不同包装方式对胚芽米储藏品质的影响

陶航; 乔勇进; 陈冰洁; 王晓; 张晶琳; 柳洪入

doi:10.19554/j.cnki.1001-3563.2026.15.010

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包装工程（技术栏目） ›› 2026, Vol. 47 ›› Issue (15) : 99-108. DOI: 10.19554/j.cnki.1001-3563.2026.15.010

农产品保鲜与食品包装

不同包装方式对胚芽米储藏品质的影响

陶航^1,2, 乔勇进^2,*, 陈冰洁^2,*, 王晓², 张晶琳², 柳洪入²

作者信息 +

Effects of Different Packaging Methods on Storage Quality Changes of Germ Rice

TAO Hang^1,2, QIAO Yongjin^2,*, CHEN Bingjie^2,*, WANG Xiao², ZHANG Jinglin², LIU Hongru²

Author information +

文章历史 +

摘要

目的探究不同包装方式在胚芽米储藏过程中品质的变化,明确胚芽米的最佳包装方式及对其品质的影响。方法以编织袋、PE真空包装和铝箔真空包装为处理组,在25 ℃、相对湿度75%条件下储藏120 d,定期测定色泽、总淀粉与直链淀粉含量、丙二醛（MDA）含量、糊化特性、食味值及质构特性等指标。结果储藏期间,胚芽米L^*值持续下降,a^*值和b^*值逐步上升,外观色泽逐步变暗发黄;总淀粉含量基本保持稳定,而直链淀粉含量随储藏时间延长显著增加;MDA含量持续上升,脂质氧化加剧;糊化特性方面,峰值黏度、最终黏度及糊化温度整体升高,衰减值降低,淀粉老化趋势明显;食味值不断下降,米饭硬度增大、黏度降低,食用品质持续劣变。与编织袋包装相比,PE真空包装和铝箔真空包装可有效阻隔氧气与水分,显著抑制直链淀粉的积累、MDA的生成及淀粉老化进程,延缓色泽劣变、食味值下降与质构特性的恶化,其中PE真空相对更优。结论明确了PE真空包装对胚芽米常温储藏品质有更强的调控作用,可为胚芽米绿色保鲜包装选择与流通技术优化提供理论依据与数据支撑。

Abstract

The work aims to investigate the quality changes of germ rice under different packaging methods during storage, and identify the optimal packaging method and its effects on rice quality. Woven bags, PE vacuum packaging, and aluminum foil vacuum packaging were used as treatment groups. The samples were stored at 25 °C and 75% relative humidity for 120 days. Indicators including color, total starch content, amylose content, malondialdehyde (MDA) content, pasting properties, taste value, and texture characteristics were measured regularly. During storage, the L* value of germ rice decreased continuously, while the a* and b* values gradually increased, indicating progressive darkening and yellowing of the appearance. Total starch content remained relatively stable, whereas amylose content increased significantly with prolonged storage. MDA content continued to rise, indicating aggravated lipid oxidation. Regarding pasting properties, peak viscosity, final viscosity, and pasting temperature increased overall, while breakdown value decreased, showing an obvious trend of starch retrogradation. Taste value continuously declined, accompanied by increased hardness and decreased viscosity of cooked rice, representing persistent deterioration of eating quality. Compared with woven bag packaging, PE vacuum packaging and aluminum foil vacuum packaging effectively blocked oxygen and moisture, significantly inhibited the accumulation of amylose, the production of MDA, and the process of starch retrogradation, and delayed color deterioration, taste value decline, and texture property degradation. Among the two vacuum packaging methods, PE vacuum packaging showed relatively better performance. In conclusion, this study clarifies that PE vacuum packaging has a stronger regulatory effect on the storage quality of germ rice at room temperature, providing a theoretical basis and data support for the selection of green preservation packaging and the optimization of circulation technology for germ rice.

导出引用

陶航, 乔勇进, 陈冰洁, 王晓, 张晶琳, 柳洪入. 不同包装方式对胚芽米储藏品质的影响[J]. 包装工程. 2026, 47(15): 99-108 https://doi.org/10.19554/j.cnki.1001-3563.2026.15.010

TAO Hang, QIAO Yongjin, CHEN Bingjie, WANG Xiao, ZHANG Jinglin, LIU Hongru. Effects of Different Packaging Methods on Storage Quality Changes of Germ Rice[J]. Packaging Engineering. 2026, 47(15): 99-108 https://doi.org/10.19554/j.cnki.1001-3563.2026.15.010

中图分类号： TB486

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