为探索内源酶萌发预处理对糙米提取物品质特性的影响,以早籼稻糙米为对象,以提取物锤度、DE值、多酚含量、总抗氧化能力及γ-氨基丁酸含量等为指标,通过对糙米样品预处理、酶解等工序的研究,探讨不同的萌发时间对糙米提取物品质的影响.结果表明,在萌发过程中,内源酶及胚芽的生长对于后续糙米提取物产品的质量影响较大.内源酶萌发处理糙米12h可获得产品特性较好的提取物产品,糙米提取物的糖锤度为15.5％、DE值0.3,总酚含量1.2％,每毫克提取物总抗氧化能力0.05U,γ-氨基丁酸含量达到38rng/100g.对比未经萌发处理,预处理后的糙米提取物品质显著提升.%In order to understand the impact of germinated pre-treatment on the quality of the extraction from brown rice, this study focused on properties of the extraction from early indica rice of different germinated pre-treatment time by determing the brix value,the DE value, the polyphenol content,the total antioxidant capacity and γ-aminobutyric acid content. The result indicated that 12 hours pre-treatment of endogenous enzyme germination could help to obtain available product, and the brix value, DE value, polyphenol content, total antioxidant capacity and γ-aminobutyric acid content of the extraction from brown rice were 15.5%,0.3,1.2%, 0.05U/mg and 38mg/100g,respectively. The quality of the extraction from brown rice was improved by pre-treatment of endogenous enzyme.
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