Microsoft Word 蔡宏郁-二校

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1 7 4 Vol. 7 No Journal of Food Safety and Quality Apr., 2016 蔡宏郁, 袁建 *, 王明洁, 何荣, 李进一 (, ) 摘要 : 目的 (Mixolab) 方法 70, ( ),, Mixolab 结果,,, ; Mixolab 结论, 关键词 : ; ; ; Evaluation of rice eating quality with Mixolab CAI Hong-Yu, YUAN Jian *, WANG Ming-Jie, HE Rong, LI Jin-Yi (College of Food Science and Engineering, Nanjing University of Finance, Nanjing , China) ABSTRACT: Objective To research the characteristic point of Mixolab of rice eating quality. Methods Seventy varieties of rice were used to measure parameters of Mixolab. The physio-chemical indexes (including protein content, amylose content and gel consistency) of rice eating qualities were determined by national standard, and the rice quality were evaluated by the descriptive sensory methods. The correlations of parameters of Mixolab with both the physio-chemical indexed and the rice eating quality were analyzed. Results The protein content was significantly negatively correlated with the gelatinization property, the stability of the starch pasting and the retro gradation characteristics of the starch pasting during the cooling stage. The amylose content was significantly negatively correlated with the water absorption, while it was significantly positively correlated with the weaken of the protein, the gelatinization property, the stability of the starch pasting, the retrogradation characteristics of the starch pasting during the cooling stage, the speed of the starch pasting, the hydrolytic rate of the amylase and the breakdown value of the starch. The gel consistency was significantly positively correlated with the water absorption and the retrogradation characteristics of the starch pasting during the cooling stage. The viscosity, hardness and the coherency were significantly correlated with the retrogradation characteristics of the starch pasting during the cooling stage. 基金项目 : ( ) Fund: Supported by the Special Scientific Research of Grain of Public Welfare( ) * 通讯作者 :,,, yjian_nj@163.com *Corresponding author: YUAN Jian, Professor, Nanjing University of Finance, No.3, Wenyuan Road, Qixia District, Nanjing , China. yjian_nj@163.com

2 Conclusion It is feasible that Mixolab can be used to evaluate the eating quality of rice. The retrogradation characteristics of the starch pasting during the cooling stage can be used as characteristic points of the rice eating quality. KEY WORDS: Mixolab; rice eating quality; physio-chemical index; rice 1 引言 [1],,,,,,,,, [2], (rapid viscosity analyzer, RVA) [3] 34 RVA, RVA, [4] STA1A 133,, Mixolab,,,,,, [5], [6], Mixolab [2,7-12], Mixolab Mixolab, 2 材料与方法 2.1 试验材料, 70, 2.2 仪器与设备 Buchi K-360 ( FOSS ); DPCZ- Ⅱ( ); Mixolab( Chopin); () 2.3 试验方法直链淀粉含量测定方法 GB/T [13], DPCZ-Ⅱ 蛋白质含量的测定方法 GB/T [14] 胶稠度的测定方法 GB/T [15] Mixolab 测定方法, 60, GB/T [16] Mixolab, 60% [2], 1 Table 1 表 1 Mixolab 设定的参数表 Instrumental settings defined in the Mixolab 80 r/min 30 8 min 4 /min 90 7 min -4 /min 50 5 min 45 min Mixolab 1, 2 C1 C2 C3 C4 C5 2 [17,18]

3 4, : Mixolab Fig. 1 Mixolab graph a: b: c: a: Temperature curve of the kneading-through b:temperature curve of the samples c: Torque curve of the samples 表 2 Mixolab 曲线各参数的含义 Table 2 Parameters of Mixolab graph C1/Nm C2/Nm C3/Nm C4/Nm C3-C4/Nm C5/Nm α/(nm/min) β/(nm/min) γ/(nm/min),,,,, 30 C1 C2, C2 C3, C3 C4, 感官食用品质的测定 3 : [19],,, [20], GBT ,, 4 10~12, 2.4 数据处理与分析 3, Pearson SPSS 结果与分析 3.1 Mixolab 特征值的数学分析 Mixolab, 3, α γ 50%, 70, C1 C2 β C1-C2 C3-C2 C3-C4 C5-C4 25%, α, γ

