| 糙米的营养成分及其在发芽过程中的变化 |
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| 引用本文： | 陈志刚,顾振新,汪志君,方维民,段颖.糙米的营养成分及其在发芽过程中的变化[J].南京农业大学学报,2003,26(3):84-87. |
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| 作者姓名： | 陈志刚 顾振新 汪志君 方维民 段颖 |
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| 作者单位： | 1. 南京农业大学食品科技学院,江苏,南京,210095
2. 扬州大学食品科学系,江苏,扬州,225009 |
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| 摘 要： | 研究了糙米中淀粉、还原糖、水溶性蛋白质和游离氨基酸等营养成分含量及其用Ca^2 、GA3和去离子水处理后发芽过程中的变化。结果表明，糙米中除淀粉和还原糖含量低于白米外，水溶性蛋白质、游离氨基酸、粗脂肪、粗纤维和灰分等均高于白米；发芽糙米中淀粉含量下降了43．1％～53．7％，还原糖上升40．4～61．9倍，水溶性蛋白质和游离氨基酸含量分别上升5．7％～17．7％和92．1％～151．2％。上述变化幅度以GA3处理的发芽糙米为最大，其次是Ca^2 处理，而去离子水处理的变化最小。
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| 关 键 词： | 糙米 营养成分 发芽过程 淀粉 还原糖 水溶性蛋白质 游离氨基酸 去离子水处理 GA3处理 钙离子处理 |
| 文章编号： | 1000-2030(2003)03-0084-04 |
| 修稿时间： | 2003年1月1日 |
Nutrition compositions of brown rice and its change during germination |
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| CHEN Zhi gang ,GU Zhen xin ,WANG Zhi jun ,FANG Wei min ,DUAN Ying.Nutrition compositions of brown rice and its change during germination[J].Journal of Nanjing Agricultural University,2003,26(3):84-87. |
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| Authors: | CHEN Zhi gang GU Zhen xin WANG Zhi jun FANG Wei min DUAN Ying |
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| Institution: | CHEN Zhi gang 1,GU Zhen xin 1*,WANG Zhi jun 2,FANG Wei min 2,DUAN Ying 1 |
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| Abstract: | Nutrition compositions of brown rice and its change during germination,treated with Ca 2+ ,GA 3 and de ionized water were studied.It was showed that the nutritive values of brown rice were higher than the polished rice.Starch content was decreased by 43 1%53 7%,while reducing sugar increased 40 461 9 times,soluble protein and free amino acid increased by 5 7%17 7% and 92 1%151 2% respectively during germination.The changes of nutritive substances in germinated brown rice treated with GA 3 were the greatest,and those treated with de ionized water were the least. |
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| Keywords: | brown rice nutritive composition germination treatment |
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