摘要
研究不同浓度硒对富硒发芽糙米有机硒含量、无机硒转化率、干物质损失率、发芽率、粗脂肪、粗蛋白、可溶性蛋白、总糖、还原糖的影响,结果表明,随着亚硒酸钠溶液浓度的增大,有机硒含量呈先增大后趋于稳定的趋势,无机硒转化率呈下降趋势;干物质损失率、可溶性蛋白含量和还原糖含量先升高后下降,发芽率呈下降趋势,粗脂肪、粗蛋白和总糖先下降后升高。
The effect of Se-enriched on the chemical composition of brown rice was investigated. Along with increasing of the concentration of sodium selenite solution, the organic selenium was increased and then tended to stable; the conversion of the inorganic selenium was decreased; the loss rate of dry substance ,the reducing sugar and soluble protein were increased and then were decreased; germination rate was decreased; the content of the crude protein, crude fat and total sugars were decreased and then were increased.
出处
《食品研究与开发》
CAS
北大核心
2016年第12期28-32,共5页
Food Research and Development
关键词
发芽糙米
硒
组分含量
germinated brown rice
selenium
component
