功能米的研究与利用  

A STUDY ON FUNCTIONAL RICE AND ITS UTILIZATION

作　　者：赵则胜[1] 蒋家云 蔡向忠 沈明泉[1] 金浩 

机构地区：[1]上海农学院天然健康食品研究所,上海农学院动物科学系,上海农学院植物科学系

出　　处：《上海农学院学报》1996年第4期236-242,共7页

摘　　要：本文对功能稻米基料乌贡一号糙米、上农黑糯糙米、上农香糯精米的１７种氨基酸、维生素（Ｂ１、Ｂ２、Ｅ、ＰＰ、Ａ），矿物元素（Ｆｃ、Ｚｎ、Ｃａ、Ｐ），食物纤维素的成分和生理活性物质作了定量和定性分析，并根据营养含量、口感互补原则组配的功能一号、二号米作了食疗临床试验，结果认为功能米对病员综合治疗具有良好的辅疗作用。为此利用功能米为基料广泛应用于食品工业。The nutrient components,including 17 kinds of amino acids,Vitarmine B1,B2,E,A,PP,minerals (Fe,Zn,P,Ca), food fibers etc. and physiological active components in Wu Gong black hsien rice (brown rice ),Shang Nong black glutinous rice (brown rice)and Shank Nong fragrant glutinous rice (polished rice)were analysed quantitatively and qualitatively in this paper. The functional rice No. 1 and No. 2 are made according to the nutrition and taste,and are used in 159 cases of food therapy for the clinical study in Obstetrics and gynecology department, Common surgical department, lung department of Shanghai Ren Ji Hospital in two turns. Experts considered that the functional rice is useful and effective in the comprehensive cure. Above all,it's widely worth to use functional rice as raw material in food production.

关 键 词：功能米 营养 生理活性 食疗 

分 类 号：TS212.7[轻工技术与工程—粮食、油脂及植物蛋白工程]