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1、第4卷第6期食品安全質(zhì)量檢測(cè)學(xué)報(bào)Vol.4No.62013年12月JournalofFoodSafetyandQualityDec.,2013大米貯藏保鮮技術(shù)研究進(jìn)展121,2*111段小明,戴慧媛,馮敘橋,張蓓,蔡茜彤,范林林(1.渤海大學(xué)食品科學(xué)研究院,遼寧省食品安全重點(diǎn)實(shí)驗(yàn)室,錦州121013;2.沈陽(yáng)農(nóng)業(yè)大學(xué)食品學(xué)院,沈陽(yáng)110866)摘要:大米(OryzasativaL.)營(yíng)養(yǎng)物質(zhì)豐富,是人類(lèi)最重要的糧食作物之一。大米經(jīng)長(zhǎng)時(shí)間貯藏后,其中的淀粉、蛋白質(zhì)、脂肪等組分會(huì)發(fā)生各種變化,使其食用品質(zhì)下降。大米貯藏保鮮技術(shù)能夠在一定程度上抑制大米
2、生蟲(chóng)、霉變和陳化現(xiàn)象的發(fā)生,延長(zhǎng)大米的貯藏期。本文從貯藏溫度和相對(duì)濕度的控制、電離輻射保鮮、介電加熱保鮮、涂膜保鮮、包裝保鮮和保鮮劑保鮮等方面,概述了大米貯藏保鮮技術(shù)的研究和應(yīng)用現(xiàn)狀。目前,大米的貯藏方式落后,貯藏保鮮技術(shù)大多僅處于實(shí)驗(yàn)室研究階段、較難實(shí)現(xiàn)工業(yè)化應(yīng)用,有關(guān)大米貯藏保鮮方面的研究還不夠全面和深入是大米貯藏保鮮中主要存在的問(wèn)題。大米復(fù)合保鮮和大米品種的優(yōu)選優(yōu)育、從分子水平上對(duì)大米進(jìn)行保鮮是大米貯藏保鮮技術(shù)的發(fā)展趨勢(shì)。關(guān)鍵詞:大米;貯藏;保鮮技術(shù);進(jìn)展Researchadvancesonricestoragetechnology121,
3、2*1DUANXiao-Ming,DAIHui-Yuan,FENGXu-Qiao,ZHANGBei,11CAIXi-Tong,FANLin-Lin(1.FoodSafetyKeyLabofLiaoningProvince,FoodScienceResearchInstituteofBohaiUniversity,Jinzhou121013,China;2.CollegeofFoodScience,ShenyangAgricultureUniversity,Shenyang110866,China)ABSTRACT:Rice(Oryzasativa
4、L.)isoneofthestaplefoodsforhumanbeingsasitisrichinnutrients.However,occuranceofvariousbiologicalandbiochemicalchangesofstarch,protein,fatandothercomponentsinriceduringlongperiodstorageresultinthedeclineofriceediblequality.Toanextent,ricestoragetechnol-ogycaninhibitsthegrowtho
5、finsectpests,mildewandagingprocessofrice.Researchadvancesonricestoragetechnology,includingthecontrolofstoragetemperatureandrelativehumidity,ionizingradiation,dielectricheating,coatingpreservation,packagingtechnologyandpreservationwithfreshkeepingagents,werereviewedinthispaper
6、.Presentstoragetechnologyofthericeis,overall,outdated.Andmosttechnologiesforricestorageareinthestageoflaboratoryresearchandstillfarawaytobeappliedinthericeindustry.Inaddition,researchonricestorageisnotcomprehensiveandextensive.Trendsoftechnologicaldevelopmentforricestoragein-
7、cludebutnotlimitedtotheapplicationofcompoundpreservationtechnology,selectionofbestricevarietyforstorage,andimplementationofricepreservationatmolecularlevel.KEYWORDS:rice;storage;preservationtechnology;progresses基金項(xiàng)目:渤海大學(xué)人才引進(jìn)基金項(xiàng)目(BHU20120301)Fund:SupportedbyBohaiUniversityTale
8、ntIntroductionFoundation(BHU20120301)*通訊作者:馮敘橋,教授,博士生導(dǎo)師,主要研究方向?yàn)楣哔|(zhì)量與
