|
|
水稻青粒米、精米、糙米营养成分比较分析
|
Abstract:
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.
| [1] | Zhang, H., Yu, C., Hou, D., Liu, H., Zhang, H., Tao, R., et al. (2017) Changes in Mineral Elements and Starch Quality of Grains during the Improvement of japonica Rice Cultivars. Journal of the Science of Food and Agriculture, 98, 122-133. https://doi.org/10.1002/jsfa.8446 |
| [2] | Miraji, K.F., Capuano, E., Fogliano, V., Laswai, H.S. and Linnemann, A.R. (2021) Utilization of Pepeta, a Locally Processed Immature Rice-Based Food Product, to Promote Food Security in Tanzania. PLOS ONE, 16, e0247870. https://doi.org/10.1371/journal.pone.0247870 |
| [3] | Xu, H., Gao, Y. and Wang, J. (2012) Transcriptomic Analysis of Rice (Oryza sativa) Developing Embryos Using the RNA-Seq Technique. PLOS ONE, 7, e30646. https://doi.org/10.1371/journal.pone.0030646 |
| [4] | Masumura, T. and Saito, Y. (2010) Research on Appearance Quality and Eating Quality of Rice: Analysis on the Distribution of Storage Protein Affecting Eating the in Rice Grain. Agronomy Horticulture, 85, 1235-1239. |
| [5] | 邵雅芳. 稻米的营养功能特点[J]. 中国稻米, 2020, 26(6): 1-11. |
| [6] | 孙健. 膳食纤维对稻米品质和消化特性的影响及高膳食纤维突变体的基因定位[D]: [博士学位论文]. 杭州: 浙江大学, 2016. |
| [7] | Miraji, K.F., Linnemann, A.R., Fogliano, V., Laswai, H.S. and Capuano, E. (2020) Nutritional Quality and in vitro Digestion of Immature Rice-Based Processed Products. Food & Function, 11, 7611-7625. https://doi.org/10.1039/d0fo01668c |
| [8] | 周显青, 郑超杰, 张玉荣, 白国伟, 刘影. 糙米中不完善粒对其加工品质的影响[J]. 河南工业大学学报: 自然科学版, 2012, 33(6): 22-26. |
| [9] | 徐春春, 纪龙, 陈中督, 方福平. 2022年我国水稻产业发展分析及2023年展望[J]. 中国稻米, 2023, 29(2): 1-4. |
| [10] | Lamberts, L., De Bie, E., Vandeputte, G.E., Veraverbeke, W.S., Derycke, V., De Man, W., et al. (2007) Effect of Milling on Colour and Nutritional Properties of Rice. Food Chemistry, 100, 1496-1503. https://doi.org/10.1016/j.foodchem.2005.11.042 |
| [11] | 王万里, 田耀旗, 谢正军. 灌浆期糯米淀粉精细结构变化[J]. 食品与生物技术学报, 2018, 37(10): 1054-1059. |
| [12] | Nakamura, Y., Ono, M., Sawada, T., Crofts, N., Fujita, N. and Steup, M. (2017) Characterization of the Functional Interactions of Plastidial Starch Phosphorylase and Starch Branching Enzymes from Rice Endosperm during Reserve Starch Biosynthesis. Plant Science, 264, 83-95. https://doi.org/10.1016/j.plantsci.2017.09.002 |
| [13] | Abdul-Hamid, A. and Luan, Y.S. (2000) Functional Properties of Dietary Fibre Prepared from Defatted Rice Bran. Food Chemistry, 68, 15-19. https://doi.org/10.1016/s0308-8146(99)00145-4 |
| [14] | 钱行. 未熟粒糙米γ-氨基丁酸富集技术及其饮料研发[D]: [硕士学位论文]. 南京: 南京农业大学, 2014. |
