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不针对性脂组学揭示了高湿度日本棕在不同储存温度下的质量变化

Lingyu Qu¹, Yan Zhao¹, Xiangdong Xu²

¹School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China.

Foods (Basel, Switzerland)

|January 17, 2024

概括

在15°C保存高湿度棕米,通过保持颜色和香气来保持品质. 低温延缓脂质代谢,降低脂肪酸值,增强谷物储存的稳定性.

科学领域:

农业科学农业科学
食品科学食品科学食品科学
生物化学生物化学

背景情况:

谷物腐烂和恶化是收获后的重大挑战.
了解在不同储存温度下高湿度日本米的质量变化至关重要.

研究的目的:

在15°C,20°C和25°C时研究高湿度日本棕的储存质量变化.
分析挥发性化合物和代谢物变化,使用非向性脂类药物和GC-MS.

主要方法:

在三个不同的温度下 (15°C,20°C,25°C) 储存日本棕 (水分15.50%).
非向性脂组学分析与气色谱-质谱学 (GC-MS) 相结合.
颜色,气味和脂肪酸值 (FAV) 的评价.

主要成果:

15°C的储存保持了颜色和香味的稳定性,并延迟了FAV的增加.
利皮多米克在15°C时显示出延迟的甘油脂和脂代谢.
15°C的储存维持了较高的甘油三 (TG),酸 (PS) 和酸乙醇胺 (PE) 水平.

结论:

低温储存 (15°C) 有效地保持了高湿度的日本棕米的质量.
低温保护涉及调节脂质代谢途径,保持关键的脂质成分.
结果提供了对低温储存的见解,作为一种安全有效的粮食保存方法.

关键词:

颜色颜色颜色颜色颜色脂肪酸的价值脂肪酸的价值高湿度的日本棕大米代谢途径的代谢途径储存温度储存温度储存温度挥发性化合物挥发性的化合物

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