作　　者： ; ; ; ; ; ;

机构地区： 华中农业大学

出　　处： 《中国粮油学报》 2006年第5期1-4,共4页

摘　　要： 研究了Ⅱ优838、川香优2号、江镇粳糯和香粳99糙米在35℃下发芽60h内其营养成分和植酸含量的变化。结果表明,4个品种糙米在发芽过程中淀粉和植酸含量均呈下降趋势,其他营养成分先上升后下降。4个品种糙米在发芽24h时抗坏血酸含量最高。赖氨酸含量约为发芽前的3倍左右,除江镇粳糯在发芽24h最高外,其余3个品种均在发芽36h达到峰值。色氨酸含量除Ⅱ优838在发芽48h最高外,其余3个品种在发芽36h达到峰值,约是发芽前的2倍左右。Ⅱ优838和川香优2号糙米可溶性蛋白、游离氨基酸和还原糖的含量在发芽36h达到峰值,江镇粳糯和香粳99的峰值则出现在发芽48h。发芽后可提高糙米营养成分的含量,降低其抗营养因子植酸的含量,有利于糙米品质的改善。 The changes of nutrient and phytic acid contents for four varieties of brown rice （ Ⅱ you 838, Chuanxiangyou 2, Xiangjing 99, and Jiangzhenjingnuo） sprouting at 35℃ during 60h were studied. The results show： The contents of starch and phytic acid reduce, but other nutrient contents increase at first and then reduce. The top contents of ascorbic acid of the four varieties appear at 24h spouting. The top lysine content, being about 3 times of those of pre -sprouting, appears at 24h sprouting for Jiangzhenjingnuo and at 36h sprouting for the others. The top tryptophan content, being 2 times of those of pre - sprouting, appears at 48h sprutting for Ⅱ you 838 and at 36h sprouting for the others. The top contents of soluble protein, free amino acid and reduced sugar appear at 36h sprouting for Ⅱ you838 and Chuanxiangyou2, and at 48h sprouting for Xiangjing99 and Jiangzhenjingnuo. Sprouting improves brown rice quality as nutrient content increased and phytic acid reduced.

关 键 词： 发芽糙米 蛋白质 氨基酸 抗坏血酸 淀粉 还原糖 植酸

领　　域： [轻工技术与工程] [轻工技术与工程]