Qu Lingyu, Zhao Yan, Li Yanfei, Lv Haoxin
School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, Henan Province, China.
School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, Henan Province, China.
Food Chem. 2025 Feb 15;465(Pt 2):142107. doi: 10.1016/j.foodchem.2024.142107. Epub 2024 Nov 17.
Brown rice is highly nutritious but more susceptible to deterioration without the rice husk's protection. In this study, the mechanism of storage temperature on brown rice quality was investigated based on GC-MS and lipidomics. The results showed that both 15 °C and 20 °C storage retarded the lipids oxidation of brown rice and maintained its texture properties. Moreover, 1-octanol, 1-octen-3-ol, octanal, fitone, 2, 3-dihydrobenzofuran, dodecane, and tridecane were key biomarkers in cooked brown rice flavor. Furthermore, significant correlations between lipid oxidation, texture, and flavor biomarkers were revealed. Notably, the quality of brown rice stored at 15 °C (Fatty acid value = 23.0 mg/100 g) was superior to that at 20 °C (Fatty acid value = 24.3 mg/100 g) due to more effective retardation of glycerophospholipid, glycerolipid, and phospholipid metabolism. This work provided a better understanding of temperature-controlled storage of brown rice and give recommendation for potential commercial applications.
糙米营养丰富，但在没有稻壳保护的情况下更容易变质。在本研究中，基于气相色谱-质谱联用（GC-MS）和脂质组学研究了储存温度对糙米品质的影响机制。结果表明，15℃和20℃储存均能延缓糙米的脂质氧化并保持其质地特性。此外，1-辛醇、1-辛烯-3-醇、辛醛、芳樟醇、2,3-二氢苯并呋喃、十二烷和十三烷是熟糙米风味的关键生物标志物。此外，还揭示了脂质氧化、质地和风味生物标志物之间的显著相关性。值得注意的是，由于对甘油磷脂、甘油脂和磷脂代谢的抑制作用更有效，15℃储存的糙米品质（脂肪酸值=23.0mg/100g）优于20℃储存的糙米（脂肪酸值=24.3mg/100g）。这项工作有助于更好地理解糙米的温控储存，并为潜在的商业应用提供建议。
