储藏条件与优质籼稻品质变化关系的研究

舒在习; 陈一帆; 张威; 王平坪; 戴煌

doi:10.13386/j.issn1002-0306.2022010155

储藏条件与优质籼稻品质变化关系的研究

doi: 10.13386/j.issn1002-0306.2022010155

武汉轻工大学食品科学与工程学院，湖北武汉 430023

基金项目: “十三五”国家重点研发计划项目（2016YFD0401604）；国家粮食和物资储备局委托研究项目（CCS2020301）。

详细信息

作者简介:
舒在习（1965−），男，硕士，副教授，研究方向：农产品加工与储藏工程，E-mail：shuzaixi@163.com

中图分类号: TS213.3
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出版历程
- 收稿日期: 2022-01-18
- 网络出版日期: 2022-07-28

Study on the Relationship between Storage Conditions and Quality Changes of High-quality Indica Rice

College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China

摘要

摘要: 为探究储藏条件与优质籼稻品质变化的关系，将优质籼稻“丰优22”样品在4种储藏温度（15、20、25和30 ℃）、3种水分含量（13.5%、14.5%和15.5%）和2种气体成分（氮气、空气）下模拟储藏360 d，定期测定其黄粒米含量、发芽率、电导率、α-淀粉酶活性、脂肪酸值、胶稠度、直链淀粉含量、米汤固形物、碘蓝值和米饭硬度、米饭黏度、米饭平衡度、米饭弹性、外观评分、口感评分、综合评分等指标。结果表明，储藏温度越高、水分含量越大，品质变化越明显；在储藏温度、水分含量相同的情况下，氮气储藏具有延缓品质变化的作用。采用主成分分析法对16个指标进行分析，通过降维得到5个累积贡献率达到81.055%的主成分因子，对各主成分中正特征值较大的指标进行筛选，获得发芽率、电导率、碘蓝值和直链淀粉含量等具有代表性的品质特征指标。将4个特征指标与储藏温度、水分含量、气体成分进行相关性分析，发现储藏温度对优质籼稻特征指标影响最大，水分含量影响次之，气体成分影响最小。
- 优质籼稻储藏 /
- 优质籼稻品质 /
- 储藏温度 /
- 水分含量 /
- 气体成分
Abstract: In order to explore the relationship between storage conditions and the quality changes of high-quality indica rice, the high-quality indica rice “Fengyou 22” samples were stored at 4 storage temperatures (15, 20, 25 and 30 ℃) and 3 moisture contents (13.5%, 14.5% and 15.5%) and 2 gas composition (modified atmosphere with nitrogen, non-modified atmosphere) simulated storage for 360 d, and the yellow rice content, germination rate, electrical conductivity, α-amylase activity, fatty acid value, gel consistency, straight chain starch content, rice soup solids, iodine blue value and rice hardness, rice viscosity, rice balance, rice elasticity, appearance score, taste score, comprehensive score and other indicators were regularly determined. The results showed that the higher the storage temperature and the higher the moisture content, the more obvious the quality change; under the same condition of storage temperature and moisture content, nitrogen storage has the effect of delaying the quality change. The principal component analysis method was used to analyze the 16 indicators, and 5 principal component factors with a cumulative contribution rate of 81.055% were obtained through dimensionality reduction. Representative quality indicators were chosen from the indicators with larger positive eigenvalues in each principal component, which are conductivity, electrical conductivity, iodine blue value and amylose content. The correlation analysis of the four characteristic indexes with storage temperature, moisture content and gas composition showed that storage temperature had the greatest influence on the characteristic indexes of high-quality indica rice, followed by moisture content then gas composition.
- high-quality indica rice storage /
- high-quality indica rice quality /
- storage temperature /
- storage moisture /
- storage gas composition

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表 1 样品分组处理与编号

Table 1. Experimental sample group processing and numbering

水分含量（%）	储藏温度（℃）
	15	20		25		30
	非气调	气调	非气调	气调	非气调	气调	非气调
13.5	1	2	3	4	5	6	7
14.5	8	9	10	11	12	13	14
15.5	15	16	17	18	19	20	21

