萌芽糙米成分变化情况研究

Studies on Change of Ingredients in Germinated Brown Rice

研究了糙米在发芽过程中的主要成分变化情况,并对变化机理作了简单的探索。通过实验可知:糙米发芽实质是酶活体被激活释放多酶的过程。与精白米相比,萌芽糙米不仅含有更丰富的维生素和矿物质元素等,而且还含有多种促进人体健康和防治疾病的成分。

The change of the effective ingredients in brown rice during the period of germination and its changing mechanism were studied. The results of the experiment indicated that the essential of germination was a process of releasing multi-enzyme from proenzyme active substances. Compared with the polished white rice, the germinated brown rice is not only rich in vitamin and mineral substances, but also has a lot of functional ingredients that can enhance the disease control ability and promote the health of people.