中国稻米

中国稻米 ›› 2024, Vol. 30 ›› Issue (4): 53-55.DOI: 10.3969/j.issn.1006-8082.2024.04.010

• 专论与研究 • 上一篇    下一篇

抛光色选工艺过程对香稻米 2-AP含量和糊化特性的影响

杜晓旭(), 张莹莹, 何珍珍, 刘剑涛, 莫钊文, 潘圣刚, 田华, 段美洋, 祁剑英, 唐湘如*()   

  1. 华南农业大学 亚热带农业生物资源保护与利用国家重点实验室/农业农村部华南地区作物栽培科学观测实验站/广州市丝苗香米科学与技术重点实验室，广州510642
  • 收稿日期:2023-07-31 出版日期:2024-07-20 发布日期:2024-07-16
  • 通讯作者: * tangxr@scau.edu.cn
  • 作者简介:

    第一作者： 2285858744@qq.com；

  • 基金资助:
    国家自然科学基金(31971843);广东省现代农业产业技术体系(2020KJ105);广州市科技计划项目(202103000075)

Effect of Polishing and Color Selection on the Content of 2-AP and Gelatinization Characteristics of Fragrant Rice

DU Xiaoxu(), ZHANG Yingying, HE Zhenzhen, LIU Jiantao, MO Zhaowen, PAN Shenggang, TIAN Hua, DUAN Meiyang, QI Jianying, TANG Xiangru*()   

  1. State Key Laboratory of Subtropical Agricultural Biological Resources Conservation and Utilization, South China Agricultural University/Scientific Observation and Experimental Station of Crop Cultivation in South China, Ministry of Agriculture and Rural Affairs/Guangzhou Key Laboratory of Science and Technology of Aromatic Rice, Guangzhou 510642, China

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摘要：

抛光色选工序是生产食用大米的重要步骤，会影响稻米品质和香气2-乙酰基-1-吡咯啉（2-AP）含量。以香稻品种19香和软华优金丝为材料，研究了工业生产中抛光色选工艺过程对香米 2-AP含量和糊化特性的影响。结果表明，在稻米抛光阶段增加抛光色选程序会导致19香和软华优金丝2-AP含量分别损失51.66%和38.10%，蛋白质含量分别降低7.31%和1.49%，水分含量、淀粉峰值黏度、最低黏度、最终黏度和消减值都有上升，而回冷值降低。

关键词: 香稻, 抛光, 品质, 2-乙酰基-1-吡咯啉, 淀粉糊化特性

Abstract:

Polishing and color selection are crucial steps in the production of edible rice, as they significantly impact the quality and the content of 2-Acetyl-1-Pyrroline (2-AP). The effects of polishing and color selection processes on the 2-AP content and gelatinization characteristics of fragrant rice varieties 19 Xiang and Ruanhuayoujinsi, in the industrial production setting were studied. The results showed that the polishing and color selection program during the rice polishing stage led to reduction of 51.66% and 38.10% in 2-AP content, 7.31% and 1.49% in protein content, but increasement in water content, peak viscosity, minimum viscosity, final viscosity and setback viscosity, reduction in consistency viscosity.

Key words: fragrant rice, polishing and color selection, quality, 2-acetyl-1-pyrroline, starch pasting properties

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