氧气含量与光照对薏仁米储藏中脂肪氧化的影响
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摘要
探讨不同氧气含量和光照条件下薏仁米贮藏过程中水分含量、脂肪酸值、过氧化值、丙二醛、脂肪酶活动度及电导率等指标的变化对薏仁米脂肪氧化的影响。结果表明:脂肪酸值、过氧化值、丙二醛、电导率能灵敏体现薏仁米不同储藏时间、氧气含量和光照条件下的脂肪氧化。随着储藏时间的延长,到180 d时,虽然氧气含量低或未检出,脂肪酸值、过氧化值、丙二醛、电导率与初始值比增加了113.6%、103.62%、6.32%和18.91%,在一定的氧气含量下,各指标比氧气含量低或未检出样增加了14.86%、52.34%、52.92%和24.07%;在避光下,薏仁米储藏180d时脂肪酸值、过氧化值、丙二醛和电导率分别增加了84.85%、132.33%、31.34%和12.95%;受光照条件的影响,这四项指标比避光下分别增加了28.24%、38.72%、27.53%和5.09%。氧气含量低或未检出及避光下不能避免薏仁米储藏的脂肪氧化,氧气含量与光照强度加速薏仁米储藏中的脂肪氧化,在放脱氧剂的条件下,抽真空、充CO_2或N_2和避光能减缓薏仁米中脂肪氧化的速度。
The effects of changes in water content, fatty acid value, peroxide value, malondialdehyde content, lipase activity and electrical conductivity during the storage of coix seeds under different oxygen and light conditions, on the fat oxidation of coix seeds were investigated.The results showed that the fatty acid value, peroxide value, malondialdehyde content and electrical conductivity can reflect sensitively the fat oxidation of coix seeds under different storage times, oxygen contents and light conditions. With the storage time extending to 180 days, the fatty acid value, peroxide value, malondialdehyde content, electrical conductivity increased by 113.6%, 103.62%, 6.32% and 18.91, respectively,compared with the initial values, even though the oxygen content was low or not detected. At a certain level of oxygen, the indicators were14.86%, 52.34%, 52.92% and 24.07% higher than those when the oxygen content was low or undetected; During storage of coix seeds in the dark for 180 days, the fatty acid value, peroxide value, malondialdehyde content and electrical conductivity increased by 84.85%, 132.33%,31.34% and 12.95%, respectively. Under the influence of light conditions, these four indicators increased by 28.24%, 38.72%, 27.53% and 5.09 respectively. At a low or undetected level of oxygen, oxidation of fat could not be avoided during storage of coix seeds. The presence of oxygen and light accelerated the oxidation of fat during storage of coix seeds. In the presence of a deoxidizer, vacuum, CO_2 or N_2 and keeping out of light could slow down the rate of fat oxidation in coix seeds.
The effects of changes in water content, fatty acid value, peroxide value, malondialdehyde content, lipase activity and electrical conductivity during the storage of coix seeds under different oxygen and light conditions, on the fat oxidation of coix seeds were investigated.The results showed that the fatty acid value, peroxide value, malondialdehyde content and electrical conductivity can reflect sensitively the fat oxidation of coix seeds under different storage times, oxygen contents and light conditions. With the storage time extending to 180 days, the fatty acid value, peroxide value, malondialdehyde content, electrical conductivity increased by 113.6%, 103.62%, 6.32% and 18.91, respectively,compared with the initial values, even though the oxygen content was low or not detected. At a certain level of oxygen, the indicators were14.86%, 52.34%, 52.92% and 24.07% higher than those when the oxygen content was low or undetected; During storage of coix seeds in the dark for 180 days, the fatty acid value, peroxide value, malondialdehyde content and electrical conductivity increased by 84.85%, 132.33%,31.34% and 12.95%, respectively. Under the influence of light conditions, these four indicators increased by 28.24%, 38.72%, 27.53% and 5.09 respectively. At a low or undetected level of oxygen, oxidation of fat could not be avoided during storage of coix seeds. The presence of oxygen and light accelerated the oxidation of fat during storage of coix seeds. In the presence of a deoxidizer, vacuum, CO_2 or N_2 and keeping out of light could slow down the rate of fat oxidation in coix seeds.
