Food and Fermentation Industries >

2024 , Vol. 50 >Issue 23: 248 - 255

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037519

Lipid oxidation and changes of volatile substances of germ rice during storage

  • HONG Ying ,
  • SHAO Zihan ,
  • CAO Lei ,
  • SONG Yu ,
  • TAO Shu ,
  • LIU Chao ,
  • GONG Xun ,
  • FAN Langsheng ,
  • HONG Cheng
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  • 1(Institute of Agro-Products Processing, Anhui Academy of Agricultural Sciences, Hefei 230031, China)
    2(College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230031, China)
    3(Anhui Guowan Agricultural Technology, Lu'an 231330, China)

Received date: 2023-09-28

  Revised date: 2023-10-25

  Online published: 2024-12-27

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Abstract

The fat oxidation and the changes of volatile substances were analyzed by headspace solid phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS) in the germ rice during storage (37 ℃, relative humidity 75%).Results showed that the fat and unsaturated fatty acid content of rice decreased substantially (P<0.05) as storage time increased.Meanwhile, the lipase and lipoxygenase activity, peroxide value, saturated fatty acid content, and malondialdehyde value exhibited a significant rise (P<0.05) and demonstrated a tendency to stabilize after 21 days.A comprehensive analysis revealed the presence of 33 distinct volatile compounds including terpenoids, hydrocarbons, heterocyclic compounds, ketones, aldehydes, and alcohols during storage.Notably, all these chemicals had a strong association with the process of fat oxidation.Further curve fitting (R2>0.8) identified 6 characteristic volatile compounds, with 2-acetyl-1-pyrroline and pyritol ester as aroma characteristic compounds, (E)-2-undecylenal and benzaldehyde as aldehyde characteristic compounds, 2-ethyl-1-dodecanol as alcohol characteristic compound, and 5, 8-diethyl-dodecane as hydrocarbon compound.

Key words： germ rice; storage; fat oxidation; volatile substances

Cite this article

HONG Ying , SHAO Zihan , CAO Lei , SONG Yu , TAO Shu , LIU Chao , GONG Xun , FAN Langsheng , HONG Cheng . Lipid oxidation and changes of volatile substances of germ rice during storage[J]. Food and Fermentation Industries, 2024 , 50(23) : 248 -255 . DOI: 10.13995/j.cnki.11-1802/ts.037519

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