广东大米硫胺素核黄素品种特征

用荧光分光光度计测定广东常见15个籼米样品3个不同加工精度的大米的硫胺素、核黄素含量,结果表明含量因品种、产地、加工精度不同而异。含硫胺素丰富的品种有青二矮、民科占、七桂早、杂优、中桂。核黄素含量较高是三水县三级混合米。两种维生素含量较高的品种有中桂、七桂早。南海县生产的大米硫胺素的含量高于三水县、高要县。同一品种不同加工精度硫胺素、核黄素有不同的损失,糙米与标准二等米比较,标准二等米与特等米比较均有非常显著的差异(P<0.01)。贮藏过程中大米两种维生素含量有所下降,贮藏1年后的下降比6个月的明显。

THIAMIN AND RIBOFLAVIN OF STAPLE RICE IN GUANGDONG: CHARACTERISTIC AND AFFECTING FACTOR

Thiamen and riboflavin content of 15 varieties of rice grown in Guangdong province that processed in 3 different milling degrees (unpolished, standard and top grade) were estimated by fluorescence spectrometer. The kinds of rice which was rice in thiamin were included Cing Er Ai, Min Ke Zhan, Qi Gui Zhan, Zu You, Zhong Gui. The mixed third class rice from Shangshui county is one of the kinds that richest for riboflavin. The rice both rich in thiamin and riboflavin included Zhong Gui, Qi Gui Zhan. The thiamin and riboflavin content of rice depends on the rice variety and the area that rice grown. The thiamin content of the rice from Nanhai county is richer than that of Shangshui and Guaoyiao couties. There is certain amount loss of thiamin and riboflavin in the same rice variety with different milling degrees, as compared with unpolished rice, the standard second grade rice loss about 30.63% of thiamin, 22.36% of riboflavin and the top grade rice loss 65.35% of thiamin and 45.00% of riboflavin respectively. There is some thiamin and riboflavin loss during defferent storage period. The rice loses 4.85% of thiamin, 4.23% of riboflavin content after 6 months storage, and 10.30% of thiamin, 7.04% of riboflavin after one year storage.