引文
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[13]Adams A,Kimpe Nd,Van Boekei Majs.Modification of casein by the lipid oxidation product malondialdehyde[J].JAgric.Food Chem.,2008,56(5):1713-1719
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[17]GB/T 5009.37-2003,食用植物精油卫生标准的分析方法[S]G B/T 5009.37-2003,edible plant oil health standards analysis method[S]
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[20]GB/T 5523-2008,粮油检验粮食、油料的脂肪酶活动度的测定[S]GB/T 5523-2008,Inspection of grains and oils-Determination of lipase activity of grain and oil seeds[S]
[21]童茂彬,李岩,董晓欢,等.不同储藏方式对籼糙米储藏质量的影响研究[J].河南工业大学学报(自然科学版),2013,1:96-102TONG Mao-bin,LI Yan,DONG Xiao-huan,et al.Study on the effect of different storage methods on the storage quality of brown rice[J].Journal of Henan University of Technology(Natural Science Edition),2013,1:96-102
[22]黄文浩,肖建文,张浩,等.不同储藏方式对南方籼米食味质量的影响[J].粮食与饲料工业,2016,12:10-13HUANG Wen-hao,XIAO Jian-wen,ZHANG Hao,et al.Effects of different storage methods on the quality of southern glutinous rice[J].Cereal&Feed Industry,2016,12:10-13
[23]郑诗超,陈宗道,阚健全.油脂天然抗氧化剂研究进展[J].粮食与油脂,2003,6:43-46ZHENG Shi-chao,CHEN Zong-dao,KAN Jian-quan.Research progress on natural antioxidants of oils and fats[J].Grain and Oil,2003,6:43-46
[24]张志慧,张习军,赵思明.微波对稻谷储藏过程脂肪酶和脂肪酸的影响[J].粮食与饲料工业,2010,5:13-17ZHANG Zhi-hui,ZHANG Xi-jun,ZHAO Si-ming.Effect of microwave on lipase and fatty acid in rice storage[J].Cereal&Feed Industry,2010,5:13-17
[25]包晓婷.小麦脂肪氧化酶活性与部分质量性状的研究[D].合肥:安徽农业大学,2017BAO Xiao-ting.Study on the activity of wheat lipoxygenase and some quality traits[D].Hefei:Anhui Agricultural University,2017
[26]伦利芳.大米低温储藏后在不同环境条件下其质量变化[D].郑州:河南工业大学,2013LUN Li-fang.The quality of rice under different environmental conditions after low temperature storage[D].Zhengzhou:Henan University of Technology,2013
[27]周显青,杨文生,张玉荣.模拟典型储粮环境下大米质量指标的变化及其差异性分析[J].粮食与饲料工业,2009,5:1-5ZHOU Xian-qing,YANG Wen-sheng,ZHANG Yu-rong.Analysis of changes in rice quality indicators and their differences under simulated typical grain storage environment[J].Food and Food Industry,2009,5:1-5
[28]申晓曦,李汴生,阮征,等.水分含量对花生仁储藏过程中的质量影响研究[J].现代食品科技,2011,27(5):495-498,501SHEN Xiao-xi,LI Bian-sheng,Ruan Zheng,et al.Study on the effect of water content on the quality of peanut kernels during storage[J].Modern Food Science and Technology,2011,27(5):495-498,501
[29]Scheeder M R L,Casutt M M,Roulin M,et al.Fatty acid composition,cooking loss and texture of beef patties from meat of bulls fed different fats[J].Meat Science,2001,58:321-328
[30]翟爱华,徐炳政,崔铭育.不同比例气调包装对贮藏大米品质的单因素影响[J].农产品加工,2015,12:13-16ZHAI Ai-hua,XU Bing-zheng,CUI Ming-yu.The single factor effect of different proportions of modified atmosphere packaging on the quality of stored rice[J].Agricultural Products Processing,2015,12:13-16
[31]Sattar A,Deman J M,Alexander J C.Effect of wavelength on light induced quality deterioration of edible oils and fats[J].Canadian Institute of Food Science and Technology Journal,1976,9(3):108-113
[32]刘学彬,刘薇,王泽斌,等.栅栏技术在核桃贮藏中的应用研究[J].安徽农业学,2013,41(4):1721-1723,1735LIU Xue-bin,LIU Wei,WANG Ze-bin,et al.Application of fence technology in walnut storage[J].Anhui Agriculture,2013,41(4):1721-1723,1735
