青稞储藏过程中与脂质氧化相关的陈化分子机制研究

摘要

To explore thechangesof lipid during storageof highland barley,with highland barley in Tibet as material,the effectof various temperatures(0,25,37℃),conventional,and CO2controlled atmosphere storageon the fatty acid value,peroxide value and lipase activityof barley was studied. The result indicated that thechangesof the three indicators firstly increased and then decreased during the storage.Variance analysis showed that the fatty acid value and peroxide valueof highland barley were affected significantly(Ρ<0.01) by storage temperature,and theoptimum storage temperature was 0℃. Correlation analysis showed that the lipase activity had a significant effect(Ρ<0.01)on the fatty acid value.%为探寻青稞储藏过程中脂质的变化，以西藏青稞为材料，研究在0、25、37℃时常规储藏和CO2气调储藏对青稞脂肪酸值、过氧化值、脂肪酶活力的影响。结果表明：在青稞储藏过程中这3种指标的变化均呈先升高后降低的趋势。方差分析显示，储藏温度对青稞脂肪酸值、过氧化值有极显著影响（Ρ＜0.01），0℃是储藏的最佳条件。相关性分析表明，脂肪酶活力对脂肪酸值影响极显著（Ρ＜0.01）。