食品与机械2016，Vol.32Issue(10)：120-122,126,4.DOI:10.13652/j.issn.1003-5788.2016.10.028
不同处理糙米储藏期间脂肪酸及总酸的变化
Changes on fatty acid and total acid of brown rice with different treatment during storage
摘要
Abstract
The changes of fatty acid and total acid of brown rice,germinated brown rice and selenium-enriched germinated brown rice were determined during storage under various temperature conditions.Results:The fatty acid and total acid of these three samples all increased significantly with the increase of storage temperature.Under different storage temperature,the fatty acid of these three samples increased firstly and then decreased with the extension of storage time,but the total acid showed a reverse trend.The fatty acid and total acid of brown rice showed minimal changes under various temperature conditions.However,the storage quality of selenium-enriched germinated brown rice was better than that of the normal germinated brown rice,revealing that selenium can inhibit lipid oxidation of brown rice during storage.关键词
糙米/发芽/富硒/总酸值/脂肪酸值/储藏品质Key words
brown rice/germinate/selenized/fatty acid/total acid/storage quality引用本文复制引用
李央,刘昆仑,陈复生,郑家宝,赵爽..不同处理糙米储藏期间脂肪酸及总酸的变化[J].食品与机械,2016,32(10):120-122,126,4.基金项目
国家自然科学基金(编号:U1404333) （编号:U1404333）
河南省科技厅科技攻关项目(编号:162102110059) （编号:162102110059）
省属高校基本科研业务费专项(编号:2014YWQQ03) （编号:2014YWQQ03）
