糙米不同方式发芽过程中主要营养变化

Comparative study on the main nutritional changes of brown rice during germinating process in different methods

以嘉丰优2号糙米为供试材料,采用浸泡法和微量浸润法两种方式发芽,比较糙米发芽过程中营养成分的变化。结果表明,发芽过程中,浸泡法发芽糙米γ-氨基丁酸(GABA)含量在发芽第48 h时达到最大值19.14 mg/100 g,微量浸润法发芽糙米GABA含量在发芽第54 h时相较发芽前增加了2.49倍,其含量达到21.25 mg/100 g;在整个发芽(54 h)过程中,浸泡法和微量浸润法发芽糙米谷胱甘肽含量由最初的40.83μg/g分别上升到123.22、140.26μg/g,多酚含量从44.03 mg/100 g分别增长到64.19、66.22 mg/100 g,α-淀粉酶、β-淀粉酶和总淀粉酶活力活力逐渐增加且微量浸润法增加更明显,直链淀粉、支链淀粉和总淀粉含量均呈持续降低趋势;植酸酶活力逐渐增强,植酸含量由起始的7.04 g/kg分别降低至4.42、4.33 g/kg。通过比较两种发芽方式对发芽糙米营养品质的影响,发现采用微量浸润法发芽的糙米产品营养品质高,更有利于发芽糙米的进一步开发。

Using Jiafengyou No.2 brown rice as test material,soaking method and micro-soaking method were used to compare the changes of nutrients in the germination process of brown rice.The results showed that the GABA content of brown rice germinated by soaking method reached the maximum value of 19.14 mg/100 g at the 48th hour of germination,and the GABA content of brown rice germinated by micro-soaking method increased 2.49 times at the 54th hour of germination compared with that before germination,reaching 21.25 mg/100 g.During 54 h of germination,glutathione content of germinated brown rice increased from the initial 40.83 to 123.22μg/g and 140.26μg/g,respectively.Polyphenol content increased from 44.03 to 64.19 and 66.22 mg/100 g,respectively.α-amylase,β-amylase and total amylase activities gradually increased,and the increase was more obvious by micro-soaking method.Amylose,amylopectin and total starch contents showed a continuous decreasing trend.The phytase activity increased gradually,and the phytic acid content decreased from 7.04 to 4.42 g/kg and 4.33 g/kg,respectively.By comparing the effects of the two germinating methods on the nutritional quality of germinated brown rice,it was found that the germinated brown rice with micro-soaking method had higher nutritional quality and was more conducive to the further development of germinated brown rice.