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1、第4卷第6期食品安全质量检测学报Vol.4No.62013年12月JournalofFoodSafetyandQualityDec.,2013大米贮藏保鲜技术研究进展121,2*111段小明,戴慧媛,冯叙桥,张蓓,蔡茜彤,范林林(1.渤海大学食品科学研究院,辽宁省食品安全重点实验室,锦州121013;2.沈阳农业大学食品学院,沈阳110866)摘要:大米(OryzasativaL.)营养物质丰富,是人类最重要的粮食作物之一。大米经长时间贮藏后,其中的淀粉、蛋白质、脂肪等组分会发生各种变化,使其食用品质下降。大米贮藏保鲜技术能够在一定程度上抑制大米
2、生虫、霉变和陈化现象的发生,延长大米的贮藏期。本文从贮藏温度和相对湿度的控制、电离辐射保鲜、介电加热保鲜、涂膜保鲜、包装保鲜和保鲜剂保鲜等方面,概述了大米贮藏保鲜技术的研究和应用现状。目前,大米的贮藏方式落后,贮藏保鲜技术大多仅处于实验室研究阶段、较难实现工业化应用,有关大米贮藏保鲜方面的研究还不够全面和深入是大米贮藏保鲜中主要存在的问题。大米复合保鲜和大米品种的优选优育、从分子水平上对大米进行保鲜是大米贮藏保鲜技术的发展趋势。关键词:大米;贮藏;保鲜技术;进展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6、.Presentstoragetechnologyofthericeis,overall,outdated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基金项目:渤海大学人才引进基金项目(BHU20120301)Fund:SupportedbyBohaiUniversityTale
8、ntIntroductionFoundation(BHU20120301)*通讯作者:冯叙桥,教授,博士生导师,主要研究方向为果蔬质量与
