不同贮藏条件对稳定化米糠理化性质及挥发性风味物质影响-食品安全质量检测学报-CSCIED科技核心评价数据库-手机版

不同贮藏条件对稳定化米糠理化性质及挥发性风味物质影响

Effects of different storage conditions on physicochemical properties and volatile flavor compounds of stabilized rice bran

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DOI	10.19812/j.cnki.jfsq11-5956/ts.20250120002
刊名	食品安全质量检测学报 Journal of Food Safety and Quality
年，卷(期)	2025, 16(9)
作者	戈子龙, 潘碧晖, 魏振承, 王智明, 钟立煌, 贺清辉, 刘光,
作者单位	广东省农业科学院蚕业与农产品加工研究所/农业农村部功能食品重点实验室/广东省农产品加工重点实验室; 安利(中国)日用品有限公司
摘要	目的探究光照和空气对米糠贮藏品质及挥发性风味物质的影响。方法以新鲜及高温高压蒸汽稳定化处理的米糠为原料, 探究贮藏过程中光照、空气等对其酸值、过氧化值、γ-谷维素含量、色度等理化指标以及挥发性风味物质变化影响。结果贮藏过程中, 光照和空气对稳定化米糠的酸值、γ-谷维素含量影响不显著, 对色度指标L、a、b*影响有限, 但对过氧化值影响显著, 稳定化处理后的米糠, 在光照和空气存在下, 其过氧化值最大升高25倍; 随贮藏时间延长, 米糠样品中挥发性风味物质种类均不断增加, 避光和真空处理则可以有效避免其醛、酮、醇等氧化产物产生, 而在光照和空气存在下, 稳定化的米糠其醛、酮类物质浓度分别提升至6倍和26倍。结论高温高压蒸汽稳定化处理的米糠贮藏过程中酸值受光照和空气影响小, 但过氧化值及其氧化产物会显著增加, 表明避光真空处理是延长稳定化米糠货架期的关键, 为其贮藏及工业应用提供了理论依据。
Abstract	Objective To investigate the effects of light and air on the storage quality and volatile flavor compounds of rice bran. Methods Fresh and high temperature and pressure steam stabilized rice bran were used as raw materials to investigate the effects of light and air on the changes of acid value, peroxide value, γ-oryzanol content, chromaticity and other physicochemical indexes as well as volatile flavor compounds during storage. Results During the storage process, light and air exerted insignificant influences on the acid value and γ-oryzanol content of stabilized rice bran, and had limited effects on the chromaticity indices L, a and b* values. However, they had a significant impact on the peroxide value. For the stabilized rice bran, the peroxide value could increase by up to 25 times in the presence of light and air. As the storage time extended, the types of volatile flavor substances in rice bran samples kept increasing. The treatments of avoiding light and vacuum could effectively prevent the generation of oxidation products such as aldehydes, ketones, and alcohols. In the presence of light and air, the concentrations of aldehydes and ketones in the stabilized rice bran increased by 6 times and 26 times. Conclusion The acid value of rice bran stabilized using high temperature and high pressure steam exhibits minimal changes when exposed to light and air during storage. However, the peroxide value and its oxidation products increases substantially, this indicates that avoiding light and vacuum treatment is the key to extending the shelf life of stabilized rice bran, providing a theoretical basis for its storage and industrial application.
关键词	米糠;光照;空气;贮藏品质;挥发性风味物质
KeyWord	rice bran; light; air; storage quality; volatile flavor compounds
基金项目
页码	74-81

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戈子龙, 潘碧晖, 魏振承, 王智明, 钟立煌, 贺清辉*, 刘光*. 不同贮藏条件对稳定化米糠理化性质及挥发性风味物质影响 [J]. 食品安全质量检测学报. 2025; 16; (9). 74 - 81.

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