CN109991115B - Rice freshness detection method - Google Patents

Rice freshness detection method Download PDF

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CN109991115B
CN109991115B CN201910275894.8A CN201910275894A CN109991115B CN 109991115 B CN109991115 B CN 109991115B CN 201910275894 A CN201910275894 A CN 201910275894A CN 109991115 B CN109991115 B CN 109991115B
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rice
rice sample
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polished
brown
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CN109991115A (en
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李兴军
林乾
韩志强
陈治天
王若兰
王丽娜
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Guangzhou Lingnan Suiliang Grain Co ltd
Academy of National Food and Strategic Reserves Administration
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Guangzhou Lingnan Suiliang Grain Co ltd
Academy of National Food and Strategic Reserves Administration
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    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
    • G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
    • G01N21/25—Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
    • G01N21/31—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry
    • G01N21/314—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry with comparison of measurements at specific and non-specific wavelengths
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N5/00—Analysing materials by weighing, e.g. weighing small particles separated from a gas or liquid

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Abstract

The invention discloses a method for detecting the freshness of rice. One embodiment of the method comprises: sequentially dyeing, washing and eluting a polished rice sample or a brown rice sample processed from the paddy to obtain an eluent; respectively measuring the light absorption value OD of the eluent at the wavelength of 610nm and 690nm610And OD690And converting Δ OD to OD610‑OD690As the grain breakage index of the polished rice sample or the brown rice sample; and calculating the aged rice content of the polished rice sample or the brown rice sample according to the grain breakage index of the polished rice sample or the brown rice sample. The embodiment can accurately detect the freshness of the rice and the rice.

Description

Rice freshness detection method
Technical Field
The invention relates to the technical field of food science. More particularly, the invention relates to a method for detecting the freshness of rice.
Background
After long-term storage of rice, the sensory properties of the cooked rice, including changes in aroma and texture, change after husking or direct grinding to produce polished rice. Compared with new rice, cooked rice made from old rice processed into polished rice becomes hard in texture and reduced in adhesion/hardness ratio, and people in China prefer cooked rice made from fresh rice.
During the storage of rice, many physiological and physicochemical changes occur, which affect the quality of rice grains.
In one aspect, the staleness of rice can be determined by assessing the texture of cooked rice after processing to polished rice, or other physicochemical attributes such as thermal and gelatinization properties associated with the gelatinization behavior of rice flour.
On the other hand, the chemical properties of rice can also be used for determining the freshness of grains, and such detection techniques are based on the change in indicator color caused by the activity of pH, free fatty acids and certain enzymes. Rice grains contain neutral fats, rice bran fats and phospholipids, the majority of which are neutral fats, and they begin to deteriorate, oxidize and decompose after rice harvesting, producing free fatty acids. These fatty acids are further decomposed into hexanal and the like. The amount of fatty acid and hexanal produced increases with the storage time, and the freshness of rice can be reflected by measuring the content of fatty acid. The national standard 'rice storage quality judgment rule (GB/T20569-2006)' uses phenolphthalein as an indicator, and a titration method is used for determining the content of free fatty acid in brown rice powder processed by rice, but the titration end point is difficult to judge due to the interference of alcohol-soluble pigment, the titration result is greatly influenced by the operation process, and the accuracy is difficult to guarantee.
The rice freshness measurement method based on chemical property can also use bromothymol blue as an indicator solution, and the amount of fatty acid can be reflected by placing a rice flour sample processed by rice in a specific reagent solution and judging the color change of the reagent solution after stirring. Based on this, a conventional method for detecting the degree of rice freshness based on chemical properties is disclosed in patent application publication No. EP1612542a1, in which a reaction solution is irradiated with visible light having a specific wavelength, and an absorbance value is measured, and a change in color of the reaction solution is judged based on the absorbance value. In order to eliminate the interference of turbidity of reaction solution caused by fine particles such as cortex, rice bran, starch and the like, the patent application adopts two wavelengths to measure the absorbance value of the reaction solution, and the difference delta OD between the two absorbances is equal to OD615-OD690Indicating the freshness of the rice. However, the accuracy of the method needs to be improved aiming at the diversity of rice varieties and types in China, and the detection result needs to be improvedThe accuracy of the method aims at different grain storage ecological areas, different warehouse conditions and the characteristic of long storage time in China and needs to accumulate a large amount of data.
