杂粮谷物的酸碱性分析比较  

Study on the acidity and alkalinity of grain

作　　者：李颖[1] 付双超[1] 谢伟 赵新宇 LI Ying;FU Shuang-chao;XIE Wei;ZHAO Xin-yu(Food Science Department,Yantai Nanshan University,Yantai 265713,Shandong,China)

机构地区：[1]烟台南山学院食品科学系,山东烟台265713

出　　处：《粮食与油脂》2020年第7期53-55,共3页Cereals & Oils

摘　　要：以小米、黑米、玉米、荞麦、高粱为研究对象,将谷物粒及粉浸泡,以pH计测定谷物的表观酸碱性;谷物灰化模拟体内消化,测定谷物的生理酸碱性;依据《食物营养成分表》进行营养成分分析,与试验测定的谷物生理酸碱性进行对应分析比较。结果表明:小米、黑米、玉米、荞麦、高粱的表观酸碱性均为酸性;小米、荞麦的生理酸碱性为碱性,黑米、玉米、高粱的生理酸碱性为酸性;即小米、荞麦为碱性食品,黑米、玉米、高粱为酸性食品。With millet,black rice,corn,buckwheat,sorghum as the research object,the grain and powder were soaked,and the pH meter was used to determine the basic acid alkalinity of grain;The physiological acid alkalinity of grain was determined by the digestion of grain ash simulation;According to the food nutrition composition table,the nutritive components were analyzed and compared with the experimental results.The results showed that the apparent acidity of millet,black rice,corn,buckwheat and sorghum was acidic.The physiological acid alkalinity of millet and buckwheat is alkaline,and the physiological acidity of black rice,corn and sorghum is acidic.In other words,millet and buckwheat are alkaline food,black rice,corn,sorghum are acidic food.

关 键 词：碱性食品 酸性食品 谷物 酸碱平衡 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]