工艺参数对发芽糙米中植酸含量的影响

Germination Parameters vs Phytic Acid Content of Germinated Brown Rice

研究发芽糙米生产过程中糙米所含抗营养因子植酸的变化规律,以发芽温度、发芽时间、浸泡时间、赤霉素浓度等工艺参数对产品植酸含量的影响进行了正交试验,试验结果表明:发芽温度和发芽时间对植酸含量的影响显著,发芽温度的提高和发芽时间的持续使糙米中植酸的含量逐步下降;通过发芽降低糙米植酸含量的最佳工艺参数组合为:发芽温度36℃、发芽时间34 h、浸泡时间12 h、赤霉素(GA3)浓度0.30 mg/L,此条件下发芽糙米产品中的植酸含量为3.22 mg/g。

The change of the phytic acid content of germinated brown rice aroused by the change of germination parameters was explored. Experiments were carried out by using orthogonal array on brown rice＇s soaking and sprouting crafts, with four factors： sprouting temperature, sprouting time, soaking time and concentration of gibberellin acid （GA3）. Results show the factors influencing the phytic acid content remarkably are sprouting temperature and sprouting time. The optimal combination of craftwork parameters educed through the test data are as follows： soaking 12 h, sprouting at 36 ℃ for 34 h, and concentration of GA3 is 0.30 mg/L. The phytic acid content of the germinated brown rice is reduced to 3.22 mg/g±0.069 with the optimal parameters.