稻谷陈化过程中维生素B1和B2变化的动力学研究  

KINETIC STUDIES ON VITAMIN B1 AND B2 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：《粮食储藏》2004年第1期45-46,共2页Grain Storage

摘　　要：对稻谷陈化过程中维生素B1和维生素B2含量变化的动力学特征进行了研究。结果表明 :稻谷陈化过程中维生素B1和B2含量损失严重 ;在温度为 4 5℃时 ,维生素B1的酶催化反应速率方程为 1/V =4 1.80 7/C +6 5 .2 11;维生素B2的酶催化反应速率方程为 1/V =5 8.5 2 3/C +33.75 1。维生素B2的解离速率是B1的两倍。With the aging of rice,the kinetic properties of Vitamin B1(V B1) and Vitamin B2 (V B2) were studied.The results showed that both contents of V B1 and V B2 decreased significantly in high temperature.The reaction velocity formula of V B1 was 1/V=41.807/C+65.211 under enzymatic catalysis,while that of V B2 was 1/V=58.523/C+33.751,V B2's decomposition speed was twice of V B1's.

关 键 词：稻谷 维生素B1 维生素B2 陈化 

分 类 号：S511.09[农业科学—作物学]