不同蒸煮时间对发芽糙米主要生理活性物质的影响研究

The Influence of Different Cooking Time of Main Physiological Active Substances in Germinated Brown Rice

采用不同蒸煮时间对发芽糙米进行处理,探索不同蒸煮时间对发芽糙米中生理活性物质的影响情况,结果表明:在不同的蒸煮时间下,发芽糙米中γ-氨基丁酸含量均有所增加、而植酸含量、谷维素含量均降低;其中,蒸煮20 min时,发芽糙米γ-氨基丁酸含量增加幅度最大,增加了66.31%;谷维素含量损失最小,降低了25.06%;植酸含量降低了17.11%;由于四种蒸煮条件对植酸含量变化影响均较小,因此,总体来看,蒸煮20 min对发芽糙米中生理活性物质的综合保留效果相对较好。

This article uses the different cooking time to deal with germinated brown rice, exploring the effect of physiological active substances in the germinated brown rice on different cooking time, the results showed： on the different cooking time, gamma-aminobutyric acid content of germinated brown rice are increased, phytic acid content and oryzanol content are reduced; when cooking for 20 min,the content of gamma-aminobutyric acid in germinated brown rice increased by 66.31%, while content of oryzanol decreased by 25.06% and phytic acid decreased by 17.11%;because of the effect of four cooking conditions on the change of phytic acid content was small, overall, when it＇s cooking for 20 min, the comprehensive retention effect of the physiological active substances in the germinating brown rice was relatively good.