稻谷储藏期脂质陈化的研究进展

摘要

Rice aging is acomplicated process,which involveschanges in physical andchemical propertiesof the rice grain. Starch,protein,and lipids are the main rice graincomponents which affect cooking and eating quality. Lipidoxidation and decomposition reactionsoccur during storage. Lipid aging produces large amountof free fatty acids,which has a bad influenceon the qualityof rice. The mechanism and effect factorsof lipid aging during storage had been discussed in detail in this paper, and some suggests about rice storage had been put forward.%稻谷陈化是一个复杂的过程，涉及到稻谷籽粒的各项理化性质的变化。淀粉、蛋白质和脂质是稻谷的三大主要成分，直接影响稻谷的食用品质。在储藏过程中，脂质易发生氧化、分解等反应。脂质陈化产生大量游离脂肪酸，使得稻谷品质变差。该文详细论述了稻谷储藏过程中脂质陈化的机理、影响因素，并对稻谷的储藏提出了建议。