富锌发芽糙米的研制及其锌的HCl提取率的变化研究

Study on zinc enrichment germinated brown rice and HCl-extractability

探讨了利用不同浓度硫酸锌对糙米进行浸泡对发芽糙米锌含量的影响及发芽过程中糙米锌的HCl提取率、植酸含量的变化情况。结果表明,0.05%、0.1%、0.2%、0.4%Zn2+浓度浸泡后发芽24h,发芽糙米最后锌含量分别达到了132.5μg/g、272.5μg/g、482.027μg/g和671.116μg/g,为原料的5.2倍、11.5倍、18.9倍和27.6倍。0.1%浓度Zn2+液浸泡16h,再在20℃、25℃、30℃、35℃条件下发芽8～48h可以得到富锌的发芽糙米,同时也使糙米锌的HCl提取率增加了9.5%～30.7%,因此在一定程度上提高了发芽糙米锌的生物利用率。

In this paper we studied the effects of ZnSO4 solution of different concentrations soaking on total Zn content of brown rice and the changes of HCI-extractability of zinc and phytic acid during soaking and germination processes. The results showed that soaked by 0.05%, 0.1%, 0.2%, 0.4%Zn^2＋solutions, and germinated for 24h, total zinc content of germinated brown rice reached 132.5μg/g, 272.5μg/g, 482.027μg/g, 671.116μg/g respectively, which were 5.5, 11.2, 18.9 and 27.6 times that of raw material. Soaking in 0.1% Zn^2＋ solution for 16h and germinated for 8-48h under 20℃, 25℃, 30℃, 35℃, the HCI-extractable zinc of the germinated brown rice increased by 9.5%-30.7%, which indicated a better bioavailability of zinc.