不同包装方式对大米储藏品质及挥发性成分的影响

doi:10.3864/j.issn.0578-1752.2017.13.016

摘要/Abstract

摘要： 【目的】通过测定不同包装方式大米储藏过程中食用品质（质构品质、糊化特性）以及挥发性成分，判断大米品质的变化，为小包装（规格为10 cm×18 cm）大米保鲜技术提供数据支持和理论依据。【方法】以‘粳稻99号’为材料，将大米采用编织袋包装、自然密闭缺氧包装及抽真空包装3种方式，分别置于15℃、25℃和30℃（60%湿度）的环境下储藏180 d。每月对其食用品质和挥发性成分进行分析。【结果】随着储藏时间的延长，蒸煮米饭弹性、回复性逐渐下降，硬度、黏着性呈现先上升后下降的趋势，且各项指标变化幅度较大。3种包装方式下大米消减值随储藏时间延长逐渐增大，崩解值呈现先增大后减小的趋势，大米热糊稳定性变差，容易老化。新鲜大米中挥发性成分共鉴定出41种，主要包括烃类、醇类、醛类、酮类、酯类、有机酸类以及杂环类化合物等。醛类含量可以用来评价大米的食味和鲜度，储藏180 d后，编织袋包装的大米含量最高，占挥发性成分20%以上，自然密闭缺氧包装次之，抽真空包装醛类物质最少。2-戊基呋喃是亚油酸氧化产物，新鲜大米中2-戊基呋喃含量仅为0.30%，随着储藏时间延长，编织袋包装的大米2-戊基呋喃含量急剧上升。醛类及2-戊基呋喃含量受包装方式影响较大，3种包装方式对大米储藏保鲜效果的排序为：抽真空>自然密闭缺氧>编织袋，然而当储藏温度过高时，即使采用抽真空包装，大米储藏品质也发生了劣变。3种包装方式下2-戊基-呋喃每个时期均被检测出，编织袋、自然密闭缺氧、抽真空3种包装方式己醛含量分别为1.82%、1.55%、1.16%，壬醛含量分别为4.7%、3.94%、2.77%，2-戊基-呋喃含量分别为2.27%、1.85%、1.43%，由此可以推断编织袋包装的大米产生较明显的油脂氧化的异味，陈化最为严重，自然密闭缺氧次之，抽真空能有效延缓大米品质陈化的速率。【结论】大米储藏过程中的硬度、弹性、黏着性、回复性以及糊化特性均不及新鲜大米。抽真空包装有益于大米储藏，可有效延缓大米劣变。醛类含量可以用来评价大米的食味和鲜度，储藏180 d后，3种包装方式中醛类含量皆有增长，以编织袋包装的醛类含量增长最为明显。大米挥发性成分中的醛类物质中，己醛、壬醛和2-戊基-呋喃可以较好地反映大米的储藏品质。

