无机硒在糙米发芽中的有机转化及对糙米化学组分影响  

Study on Organic Transformation of Inorganic Selenium and Its Effects on Chemical Composition of Sprouted Brown Rice

作　　者：杨椰[1] 王博[1] 胡小芳[1] 蒲云峰[2] 钟耕[1,3] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]新疆塔里木大学,新疆843300 [3]重庆市特色食品研究工程技术中心,重庆400716

出　　处：《中国粮油学报》2011年第9期1-5,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家农业科技成果转化资金(2009GB2F100311);重庆高校优秀成果转化项目(KJZH08221)

摘　　要：研究了无机硒在硒强化糙米发芽过程中的有机转化,同时研究了硒强化对发芽糙米化学组分的影响。结果表明,经过亚硒酸钠溶液浸泡处理后,发芽糙米中的总硒和有机硒含量显著提高;随着硒浓度的增加、粗蛋白、粗脂肪、总糖含量先减少后增加,可溶性蛋白、还原糖含量先增加后减少,干物质的损失量增加,α-淀粉酶活力和过氧化氢酶活动度先增加后降低。低浓度亚硒酸钠对γ-氨基丁酸含量的影响不显著,但高浓度明显会降低富硒发芽糙米中的γ-氨基丁酸含量。In this paper, the physiological activity of brown rice was used to change inorganic selenium into organic selenium in the progress of sprouting, and the effect of selenium - enrichment on the chemical composition of brown rice was also investigated. The results showed ： after treatment of serenity solution soaking, total selenium and organic selenium content of sprouted brown rice would be increased apparently. Along with the increase of the concentration of Se, the mass of macro substances such as protein, fat, and total carbohydrate increased after the first reduction, the mass of substances such as soluble protein and reducing sugar first increased and then decreased, lost amount of dry substance increased, the activity of alpha - amylase and perhydrol enzyme increased and then decreased. Lower concentration of sodium selenite had no obvious effect on the GARA content,but the higher one has converse effect.

关 键 词：发芽糙米 富硒 有机转化 化学组分 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]