Effect of catalase on lipid oxidation and flavor substances of α- instant rice during storage

Lipid oxidation is one of the important factors affecting quality α-instant rice. In this study, α- instant rice was detected with hydrogen peroxide value (POV), malondialdehyde (MDA) and fatty acid (FAV), colorimeter, electronic nose HS-SPME GC/MS before after storage. As well as, effect catalase treatment on during storage investigated The results showed that content MDA in decreased by 41.4% late stage accelerated test (21 days), which 4.3% lower than treated BHT. At same time, had more advantages maintaining whiteness aroma rice, inhibiting aldehydes, ketones, hydrocarbons various volatile odor substances produced lipid Therefore, catalase, as a natural substitute for synthetic antioxidants, has great potential antioxidation convenience foods.