关键词: 大米, 包装方式, 糊化性质, 蒸煮品质, 挥发性成分

Abstract: 【Objective】 To provide data support and a theoretical basis for small packaging rice preservation, rice was packaged in different ways. Edible quality (texture quality, pasting properties) and volatile components of rice were measured during storage, through judging the changes of rice quality, the suitable packaging method was used to carry on the preservation of rice. 【Method】In this study, “No. 99japonica rice” was used as the experimental materials. Rice were packaged in woven, natural airtight anoxia and vacuum and stored in artificial climate chamber at temperatures of 15℃, 25℃, 30℃ under 60% RH for 180 d. Edible quality and volatile components were analyzed per month. 【Result】With the extension of storage time, the elasticity and recovery of cooking rice decreased gradually, and the hardness and adhesion showed a trend of first increasing and then decreasing. The setback value increased gradually while the breakdown value first increased and then decreased, thermal paste stability became worse and easy to aging with the extension of storage time under three types of packing. There were 41 kinds of volatile compounds in fresh rice were detected, including hydrocarbons, alcohols, aldehydes, ketones, esters, organic acids and heterocyclic compounds. The content of aldehydes could be used to evaluate the taste and freshness of rice. The content of aldehydes in rice by woven bag was the highest after 180 d of storage, which accounted for more than 20% of the volatile constituents, followed by natural airtight hypoxia packaging, and there was minimum content of aldehydes in rice by vacuum packaging. 2-pentyl furan was oxidation product of linoleic acid which was only 0.30% in fresh rice, however, the content rose sharply by woven bag with the extension of storage time. The contents of aldehydes and 2-pentyl furan were greatly influenced by packaging methods, the order of the preservation effect was vacuum＞natural sealed hypoxia＞woven bag. However, storage quality of rice had also deterioration in high storage temperature even with vacuum packaging. 2-pentyl furan was detected in every period under three types of packing, hexaldehyde content in woven bag, natural sealed hypoxia and vacuum packaging was 1.82%, 1.55%, 1.16%, respectively. aldehyde C-9 content in woven bag, natural sealed hypoxia and vacuum packaging was 4.75%, 3.94%, 2.77%, 2-pentyl furan content in woven bag, natural sealed hypoxia and vacuum packaging was 2.27%, 1.85%, 1.43%, respectively. Thus it was deduced that woven bag packaging of rice produce more apparent the peculiar smell of the oil oxidation and aging is the worst, followed by natural airtight hypoxia packaging. Vacuum can effectively delay the rate of aging rice quality.【Conclusion】Deterioration is inevitable during the storage process. In the respect of hardness, elasticity, viscosity, resilience and gelatinization properties, rice quality after storage was inferior than fresh rice. Vacuum packaging was beneficial to rice for rice storage can effectively delay the rice deterioration. The content of aldehydes can be used to evaluate the freshness of rice. Aldehyde content in three types of packing both grew after 180 d of storage, with aldehyde content increased significantly in woven bag packaging. Aldehydes volatile components in rice, hexanal, nonanal and 2-pentyl furan can reflect the rice storage quality.

Key words: rice, packaging, pasting properties, cooking quality, volatile components

王立峰，王红玲，姚轶俊，张怡一，陈静宜，汪海峰，石嘉怿，鞠兴荣. 不同包装方式对大米储藏品质及挥发性成分的影响[J]. 中国农业科学, 2017, 50(13): 2576-2591.

WANG LiFeng, WANG HongLing, YAO YiJun, ZHANG YiYi, CHEN JingYi, WANG HaiFeng, SHI JiaYi, JU XingRong. Effects of Different Packages on Edible Quality and Volatile Components of Rice During Storage[J]. Scientia Agricultura Sinica, 2017, 50(13): 2576-2591.

0
/ / 推荐

导出引用管理器 EndNote|Reference Manager|ProCite|BibTeX|RefWorks

链接本文: https://www.chinaagrisci.com/CN/10.3864/j.issn.0578-1752.2017.13.016

https://www.chinaagrisci.com/CN/Y2017/V50/I13/2576

参考文献

[1] 徐雪萌, 王卫荣, 刘国锋. 结合流通环境对大米真空包装技术的研究. 包装工程, 2005(2): 85-87.

Xu X M, Wang W R, Liu G F. The research of vacuum packaging technique for rice considering circulation. Packaging Engineering, 2005(2): 85-87. (in Chinese)

[2] 李军城. 部队大米保鲜防霉变的研究[D]. 上海: 第二军医大学, 2006.

Li J C. The researching of rice mildewproof and fresh-keeping in army [D]. Shanghai: The Second Military Medical University, 2006. (in Chinese)

[3] 刘建伟, 张萃明, 包清彬. 大米的薄膜袋小包装储藏形态研究. 粮食储藏, 2002(5): 26-29.

LIU J W, ZHANG C M, BAO Q B. Research on rice storage with film sack.Grain Storage, 2002(5): 26-29. (in Chinese)

[4] 王立峰, 陈超, 杨精华, 陈静宜, 汪海峰, 鞠兴荣. 大米小包装储藏过程中脂类及微观结构的变化. 中国农业科学, 2015, 48(9): 1807-1817.

WANG L F, CHEN C, YANG J H, CHEN J Y, WANG H F, JU X R. Lipid and microstructure changes of small packaged rice during storage. Scientia Agricultura Sinica, 2015, 48(9): 1807-1817. (in Chinese)

[5] 谢宏. 稻米储藏陈化作用机理及调控的研究[D]. 沈阳: 沈阳农业大学, 2007.

