Effect of different pretreatment on the germination of brown rice
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摘要: 针对发芽糙米生产中发芽时间过长效率较低等现状,研究了不同前处理对糙米发芽的影响,旨在探究提高糙米发芽率的新方法。以普通早籼米为原料,在发芽前对糙米分别进行短时浸泡、超声波、臭氧、搅拌浸泡及微波五种前处理,研究其对五个发芽时间点（6、8、10、12、14h）发芽率和γ-氨基丁酸（GABA）含量的影响。结果表明,与无前处理的糙米相比,上述五种处理方法均能显著提高糙米发芽率和GABA含量（p<0.05）,其中对糙米发芽率的平均影响程度:臭氧处理（22.2%）>搅拌浸泡处理（15.0%）>超声处理（14.8%）>微波处理（11.3%）>短时浸泡处理（10.3%）;而对糙米中GABA含量的影响程度:搅拌浸泡处理（11.59mg/100g）>臭氧处理（6.08mg/100g）>超声处理（5.63mg/100g）>微波处理（4.9mg/100g）>短时浸泡处理（2.95mg/100g）。从总体来看,臭氧和搅拌浸泡处理对发芽糙米生产最有利,同时,成本低、耗能少且易于操作,因此,可在生产中尝试应用。Abstract: Because of the long production time and the low production efficiency in the production of germinated brown rice. The influence of different pretreatments on the germination of brown rice was studied to find out the new ways of improving the germination rate of brown rice. Early indica rice as material, five kinds of processing (short-term soaking, ultrasound, stirring-soaking, ozone, and microwave) were applied to study the influence on the germination rate and GABA content in different germination time (6, 8, 10, 12, 14h) . The results showed that, compared with the brown rice of non-treatment, the five kinds of pre-processing methods can significantly improve the germination rate and GABA content of brown rice (p<0.05) . The influence of germination rate of brown rice:ozone (22.2%) >stirring and soaking (15%) >ultrasound (14.8%) >microwave (11.3%) >short-term soaking (10.3%) , and the influence of GABA content of brown rice:stirring and soaking (11.59mg/100g) >ozone (6.08mg/100g) >ultrasound (5.63mg/100g >microwave (4.9mg100g) >short-term soaking (2.95mg/100g) . As a result, ozone and stirring-soaking processing were the most advantageous for the production of germinated brown rice. Meanwhile, the two kinds of processing have the low cost, less energy consumption and are easy to implement, so they tried to have an application in production.
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Keywords:
- brown rice /
- pretreatment /
- germination rate /
- γ-Aminobutyric
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