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表 2 不同条件下优质籼稻“丰优22”储藏前后理化品质的变化

Table 2. Changes of physical and chemical quality of high-quality indica rice "Fengyou 22" before and after storage under different conditions

组别	黄粒米含量（%）	发芽率（%）	电导率（μs/（cm·g））	α-淀粉酶活性（U（单位））	脂肪酸值（mg KOH/ 100 g）	胶稠度（mm）	直链淀粉含量（g/100 g）	米汤固形物（mg/g）	碘蓝值（D（600 nm））
0	0.2±0.0	97±2	5.70±0.00	1.17±0.06	17.4±1.0	90±3	12.9±0.6	63.0±0.4	0.507±0.007
1	0.4±0.1	86±5	11.02±0.08	0.36±0.01	20.6±0.7	131±4	15.6±0.4	60.7±0.7	0.342±0.006
2	0.2±0.0	87±4	10.32±0.08	0.14±0.01	19.4±0.8	141±1	14.9±0.6	60.2±1.1	0.324±0.006
3	0.4±0.0	88±3	9.39±0.08	0.21±0.01	21.3±0.9	136±3	16.6±0.3	51.6±0.4	0.220±0.011
4	0.2±0.0	86±6	11.25±0.06	0.30±0.01	23.2±0.9	128±2	16.4±0.4	39.9±0.8	0.222±0.010
5	0.4±0.1	80±5	11.00±0.10	0.42±0.01	21.8±0.7	126±0	14.4±0.6	51.4±0.6	0.296±0.004
6	0.2±0.1	71±6	10.26±0.04	0.28±0.01	28.5±0.6	129±1	17.0±0.4	40.2±0.8	0.216±0.006
7	0.4±0.1	46±8	11.05±0.06	0.28±0.01	28.4±0.8	128±4	15.3±0.5	43.3±0.8	0.276±0.007
8	0.5±0.1	81±4	10.13±0.08	0.30±0.01	21.7±0.8	143±1	15.2±0.6	53.8±1.0	0.286±0.006
9	0.3±0.1	85±6	11.27±0.08	0.10±0.00	24.7±0.9	131±4	16.0±0.4	57.1±1.1	0.288±0.010
10	0.4±0.1	75±5	9.68±0.03	0.28±0.01	26.5±0.7	128±2	15.8±0.4	48.3±0.8	0.339±0.004
11	0.5±0.1	68±5	11.57±0.08	0.27±0.01	21.9±0.8	125±1	14.7±0.1	44.7±0.8	0.339±0.009
12	0.4±0.1	64±6	10.42±0.09	0.22±0.00	27.7±0.3	128±3	14.5±0.6	51.8±0.8	0.394±0.011
13	0.4±0.1	9±4	12.48±0.10	0.31±0.01	25.1±0.9	135±1	15.2±0.6	40.3±1.1	0.319±0.006
14	0.4±0.1	23±6	10.35±0.06	0.32±0.00	29.3±0.3	126±1	16.3±0.4	51.9±0.8	0.258±0.010
15	0.3±0.1	87±4	10.61±0.11	0.34±0.01	24.1±1.1	112±1	15.9±0.6	47.1±0.4	0.343±0.009
16	0.5±0.1	88±4	10.42±0.10	0.25±0.01	29.5±0.7	127±2	17.6±0.6	54.0±1.1	0.341±0.011
17	0.7±0.1	66±5	9.50±0.11	0.34±0.01	27.4±0.1	125±1	15.8±0.6	56.1±0.7	0.443±0.004
18	0.5±0.0	65±6	10.45±0.06	0.21±0.01	22.1±0.7	124±3	15.3±0.5	47.6±1.0	0.312±0.008
19	0.5±0.1	72±6	9.64±0.04	0.12±0.01	25.0±1.1	129±3	14.4±0.5	41.5±0.6	0.436±0.008
20	0.4±0.1	25±6	14.96±0.08	0.07±0.00	27.5±0.6	128±1	17.9±0.6	41.2±0.8	0.451±0.011
21	0.7±0.1	0±0	10.15±0.05	0.29±0.01	39.5±1.1	125±4	15.9±0.5	41.0±0.8	0.304±0.007
注：0组为新收获的优质籼稻，1~21组为不同条件下储藏360 d的优质籼稻，参见表1；表3同。

