稻米加工过程营养成分流失研究  

Study on Loss of Nutrient Elements during Rice Processing

作　　者：张兰[1] 黄忠[1] 黄文琦[1] 蒋瑞芳[1] 龙智翔[1] 

机构地区：[1]广西壮族自治区分析测试研究中心,广西南宁530022

出　　处：《安徽农业科学》2012年第34期16793-16794,16798,共3页Journal of Anhui Agricultural Sciences

基　　金：广西壮族自治区直属公益性科研院所基本科研业务费专项项目(2011ACZ08)

摘　　要：[目的]研究稻米加工等级与营养元素含量关系,探究稻米合理的加工精度。[方法]根据稻米的加工过程,将稻米加工到不同程度的精度等级,利用现代分析仪器设备测定不同加工等级条件下稻米的各种营养元素含量,评价稻米加工营养成分存失情况。[结果]稻米营养物质含量丰富,但各种营养成分在稻谷中不是均匀分布的,在一系列的加工过程中,营养成分将不同程度地流失,且加工精度越高,损失越大。[结论]研究可为发展多元化的稻米生产加工产业,提高粮食综合利用率提供依据。[ Objective ] To study the relationship between rice processing grade and nutrient element content, and explore reasonable rice pro- cessing precision. [ Method ] By using modern analysis equipment, nutrient elements content in rice under different processing grades were de- termined, the loss of nutrient elements was evaluated. [ Result] Rice has abundant nutrients and distributed unevenly. With upgrading of pro- cessing grade, the loss of nutrients was larger. [ Conclusion] The study will provide basis for developing diversification rice processing industry and improvin~ rice comprehensive utilization rate.

关 键 词：稻米 营养成分 加工 流失 

分 类 号：S609.2[农业科学—园艺学]