人工衰老对大米光脂的影响
Chuan Tong1,2, Xiaoxiao Chen1, Rubing Deng1
1College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China.
Journal of agricultural and food chemistry
|July 18, 2024
概括
米的储存条件显著改变了溶解脂 (LPLs). 高温和高湿度降低了粉的LPL,影响了米的质量和营养.
科学领域:
- 农业科学 农业科学
- 食品化学 食品化学
- 营养科学 营养科学
背景情况:
- 光脂 (LPLs) 是重要的极性脂质,影响大米的营养和功能特性.
- 了解存储期间的LPL变化对于保持大米质量至关重要.
研究的目的:
- 调查不同储存温度和湿度对米和磨米中的非粉和粉LPL的影响.
- 确定存储条件如何影响特定的LPL组件,如LPC和LPE.
主要方法:
- 在受控温度 (20,30,40°C) 和湿度水平 (50%,95%) 下保存了米和磨米样本.
- 进行了非粉和粉溶解脂 (LPLs) 的量化,包括溶解酸胆 (LPC) 和溶解酸乙醇胺 (LPE).
主要成果:
- 无米中的非粉LPL含量在20°C和40°C时最低,但在30°C时最高.
- 在20°C的磨米中,非粉LPL含量较高,而在30°C和40°C的磨米中含量较高.
- 高温 (40°C) 和湿度 (95%) 显著降低了总粉LPC和LPE含量. 粉/非粉LPL的比率 (例如,LPC16:0,LPC18:2) 随着温度和湿度的提高而增加.
结论:
- 储存温度和湿度显著影响米和磨米的LPL概况.
- 储存温度和湿度高导致粉LPL降低,粉/非粉LPL比率增加,这表明大米质量和营养价值可能发生变化.
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