黑米发芽过程中还原糖含量变化的初步研究

Reducing Sugar Content in Black Rice Germination Process

研究了黑米在发芽过程中还原糖含量的变化规律,分别对不同温度下,以不同处理条件下发芽的黑米进行还原糖含量测定。试验表明,黑米最适的发芽温度为22℃,在发芽期间黑米中还原糖含量先升后降。这一结论为开发发芽黑米提供理论基础和参考依据。

This paper studies the black rice in the germination process of reducing sugar content changes, the reducing sugar is determinated at different temperatures and different conditions germination of black rice. The results show that black rice optimum germination temperature is 22 ℃, the content of reducing sugar is increased first and then decreased during the germination of black rice, which provide the oretical foundation and reference for the development of black rice germination.