Lipidomics Reveals Lipid Changes in Milled Japonica Rice From Northeast China During Storage

Lipids play a critical role in maintaining the quality of rice. However, lipidomic profiles of japonica rice cultivars from Northeast China under practical storage conditions remain poorly characterized. The japonica rice varieties were stored at 10°C and 25°C for up to 200 days. After the periodic assessment of key quality parameters of milled rice, lipidomics by liquid chromatography‐tandem mass spectrometry (LC‐MS/MS) was performed on samples stored at 25°C on Days 0 and 140, with additional varieties used for validation. Notable changes in rice quality emerged after a 140‐day storage. Lipidomics analysis identified 349 lipids, and the levels of 19 lipids from the glycerolipid (GL) and glycerophospholipid (GP) pathways significantly reduced. Correlation analyses revealed that pentadecanoic acid (C15:0) exhibited the strongest inverse correlation with eating quality (r = −0.861). This study presents a comprehensive lipidomic profile of milled japonica rice and identifies differentially expressed lipids associated with quality loss after storage. The observed lipid after storage suggested hydrolytic processes may be associated with a decline in quality. C15:0 may serve as a candidate biomarker of quality change during storage. These insights support improved storage strategies and quality monitoring protocols for high‐value rice products.