4 表 3 70 个样品 Mixolab 特征值的分析结果 (n=3) Table 3 Mixolab characteristic values of 70 varieties of rice (n=3) /% C1/Nm C2/Nm C3/Nm C4/Nm C5/Nm α/(nm/min) β/(nm/min) γ/(nm/min) C1-C2/Nm C3-C2/Nm C3-C4/Nm C5-C4/Nm Mixolab 特征值与食味理化指标的关系 Qin [21],,,, 3, 4 4,,, 15%, 10%,,,, :, (),, :,,,,,,, ;,, [22] 5, C3 C4 C5,,,,,,,, [23] C2 γ C3-C4, C3 C4 C5 β, C1,,,,,,,,,, [24], [2] C1, C2 C3 C4 C5 β γ C3-C4, Mixolab C1 C5,,,, 3.3 Mixolab 特征值与感官评定指标的关系, 10

5 4, : , (Spectrum,, )(QDA,,, ) Mixolab [25] 4, 6, 7.32, 2.75, ; 7.50, 3.15, ; 6.93, 3.20, ; 7.58, 3.37,,, 15% 7, C3 C4 C5 β C3-C2, C3-C4,,,,, C5 ; C3 C5, Mixolab C5, C5 [2], C1 C2 C3-C4 γ, C1 Mixolab,, Mixolab,, Table 4 表 4 70 种大米食味理化指标的分析结果 (n=3) The physio-chemical parameters values of 70 varieties of rice (n=3) /% /% /% /mm Table 5 表 5 Mixolab 特征值与大米食味理化指标的相关性 Correlation between the Mixolab characteristic values and the physio-chemical parameters values /% /% /mm C1/Nm * 0.259* C2/Nm * C3/Nm 0.286* 0.524** C4/Nm 0.336** 0.502** C3-C4/Nm * C5/Nm 0.247* 0.732** 0.238* α/(nm/min) β/(nm/min) ** γ/(nm/min) * : * 5%, ** 1% 表 6 70 种大米感官评定质地的分析结果 (n=3) Table 6 Sensory scores of 70 varieties of rice(n=3) /%

6 Table 7 表 7 Mixolab 特征值与感官评定指标的相关性 Correlation between the Mixolab characteristic values and rice sensory scores C1/Nm C2/Nm C3/Nm 0.395** * C4/Nm 0.347** C3-C4/Nm 0.250* C5/Nm 0.474** 0.253* 0.288* α/(nm/min) β/(nm/min) 0.429** γ/(nm/min) : * 5%, ** 1% 4 结论 70 Mixolab :,, : ,, Mixolab, Mixolab,, Mixolab, 参考文献 [1] Hu GX, Wang JJ. Status and prospects of the detection and evaluation technology on rice quality [J]. Chin Agric Sci Bull, 2010, 26(19): [2]. Mixolab [D]. :, Li JH. Application studies on the evaluation of rice eating quality with Mixolab [D]. Beijing: Chinese Academy of Agricultural Sciences, [3],,,. [J]., 2007, 22(3): Xie XH, Li XF, Xiao X, et al. Research on the viscosity and texture of rice starch [J]. J Chin Cereals Oils Assoc, 2007, 22(3): [4],,,. [J]., 2011, 25(4): Lai HC, Motonobu Kawano, Wang ZD, et al. Cooking and eating quality of indica rice varieties from south China by using rice taste analyzer [J]. Chin J R Sci, 2011, 25(4): [5] Švec I, Hrušková M. The Mixolab parameters of composite wheat/hemp flour and their relation to quality features [J]. LWT - Food Sci Technol, 2015, 60(1): [6],,,. Mixolab Rheometer [J]., 2009, (13): Wang F, Huang WN, Liu RS, et al. Assessment of effects of extrogenous proteins on the thermomechanical and dynamic rheological properties of oat dough using Mixolab and Rheometer [J]. Food Sci, 2009, (13): [7] Bonet A, Blaszczak W, Rosell CM. Formation of homopolymersand heteropolymers between wheat flour and several proteinsources by transglutaminase-catalyzed cross-linking [J]. Cereal Chem, 2006, 83: [8] Colllar C, Bollain C, Rosell CM. Rheological behaviour of formulated bread doughs during mixing and heating [J]. Food Sci Technol Int, 2007, 13: 99 [9] Zhang Y, Wang YF, Chen XM, et al. Relationship of Mixolab parameters with Farinograph, Extensograph parameters, and bread-making quality [J]. Acta Agron Sin, 2009, 35(9): [10] Ozturk S, Kahraman K, Tiftik B, et al. Predicting the cookiequality of flours by using Mixolab [J]. Eur Food Res Technol, 2008, 227: [11] Kahraman K, Sakiyan O, Ozturk S, et al. Utilization of Mixolab to predict the suitability of flours in terms of cake quality [J]. Eur Food Res Technol, 2008, 227: [12]. [D]. :, Jiang R. The application of Mixolab and RVA on the detection of glutinous rice flour quality [D]. Wuhan: Wuhan Polytechnic University, 2014.

