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短波紫外线对大米脂肪酸氧化及微生物污染的调控 预览 被引量:1

Effect of UV-C Treatment on Fatty Acid Oxidation and Antimicrobial Activities of Rice
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摘要 探讨了短波紫外线(UV-C)对储藏期大米的陈化调控效应,特别是脂肪酸氧化和微生物污染的效应。使用UV-C以4 W/m2照射强度分别照射大米0、10、30和60 min后进行曝光和不曝光处理,0 min处理为对照,研究脂肪酸氧化调控关键酶——脂肪氧化酶(LOX-3)活性及产物丙二醛浓度、微生物总数、呼吸强度和细胞膜透性变化规律,明确UV-C调控大米陈化的最佳处理参数。结果表明:UV-C处理能有效抑制LOX-3活性,降低丙二醛浓度。UV-C照射30 min不曝光处理大米丙二醛浓度较对照降低62.78%,而60 min照射后不曝光处理丙二醛浓度略有增长。立即曝光处理会削弱紫外照射的作用效果,丙二醛浓度随着照射时间增长而降低,但变化率较小。微生物总数、呼吸强度、细胞膜透性的变化规律具有与丙二醛浓度相似的变化规律。因此认为,4 W/m2照射强度、照射时间30 min、照射后不曝光处理可有效抑制大米脂肪酸氧化和微生物污染,延缓大米陈化速率,提高大米储藏期品质与保鲜效果。 Effect of UV-C treatment on rice ageing,especially fatty acid oxidation and antimicrobial activities during storage was investigated.The rice was irradiated at ultraviolet of 4 W/m2 exposure intensity for 0,10,30 and 60 min,and then exposed or unexposed.The control rice was 0 min exposure.The changes of activities lipoxygenase-3(LOX-3),which was the key enzyme of resulting in the rice aging,and malondialdehyde(MDA) of fatty acid oxidation metabolism products,the amount of microorganisms,respiration rate and the permeability of membrane,were researched for illuminating effect of UV-C treatment on rice ageing and obtaining optimal processing parameter.The results showed that UV-C could inhibit LOX-3 activity,and reduce the content of MDA.Among the samples,content of MDA of 30 min irradiating time and unexposed to air was shaved up the most to 62.78%,but the content of MDA of 60 min irradiating time and unexposed to air was slightly increased.In addition,exposed to air immediately could delay effect of UV-C treatment.The content of MDA of exposed to air immediately was steadily reducing and the rate of change was lesser.Similar change rule was found out including the change of the total number of microorganisms,breathing intensity,cell membrane permeability.The result indicated that treatment of 4 W/m2 exposure intensity for 30 min and unexposed to air could effectively inhibit fatty acid oxidation and antimicrobial activities of rice,delay rice aging and improve rice quality and effect of preservation.
作者 刘霞 徐立男 陈圆圆 张轶斌 王伟 李喜宏 Liu Xia;Xu Li’nan;Chen Yuanyuan;Zhang Yibin;Wang Wei;Li Xihong;College of Food Engineering and Biotechnology,Tianjin University of Science and Technology;
出处 《农业机械学报》 EI CAS CSCD 北大核心 2013年第S2期167-171,共5页 Transactions of the Chinese Society of Agricultural Machinery
基金 国家自然科学基金资助项目(31000826) 天津市自然科学基金重点资助项目(12JCZDJC23400)
关键词 大米 UV-C 储藏 脂肪酸氧化 微生物污染 Rice UV-C Storage Fatty acid oxidation Microbial pollution
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