若干糙米及白米化学成分分析  

Chemical Component Analysis of Some Brown Rice and Milled Rice

作　　者：尚晓娅[1] 刘英[2] 印兆庆[2] 高群玉[1] 杨连生[1] 

机构地区：[1]华南理工大学食品与生物工程学院,广州510641 [2]武汉工业学院,武汉430023

出　　处：《粮食与油脂》2004年第4期26-29,共4页Cereals & Oils

摘　　要：对若干品种糙米和白米化学成分,如水分、蛋白质、脂肪酸值、粘度、不溶性直链淀粉含量等进行测定及分析,找出同品种糙米及白米化学成分特点,对糙米检测指标提供参考建议,证明糙米与白米相比在流通、储存及食用价值上具有优势。In order to find out the chemical component peculiarity of homogeneous brown rice and milled rice, the moisture, protein, fatty acid, viscidity and infusibility amylose content of some brown rice and milled rice were measured and analyzed. At the same time, advices were offered to the test guideline of brown rice. Brown rice have more advantages comparing with milled rice in circulation, stockpile and edible value.

关 键 词：糙米 脂肪酸值 不溶性直链淀粉 白米 化学成分 食用价值 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]