摘要
为了研究不同气调包装对米糠贮藏期间油脂氧化指标变化的影响,分别采用空气、体积分数为100% N_(2),90% N_(2)+10% O_(2)和90% N_(2)+5% O_(2)+5% CO_(2)包装新鲜米糠,置于37℃下贮藏20 d,分析贮藏期间脂肪酸值、过氧化值、羰基价、脂肪氧化相关关键酶活性和微生物群落总数的变化,并比较贮藏前后脂肪酸组成差异。结果表明:与空气包装相比,贮藏20 d后,体积分数为90% N_(2)+5% O_(2)+5% CO_(2)包装中米糠的脂肪酸值、过氧化值和羰基价分别降低60.12%,49.17%,53.58%,脂肪酶和脂肪氧化酶活性分别降低36.3%和25.79%,还能有效地抑制米糠中微生物的生长繁殖,减缓油酸和亚油酸等不饱和脂肪酸的氧化速率。研究为气调包装在粮食贮藏中的应用提供理论依据。
In order to study the effects of different modified atmosphere packaging on the changes of oil oxidation index of rice bran during storage,the fresh rice bran was packaged with air,volume fraction of 100% N_(2),90% N_(2)+10% O_(2) and 90% N_(2)+5% O_(2)+5% CO_(2),respectively,and then stored at 37℃ for 20 d.The changes of fatty acid value,peroxide value,carbonyl value,activities of key enzymes related to fat oxidation and total microbial community during storage were analyzed,and differences in fatty acid composition before and after storage were compared.The results show that compared with air packaging,after 20 days of storage,the fatty acid value,peroxide value and carbonyl value of rice bran in the volume fraction of 90% N_(2)+5% O_(2)+5% CO_(2) were reduced by 60.12%,49.17% and 53.58%,respectively,and the activities of lipase and lipoxygenase were decreased by 36.3%and 25.79%,respectively.This modified atmosphere packaging can effectively inhibit the growth of microorganisms in the rice bran,and retard the oxidation rate of unsaturated fatty acids,such as oleic acid and linoleic acid.The study provides a theoretical basis for the application of modified atmosphere packaging in grain storage.
作者
周向辉
ZHOU Xianghui(School of Food Engineering,Shangqiu Polytechnic,Shangqiu 476000,China)
出处
《包装与食品机械》
CAS
北大核心
2023年第4期13-19,共7页
Packaging and Food Machinery
基金
河南省郑州市重大科技攻关项目(072SGZN12030)
关键词
米糠
气调包装
贮藏
油脂氧化
rice bran
modified atmosphere packaging
storage
oil oxidation
作者简介
周向辉(1978),女,硕士,讲师,研究方向为农产品加工,通信地址:476000河南省商丘市神火大道南段566号商丘职业技术学院,E-mail:sqzyzxh@126.com。
