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Storage Quality Variation, Evaluation Model, and Correlation with Volatile Compounds of Embryo Rice
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Xiyuan YANG1, Xindi MU1, Tingting SU1, Lixue MA1, Qiaoru YU1, Lidong WANG1, 2, Aihua ZHAI1, 2, Baijun WANG4, Di YAO1, 2, 3, *, Changyuan WANG1, 2, *, Liyuan ZHANG1, 2, 3
Science and Technology of Food Industry | 2026, 47(2) : 375 - 386
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Science and Technology of Food Industry | 2026, 47(2): 375-386
• Storage and Preservation •
Storage Quality Variation, Evaluation Model, and Correlation with Volatile Compounds of Embryo Rice
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Xiyuan YANG1, Xindi MU1, Tingting SU1, Lixue MA1, Qiaoru YU1, Lidong WANG1, 2, Aihua ZHAI1, 2, Baijun WANG4, Di YAO1, 2, 3, *, Changyuan WANG1, 2, *, Liyuan ZHANG1, 2, 3
Affiliations
  • 1College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
  • 2National Coarse Cereals Engineering Research Center of Heilongjiang Bayi Agricultural University, Daqing 163319, China
  • 3Key Laboratory of Agricultural Product Processing and Quality Safety of Heilongjiang Province, Daqing 163319, China
  • 4Heilongjiang Beidahuang Rice Industry Group Co., Ltd., Harbin 150036, China
Published: 2026-01-15 doi: 10.13386/j.issn1002-0306.2025010158
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In order to evaluate the quality changes of embryo rice during storage, the embryo rice with vacuum packaging of two kinds of materials was stored at 25 and 4 ℃ for 300 d and the changes in the fatty acid value, taste, texture, and other indexes were analyzed. A quality evaluation model was constructed based on principal component analysis and entropy weight method. The volatile compounds were determined using headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) to further explore the correlation between the indexes. The results showed that with prolonged storage time, fatty acid value, hardness, and chewiness increased significantly (P<0.05), springiness and taste value decreased significantly (P<0.05), and lipase and malondialdehyde (MDA) first increased and then decreased. A quality evaluation model of embryo rice was established based on seven core indexes: Y=0.0803×chewability+0.1170×springiness+0.1221×flavor+0.1182×taste value comprehensive score+0.2215×malondialdehyde+0.2234×lipase activity+0.1175×fatty acid value. According to the comprehensive scores obtained by the model, the quality of the embryo rice at different storage periods was classified as grade I after 0 d of storage, grade II after 60 d of storage, grade III after 120 d of storage, and grade IV after 180 d of storage. A total of 53 volatile compounds were detected, among which aldehydes, ketones, acids, and other compounds appeared in large quantities after 300 d of storage. There was a significant negative correlation between 2,2,6-trimethyloctane and fatty acid value, lipase, malondialdehyde, hardness, chewability, b*, or ∆E (P<0.05) and a significant positive correlation between the taste value and quality evaluation comprehensive score (P<0.05), followed by 2-n-propyl furan and 3-methylundecane. These results provide a theoretical basis for quality evaluation and storage method selection of embryo rice.

embryo rice  /  storage quality  /  evaluation model  /  volatile compound
杨惜媛, 穆歆迪, 苏婷婷, 马丽雪, 于巧如, 王立东, 翟爱华, 王柏峻, 姚笛, 王长远, 张丽媛. 留胚米储藏品质变化、评价模型及其与挥发性化合物的相关性. 食品工业科技, 2026 , 47 (2) : 375 -386 . DOI: 10.13386/j.issn1002-0306.2025010158
Xiyuan YANG, Xindi MU, Tingting SU, Lixue MA, Qiaoru YU, Lidong WANG, Aihua ZHAI, Baijun WANG, Di YAO, Changyuan WANG, Liyuan ZHANG. Storage Quality Variation, Evaluation Model, and Correlation with Volatile Compounds of Embryo Rice[J]. Science and Technology of Food Industry, 2026 , 47 (2) : 375 -386 . DOI: 10.13386/j.issn1002-0306.2025010158
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Year 2026 volume 47 Issue 2
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doi: 10.13386/j.issn1002-0306.2025010158
  • Receive Date：2025-01-17
  • Online Date：2026-10-24
  • Published：2026-01-15
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History
  • Received：2025-01-17
Affiliations
    1College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
    2National Coarse Cereals Engineering Research Center of Heilongjiang Bayi Agricultural University, Daqing 163319, China
    3Key Laboratory of Agricultural Product Processing and Quality Safety of Heilongjiang Province, Daqing 163319, China
    4Heilongjiang Beidahuang Rice Industry Group Co., Ltd., Harbin 150036, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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