Investigation of Changes in Free Fatty Acids Contents of Rice during Storage by HPLC Using 9-anthryldiazomethane

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The time-course changes in the contents of free fatty acids in brown rice and milled rice one during storage were investigated by HPLC using 9-anthryldiazomethane (ADAM), a fluorescent reagent for the analysis of fatty acids. The major fatty acids in brown rice and milled rice were linoleic acid, oleic acid and palmitic acid and their contents increased with time of storage. Their increases were larger in milled rice than brown rice and this tendency was more marked for storage at a high temperature. When the values determined by HPLC using ADAM for the final samples collected from brown rice after 8-month storage and milled rice after 90-day one were compared with the acid values obtained by the conventional method, the correlation coefficients for brown rice and milled rice one were 0.876 and 0.991, respectively, indicating that there is a significant correlation between the two methods (P<0.01). The HPLC method using ADAM was found to be able to rapidly and quantitatively reveal the changes in the free fatty acids of rice associated with storage. These results indicated that low-temperature storage is essential for quality maintenance of brown rice and milled rice
日本食品保蔵科学会の論文