糙米与稻谷的发芽活力及发芽期间主要物质含量比较  

Germinating Power and Composition Change during Germination-a Comparison between Brown Rice and Unhusked Rice

作　　者：顾振新[1] 陈志刚[1] 汪志君[2] 方维民[2] 段颖[1] 

机构地区：[1]南京农业大学食品科技学院 [2]扬州大学食品科学系,扬州225009

出　　处：《中国粮油学报》2004年第2期8-10,共3页Journal of the Chinese Cereals and Oils Association

摘　　要：比较了糙米和稻谷用Ca2 + 、GA3和去离子水处理后在发芽期间其发芽活力和主要物质含量变化。结果表明 ,糙米在 (16± 1)℃条件下发芽 ,其发芽势、发芽率和简化活力指数分别比稻谷高 9.2 %～ 17.2 % ,8.7%～ 14 .5 %和 4 8.8%～ 94 .0 % ;发芽至第 5d ,糙米的呼吸速率、总淀粉酶活力和α -淀粉酶活力分别比稻谷增加 14 9.3%～ 2 2 9.3% ,15 .7%～ 2 6 .5 %和 13.6 %～ 2 2 .1% ;主要物质中除淀粉外 ,还原糖、游离氨基酸和水溶性蛋白质的含量均以发芽糙米为高。Germinating power and composition change of brown rice and unhusked rice treated with Ca 2+, gibberellic acid and deion-water change were studied.Germination energy, germination percentage and simple vigor index of brown rice were higher by 9.2 %～17.2 %, 8.7 %～14.5 % and 48.8 %～94.0 % than those of unhusked rice, respectively. on 5th day of germination, respiration rate, total amylase and α-amylase activities of brown rice were higher by 149.3%～229.3%, 15.7%～26.5% and 13.6 %～22.1 % as compared with those of unhusked rice, respectively. The contents of reducing sugar, free amino acid and soluble protein of brown rice were also higher than those of unhusked rice, but starch content was lower in brown rice.

关 键 词：糙米 稻谷 发芽活力 成分变化 发芽糙米 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]