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当前位置: 首页 > 文章 > 不同包装条件对米糠贮藏稳定性的影响 食品科学 2011 (24) 301-305
Position: Home > Articles > Effect of Packaging Conditions on the Storage Stability of Rice Bran FOOD SCIENCE 2011 (24) 301-305

不同包装条件对米糠贮藏稳定性的影响

作  者：
王雪雅;李文馨;肖蓓;丁筑红;王国立
单  位：
辽宁省海城市建设工程质量监督站;贵州天香米业有限公司;贵州大学生命科学学院;贵州大学酿酒与食品工程学院贵州省农畜产品贮藏与加工重点实验室
关键词：
米糠;包装条件;贮藏稳定性
摘  要：
米糠资源营养丰富,具有很高的开发利用价值,但其贮藏稳定性差导致品质迅速下降。本实验以米糠为研究对象,分析自然贮藏条件下采用PE、PE/PA及编织袋包装的米糠在常压密封、真空密封条件下主要品质指标变化。结果发现:贮藏30d后,PE/PA/真空组水分含量下降0.99%,粗脂肪含量下降3.74%,脂肪酸值升高77.7mg KOH/100g,而对照组相应指标分别为PE/PA/真空组的3.6、2、5.33倍;PE/PA/真空组VE、γ-谷维素含量分别下降了0.4mg/100g、0.01%,对照组降幅分别是PE/PA/真空组的2.78倍和6倍;菌落总数PE/PA/真空组由初期的2.82×108CFU/g减少到0.3×107CFU/g,性状保持良好,具有米糠特有的香味,而对照组菌落总数增加到1.8×1010CFU/g,且出现明显的霉味,颜色变深,结块严重。结果表明不同包装对提高米糠贮藏稳定性效果依次为:PE/PA/真空>PE/PA/常压>PE/真空>PE/常压>编织袋>对照,各样品结果呈显著差异(P<0.05)。采用PE/PA真空包装贮藏能有效提高米糠贮藏期品质稳定性。
译  名：
Effect of Packaging Conditions on the Storage Stability of Rice Bran
作  者：
WANG Xue-ya1,LI Wen-xin1,XIAO Bei1,DING Zhu-hong1,*,WANG Guo-li2(1.College of Life Science,Guizhou University,Guiyang 550025,China;2.Guizhou Tianxiang Co.Ltd.,Guiyang 550006,China)
关键词：
rice bran;packaging conditions;storage stability
摘  要：
Rice bran is a nutrient-rich resource which has a very high potential for exploitation.However,its poor storage stability leads to a rapid decline in its quality.In the present study,the changes in quality-related characteristics of rice bran packaged in PE,PE/PA and PP bags,respectively with normal atmospheric environment or vacuum environment were analyzed during natural storage.After 30 days of natural storage,the moisture content of PE/PA vacuum-packaged rice bran was decreased by 0.99%,the crude fat content was decreased by 3.74%,and the fatty acid value was increased by 3.74%,which were 3.6,2,and 5.33 times less than those of the control,respectively.The contents of VE and γ-oryzanol in PE/PA vacuum-packaged rice bran were reduced by 0.4 mg/100 g and 0.01%,respectively,which were 2.78 and 6 times less than those of the control.The initial total bacterial count of 2.82 × 108 CFU/g in PE/PA vacuum-packaged rice bran was decreased to 0.3 × 107 CFU/g.Sensory traits of PE/PA vacuum-packaged rice bran remained good with no change in its unique aroma.In contrast,the total bacterial count of the control was increased to 1.8 × 1010 CFU/g with obvious mouldy smell,dark color and serious agglomeration.The improving effects of the different packaging methods on the storage stability of rice showed the decreasing order: PE/PA vacuum > PE/PA normal atmospheric pressure > PE vacuum>PE normal atmospheric pressure > PP > control.A significant difference existed among the results observed for these packaging methods(P < 0.05).Therefore,PE/PA vacuum packaging could effectively the storage stability of rice bran.

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