摘要
试验选用当年新收获的稻谷加工成的水分为13．9％、14．7％和16．0％的大米，在23℃和33℃的恒温室中，将7种不同浓度的CO2经减压调湿后通入粮堆。定期取样，测定大米的脂肪酸、水溶酸、还原糖、非还原糖、粘度和过氧化物酶活性的变化。试验结果表明：13．9％水分的大米在23℃下储藏，各种浓度CO2对大部分品质指标影响不显著，CO2的保质作用不明显；14．7％水分的大米在23℃储藏，CO2对个别品质指标的变化有影响，高浓度CO2保质效果稍好些，13．9％水分的大米在33℃储藏，CO2对大部分品质指标变化有一定的影响，而且浓度越大，效果越好；16．0％水分的大米在23℃储藏及14．7％、16．0％水分的大米在33℃储藏，CO2对主要品质指标的变化有显著的影响，对大米的保质效果显著，且CO2浓度越高，保质效果越好，CO2浓度高于98％时，效果最好。但CO2不能延缓大米还原糖的降低。
Rice freshly harvested of 13. 9, 14. 7 and 16. 0% moisture contents was stored at the constant temperatures of 23 and 33℃. CO2 gas of 7 concentrations was introduced into grain bulk under reduced pressure and tempering. The samples were taken regularly to determine fatty acid, soluble acid,reducing sugar,non-reducing sugar,viscosity and peroxidase. The results showed that at 13. 9% m. c, 23℃,the effect of CO2 concentrations on most quality indicators was not significant. At 14. 7% m. c, 23℃, some indicators changed. High CO2 concentrations had good effect on keeping quality. At 13. 9% m. c and 33℃,most indicators changed. The effect on keeping quality was improved with the increase of CO2 concentrations. At 16% m. c, 23℃ and 14. 7, 16. 0% m. c, 33℃,main indicators changed significantly. CO2 had a significant effect on keeping quality of rice. The effect increased with CO2 concentrations,the effect was the best when CO2 concentrations more than 98%. CO2 was not able to delay lowering of reducing sugar.
出处
《粮食储藏》
1997年第1期3-14,共12页
Grain Storage
关键词
二氧化碳
大米品质
脂肪酸
水溶酸
粮食
贮藏
CO_2, rice quality,fatty acid,soluble acid,reducing sugar, non-reducing sugar,viscosity, peroxidase
