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研究生:陳顗名
研究生(外文):I-Ming Chen
論文名稱:稻米貯藏期間氧化狀態之變化
論文名稱(外文):Changes in oxidative status in rice (Oryza sativa L. ) seeds durign storage
指導教授:陳宗禮陳宗禮引用關係
指導教授(外文):Chung-Li Chen
學位類別:碩士
校院名稱:國立中興大學
系所名稱:農藝學系
學門:農業科學學門
學類:一般農業學類
論文種類:學術論文
論文出版年:2002
畢業學年度:90
語文別:中文
論文頁數:114
中文關鍵詞:稻米滲漏量硫醇基抗壞血酸穀胱甘米粒酸度
外文關鍵詞:riceleakagethiolascorbateglutathionepH
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水稻種子成熟後乾燥貯藏,貯藏期間對稻穀而言是一種老化過程,老化過程可能發生氧化傷害,使生物體處於氧化逆境,貯藏期間可以透過抗氧化清除酵素和抗氧化物抵抗氧化逆境。本試驗以台稉8號、台稉9號、台中秈10號、台中189號、高雄142號及台農67號等水稻品種為試驗材料,調查稻穀、糙米及白米在不同貯藏溫度下,貯藏期間稻米內抗氧化物含量及型態的變化。
試驗結果顯示,糙米胚、胚乳及白米在不同貯藏溫度下,隨貯藏時間增加,滲漏量增加、硫醇基含量、總穀胱苷含量、總抗壞血酸含量及pH均逐漸減少,所有抗氧化物含量均以在35℃條件下衰減最快。GSH/GSSG與ascorbate/dehydroascorbate的比值也逐漸減少,顯示種子貯藏期間氧化作用速率大於還原作用,貯藏溫度愈高,氧化作用速率愈快,因此抗氧化物的還原態/氧化態比值顯著下降,其中以白米型式貯藏的氧化變化較快。
稻米貯藏期間,除酸度隨貯藏時間及溫度呈穩定改變外,其他特性如白米穀胱苷含量、胚乳GSH含量、胚乳抗壞血酸含量、白米抗壞血酸含量、胚乳及白米還原態抗壞血酸含量亦隨貯藏時間及溫度呈穩定線性改變。利用pH、穀胱苷以及抗壞血酸含量及型態的變化量,可以作為判斷水稻種子貯藏新鮮程度的指標。

Six rice (Oryza sative L.) varieties, Taikeng 8, Taikeng 9, Taichung Sen 10, Taichung 189, Kaohsiung 142, and Tainung 67 were dehulled and milled. The original paddy and the resulting brown and white rices obtained by dehulling and /or milling were then stored for 8 months at 15, 25, and 35℃ and 40% relative humidity under atmospheric condition. In this study, we examined the changes in germinability, leakage, pH value, and several antioxidant levels related to oxidative stress in dry deeds during storage at different temperatures.
The results showed that a marked increase solute leakage during 18 hours imbibition indicating lipid peroxidation, but the germinability did not change significantly. The loss of thiol groups was associated with decreased total glutathione, ascorbate content, and pH value. Gradually decrease in reduced form glutathione (GSH) and ascorbate were accompanied with increase in it’s oxidized or GSSG and dehydroascorbate (DHA), thus GSH/GSSG and ascorbate /dehydroascorbate ratio decreased. The glutathione and ascorbate redox status shifted towards a highly oxidized from revealed oxidative stress in seeds during storage. All these changes were more pronounced at higher storage temperatures and white rices appeared to be more susceptible to oxidative stress than brown and intact grains. The changes in germinability, leakage, pH value and antioxidant status, expressed as a function of storage duration, were similar in the six cultivars. Our results suggest that solube acidity, glutathione redxs, and ascorbate redox status could be used as the majon indexes to reflect the changes of rice grain quality during storage.

前言-------------------------------------------- 1
前人研究---------------------------------------- 4
材料與方法--------------------------------------15
結果--------------------------------------------21
討論--------------------------------------------96
中文摘要---------------------------------------105
英文摘要---------------------------------------106
參考文獻---------------------------------------107

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