针对我国大米储藏过程中的主要问题,以市售东北五常大米为试材,从大米的物理性质和化学性质入手,深入探究了不同的包装方式与大米保鲜效果之间的关系.利用普通包装、真空包装、壳聚糖保鲜剂包装、竹炭保鲜剂包装、真空壳聚糖包装、真空竹炭包装等方式对大米进行加速实验,每隔7 d对大米的含水量、含脂肪酸量、还原糖百分含量和蛋白质百分含量等指标进行测定,检验保鲜包装对大米营养品质的影响.根据实验结果,真空竹炭包装有利于大米的保鲜,效果明显.其含水量减少了0.21%;含脂肪酸量增加了7.2 mg;还原糖百分含量增加了0.15%;蛋白质百分含量减少了0.91%.%According to the main problems of rice storage in China, with commercial north-east Wuchang rice as test materials, starting from the physical and chemical properties of rice, the in-depth study of the relationship between different packing types and rice preser-vation.The experiment was carried out by using common packaging, vacuum packaging, ch-itosan preservative packaging, bamboo charcoal preservative packaging, vacuum chitosan packaging and vacuum bamboo charcoal packaging.The moisture content, fatty acid con-tent, reducing sugar content and protein content of rice were measured every 7 days.Accord-ing to the experimental results, vacuum bamboo charcoal packaging was conducive to the preservation of rice, and the effect was obvious.The water content was reduced by 0.21%, and the content of fatty acid was increased by 7.2 mg.The content of reducing sugar was in-creased by 0.15%and the content of protein was reduced by 0.91%.
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