稻米陈化过程中重要营养素变化动力学特征的初步探讨  

Kinetic Studies on Restricted Amino Acid and Vitamin B during Rice Aging

作　　者：叶霞[1] 李学刚[1] 张毅[1] 陈时洪[1] 

机构地区：[1]西南农业大学中心实验室,重庆400716

出　　处：《中国粮油学报》2004年第1期4-7,共4页Journal of the Chinese Cereals and Oils Association

摘　　要：稻米陈化过程中赖氨酸、色氨酸及维生素B1、B2 含量变化的动力学特征进行了研究。结果表明 :陈化稻米中赖氨酸和色氨酸含量均减少 ;赖氨酸含量变化符合动力学一级反应 ,反应速率与温度的关系为lnk=ln(2 .0 5× 10 7) - 6 92 9.3/T ,活化能Ea =5 7.6 1kJ/mol;色氨酸含量变化符合动力学一级反应 ,反应速率与温度的关系为lnk =ln(1.18× 10 5) - 5 42 6 .9/T ,活化能Ea =4 5 .12kJ/mol。陈化过程中稻米维生素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 aging of rice, the kinetic properties of lysine(Lys), tryptophan(Trp),vitamin B 1(VB 1) and vitamin B 2(VB 2) were studied. The results showed that contents of Lys, Trp,VB 1 and VB 2 decreased significantly in high temperature. The changes of Lys conformed to kinetics first-class reaction: lnk=ln(2.05×10 7)-6929.3/T and Ea(activation energy)=57.61 kJ/mol, while those of Trp conformed to first-class reaction: lnk=ln(1.18×10 5)-5426.9 /T and Ea=45.12 kJ/mol. The reaction velocity formula of VB 1 was 1/V=41.807/C+65.211 under enzymatic catalysis, while this of VB 2 was 1/V=58.523/C+33.751. VB 2's decomposition speed was twice of VB 1's.

关 键 词：稻米 陈化 营养素 动力学特征 赖氨酸 色氨酸 维生素B1 维生素B2 

分 类 号：S511[农业科学—作物学]