黑米发芽过程中色素及氨基酸含量变化研究

[目的]测定黑米发芽过程中色素及氨基酸含量的变化。[方法]选取大小一致的黑米粒,采用Ca2+和去离子水进行前处理,在不同温度条件下进行发芽,测定不同发芽温度及前处理方法对黑米芽长的影响,考察黑米色素及氨基酸在发芽过程中的变化规律。[结果]黑米发芽过程中,黑米长芽的趋势,温度较高的要比温度较低的好;采用Ca2+进行前处理的要比用去离子水进行前处理的更为显著。黑米色素提取液色价值与温度的高低呈正相关;提取批次和样品脱脂与否对提取液色价值也有较大影响。整个发芽过程中黑米的氨基酸和必需氨基酸含量有所增加,但不同发芽时期内有差异。[结论]发芽前后,黑米中氨基酸含量升高,黑米的色素色价值也呈上升趋势。

Study on Changes of Pigment Content and Amino Acid Content in Germination Process of Black Rice

[Objective] The study aimed to determine the changes of the pigment content and amino acid content in the germination process of the black rice.[Method] The black rice grains with the consistent size were selected to make the pretreatments by the Ca2+ and deionized water and then they were germinated under the different temperature.The effects of the different germination temperature and the pretreatment methods on the bud length were determined and the change rule of the pigment content and the amino acid content in the germination process of black rice were investigated.[Result] In the germination process of black rice,as for the sprouting trend of the black rice,the one under the higher temperature was better than the one under the lower temperature;the one by the Ca2+ pretreatment was more significant than the one by the deionized water pretreatment.The color value of the pigment extracting liquid of the black rice had the positive correlation to the temperature and also had a greater correlation to the extracting batch and the rice samples whether were defatted.In the whole germination process,the contents of the amino acid and the essential amino acid were increased,but there were differences between the different sprouting periods.[Conclusion] Before and after the germination,the content of the amino acid in the black rice was rose and the pigment color value of the black rice also showed the rising trend.