碾白精度对稻米营养成分及氨基酸组成的影响

Influence of milling accuracy on rice nutrition and amino acid composition

为了减少过度加工,最大限度地保留稻米中固有的营养成分,促进国民健康,我们以早籼米为研究对象,研究碾白精度对大米营养成分及氨基酸组成的影响。结果表明,随着碾白精度的提高,稻米中蛋白质含量、脂肪含量、灰分、必需氨基酸组成都呈下降趋势,碳水化合物含量则呈上升趋势。

In order to reduce the excessive processing and maximize the retention of innate nutrients in rice and promote national health, with early indica rice as the research object, the effects of milling accuracy on rice nutrition and amino acid composition were studied. The results showed that： with the increase of milling accuracy, rice protein, fat, ash content and amino acids composition all declined, but carbohydrate content increased.