较大幅度地改变。通过相关性分析得出稻谷储藏时间与直链淀粉、脂肪酸值呈极显著正相关,与出糙率、整精米率、品尝评分值及过氧化氢酶活性呈极显著负相关。 Five high-quality indica rice varieties planted in Guangdong were selected,and the basic physical and chemical indexes and quality indexes of rice were analyzed by simulating the high temperature and high tide storage environment in southern China,and the correlation analysis of each index was carried out.The results showed with the increase of storage time,the value of amylose and fatty acid value in rice was getting higher and higher,and husked rice yield,head rice yield,tasting assessment value,hydrogen peroxidase activity were all getting lower and lower.With the deepening of aging,rice quality and taste were constantly declining.After 1 month of simulation aging,the fatty acid value(KOH)had reached 20.0 mg/100 g.After 5 months,the fatty acid value had reached moderate storage quality obviously tending to decline,the tasting assessment value was below70 points,and the quality has gradually deteriorated.The changes of amylose and head rice yield were not signif-icant at the early stage of aging,but significant changes occurred at the late stage of aging.The correlation analy-sis showed that the storage time of rice was positively correlated with amylose and fatty acid value,and negatively correlated with husked rice yield,head rice yield,tasting assessment value and hydrogen peroxidase activity.

关 键 词： 优质籼稻 陈化 理化品质 相关性

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