Peroxidase (EC 1.11.1.7), one of the key enzymes involved in the clearance of reactive oxygen species in seeds, is present in rice grain. Loss of Peroxidase (POD) activity during rice storage can lead to the aging of rice kernels. The POD activity was measured to differentiate rice harvested in different years. The activity of the enzyme can be used as an index of the freshness of rice grains. Especially, the storage conditions of high temperature and high humidity affect the change of the free fatty acid and the enzyme activity of the rice. Based on this, another existing method for detecting the rice freshness based on chemical properties is to use peroxidase chromogenic reaction solution (guaiacol, o-dianisidine, H)2O2And phosphate buffer solution), by storing 6 rice varieties in Thailand with rice and polished rice for 168 days, and determining D385Discovery 1/D385The value shows a linear increase with storage time, the correlation coefficient (R) is 0.8062-0.9949, using 1/D385The accuracy of the detection method for expressing the freshness of the rice is higher along with the fluctuation of different rice varieties.
The freshness of the rice and the polished rice is highly valued in the rice market in China, and represents the quality and the price of the rice to a great extent. Under the condition that new and old rice is mixed, the existing detection method cannot be used by grain purchasing enterprises to accurately detect the new and old degree of the grain, so that a new rice new and old degree detection method is needed.
Disclosure of Invention
The invention aims to provide a method for detecting the freshness of rice, which aims to solve at least one of the problems in the prior art.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention provides a method for detecting the freshness of rice, which comprises the following steps:
sequentially dyeing, washing and eluting a polished rice sample or a brown rice sample processed from the paddy to obtain an eluent;
respectively measureDetermining the absorbance OD of the eluate at 610nm and 690nm610And OD690And converting Δ OD to OD610-OD690As the grain breakage index of the polished rice sample or the brown rice sample;
and calculating the aged rice content of the polished rice sample or the brown rice sample according to the grain breakage index of the polished rice sample or the brown rice sample.
Optionally, the step of calculating the aged rice content of the polished rice sample or the brown rice sample according to the grain breakage index of the polished rice sample or the brown rice sample further includes: and substituting the grain breakage index of the polished rice sample or the brown rice sample into a linear equation, and calculating to obtain the aged rice content of the polished rice sample or the brown rice sample.
Optionally, the linear equation is: and delta OD is alpha x + beta, wherein x is the aged rice content of the polished rice sample or the brown rice sample, alpha is a first preset coefficient, and beta is a second preset coefficient.
Optionally, for the polished rice sample, the first preset coefficient α has a value in a range of [0.0006, 0.073], and the second preset coefficient β has a value in a range of [0.0428, 0.363 ].
Optionally, for the polished rice sample, the value of the first preset coefficient α is 0.002, and the value of the second preset coefficient β is 0.1387.
Optionally, for the brown rice sample, the first preset coefficient α has a value range of [0.00006, 0.0002], and the second preset coefficient β has a value range of [0.0067, 0.0121 ].
Optionally, for the brown rice sample, the value of the first preset coefficient α is 0.0001, and the value of the second preset coefficient β is 0.0096.
Optionally, before the step of sequentially dyeing, washing and eluting the polished rice sample or the brown rice sample processed from the rice to obtain an eluent, the method further comprises:
judging the weight of the rice sample: if the weight of the rice sample is more than or equal to 150 g, processing the rice sample into a polished rice sample; if the weight of the rice sample is less than 150 g, the rice sample is processed into a brown rice sample.
The invention has the following beneficial effects:
the technical scheme of the invention can accurately detect the freshness of the rice, and particularly can obtain an accurate detection result under the condition that the new and old rice is mixed together.