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表 3 不同条件下优质籼稻“丰优22”储藏前后米饭食味品质的变化

Table 3. Changes in the eating quality of high-quality indica rice "Fengyou 22" before and after storage under different conditions

组别	米饭硬度	米饭黏度	米饭平衡度	米饭弹性	外观评分	口感评分	综合评分
0	2.865±0.006	0.518±0.011	0.181±0.004	0.892±0.008	8.1±0.0	8.1±0.1	81.0±0.9
1	1.697±0.010	0.186±0.008	0.110±0.004	0.882±0.010	6.8±0.1	6.2±0.1	73.7±0.8
2	1.858±0.008	0.214±0.006	0.115±0.004	0.883±0.006	6.4±0.1	5.8±0.1	70.3±0.8
3	2.693±0.008	0.162±0.009	0.060±0.003	0.882±0.010	6.7±0.0	6.0±0.3	73.8±1.1
4	2.377±0.010	0.166±0.008	0.070±0.003	0.888±0.008	6.2±0.1	5.9±0.1	70.2±1.0
5	1.997±0.009	0.162±0.008	0.081±0.004	0.865±0.007	6.0±0.1	5.6±0.1	69.5±0.5
6	2.598±0.011	0.157±0.007	0.061±0.002	0.858±0.009	5.8±0.1	5.4±0.2	68.0±0.4
7	2.304±0.004	0.136±0.011	0.059±0.006	0.862±0.006	5.5±0.1	5.2±0.1	65.1±1.0
8	1.573±0.010	0.172±0.009	0.109±0.007	0.880±0.011	6.7±0.1	6.2±0.0	72.6±0.8
9	1.828±0.008	0.163±0.011	0.089±0.006	0.893±0.008	7.3±0.1	6.6±0.2	77.3±0.9
10	1.620±0.011	0.120±0.007	0.075±0.005	0.882±0.008	6.4±0.1	5.7±0.1	69.8±0.9
11	2.080±0.013	0.108±0.010	0.052±0.006	0.885±0.006	6.0±0.0	5.5±0.2	68.6±0.7
12	2.122±0.010	0.148±0.008	0.070±0.004	0.880±0.011	5.7±0.1	5.2±0.1	66.2±1.1
13	2.494±0.006	0.108±0.010	0.043±0.004	0.842±0.008	5.6±0.1	5.2±0.1	59.5±0.7
14	2.368±0.011	0.140±0.011	0.060±0.005	0.858±0.008	5.1±0.1	4.9±0.0	60.7±0.9
15	1.836±0.008	0.175±0.008	0.095±0.004	0.876±0.007	6.7±0.1	6.1±0.1	74.4±0.7
16	1.977±0.008	0.148±0.006	0.075±0.003	0.852±0.011	6.4±0.0	5.7±0.1	70.4±1.0
17	1.848±0.011	0.172±0.007	0.093±0.004	0.868±0.008	6.3±0.1	5.8±0.1	69.7±1.4
18	2.142±0.009	0.125±0.004	0.059±0.002	0.882±0.010	6.0±0.1	5.3±0.1	68.7±0.9
19	2.615±0.007	0.133±0.009	0.051±0.004	0.865±0.005	6.5±0.1	6.0±0.3	71.1±1.1
20	2.645±0.006	0.098±0.010	0.037±0.004	0.887±0.008	6.1±0.1	5.6±0.1	70.1±1.2
21	2.590±0.009	0.133±0.003	0.051±0.001	0.866±0.006	5.0±0.1	4.7±0.2	62.2±1.1

