糙米发芽过程中主要营养成分变化的研究

摘要

探究糙米的主要营养成分在发芽过程中的变化.对糙米中各营养成分发芽前后含量进行测定.淀粉含量72 h时比发芽前下降28.8%,且淀粉含量随着α-淀粉酶活力的升高而下降;还原糖含量相比发芽前增加了6.46倍;可溶性蛋白先增加后减少;谷胱甘肽含量由3.74 mg/100 g上升到9.58 mg/100 g;游离氨基酸72 h时含量最高达881.45μg/g;γ-氨基丁酸含量呈现急剧增长趋势;主要内源酶活力均呈现逐渐上升趋势;VB 6不断增加;VC24 h时含量达最高3.25 mg/100 g;植酸含量呈现持续降低趋势.糙米发芽24 h~48 h的营养价值最高.%To study the main nutrient components of brown rice during the germination process. Content of nutri-tive constituents in brown rice was determined before and after germination. The content of starch was decreased by 28.8%when starch content of 72 h was decreased, and the content of starch decreased with the increase of amylase activity;the content of reducing sugar increased by 6.46 times than before germination;soluble protein first increased and then decreased; glutathione content increased from 9.58 mg/100 g to 3.74 mg/100 g; the content of free amino acids in 72 h reached 881.45μg/g;the content of gamma-amino acid showed a sharp in-creasing trend;the main endogenous enzyme activity increased gradually;VB6 continues to increase;the content of 24 h VC reached the highest 3.25 mg/100 g;the content of the acid increased continuously and decreased. The nutritive value of brown rice germinating 24 h-48 h was the highest.