有机酸和茶树油对发芽糙米生理指标的影响  

Effects of Organic Acids and Tea Tree Oil on Physiological Indexes of Germinating Brown Rice

作　　者：钟业俊[1] 刘成梅[1] 刘伟[1] 吴建永[1] 徐欣源[1] 谢有发[1] 万婕[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品科学》2011年第21期133-136,共4页Food Science

基　　金：南昌大学校基金项目(Z04888)

摘　　要：以"赣晚籼923"籼米为材料,在发芽过程中添加茶树油和(或)有机酸如抗坏血酸、柠檬酸、乳酸钙进行浸泡,比较茶树油和(或)有机酸对发芽过程中糙米表面菌落总数、γ-氨基丁酸(GABA)含量,以及糙米呼吸强度、还原糖含量的影响。结果表明:由4.0g/L抗坏血酸、2.0g/L柠檬酸、3.0g/L乳酸钙组成的有机酸溶液能促进糙米呼吸和GABA积累,加速淀粉降解转化为还原糖;茶树油(4.5g/L)则对糙米呼吸、淀粉降解和GABA富集有一定的抑制作用;此外,茶树油和有机酸溶液对抑制糙米发芽过程中细菌的滋生具有协同增效作用。The present study was carried out to determine total microbial count andγ-aminobutyric acid（GABA） content on the surface,respiration intensity and reducing sugar content during the germination of brown rice from late Indica rice cultivar Ganxian 923 in the presence of either tea tree oil alone,organic acids such as ascorbic acid,citric acid and calcium lactate together,all of them or none of them.The results indicated that 4.0 g/L ascorbic acid/2.0 g/L citric acid/3.0 g/L calcium lactate solution could enhance respiratory intensity,promote the accumulation of GABA and accelerate the degradation of starch to reducing sugars.On the contrary,tea tree oil（4.5 g/L） had obvious inhibitory effect on respiration intensity,starch degradation and GABA accumulation.Moreover,tea tree oil and organic acid solution revealed a synergistic effect on the inhibition of bacterial growth in germinating brown rice.

关 键 词：发芽 茶树油 有机酸 糙米 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]