滁菊酚类提取物对延缓贮藏期大米陈化的影响

doi:10.16178/j.issn.0528-9017.20231099

摘要/Abstract

摘要：

为探究滁菊酚类提取物对贮藏期大米陈化的影响,将不同比例的滁菊酚类提取物与大米混合,进行贮藏试验。在贮藏0、40、80、120、160 d进行大米色泽、米饭质构特性、脂肪酸含量等指标的测定。结果表明,与对照组相比,滁菊酚类提取物的添加可以保持大米色泽在陈化中不发生显著变化,可以降低在储藏过程中导致的米饭硬度上升、弹性降低、咀嚼性变差的程度,抑制大米脂肪酸含量的上升,有利于维持大米淀粉的溶解度,降低膨胀度。滁菊酚类物质对储藏期大米陈化有较好的缓解作用。

关键词: 滁菊, 酚类提取物, 大米, 陈化

Abstract:

In order to investigate the effect of phenolic extracts from Chuzhou chrysanthemum on the aging of rice during storage, different proportions of phenolic extracts from Chuzhou chrysanthemum were mixed with rice to carry out storage tests. The rice color, texture, fatty acid content were measured on 0, 40, 80, 120, 160 d during storage. The results showed that compared with the control group, the addition of phenolic extracts from Chuzhou chrysanthemum could keep the color of rice, delay the rice hardness increase, elasticity decrease and chewability decrease during storage, inhibit the increase of rice fatty acid content, and help to maintain the solubility of rice starch and reduce the swelling degree. Phenolic extracts from Chuzhou chrysanthemum have a good alleviating effect on the aging of rice during storage.

Key words: Chuzhou chrysanthemum, phenolic extracts, rice, aging

中图分类号:

S379.2

邵娟, 江婷, 王晓东, 朱向东, 张涛. 滁菊酚类提取物对延缓贮藏期大米陈化的影响[J]. 浙江农业科学, 2025, 66(2): 457-462.

SHAO Juan, JIANG Ting, WANG Xiaodong, ZHU Xiangdong, ZHANG Tao. Effect of phenolic extracts from Chuzhou chrysanthemum on delaying aging of rice during storage period[J]. Journal of Zhejiang Agricultural Sciences, 2025, 66(2): 457-462.

图/表 7

参考文献 12

[1]	蔡沙, 李森, 管骁, 等. 陈化度对大米成分和蒸煮品质的影响研究[J]. 食品研究与开发, 2022, 43(12): 9-15.
[2]	谢雅茜, 方智毅, 郭培俊, 等. 不同包装材料和真空度对真空包装大米脂肪酸值的影响[J]. 粮食储藏, 2016, 45(2): 31-34.
[3]	陈冰洁, 乔勇进, 张怡, 等. 包装材料厚度对大米贮藏品质的影响[J]. 上海农业学报, 2022, 38(2): 114-120.
[4]	郑海英, 范小平, 黄苇, 等. 大米的陈化与包装保鲜研究进展[J]. 粮食与油脂, 2023, 36(5): 8-12.
[5]	张红建, 谢更祥, 邹易, 等. 不同包装材料对大米品质的影响[J]. 粮油食品科技, 2018, 26(4): 27-30.
[6]	李蟠莹, 戴涛涛, 陈军, 等. 原花青素对大米淀粉老化性质的影响[J]. 食品工业科技, 2018, 39(18): 6-11.
[7]	韩雪琴, 黄立新, 郝娟, 等. 没食子酸与大米淀粉的相互作用[J]. 现代食品科技, 2021, 37(10): 103-111.
[8]	王欢, 贾强, 黄利华, 等. 红树莓多酚提取物对大米淀粉理化性质和体外消化性能的影响[J]. 食品科技, 2021, 46(9): 265-270.
[9]	贾雨朦, 陈芹芹, 毕金峰, 等. 滁菊的功能成分及其体外抗氧化活性[J]. 食品科学, 2019, 40(23): 66-72.
[10]	鲍雨婷, 孙玥, 李雪玲, 等. 滁菊粉对面团特性和面包风味及其抗氧化活性的影响[J]. 食品科学, 2023, 44(4): 107-114.
[11]	舒俊生, 黄桂东, 毛健. 滁菊95%乙醇提取液中黄酮类和酚酸类物质的鉴定及分离[J]. 中国食品学报, 2013, 13(4): 207-213.
[12]	ISTRATI D, VIZIREANU C, IORDǍCHESCU G, et al. Physico-chemical characteristics and antioxidant activity of goji fruits jam and jelly during storage[J]. Annals of the University of Dunarea de Jos of Gaiati, 2013, 37(2):100-110.

