稻谷陈化过程中维生素B_1、B_2变化的动力学研究  

Kinetic studies on Vitamin B_1 and B_2 during the period of rice aging

作　　者：叶霞[1] 李学刚[1] 张毅[1] 

机构地区：[1]西南农业大学中心实验室,重庆400716

出　　处：《山地农业生物学报》2003年第5期418-420,443,共4页Journal of Mountain Agriculture and Biology

摘　　要：为进一步了解稻米在陈化过程中维生素营养品质的变化趋势,尽量减少其损失和改善粮食维生素营养品质,采用人工陈化法,对稻米陈化过程中维生素B_1、B_2含量变化的动力学特征进行了研究。结果表明,陈化过程中稻米维生素B_1和维生素B_2含量损失严重,以45℃储藏约150d,维生素B_1含量损失为74％,维生素B_2含量损失67％:在45℃时,维生素B_1的酶催化反应速率方程为1/V=41.807/C+65.211;维生素B_2的酶催化反应速率方程为1/V=58.523/C+33.751。维生素B_2的解离速率是维生素B_1的两倍。储藏温度是严重影响稻米维生素含量的因素之一。With the aging of rice, the kinetic properties of Vitamin B1 and Vitamin B2 were studied. The results showed that both contents of Vitamin B1 and Vitamin B2 decreased significantly in high storage temperature, the rate of loss were 74% and 67% in 45℃for 150d. Under enzymatic catalysis, the reaction' s velocity formula of Vitamin B1 was 1/V = 41. 807/C + 65. 211 , while this of Vitamin B2 was 1/V = 58. 523/C + 33. 751 . Vitamin B2' s decomposition speed was twice of Vitamin B1 ' s. Thus temperature was an important factor on the aging of rice.

关 键 词：稻谷 陈化 维生素B1 维生素B2变 营养品质 动力学特征 储藏温度 酶催化 

分 类 号：S511[农业科学—作物学]