稻米有多种消费形式,除精米和糙米外,未成熟青粒米也具有很好的营养价值和加工特性,但其作为加工过程中副产品未得到充分开发利用。为更好明确青粒米营养成分,本研究根据国家标准规定的理化方法,比较分析了高彦湾2号水稻品种的青粒米、...稻米有多种消费形式,除精米和糙米外,未成熟青粒米也具有很好的营养价值和加工特性,但其作为加工过程中副产品未得到充分开发利用。为更好明确青粒米营养成分,本研究根据国家标准规定的理化方法,比较分析了高彦湾2号水稻品种的青粒米、精米和糙米中主要营养成分、矿质元素、维生素和糖类物质的含量。结果显示,青粒米中主要营养成分(蛋白质、脂肪)和矿质元素(钙、铁、磷)以及维生素B1含量略低于糙米,但显著高于精米;直链淀粉含量显著低于精米,还原糖、膳食纤维含量显著高于糙米和精米。Rice comes in various forms of consumption, aside from white and brown rice, immature green grains also possess significant nutritional value and processing characteristics. However, as a by-product of the processing process, immature green grains has not been fully developed and utilized. To better clarify the nutritional content of immature green grains, this study compared and analyzed the main dietary components, mineral elements, vitamins, and sugar content in green grain rice, polished rice, and brown rice of Gaoyanwan No. 2 rice variety according to the physical and chemical methods specified in national standards. The results showed that the main nutritional components (protein, fat), mineral elements (calcium, iron, phosphorus), and vitamin B1 in green grain rice were slightly lower than those in brown rice but significantly higher in polished rice. The content of amylose in green grain rice was lower than in polished rice, and the reduced sugar and dietary fiber were higher in brown rice and polished rice.展开更多
文摘稻米有多种消费形式,除精米和糙米外,未成熟青粒米也具有很好的营养价值和加工特性,但其作为加工过程中副产品未得到充分开发利用。为更好明确青粒米营养成分,本研究根据国家标准规定的理化方法,比较分析了高彦湾2号水稻品种的青粒米、精米和糙米中主要营养成分、矿质元素、维生素和糖类物质的含量。结果显示,青粒米中主要营养成分(蛋白质、脂肪)和矿质元素(钙、铁、磷)以及维生素B1含量略低于糙米,但显著高于精米;直链淀粉含量显著低于精米,还原糖、膳食纤维含量显著高于糙米和精米。Rice comes in various forms of consumption, aside from white and brown rice, immature green grains also possess significant nutritional value and processing characteristics. However, as a by-product of the processing process, immature green grains has not been fully developed and utilized. To better clarify the nutritional content of immature green grains, this study compared and analyzed the main dietary components, mineral elements, vitamins, and sugar content in green grain rice, polished rice, and brown rice of Gaoyanwan No. 2 rice variety according to the physical and chemical methods specified in national standards. The results showed that the main nutritional components (protein, fat), mineral elements (calcium, iron, phosphorus), and vitamin B1 in green grain rice were slightly lower than those in brown rice but significantly higher in polished rice. The content of amylose in green grain rice was lower than in polished rice, and the reduced sugar and dietary fiber were higher in brown rice and polished rice.