滁菊提取物浓度/%	大米硬度/g
滁菊提取物浓度/%	0 d	40 d	80 d	120 d	160 d
0	880.5±1.3 a A	982.9±2.0 a B	1 004.8±6.3 a C	1 026.3±8.4 a D	1 042.1±2.0 a E
0.02	877.1±5.4 a A	973.2±7.0 a B	987.9±4.5 b C	1 002.3±2.6 b D	1 025.8±2.1 b E
0.04	870.9±3.1 a A	946.8±7.9 b B	971.3±2.6 c C	993.3±8.1 b D	1 009.2±1.6 c E
0.06	878.0±20.1 a A	919.8±13.1 c B	936.9±8.9 d C	952.1±6.0 c D	980.9±3.4 d E
0.08	879.4±9.8 a A	902.3±2.7 cd B	918.4±2.8 e C	938.4±6.8 d D	965.0±2.5 e E
0.10	868.8±4.9 a A	887.3±9.8 d B	904.1±1.7 f C	929.7±8.3 e D	950.2±8.4 f E

滁菊提取物浓度/%	大米硬度/g
滁菊提取物浓度/%	0 d	40 d	80 d	120 d	160 d
0	880.5±1.3 a A	982.9±2.0 a B	1 004.8±6.3 a C	1 026.3±8.4 a D	1 042.1±2.0 a E
0.02	877.1±5.4 a A	973.2±7.0 a B	987.9±4.5 b C	1 002.3±2.6 b D	1 025.8±2.1 b E
0.04	870.9±3.1 a A	946.8±7.9 b B	971.3±2.6 c C	993.3±8.1 b D	1 009.2±1.6 c E
0.06	878.0±20.1 a A	919.8±13.1 c B	936.9±8.9 d C	952.1±6.0 c D	980.9±3.4 d E
0.08	879.4±9.8 a A	902.3±2.7 cd B	918.4±2.8 e C	938.4±6.8 d D	965.0±2.5 e E
0.10	868.8±4.9 a A	887.3±9.8 d B	904.1±1.7 f C	929.7±8.3 e D	950.2±8.4 f E

滁菊提取物浓度/%	米饭弹性
滁菊提取物浓度/%	0 d	40 d	80 d	120 d	160 d
0	0.79±0.18 a E	0.73±0.02 d D	0.64±0.08 e C	0.53±0.03 e B	0.42±0.01 e A
0.02	0.77±0.25 a E	0.74±0.07 cd D	0.67±0.03 d C	0.54±0.04 e B	0.43±0.04 e A
0.04	0.79±0.21 a D	0.77±0.11 bc C	0.71±0.04 c B	0.58±0.03 d A	0.47±0.03 d A
0.06	0.77±0.11 a D	0.75±0.08 ab C	0.70±0.07 c B	0.59±0.02 c A	0.52±0.02 c A
0.08	0.78±0.08 a E	0.77±0.02 ab D	0.72±0.04 b C	0.66±0.09 b B	0.60±0.08 b A
0.10	0.78±0.01 a D	0.78±0.06 a C	0.74±0.05 a B	0.69±0.03 a A	0.63±0.05 a A

滁菊提取物浓度/%	米饭弹性
滁菊提取物浓度/%	0 d	40 d	80 d	120 d	160 d
0	0.79±0.18 a E	0.73±0.02 d D	0.64±0.08 e C	0.53±0.03 e B	0.42±0.01 e A
0.02	0.77±0.25 a E	0.74±0.07 cd D	0.67±0.03 d C	0.54±0.04 e B	0.43±0.04 e A
0.04	0.79±0.21 a D	0.77±0.11 bc C	0.71±0.04 c B	0.58±0.03 d A	0.47±0.03 d A
0.06	0.77±0.11 a D	0.75±0.08 ab C	0.70±0.07 c B	0.59±0.02 c A	0.52±0.02 c A
0.08	0.78±0.08 a E	0.77±0.02 ab D	0.72±0.04 b C	0.66±0.09 b B	0.60±0.08 b A
0.10	0.78±0.01 a D	0.78±0.06 a C	0.74±0.05 a B	0.69±0.03 a A	0.63±0.05 a A

滁菊提取物浓度/%	咀嚼性/g
滁菊提取物浓度/%	0 d	40 d	80 d	120 d	160 d
0	174.5±1.55 a D	192.8±0.84 a C	208.9±2.12 a B	217.4±2.89 a A	218.8±0.63 a A
0.02	173.9±6.21 a D	190.7±1.35 ab C	205.0±3.26 a B	211.4±1.49 b B	214.8±3.98 ab A
0.04	171.3±2.77 a E	190.5±2.92 ab D	201.1±0.38 b C	206.8±3.56 bc B	210.2±0.33 b A
0.06	174.2±2.48 a E	187.5±1.16 ab D	196.4±2.77 b C	203.9±0.63 bc B	211.5±2.58 b A
0.08	176.7±4.13 a E	185.1±2.26 b D	197.0±3.39 b C	202.1±4.03 c B	204.1±0.89 c A
0.10	175.1±0.25 a E	183.68±1.42 c D	187.9±2.39 c C	192.3±2.75 d B	198.5±1.62 d A