Drawings
The following describes embodiments of the present invention in further detail with reference to the accompanying drawings;
fig. 1 shows a flow chart of a rice freshness detection method according to an embodiment of the present invention.
Fig. 2 shows a schematic diagram of the changes in the staleness of late indica a during storage, based on bromothymol blue assay.
Fig. 3 shows a schematic diagram of the changes in the staleness of late indica B during storage, based on bromothymol blue assay.
Fig. 4 shows a schematic diagram of the changes in the staleness of late indica C during storage, based on bromothymol blue assay.
Fig. 5 shows a schematic diagram of changes in the freshness of japonica rice D during storage, which was measured based on bromothymol blue.
Fig. 6 is a graph showing the change of the freshness of late indica a during storage, measured based on peroxidase activity.
Fig. 7 is a graph showing the change of the freshness of late indica B during storage, measured based on peroxidase activity.
Fig. 8 is a graph showing the change of the freshness of late indica C during storage, measured based on peroxidase activity.
Fig. 9 shows a schematic diagram of changes in the freshness of japonica rice D during storage, which was measured based on peroxidase activity.
Fig. 10 is a schematic diagram illustrating a change of grain breakage index of late indica rice a during storage, which is determined based on the grain freshness detection method provided by the embodiment of the present invention.
Fig. 11 is a schematic diagram illustrating a change of a grain breakage index of late indica rice B during storage, which is determined based on a grain freshness detection method provided by an embodiment of the present invention.
Fig. 12 is a schematic diagram illustrating a change of grain breakage index of late indica C during storage, which is determined based on the grain freshness detection method provided by the embodiment of the present invention.
Fig. 13 is a schematic diagram illustrating a change of a grain breakage index of japonica rice D during storage, which is determined based on the grain freshness detection method provided by the embodiment of the present invention.
FIG. 14 shows the Rice freshness index OD615-OD690A graphical representation of the correlation with the percent old rice.
FIG. 15 shows the rice freshness index 1/D385A graphical representation of the correlation with the percent old rice.
FIG. 16 shows grain breakage index OD610-OD690A graphical representation of the correlation with the percent old rice.
Detailed Description
In order to more clearly illustrate the invention, the invention is further described below with reference to preferred embodiments and the accompanying drawings. Similar parts in the figures are denoted by the same reference numerals. It is to be understood by persons skilled in the art that the following detailed description is illustrative and not restrictive, and is not to be taken as limiting the scope of the invention.
As shown in fig. 1, an embodiment of the present invention provides a method for detecting rice freshness, including:
sequentially dyeing, washing and eluting a polished rice sample or a brown rice sample processed from the paddy to obtain an eluent;
respectively measuring the absorbance values OD of the eluate at 610nm and 690nm610And OD690And converting Δ OD to OD610-OD690As the grain breakage index of the polished rice sample or the brown rice sample;
and calculating the old rice content of the polished rice sample or the brown rice sample according to the grain breakage index of the polished rice sample or the brown rice sample, wherein the old rice content of the polished rice sample or the brown rice sample can directly represent the old rice content of the rice sample and can also directly represent the old rice content of the rice.
In some optional implementations of this embodiment, calculating the old rice content of the polished rice sample or the brown rice sample according to the grain breakage index of the polished rice sample or the brown rice sample further includes: and substituting the grain breakage index of the polished rice sample or the brown rice sample into a linear equation, and calculating to obtain the aged rice content of the polished rice sample or the brown rice sample.
In some optional implementations of this embodiment, the linear equation is: Δ OD ═ α x + β, where x is the old rice content of the polished rice sample or the brown rice sample, α is a first predetermined coefficient, and β is a second predetermined coefficient.
In some optional implementations of this embodiment, for the polished rice sample, the first preset coefficient α has a value range of [0.0006, 0.073], and the second preset coefficient β has a value range of [0.0428, 0.363 ]. Further, for the polished rice sample, the value of the first preset coefficient α is 0.002, and the value of the second preset coefficient β is 0.1387.
