富氢水发芽糙米加工工艺及其品质研究

Research on the Processing Technology and Quality of Brown RiceGerminated with Hydrogen-rich Water

本研究利用富氢水(HRW)加工发芽糙米,以富氢水浓度、发芽温度和浸泡时间为主要影响因素,以发芽势、发芽率和总黄酮含量为考核指标,在利用单因素和响应面试验建立和优化发芽工艺条件的基础上,进一步分析富氢水对糙米米糠超微结构及部分热物性参数的影响。结果表明,富氢水加工发芽糙米的最佳工艺条件为:浸泡时间13 h、发芽温度29℃、富氢水浓度1.5 mg/L,在此条件下糙米发芽势为67%、发芽率为84%、总黄酮含量为186.5 mg/100 g,极显著(P<0.01)高于普通纯水发芽糙米的发芽势(46%)、发芽率(70%)及总黄酮含量(130.3 mg/100 g);此外,与普通纯水处理相比,富氢水发芽糙米米糠结构更疏松;发芽糙米糊化热焓值显著(P<0.05)低于未发芽糙米及普通纯水发芽糙米。表明利用富氢水加工发芽糙米可有效提高发芽效率、改善糙米功能活性及糊化特性,具有较好的转化应用价值。

In present study,the germinated brown rice was processed with hydrogen-rich water(HRW),the germination potential,sprouted rate and total flavonoid content were determined under different HRW concentration,germination temperature and soaking time.After the establishment of optimal germination processing conditions via single factor and response surface experiments,the effects of HRW on the ultrastructure of brown rice bran and partial thermal property parameters of germinated brown rice were investigated.The results showed that the optimal processing conditions for HRW germinated brown rice were as follows:Soaking time 13 h,germination temperature 29℃,HRW concentration 1.51 mg/L.Under this condition,the germination potential of HRW germinated brown rice was 67%,germination rate was 84%and total flavonoid content was 186.5 mg/100 g,which were significantly higher than those of pure water germinated brown rice(germination potential 46%;germination rate 70%;total flavonoid content 130.3 mg/100 g)(P<0.01).SEM results showed that the bran structure of HRW germinated brown rice was more porous than that of pure water treatment group.The thermal physicochemical analysis results showed that the enthalpy of gelatinization of HRW germinated brown rice was significantly lower than that of brown rice and pure water germinated brown rice(P<0.05).The HRW processing technology of germinated brown rice exhibited application value due to the effective improvement on the germination efficiency,functional activity and gelatinization characteristics of germinated brown rice.