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表 4 优质籼稻“丰优22”品质指标间相关系数矩阵

Table 4. Correlation coefficient matrix between “Fengyou 22” indicators

	黄粒米含量	发芽率	电导率	α-淀粉酶活性	脂肪酸值	胶稠度	直链淀粉含量	米汤固形物	碘蓝值	米饭硬度	米饭黏度	米饭平衡度	米饭弹性	外观评分	口感评分	综合评分
黄粒米含量	1
发芽率	−0.379	1
电导率	−0.202	−0.398	1
α-淀粉酶活	0.159	−0.001	−0.273	1
脂肪酸值	0.443^*	−0.663^**	−0.024	0.031	1
胶稠度	−0.158	0.093	−0.038	−0.272	−0.336	1
直链淀粉含量	−0.130	−0.092	0.298	−0.193	0.337	−0.115	1
米汤固形物	0.010	0.506^*	−0.330	0.050	−0.395	0.299	−0.133	1
碘蓝值	0.454^*	−0.122	0.237	−0.294	0.081	−0.214	−0.144	0.081	1
米饭硬度	−0.010	−0.536^*	0.245	−0.282	0.385	−0.049	0.280	−0.702^**	−0.144	1
米饭黏度	−0.333	0.624^**	−0.461^*	0.187	−0.379	0.254	−0.117	0.670^**	−0.236	−0.458^*	1
米饭平衡度	−0.188	0.647^**	−0.376	0.241	−0.451^*	0.240	−0.206	0.800^**	−0.033	−0.824^**	0.869^**	1
米饭弹性	−0.220	0.450^*	0.103	−0.387	−0.435^*	0.078	−0.035	0.277	0.057	−0.323	0.214	0.317	1
外观评分	−0.243	0.788^**	−0.104	−0.270	−0.625^**	0.202	0.050	0.503^*	0.119	−0.513^*	0.454^*	0.579^**	0.539^*	1
口感评分	−0.289	0.769^**	−0.074	−0.209	−0.625^**	0.219	0.033	0.458^*	0.071	−0.482^*	0.502^*	0.613^**	0.519^*	0.977^**	1
综合评分	−0.241	0.825^**	−0.117	−0.267	−0.543^*	0.051	0.111	0.449^*	0.073	−0.448^*	0.483^*	0.555^**	0.654^**	0.939^**	0.921^**	1
注：^表示在0.05水平（双侧）上显著相关，^*表示在0.01水平（双侧）上显著相关。

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表 5 主成分特征值及贡献率

Table 5. Principal component eigenvalues and contribution rate

成分	初始特征值			提取主成分的特征值
成分	合计	方差的贡献率（%）	累积贡献率（%）	合计	方差的贡献率（%）	累积贡献率（%）
1	6.495	40.594	40.594	6.495	40.594	40.594
2	2.416	15.097	55.691	2.416	15.097	55.691
3	1.750	10.935	66.626	1.750	10.935	66.626
4	1.251	7.818	74.444	1.251	7.818	74.444
5	1.058	6.611	81.055	1.058	6.611	81.055
6	0.893	5.584	86.639
7	0.643	4.017	90.655
8	0.535	3.345	94.000
9	0.314	1.963	95.963
10	0.289	1.808	97.772
11	0.171	1.069	98.841
12	0.091	0.566	99.407
13	0.066	0.412	99.819
14	0.017	0.106	99.925
15	0.011	0.069	99.994
16	0.001	0.006	100.000

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表 7 主成分的特征向量

Table 7. Eigenvectors of principal components

指标	成分
指标	1	2	3	4	5
黄粒米含量（X1）	−0.131	−0.204	0.544	−0.004	0.232
发芽率（X2）	0.347	0.008	−0.079	0.174	−0.134
电导率（X3）	−0.115	0.414	0.030	−0.112	−0.204
α-淀粉酶活（X4）	−0.022	−0.493	−0.095	0.251	−0.346
脂肪酸值（X5）	−0.280	−0.099	0.131	0.309	0.407
胶稠度（X6）	0.110	0.032	−0.243	−0.640	0.436
直链淀粉含量（X7）	−0.058	0.277	−0.156	0.536	0.480
米汤固形物（X8）	0.285	−0.213	0.139	−0.117	0.313
碘蓝值（X9）	−0.014	0.126	0.662	−0.115	−0.008
米饭硬度（X10）	−0.275	0.240	−0.244	−0.010	0.114
米饭黏度（X11）	0.292	−0.242	−0.196	0.055	0.206
米饭平衡度（X12）	0.333	−0.259	0.025	0.004	0.105
米饭弹性（X13）	0.224	0.289	0.101	−0.038	−0.125
外观评分（X14）	0.346	0.210	0.100	0.093	0.033
口感评分（X15）	0.345	0.182	0.050	0.082	0.001
综合评分（X16）	0.337	0.228	0.093	0.235	0.009