In some optional implementations of this embodiment, for the brown rice sample, the value range of the first preset coefficient α is [0.00006, 0.0002], and the value range of the second preset coefficient β is [0.0067, 0.0121 ]. Further, for the brown rice sample, the value of the first preset coefficient α is 0.0001, and the value of the second preset coefficient β is 0.0096.
In some optional implementations of this embodiment, before the step of sequentially dyeing, washing and eluting the polished rice sample or the brown rice sample after the step of processing the rice to obtain the eluent, the method further comprises:
judging the weight of the rice sample: if the weight of the rice sample is more than or equal to 150 g, processing the rice sample into a polished rice sample; if the weight of the rice sample is less than 150 g, the rice sample is processed into a brown rice sample.
In a specific example, the flow of the rice freshness detection method provided in this embodiment is as follows:
s1, sampling the paddy from farmers or grain depots to be used as a paddy sample, processing the paddy into a brown rice sample on a rice huller or processing the paddy into a polished rice sample on a polished rice machine, and directly adopting white rice purchased in the market as the sample for the polished rice sample. Wherein, at least 150 g of rice sample is required for processing into polished rice sample. If the weight of the rice sample is less than 150 g, the rice sample can also be processed into a brown rice sample for subsequent grain breakage index and freshness detection, but the rice sample is preferably processed into a polished rice sample for detection because the detection accuracy of the polished rice sample is higher. The following steps take the polished rice sample as an example, and it can be understood that the operation flow of the brown rice sample is the same.
S2, accurately weighing 2 g of polished rice sample, and paralleling in a 50mL round-bottom plastic centrifuge tube for three times, wherein 7 polished rice samples can be simultaneously processed each time.
S3, using 0.001 mol. L-1The FCF dye is prepared by NaOH solution, and the preparation concentration is 0.005%.
S4, adding 0.005% FCF dye with the volume value being 2 times of the mass value of the polished rice sample into the centrifugal tube, and placing the centrifugal tube on a shaking table for shaking and dyeing for 10 minutes.
And S5, washing the dyed polished rice sample with distilled water until the water is colorless, and generally washing for 3-5 times.
S6, using 0.001 mol.L with the volume value being 2 times of the mass value of the polished rice sample-1The NaOH solution elutes the sample, and the elution process can adopt shaking on a shaking table for 15 min.
S6, absorbing the eluent of each polished rice sample, and measuring the absorbance OD of the eluent of each polished rice sample at the wavelengths of 610nm and 690nm by using a visible spectrophotometer610And OD690. Wherein, the determination process should avoid dust pollution eluent.
S7, converting the eluate into a fine rice sample having a specific Δ OD ═ OD610-OD690As the kernel breakage index of the corresponding polished rice sample, the kernel breakage index delta OD of each polished rice sample is equal to OD610-OD690And substituting the linear equation to calculate the old rice content of each polished rice sample, wherein the old rice content of each polished rice sample also represents the old rice content of the rice sample.
The rice freshness detection method provided in this example (by D) was performed by a set of experiments610-D690Representation) and existing basesMeasurement of absorbance with bromothymol blue indicator indicates the degree of freshness of rice (in D)615-D690Expressed) and the absorbance value based on the peroxidase activity measurement (in 1/D)385And (4) showing) the accuracy comparison, which shows the effectiveness of the grain freshness detection method provided by the embodiment.