[2]Bai C,Peng H,Xiong H,et al.Carboxymethylchitosancoated proliposomes containing coix seed oil:Characterisation,stability and in vitro release evaluation[J].Food Chemistry,2011,129:1695-1702
[3]Huang D W,Wu C H,Shih C K,et al.Application of the solvent extraction technique to investigation of theanti-inflammatory activity of adlay bran[J].Food Chem.,2014,145(2):445-453
[4]Chung C P,Hsia S M,Lee M Y,et al.Gastroprotective activities of adlay(Coix lachryma-obi L.var.ma-yuen Stapf)on the growth of the stomach cancer AGS cell line and indomethacin-induced gastric ulcers[J].J Agric Food Chem.,2011,59(11):6025-6033
[5]Fernandes F,Flick J R,Silva J L,et al.Influence of processing schemes on indicative bacteria andquafity of fresh aquacultured catfish fillets[J].Journal of Food Protection,1997,60:54-62
[6]吕峰.我国薏仁米资源主要质量及薏仁米活性多糖的研究[D].福州:福建农林大学,2008LYU Feng.Study on the main quality of barley rice resources and the active polysaccharides of barley rice in China[D].Fuzhou:Fujian Agriculture and Forestry University,2008
[7]常冬妹,卢红梅,陈莉,等.兴仁薏仁米营养成分分析与评价[J].食品工业,2017,38(6):303-307CHANG Dong-mei,LU Hong-mei,CHEN Li,et al.Analysis and evaluation of nutritional components in Xingren bay rice[J].Food Industry,2017,38(6):303-307
[8]王茜茜.菜籽油储藏稳定性研究[D].南京:南京财经大学,2013WANG Qian-qian.Study on storage stability of rapeseed oil[D].Nanjing:Nanjing University of Finance and Economics,2013
[9]穆同娜,张惠,景全荣.油脂的氧化机理及天然抗氧化物的简介[J].食品科学,2004,S1:243-246MU Tong-na,ZHANG Hui,JING Quan-rong.Introduction of oxidation mechanism of oils and fats and natural antioxidants[J].Food Science,2004,S1:243-246
[10]余少华.新疆薄皮核桃风味产品的研制及其货架期的研究[D].石河子:石河子大学,2009YU Shao-hua.Research on the development of Xinjiang thin-skinned walnut flavor products and its shelf life[D].Shihezi:Shihezi University,2009
[11]孙丽琴,杨凤仪,卢红梅,等.不同储藏方式对薏仁米储藏保鲜效果的影响[J].食品工业科技,2016,37(19):339-344SUN Li-qin,YANG Feng-yi,LU Hong-mei,et al.Effects of different storage methods on fresh-keeping effect of coix seed rice[J].Science and Technology of Food Industry,2016,37(19):339-344
[12]杨凤仪,卢红梅,陈莉,等.不同储藏方式对薏仁米储藏保鲜效果的影响[J].食品工业科技,2016,37(19):339-344YANG Feng-yi,LU Hong-mei,CHEN Li,et al.Effects of different storage methods on the storage and preservation effect of Coix seed rice[J].Science and Technology of Food Industry,2016,37(19):339-344
[13]Adams A,Kimpe Nd,Van Boekei Majs.Modification of casein by the lipid oxidation product malondialdehyde[J].JAgric.Food Chem.,2008,56(5):1713-1719
[14]周显青,张玉荣.储藏稻谷质量指标的变化及其差异性[J].农业工程学报,2008,24(12):238-242ZHOU Xian-qing,ZHANG Yu-rong.Changes and differences of quality indicators of stored rice[J].Transactions of the Chinese Society of Agricultural Engineering,2008,24(12):238-242
[15]GB 5497-85,油料检验水分测定法[S]GB 5497-85,Oil test moisture measurement method[S]
[16]GB/T 5510-2011,粮油检验粮食、油料脂肪酸值测定[S]GB/T 5510-2011,grain and oil testing of food,oil fatty acid value determination[S]
[17]GB/T 5009.37-2003,食用植物精油卫生标准的分析方法[S]G B/T 5009.37-2003,edible plant oil health standards analysis method[S]