XIE H. Researches on the mechanism of rice aging and regulation [D]. Shenyang: Shenyang Agricultural University, 2007. (in Chinese)

[6] 侯耀玲. 不同包装材料和包装方式对大米储藏保鲜效果的研究[D]. 南京: 南京农业大学, 2012.

HOU Y L. Effects of different packing materials and methods on storage and preservation quality of rice [D]. Nanjing: Nanjing agricultural University,2012. (in Chinese)

[7] 付强. 小麦粉储藏期间挥发性成分研究[D]. 南京: 南京财经大学, 2012.

FU Q. Study on volatile components of wheat flour during storage [D]. Nanjing: Nanjing University of Finance and Economics, 2012. (in Chinese)

[8] Zeng Z, Zhang H, Zhang T, Tamogami S, Chen J Y. Analysis of flavor volatiles of glutinous rice during cooking by combined gas chromatography-mass spectrometry with modified headspace solid-phase microextraction method. Journal of Food Composition and Analysis, 2009, 22(4): 347-353.

[9] 郭兴凤, 慕运动. 蒸煮大米质构特性测定方法分析. 中国粮油学报, 2006, 21(2): 9-11.

GUO X F, MU Y D. Evaluation of a method for determining texture characteristics of cooked rice. Journal of the Chinese Cereals and Oils Association, 2006, 21(2): 9-11. (in Chinese)

[10] 宋伟, 陈瑞, 刘璐. 不同储藏条件下糙米质构和蒸煮品质的规律变化及相关性研究. 中国食物与营养, 2011, 17(3): 36-40.

SONG W, CHEN R, LIU L. Correlation of changes between cookingquality and texture of brown rice under different conditions. Food and Nutrition in China,2011, 17(3): 36-40. (in Chinese)

[11] 王立峰, 陈静宜, 陈超, 杨精华, 鞠兴荣. 不同包装方式下大米储藏品质及微观结构研究. 粮食与饲料工业, 2014, 12(12): 1-5.

WANG L F, CHEN J Y, CHEN C, YANG J H, JU X R. Study on thestorage quality and microstructure of rice by different packaging methods. Cereal and Feed Industry, 2014, 12(12): 1-5. (in Chinese)

[12] Forss D A. Odor and flavor compounds from lipids. Progress in the Chemistry of Fats & Other Lipids,1973, 13(4): 177-258.

[13] Tsugita T,Ohta T,Kato H. Cooking flavor and texture of rice stored under different conditions. Agricultural & Biological Chemistry, 1983, 47(3): 543-549.

[14] Mariotti M, Sinelli N, Catenacci F, Pagani M A, Lucisano M. Retrogradation behaviour of milled and brown rice pastes during ageing. Journal of Cereal Science, 2009, 49(2): 171-177.

[15] Vanna T, Bundit L. Changes in quality of rice (Oryza sativa L.) cv. Khao Dawk Mali 105 during storage. Journal of Food Biochemistry, 2007, 31(3): 415-425.

[16] 张亚荣, 王亚军, 贾少英, 周显青. 糙米储藏过程中蒸煮品质及质构特性变化研究. 粮食与饲料工业, 2014(1): 1-6.

ZHANG Y R, WANG Y J, JIA S Y, ZHOU X Q. Changes of the cooking quality and texture characteristics of brown rice during storage. Cereal and Feed Industry, 2014(1): 1-6. (in Chinese)

[17] Juliano B O, Oñate L U, Mundo A M D. Relation of starch composition，protein and gelatinization temperature to cooking and eating qualities of milled rice. Food Technology, 1965(6): 116-121.

[18] 卞科, 路茜玉. 大米气调储藏保鲜流变学特性与巯基变化关系的研究. 中国粮油学报, 1992, 7(2): 14-19.

BIAN K, LU Q Y. Studies on the changes of rheological properties and sulfhydryl group content and their relations to rice quality during controlled atmosphere storage. Journal of The Chinese Cereals and Oils Association, 1992, 7(2): 14-19. (in Chinese)

[19] 舒庆尧, 吴殿星, 夏英武, 高明尉, Anna McClung. 稻米淀粉RVA谱特征的亚种间差异初析. 作物学报,1999,25(3):279-283.