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表 6 成分矩阵

Table 6. Component matrix

指标	成分
指标	1	2	3	4	5
黄粒米含量（X1）	−0.333	−0.317	0.720	−0.005	0.239
发芽率（X2）	0.883	0.012	−0.105	0.194	−0.138
电导率（X3）	−0.293	0.644	0.040	−0.125	−0.209
α-淀粉酶活（X4）	−0.057	−0.766	−0.126	0.281	−0.356
脂肪酸值（X5）	−0.714	−0.154	0.173	0.345	0.419
胶稠度（X6）	0.280	0.050	−0.322	−0.716	0.449
直链淀粉含量（X7）	−0.148	0.430	−0.207	0.599	0.493
米汤固形物（X8）	0.726	−0.331	0.184	−0.131	0.322
碘蓝值（X9）	−0.036	0.195	0.875	−0.129	−0.008
米饭硬度（X10）	−0.701	0.372	−0.323	−0.011	0.117
米饭黏度（X11）	0.744	−0.376	−0.260	0.061	0.212
米饭平衡度（X12）	0.849	−0.402	0.033	0.005	0.108
米饭弹性（X13）	0.570	0.449	0.134	−0.042	−0.129
外观评分（X14）	0.882	0.327	0.132	0.104	0.034
口感评分（X15）	0.879	0.283	0.067	0.092	0.001
综合评分（X16）	0.858	0.354	0.123	0.263	0.009

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表 8 主成分得分及综合得分排名

Table 8. Principal component score and comprehensive score ranking

组别	成分得分及排名
组别	主成分1	主成分2	主成分3	主成分4	主成分5	综合得分	综合得分排名
1	3.679	−0.867	0.451	0.034	−0.123	1.735	2
2	3.746	−0.375	−1.099	−2.192	0.934	1.523	3
3	1.590	1.078	−1.732	0.111	1.106	0.864	6
4	0.671	1.098	−2.344	0.907	−1.006	0.230	10
5	0.704	−1.755	−0.301	−0.138	−1.672	−0.164	12
6	−1.450	0.115	−2.832	1.228	0.378	−0.938	17
7	−2.257	−0.596	−0.733	−0.260	−0.372	−1.395	18
8	3.235	−1.061	−0.020	−1.311	0.728	1.353	4
9	3.747	2.084	0.118	0.187	0.790	2.363	1
10	0.702	−0.225	0.770	0.411	−0.368	0.423	8
11	−0.777	0.642	0.981	−0.613	−1.871	−0.349	15
12	−0.680	−0.610	0.919	−1.036	−0.277	−0.453	16
13	−4.057	−0.178	−0.823	−1.839	−0.602	−2.402	20
14	−3.161	−1.704	−1.084	0.120	0.591	−1.987	19
15	2.055	−0.234	0.466	2.547	−1.664	1.158	5
16	0.165	−0.321	0.512	1.682	1.671	0.391	9
17	0.870	−1.970	2.634	0.708	0.865	0.563	7
18	−0.595	0.285	0.577	−0.251	−0.857	−0.261	14
19	−0.374	1.199	1.460	−0.889	−0.179	0.133	11
20	−2.660	4.941	1.293	0.014	0.497	−0.196	13
21	−5.155	−1.546	0.787	0.580	1.432	−2.591	21

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表 9 品质特征指标与储藏条件的相关系数

Table 9. Correlation coefficient of quality characteristic index and storage condition

储藏条件	品质特征指标
储藏条件	发芽率	电导率	碘蓝值	直链淀粉含量
储藏温度	−0.754**	0.378	−0.101	0.096
水分含量	−0.307	0.071	0.644**	0.158
气体成分	−0.016	−0.499*	0.117	−0.329
注：表示在0.05水平（双侧）上显著相关，*表示在0.01水平（双侧）上显著相关。

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