[18]陈建勋,王晓峰.植物生理学实验指导[M].广州:华南理工大学出版社,2015CHEN Jian-xun,WANG Xiao-feng.Experimental Guidance of Plant Physiology[M].Guangzhou:South China University of Technology Press,2015
[19]中国科学院上海植物生理研究所,上海市植物生理学会.现代植物生理学实验指南[M].北京:科学出版社,1999Shanghai Institute of Plant Physiology,Chinese Academy of Sciences,Shanghai Society of Plant Physiology,Modern Plant Physiology Experiment Guide[M].Beijing:Science Press,1999
[20]GB/T 5523-2008,粮油检验粮食、油料的脂肪酶活动度的测定[S]GB/T 5523-2008,Inspection of grains and oils-Determination of lipase activity of grain and oil seeds[S]
[21]童茂彬,李岩,董晓欢,等.不同储藏方式对籼糙米储藏质量的影响研究[J].河南工业大学学报(自然科学版),2013,1:96-102TONG Mao-bin,LI Yan,DONG Xiao-huan,et al.Study on the effect of different storage methods on the storage quality of brown rice[J].Journal of Henan University of Technology(Natural Science Edition),2013,1:96-102
[22]黄文浩,肖建文,张浩,等.不同储藏方式对南方籼米食味质量的影响[J].粮食与饲料工业,2016,12:10-13HUANG Wen-hao,XIAO Jian-wen,ZHANG Hao,et al.Effects of different storage methods on the quality of southern glutinous rice[J].Cereal&Feed Industry,2016,12:10-13
[23]郑诗超,陈宗道,阚健全.油脂天然抗氧化剂研究进展[J].粮食与油脂,2003,6:43-46ZHENG Shi-chao,CHEN Zong-dao,KAN Jian-quan.Research progress on natural antioxidants of oils and fats[J].Grain and Oil,2003,6:43-46
[24]张志慧,张习军,赵思明.微波对稻谷储藏过程脂肪酶和脂肪酸的影响[J].粮食与饲料工业,2010,5:13-17ZHANG Zhi-hui,ZHANG Xi-jun,ZHAO Si-ming.Effect of microwave on lipase and fatty acid in rice storage[J].Cereal&Feed Industry,2010,5:13-17
[25]包晓婷.小麦脂肪氧化酶活性与部分质量性状的研究[D].合肥:安徽农业大学,2017BAO Xiao-ting.Study on the activity of wheat lipoxygenase and some quality traits[D].Hefei:Anhui Agricultural University,2017
[26]伦利芳.大米低温储藏后在不同环境条件下其质量变化[D].郑州:河南工业大学,2013LUN Li-fang.The quality of rice under different environmental conditions after low temperature storage[D].Zhengzhou:Henan University of Technology,2013
[27]周显青,杨文生,张玉荣.模拟典型储粮环境下大米质量指标的变化及其差异性分析[J].粮食与饲料工业,2009,5:1-5ZHOU Xian-qing,YANG Wen-sheng,ZHANG Yu-rong.Analysis of changes in rice quality indicators and their differences under simulated typical grain storage environment[J].Food and Food Industry,2009,5:1-5
[28]申晓曦,李汴生,阮征,等.水分含量对花生仁储藏过程中的质量影响研究[J].现代食品科技,2011,27(5):495-498,501SHEN Xiao-xi,LI Bian-sheng,Ruan Zheng,et al.Study on the effect of water content on the quality of peanut kernels during storage[J].Modern Food Science and Technology,2011,27(5):495-498,501
[29]Scheeder M R L,Casutt M M,Roulin M,et al.Fatty acid composition,cooking loss and texture of beef patties from meat of bulls fed different fats[J].Meat Science,2001,58:321-328
[30]翟爱华,徐炳政,崔铭育.不同比例气调包装对贮藏大米品质的单因素影响[J].农产品加工,2015,12:13-16ZHAI Ai-hua,XU Bing-zheng,CUI Ming-yu.The single factor effect of different proportions of modified atmosphere packaging on the quality of stored rice[J].Agricultural Products Processing,2015,12:13-16
[31]Sattar A,Deman J M,Alexander J C.Effect of wavelength on light induced quality deterioration of edible oils and fats[J].Canadian Institute of Food Science and Technology Journal,1976,9(3):108-113
[32]刘学彬,刘薇,王泽斌,等.栅栏技术在核桃贮藏中的应用研究[J].安徽农业学,2013,41(4):1721-1723,1735LIU Xue-bin,LIU Wei,WANG Ze-bin,et al.Application of fence technology in walnut storage[J].Anhui Agriculture,2013,41(4):1721-1723,1735