4, : 1567 [13] GB 15683-2008 [S]. GB 15683-2008Determination of amylose content of rice [S]. [14] GB 5009.5-2010 [S]. GB 5009.5-2010 National food safety standard Determination of protein content in food [S].

GB 5497-1985Inspection of grain and oils Determination of moisture [S]. [17],. Mixolab [J]., 2012, (05):19 22. Tang XK, Yu H. The experts of grain quality analysis Mixolab [J].

7 4, : 1567 [13] GB [S]. GB Determination of amylose content of rice [S]. [14] GB [S]. GB National food safety standard Determination of protein content in food [S]. [15] GB [S]. GB Inspection of grain and oils Determination of gel consistency of rice [S]. [16] GB [S]. GB Inspection of grain and oils Determination of moisture [S]. [17],. Mixolab [J]., 2012, (05): Tang XK, Yu H. The experts of grain quality analysis Mixolab [J]. Flour Milling, 2012, (05): [18],,,. [J]., 2013, 46(10): Hu QH, Gao YX, Yang WJ, et al. Evaluation of the effect of lentinus edodes powder on dough rheological properties with Mixolab [J]. Sci Agric Sin, 2013, 46(10): [19] Tuorila H, Montelenoe E. Sensory food science in the changing society: opportunities, needs, and challenges [J]. Trends Food Sci Technol, 2009, 20: [20] Meilgaard M, Civille GV, Carr BT. Sensory evaluation techniques [M]. BocaRaton: CRC Press, [21] Qin KX, Liu LL, Liu TY, et al. Correlation between physicochemical properties and eating qualities of rice [J]. J Northeast Agric Univ, 2014, 21(3): [22]. [M]. :, Zhou HM. Principle of cereal science [M]. Beijing: China Light Industry Press, [23] Martin M, Fitzgerald MA. Proteins in rice influence cooking properties [J]. Cereal Sci, 2002, 36: [24]. [J]., 2007, (2): Meng XY. Study on retro gradation mechanism and influencing factors of starch retro gradation [J]. Food Eng, 2007, (2): [25] 珣,, 玥. [J]., 2011, (8): 4 6. Xia YX, Zhong F, Li Y. Application progress of descriptive analysis in sensory evaluation of foods [J]. Cereals Oils, 2011, (8): 4 6. 作者简介 ( 责任编辑 : 金延秋 ) 蔡宏郁, 硕士, 主要研究方向为粮食油脂及植物蛋白工程 @163.com 袁建, 硕士, 教授, 主要研究方向为食品质量与安全 yjian_nj@163.com

Microsoft Word 聂雪梅.doc

Microsoft Word 聂雪梅.doc 4 4 Vol. 4 No. 4 2013 8 Journal of Food Safety and Quality Aug., 2013 聂雪梅 *, 李立, 孙利, 高飞 (, 100123) 摘要 : 2011 12,, 2007~2011,,,, 关键词 : ; ; ; ; Trade and notification situation on food import and export