【作者】 詹启明；

【导师】 张来林；

【作者基本信息】 河南工业大学 ， 食品工程， 2012， 硕士

【摘要】 本课题研究了在不同温度（20、25、30、35℃）下，粳糙米充氮气调（氮气浓度>98%）与常规储藏120d的品质变化，以及气调启封后品质的变化规律。试验结果如下：随着储藏时间延长和温度升高，充氮气调组和常规对照组的糙米发芽率、生活力、过氧化氢酶活动度均呈下降趋势，糙米的脂肪酸值、电导率、丙二醛含量则呈上升趋势，粳糙米的整精米率、感官评价综合评分值、粘性等会下降或减少，糙米的糊化特性（峰值粘度、最低粘度、最终粘度）、硬度、弹性和色泽逐渐增大。在低温（20℃、25℃）条件下，随着时间延长两种储藏方式对品质影响不大，有利于保持粮食品质，但在高温（30℃、35℃）时变化则加快，尤其在35℃时的变化更明显，对糙米储藏不利。气调组在四个温度下的发芽率、生活力都不如常规储藏得好，尤其是30℃更明显，说明缺氧状态对保持籽粒的种用品质不利，但其他品质指标都要好于常规储藏，可以在一定程度上相对减缓高温对品质的影响。在气调储藏启封后进行常规储藏期间，粳糙米的发芽率、生活力、过氧化氢酶活动度、整精米率等指标仍随储藏时间延长和温度升高而降低，糙米的脂肪酸值、电导率、糊化特性、色泽则呈上升趋势；糙米的峰值粘度、最低粘度和最终粘度都随着储藏时间而呈上升趋势，尤其是高温35℃增加得最明显。这表明启封后粳糙米的品质仍会延续先前趋势变化，且温度越高则变化越快。因此，充氮气调与低温储藏都有助于粳糙米品质保鲜，低温储藏操作简便、费用低可作为首选方案，气调可以缓解高温对粳糙米品质的影响，但启封后的糙米不宜再继续存放，应马上加工销售，或者只能在低温下做短期储存。更多还原

【Abstract】 The quality change rule of japonica rice which was stored at different temperatures （20,25,30,35℃） under controlled atomosphere storage with N₂（nitrogen gas concentration morethan98%） and conventional storage during the storage life of120days and removedcontrolled atomosphere storage was studied in this paper.The results showed:The germination rate,viability, the catalase activity in japonica rice under controlledatomosphere storage with N₂and conventional storage all showed a degressive trend withthe increase of storage temperature and time;while fatty acids,conductivity,malondialdehyde content were on the rise, whole refined rice rate and cookingquality（general scores of sensory evaluation）, viscosity and so on decreased,but pastingproperties（peak viscosity, minium viscosity and final viscosity）,hardness,elasticity andcolour in japonica rice all gradually increased.The effect of the two storage ways on quality with the storage time at lowtemperatures（25℃and30℃） was not big and it is beneficial to keep grain quality, however,the quality change of japonica rice speeded up at high temperatures（30℃and35℃）,especially at35℃,the change became more obvious and this is bad for the storage ofjaponica rice. The germination rate and viability of japonica rice under controlledatomosphere storage with N₂were not so good as conventional storage,the case on thecondition of30℃was specially clear, all these indicated the state of lack of oxygen washarmful to maintain the seed quality of japonica rice, yet the other quality indexes showedbetter under controlled atomosphere storage with N₂and this storage way did release theinfluence of high temperature on quality to some degrees.During the time when the japonica rice was removed and storaged as a conventional way,the germination rate, viability, the catalase activity and whole refined rice rate continued tobring down with the increase of storage temperature and time, while the fattyacids,conductivity, pasting properties and colour had an upward trend; peak viscosity,minimum viscosity and final viscosity of japonica rice all had an upward trend with thestorage time, especially for the high temperature of35℃,the increase showed most clearly.This manifested the quality of japonica rice after removed the controlled would still continuethe precious change trend, and the higher the temperature was, the bigger the change occurs.Therefore, controlled atomosphere storage with N₂and low temperature storage werehelpful for japonica rice to refresh its quality, low temperature storage was easy and simpleto handle and low in expense, controlled atomosphere storage with N₂could relieve theinfluence of high temperature on the quality of japonica rice, however, the japonica riceafter removed from controlled atomosphere storage with N₂is not advisable to continue tostore, it was ought to be processed and saled in the market right away, or it could be storedfor short time only under low temperature.更多还原