糙米发芽过程中抗坏血酸生成特性研究

Research on the Ascorbic Acid Generation Characteristics in Brown Rice Germination

为研究糙米发芽过程中的抗坏血酸生成特性,以盐粳48糙米为试材,采用对比分析的方法,探讨抗坏血酸的生成特性与稻米品质的相关性。试验结果表明:稻谷的干种子中几乎不存在抗坏血酸,在发芽过程中逐渐生成,AsA的生成量无明显规律,DasA的生成量则呈单调增加趋势;糙米的陈化程度对抗坏血酸的生成有影响,陈化抑制抗坏血酸的生成;抗坏血酸的生成特性能更好地表达稻米陈化过程中的食味变化。

This study measured the change of ascorbic acid content in the brown rice germination. The new factor of the quality assessment of rice was examined by linking with generation characteristics of the ascorbic acid and bioactivation of brown rice. The experiment result shows that the content of the ascorbic acid increased rapidly on seeding post-first of the brown rice, and it once decreased to the peak second, and it again monotonously increased afterwards. This tendency became remarkable, as the storage temperature was lower, and storage time is shorter. It is considered that in this study, it is possible that content rate of reduced ascorbic acid becomes an index to the degradation of the rice cell. By grasping generation characteristics of the ascorbic acid, it seems to catch the index to the degradation（aging） of the rice cell.