摘要
对不同水分、温度、氧气浓度条件下储藏的糙米定期进行脂肪酸值测定,糙米的水分分别为13.5%、14.5%、15.5%、16.5%,放入温度分别设定为30、25、20、15℃的恒温箱中储藏,氧气的体积分数为2%、5%、8%、21%,储藏时间为180天,每30天检测1次。结果表明,随着储藏时间的延长,糙米样品中脂肪酸值呈先增加继而又下降的趋势;经方差分析得出,储藏时间、温度、水分、氧气浓度对糙米脂肪酸值影响极显著(P<0.01),温度、水分越高,糙米的脂肪酸值上升越快;低浓度氧气可延缓脂肪酸值变化。经过多重差异比较得出,用4种不同温度储藏糙米,其脂肪酸值差异极显著(P<0.01);在温度为20～30℃及不同水分条件下储藏糙米,其脂肪酸值差异均极显著(P<0.01);在15℃条件下,15.5%与14.5%差异显著(P<0.05),其他水分梯度差异极显著(P<0.01);水分16.5%的糙米储藏在25℃,氧气体积分数分别为8%、21%条件下,其脂肪酸值差异不显著,其他浓度氧气差异极显著(P<0.01);水分14.5%的糙米储藏在15℃,不同体积分数的氧气条件下,其脂肪酸值差异均极显著(P<0.01)。实验证明,低温、低水分储藏糙米可以抑制脂肪酸值的上升,低浓度氧气可以延缓脂肪酸值的下降。
The fatty acid values of brown rice stored in different moisture,temperature and oxygen concentration condition were determined regularly.The brown rice samples at 13.5%,14.5%,15.5%,16.5% moisture content.The storage temperatures in thermo-tank were 30,25,20 and 15℃ respectively.The oxygen volume fractions were 2%,5%,8% and 21% respectively.The storage time was 180 days and the detection was conducted once every 30 days.The results indicate that with extension of storage time,the fatty acid values in brown rice samples show the change of increase firstly and then decrease.From analysis of variance,the effect of storage time,temperature,moisture and oxygen concentration on fatty acid value were very significant（P〈0.01）.The moisture and the temperature was higher,the fatty acid value increased faster.Low oxygen concentration can delay the fatty acid value change.From comparison of multiple differences,the fatty acid value of the brown rice stored in 4 different storage temperatures were very significant（P〈0.01）.The fatty acid values of the brown rice stored at 20~30℃ and different moisture were very significant（P〈0.01）;the difference of 15.5% and 14.5% is significant at 15℃（P〈0.05）,and other moisture gradient differences were very significant（P〈0.01）;brown rice with moisture of 16.5% was stored at 25℃;when the oxygen volume fractions were 8% and 21%,the differences of fatty acid value were not significant,but the differences of oxygen with other concentrations were extremely significant（P〈0.01）;brown rice with moisture 14.5% was stored at 15℃,the differences of fatty acid value were extremely significant（P〈0.01）under the condition of oxygen with different volume fractions.Experimental results showed that the low temperature and low moisture for storage of brown rice could inhibit the increase in fatty acid value,and the low concentration oxygen could delay the decrease in fatty acid value.
出处
《粮食与饲料工业》
CAS
北大核心
2011年第1期4-7,共4页
Cereal & Feed Industry
基金
"十一五"国家科技支撑计划项目(2006BAD08B03-3)
关键词
温度
水分
氮气气调
脂肪酸值
糙米
temperature
moisture
nitrogen gas adjustment
fatty acid value
brown rice
