大米贮藏保鲜技术研究进展.pdf

第4卷第6期食品安全质量检测学报Vol.4No.6
2013年12月JournalofFoodSafetyandQualityDec.,2013

大米贮藏保鲜技术研究进展

段小明1,戴慧媛2,冯叙桥1,2*,张蓓1,蔡茜彤1,范林林1

(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

Researchadvancesonricestoragetechnology

DUANXiao-Ming1,DAIHui-Yuan2,FENGXu-Qiao1,2*,ZHANGBei1,
CAIXi-Tong1,FANLin-Lin1

(1.FoodSafetyKeyLabofLiaoningProvince,FoodScienceResearchInstituteofBohaiUniversity,Jinzhou121013,China;
2.CollegeofFoodScience,ShenyangAgricultureUniversity,Shenyang110866,China)

ABSTRACT:Rice(OryzasativaL.)isoneofthestaplefoodsforhumanbeingsasitisrichinnutrients.
However,occuranceofvariousbiologicalandbiochemicalchangesofstarch,protein,fatandothercomponents
inriceduringlongperiodstorageresultinthedeclineofriceediblequality.Toanextent,ricestoragetechnol-
ogycaninhibitsthegrowthofinsectpests,mildewandagingprocessofrice.Researchadvancesonricestorage
technology,includingthecontrolofstoragetemperatureandrelativehumidity,ionizingradiation,dielectric
heating,coatingpreservation,packagingtechnologyandpreservationwithfreshkeepingagents,werereviewed
inthispaper.Presentstoragetechnologyofthericeis,overall,outdated.Andmosttechnologiesforricestorage
areinthestageoflaboratoryresearchandstillfarawaytobeappliedinthericeindustry.Inaddition,research
onricestorageisnotcomprehensiveandextensive.Trendsoftechnologicaldevelopmentforricestoragein-
cludebutnotlimitedtotheapplicationofcompoundpreservationtechnology,selectionofbestricevarietyfor
storage,andimplementationofricepreservationatmolecularlevel.
KEYWORDS:rice;storage;preservationtechnology;progresses

基金项目:渤海大学人才引进基金项目(BHU20120301)
Fund:SupportedbyBohaiUniversityTalentIntroduction