不同加工方法对糙米主要活性物质的影响研究

The Influence of Different Processing Methods of Main Active Substances in Brown Rice

糙米富含谷维素、γ-氨基丁酸等活性物质,不同加工方法对活性物质的含量会造成一定影响,试验采用了挤压膨化、蒸煮、米粉加工对糙米进行处理,比较了不同处理下糙米活性物质的损失率,结果显示:挤压膨化后谷维素含量增加7.4%,γ-氨基丁酸含量降低26.92%;蒸煮后谷维素含量降低59.14%,γ-氨基丁酸含量降低64.05%;米粉加工后谷维素含量降低3.43%,γ-氨基丁酸含量降低50.5%。试验还研究了糙米自然发酵过程中活性物质的变化规律,通过对发酵0、12、24、36、48、60、72、84、96 h进行取样测定,发现γ-氨基丁酸的含量在发酵过程中呈现明显增长趋势,谷维素的含量基本不发生变化。

Brown rice is a rich source of oryzanol,gamma-aminobutyric acid and other active substances.Different processing methods will cause certain influence on the content of active substance.Paper adopted extrusion, cooking, the rice noodle pro- cessing to deal with brown rice,andcomparised the loss rate of active material in brown rice under different processing.The results showed,oryzanol content increased by 7.4% after extrusion, gamma-aminobutyric acid content is reduced by 26.92%.Oryzanol content reduced by 59.14% after cooking,gamma-aminobutyric acid content is reduced by 64.05%.Oryzanol content is reduced by 3.43%after rice noodle processing,After rice noodle processing oryzanol content is reduced by 50.5%.Paper also studied the brown rice in the fermentation process of natural active substaneesthrough the fermentation of 0,12,24,36,48,60,72,84,96 h sample determination.The results showed that the content of gamma-aminobutyric acid presents the obvious growth trend in the fermentation process, and the content oforyzanol basic don＇t change.