The data of this experiment are the test conditions of three late indica (A, B, C) and one japonica (D) rice with critical safe moisture content during 170 days of storage. Measurement of D615-D690Using brown rice flour, 1/D was measured385Adopting brown rice seeds, determining D610-D690Adopting refined rice grains. Four rice varieties are stored in a shell-carrying mode for 170 days at four temperature and humidity combinations (20-RH 65%, 37-RH 75%, 20-RH 75% and 35-RH 75%), as shown in figures 2-5, and the new-age index OD of the rice stored at high temperature (35 ℃ and 37 ℃), namely615-OD690The rice freshness index OD of quasi-low temperature (20 ℃) stored rice is increased in the first 30 days and then continuously decreased615-OD690The fresh degree index OD of the rice stored at 35 ℃ is obviously higher than that of the rice stored at 60-180 days615-OD690. As shown in FIGS. 6 to 9, the rice freshness index 1/D385The rice storage period of 170 days shows a trend of increasing, then decreasing and then increasing, and the rice storage at 35-37 ℃ has a fresh degree index of 1/D385Significantly higher than that of the rice stored at 20 ℃. As shown in FIGS. 10-13, the grain breakage index OD of rice was within 60 days of storage610-OD690The grain breakage index OD of the quasi-low temperature (20 ℃) stored rice, which tends to increase and then to remain unchanged or decrease610-OD690The grain breakage index OD of the rice stored at 35-37 ℃ is obviously higher than that of the rice stored for 60-170 days610-OD690. These results indicate that the rice freshness index changes with storage time as OD615-OD690Continuously decrease after 30 days of storage (high temperature storage), or remain unchanged (quasi-low temperature storage); 1/D385The temperature of the medium is continuously increased (high-temperature storage) or kept unchanged/reduced (low-temperature storage) after 60-90 days of storage. Grain breakage index OD615-OD690In storageIncreased within 60 days and then decreased (high temperature storage), or increased very significantly within 60 days of storage and then remained unchanged or decreased to a small extent (quasi-low temperature storage). ② compared with high-temperature storage, the quasi-low-temperature storage rice has higher fresh index OD after 60 days of storage615-OD690And grain breakage index OD610-OD690And a lower freshness index 1/D385. ③ this further shows that after 60 days of storage, the OD of the paddy is615-OD690And OD610-OD690Are all reduced by 1/D385Rising means that the rice aging (quality deterioration) process is started.
Further comparing the late indica rice new age index OD stored at different temperatures for 1 year615-OD690And grain breakage index OD610-OD690. As shown in Table 1, the rice samples stored for half a year in stock were stored in the laboratory at various temperatures for 1 year, and the OD of the polished rice flour of the rice samples stored at 25 ℃ was compared with that of the rice samples at 15 ℃615-OD690And grain breakage index OD of polished rice610-OD690Remain unchanged. While the rice samples stored for one year at 15 ℃ and 25 ℃ were stored for 1 year, the OD of the polished rice flour of the rice samples stored at 25 ℃ was compared with that of the 15 ℃ rice samples615-OD690And grain breakage index OD of polished rice610-OD690Are all significantly increased. As shown in table 2, the breakage index of the processed brown rice was significantly reduced for the two southern japonica rice varieties stored at 25 ℃ and 35 ℃ compared to the storage temperatures at 4 ℃ and 15 ℃.
Further comparing the recency of japonica rice produced in northeast with the three methods, brown rice samples were used, and the OD of brown rice powder is shown in Table 3615-OD690And 1/D of brown rice grains385The difference between fresh rice and old rice is not significant, and the breakage index OD of brown rice grains610-OD690Fresh rice and old rice are obviously distinguished. The results of these studies all show that the rice freshness index OD615-OD690And 1/D385Similarly, the breaking index OD of the polished or unpolished rice grains610-OD690Can be used for detecting the freshness of rice, especially based on polished rice grainsBreaking index OD610-OD690The detection of the freshness is more reliable.
TABLE 1 New-age index OD of polished late indica rice flour in Chongqing producing area stored at different temperatures for 1 year615-OD690And grain breakage index OD of polished rice610-OD690
Figure BDA0002019982680000081
The same column of non-identical lower case letters in the LSD test indicates significant differences between samples (p < 0.05).
TABLE 2 Brown Rice crushing index OD of two japonica rice processing in southern area stored at different temperatures for 1 year610-OD690
Figure BDA0002019982680000082
Note: 40-4, 40-15, 40-25, 40-35 mean that fresh rice is treated at 40-RH 85% for 72 hours and then stored at 4, 15, 25, 35 ℃ for 1 year, respectively. The same column of non-identical lower case letters in the LSD test indicates significant differences between samples (p < 0.05).
