摘要
实验通过对泰国香米和5种色稻米的营养成分分析，对这6种稻米的营养价值作了较为全面的评价。结果显示，五彩米含有较高的蛋白质、氨基酸、粗脂肪和尼克酸。其中蛋白质含量在10％左右，氨基酸含量为8．65％-10．64％，且必需氨基酸含量较高。粗脂肪为2．2％-3．9％，明显高于普通稻米。尼克酸含量为5．89-14．2mg／10％，是普通稻米的3～7倍。色稻米中矿物质也较为丰富。此外色稻米还含有较高的原花青素和黄酮，具有一定的保健功能。
This study aims to analyze the nutritional composition of Thailand fragrant rice and five kinds of color rice, making a nutrition evaluation. The results show that the color rice contains more protein, amino acid, crude fat and nicotinic acid than other rice, namely 10% protein content, 8.65%-10.64% amino acids including relatively high content of essential amino acids, 2.2%-3.9% crude fat, and 5.89-14.2mg/100g nicotinic acid which is 3-7times higher than normal rice. Color rice is rich in minerals as well. Additionally, there are many other special components in color rice, for example, procyanidins and flavonoid which are considered to be functional components.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2006年第1期20-23,共4页
Journal of the Chinese Cereals and Oils Association
关键词
五彩米
色稻米
营养成分
功能成分
multi-color rice, color rice, nutritional composition, functional component
