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| 不同贮藏条件对稳定化米糠理化性质及挥发性风味物质影响 |
| Effects of different storage conditions on physicochemical propertiesand volatile flavor compounds of stabilized rice bran |
| 投稿时间：2025-01-20 修订日期：2025-04-10 |
| DOI： |
| 中文关键词: 米糠 光照 空气 贮藏品质 挥发性风味物质 |
| 英文关键词:Rice bran Light Air Storage quality Volatile flavor compounds |
| 基金项目:广东省自然科学(2023A1515030242)；广东省重点研发计划项目(2023B0202060002),广东特支计划项目(2019BT02N112),深圳市科技计划资助(KCXFZ20230731100704006),广东省农业科学院创新基金产业专项(202229),广东省农业科学院科技创新战略专项基金(R2023PY-JX018)。 |
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| Author | Institution |
| GE Zi-Long | Sericultura Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Agricultural Products Processing |
| PAN Bi-Hui | Sericultura Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Agricultural Products Processing |
| WEI Zhen-Cheng | Sericultura Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Agricultural Products Processing |
| WANG Zhi-Ming | Sericultura Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Agricultural Products Processing |
| ZHONG Li-Huang | Sericultura Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Agricultural Products Processing |
| HE Qing-Hui | Amway China Daily-Use Commodity Co,Ltd |
| LIU Guang | Sericultura Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Agricultural Products Processing |
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| 中文摘要: |
| 目的 探究光照和空气对米糠贮藏品质及挥发性风味物质的影响。方法 以新鲜及高温高压蒸汽稳定化处理的米糠为原料，探究贮藏过程中光照、空气等对其酸值、过氧化值、γ-谷维素含量、色度等理化指标以及挥发性风味物质变化影响。结果 贮藏过程中，光照和空气对稳定化米糠的酸值、γ-谷维素含量影响不显著，对色度指标L*、a*、b*影响有限，但对过氧化值影响显著，稳定化处理后的米糠，在光照和空气存在下，其过氧化值最大升高25倍，而避光真空处理对未稳定化米糠酸值增加有一定抑制作用；随贮藏时间延长，米糠样品中挥发性风味物质种类均不断增加，避光和真空处理则可以有效避免其醛、酮、醇等氧化产物产生，而在光照和空气存在下，稳定化的米糠其醛、酮类物质浓度分别提升至6倍和26倍。结论 高温高压蒸汽稳定化处理的米糠贮藏过程中酸值受光照和空气影响小，但过氧化值及其氧化产物会显著增加，表明避光真空处理是延长稳定化米糠货架期的关键，为其贮藏及工业应用提供了理论依据。 |
| 英文摘要: |
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