TABLE 3 inspection of the recency of japonica rice produced in northeast
Figure BDA0002019982680000091
The same column of non-identical lower case letters in the LSD test indicates significant differences between samples (p < 0.05).
In the case of blending old rice with fresh rice, it is very challenging to find a rapid and convenient detection method. Old japonica rice and fresh japonica rice are mixed according to a certain proportion, the freshness of the mixed rice measured by adopting three methods is shown in figures 14-16 aiming at a brown rice sample, and the breakage index OD of brown rice grains is within the range of 60% of old rice content610-OD690Is mixed with old riceThe linear correlation coefficient between the contents was 0.9623, while the OD of brown rice flour615-OD 6901/D of brown rice grains385The linear correlation coefficients with the percentage of old rice were 0.5515 and 0.8701, respectively. Therefore, the detection method provided by the embodiment has higher accuracy. The rice freshness detection method provided by the embodiment provides a linear equation of the kernel breakage index and the aged rice percentage (in the range of 0-55%) based on the manual mixing of 37 pairs of rice (polished rice) samples and 4 pairs of brown rice samples.
It is to be noted that, in the description of the present invention, relational terms such as first and second, and the like are used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
It should be understood that the above-mentioned embodiments of the present invention are only examples for clearly illustrating the present invention, and are not intended to limit the embodiments of the present invention, and it will be obvious to those skilled in the art that other variations and modifications can be made on the basis of the above description, and all embodiments cannot be exhaustive, and all obvious variations and modifications belonging to the technical scheme of the present invention are within the protection scope of the present invention.

Claims (6)

1. A method for detecting the freshness of rice is characterized by comprising the following steps:
sequentially dyeing, washing and eluting a polished rice sample or a brown rice sample processed from the paddy to obtain an eluent;
respectively measuring the light absorption value OD of the eluent at the wavelength of 610nm and 690nm610And OD690And Δ OD = OD610-OD690As the grain breakage index of the polished rice sample or the brown rice sample;
calculating the aged rice content of the polished rice sample or the brown rice sample according to the grain breakage index of the polished rice sample or the brown rice sample;
the step of calculating the aged rice content of the polished rice sample or the brown rice sample according to the grain breakage index of the polished rice sample or the brown rice sample further comprises the following steps: substituting the grain breakage index of the polished rice sample or the brown rice sample into a linear equation, and calculating to obtain the old rice content of the polished rice sample or the brown rice sample;
the linear equation is: delta OD = alpha x + beta, wherein x is the aged rice content of the polished rice sample or the brown rice sample, alpha is a first preset coefficient, and beta is a second preset coefficient, and 0.001 mol. L is adopted-1And preparing FCF dye by using NaOH solution for dyeing.
2. The method according to claim 1, wherein the first predetermined coefficient α is in the range of [0.0006, 0.073] and the second predetermined coefficient β is in the range of [0.0428, 0.363] for the polished rice sample.
3. The method according to claim 2, characterized in that, for the polished rice sample, the first predetermined coefficient α is 0.002 and the second predetermined coefficient β is 0.1387.
4. The method according to claim 1, wherein the first predetermined coefficient α is in the range of [0.00006, 0.0002] and the second predetermined coefficient β is in the range of [0.0067, 0.0121] for the brown rice sample.
5. The method according to claim 4, wherein the first predetermined coefficient α is 0.0001 and the second predetermined coefficient β is 0.0096 for the brown rice sample.
6. The method as claimed in claim 1, wherein before the step of sequentially dyeing, washing and eluting the polished rice sample or the brown rice sample processed with rice to obtain an eluate, the method further comprises:
judging the weight of the rice sample: if the weight of the rice sample is more than or equal to 150 g, processing the rice sample into a polished rice sample; if the weight of the rice sample is less than 150 g, the rice sample is processed into a brown rice sample.
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