稻米的种类对配制米泔水质量的影响  

Effect of rice varieties on quality of rice-washed water

作　　者：王文凯[1] 赵玉霞[1] 杨梅[1] WANG Wen-kai;ZHAO Yu-xia;YANG Mei(Jiangxi University of Traditional Chinese Medicine,Nanchang 330004,Chin)

机构地区：[1]江西中医药大学,江西南昌330004

出　　处：《中草药》2018年第14期3287-3291,共5页Chinese Traditional and Herbal Drugs

基　　金：江西省教育厅科学技术研究项目(GJJ150874)

摘　　要：目的研究稻米的种类对配制米泔水质量的影响。方法以淀粉含量、米泔水性状为指标,采用酸水解-菲林试剂滴定法测定米泔水淀粉含量;用紫外-可见分光光度法测定米泔水性状并验证吸附作用,探讨粳米、籼米、圆糯米、长糯米不同粒度对米泔水质量的影响。结果长糯米细粉配制的米泔水淀粉含量、性状的综合评分最高,验证实验证明其吸附性能最好。结论米泔水可选用长糯米细粉配制。Objective To study the effect of rice varieties on the quality for preparation of rice-washed water. Methods The starch contents of rice-washed water were determined by acid hydrolysis-Fehling＇s solution titration with the content of starch and rice-washed water characters as indicators. The characters of rice-washed water were determined by ultraviolet visible spectrophotometric method and the adsorption was verified to explore the effect of particle size of japonica rice, indica rice, round glutinous rice, and long glutinous rice on the quality of rice-washed water. Results The comprehensive evaluation showed that the starch content and the characters of rice-washed water prepared by long glutinous rice fine powder were the highest. Verification test proved that it had the best adsorbability. Conclusion The rice-washed water can be prepared with the flour of long glutinous rice.

关 键 词：粳米 籼米 糯米 米泔水 质量 淀粉 

分 类 号：R283.1[医药卫生—中药学]