SHU Q Y, WU D X, XIA Y W, GAO M W, Anna McClung. Preliminary analysis on the difference of RVA profile characters among subspecies of oryza sativa L. Acta Agronomica Sinica, 1999, 25(3): 279-283.(in Chinese)

[20] 张小明, 石春海, 富田桂. 粳稻米淀粉特性与食味间的相关性分析. 中国水稻科学, 2002, 16(2): 157-161.

ZHANG X M, SHI C H, FU T G. Correlation analysis between starch characteristics and taste quality in japonica rice. Chinese Journal of Rice Science, 2002, 16(2): 157-161. (in Chinese)

[21] 吴殿星, 舒庆尧, 夏英武, 利用RVA谱快速鉴别不同表观直链淀粉含量早籼稻的淀粉粘滞特性. 中国水稻科学, 2001, 15(1): 57-59.

WU D X, SHU Q Y, XIA Y W. Rapid identification of starch viscosity property of early indica rice varieties with different apparent amylose content by RVA profile. Chinese Journal of Rice Science, 2001, 15(1): 57-59. (in Chinese)

[22] 雷玲, 孙辉, 姜薇莉, 田晓红, 杨中建. 稻谷在储藏中糊化特性变化的研究. 粮油食品科技, 2007, 15(5): 6-8.

LEI L, SUN H, JIANG W L, TIAN X H, YANG Z J. The study on the change of pasting property of rice during storage. Science and Technology of Cereals, Oils and Foods, 2007, 15(5): 6-8. (in Chinese)

[23] 缪铭, 江波, 张涛. 淀粉的消化性能与RVA曲线特征值的相关性研究. 食品科学, 2009, 30(5):16-19.

MIAO M, JIANG B, ZHANG T. Correlation analysis between starch digestibility and rapid viscosity analyzer profile characteristics. Food Science, 2009, 30(5): 16-19. (in Chinese)

[24] 姜平. 储藏方式对小包装大米品质变化的影响[D]. 无锡: 江南大学, 2012.

JIANG P. Effect of storage ways on quality changes of small packaging rice [D]. Wuxi: Jiangnan University, 2012.(in Chinese)

[25] Abramson D. Mycotoxic and odor formation in moist cereal grain during storage. Cereal Chemistry, 1980, 57(5): 346-351.

[26] 周显青, 张玉荣, 李里特. 不同模拟储藏条件下粳米胚乳显微结构变化. 农业工程学报, 2010, 26(5): 329-334.

ZHOU X Q, ZHANG Y R, LI L T. Microscopic structure changes of japonica milled rice endosperm under typical simulating storage conditions. Transactions of the Chinese Society of Agricultural Engineering, 2010, 26(5): 329-334. (in Chinese)

[27] 刘胜辉, 冼皑敏, 魏长宾, 臧小平. 固相微萃取-气质联用法测定紫苏子挥发性成分. 热带农业工程, 2009, 33(2): 42-45.

LIU S H, XIAN A M, WEI C B, ZANG X P. Determination of volatile components of perilla seeds using the SPME-GC-MS method. Tropical Agricultural Engineering, 2009, 33(2): 42-45. (in Chinese)

[28] Mottram D S. Flavor formation in meat and meat products: A review. Food Chemistry, 1998, 62(4): 415-424.

[29] 易封萍, 毛海舫. 合成香料工艺学. 北京: 中国轻工业出版社, 2007.

YI F P, MAO H F. Synthetic Perfume Technology. Beijing: China Light Industry Press, 2007. (in Chinese)

[30] 林家永, 高艳娜, 吴胜芳, 王松雪. 顶空固相微萃取-气质联用法分析稻谷挥发性成分. 食品科学, 2009, 30(20): 277-282.

LIN J Y, GAO Y N, Wu S F, WANG S X. Headspace solid phase microextraction coupled to GC-MS for analyzing volatile components in paddy. Food Science, 2009, 30(20): 277-282. (in Chinese)

[31] Elmore J S, Mottram D S, Enser M, Wood J D. Effect of the polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatile. Journal of Agricultural and Food Chemistry, 1999, 47(4): 1619-1625.

[32] Kobayashi F, Narahara Y, Ohmori K, Ikeura H, Hayata Y, Itani T. Effects of storage with a deoxygenating agent and a nitrogen-atmosphere package on the quality especially flavor of cooked stored rice. Food Science and Technology Research, 2010, 16(2): 175-178