目的 研究不同包装方式对挤压营养强化米品质的影响。方法 以实验室自制的青少年型挤压营养强化米为对象， 分别以马口铁罐装、 真空包装和普通袋装3种方式进行包装贮存， 并在不同的贮存条件（4 ℃， 室温， 37 ℃）下贮存180 d， 考察样品的维生素、 水分、 酸价的变化规律。结果 不同的包装方式对青少年型挤压营养强化米的水分、 酸价及维生素都有不同程度的影响。结论 罐装和真空包装方式更能保持样品的营养品质。

The experiment was aimed to study the influence of different packaging methods on the quality of extrusion fortification rice. Taking the juvenile extrusion fortification rice made in the laboratory as the subjects, three packaging methods, including tinplate cans, vacuum packaging and ordinary packaging with bags were used for packaging and storage, and the rice was stored in different storage conditions (4 ℃ , 37 ℃ or room temperature) for 180 days to investigate the changing patterns of samples. The results showed the different packaging methods had different degrees of influence on water content, acid value and vitamin in the juvenile extrusion fortification rice. Canned and vacuum packing methods can keep the nutritional quality of the sample.