发芽糙米的富硒及其微波干燥与挤压膨化工艺优化

以普通粳稻为原料，探讨了发芽糙米的富硒效果和微波干燥、挤压膨化对富硒发芽糙米营养品质的影响。结果发现，硒质量浓度为10 mg/L时，可以获得较高质量的富硒发芽糙米，此条件下糙米的发芽率为97.9%，有机硒含量为977.6 μg/kg（质量分数98.5%），γ-氨基丁酸含量为445.9 mg/kg；40 ℃的低温微波干燥有利于保持发芽糙米的硒和γ-氨基丁酸含量；挤压膨化产品中有机硒和γ-氨基丁酸的含量与原糙米相比，分别提高到其29 倍和5 倍。研究认为，亚硒酸钠可以作为富硒试剂实现发芽糙米的有效富硒，富硒发芽糙米可以用于开发相关的营养膨化食品。

Selenium Enrichment,Microwave Drying and Extrusion Puffing of Germinated Brown Rice

The efficiency of selenium (Se) enrichment in germinated brown rice from the japonica cultivar ‘Wu Yun Jing’
was investigated as well as and the effects of microwave drying and extrusion puffing on the nutritional quality of Se-enriched
brown rice. Satisfactory results were obtained when brown rice was soaked in 10 mg/L sodium selenite and then allowed
to germinate. Under this condition, the germination rate of brown rice was 97.9%, and the contents of organic selenium
and γ-aminobutyric acid (GABA) were 977.6 μg/kg (the proportion of organic selenium was 98.5%) and 445.9 mg/kg,
respectively. Low temperature microwave drying at 40 ℃ had a positive effect on maintaining the contents of selenium and
GABA in germinated brown rice. The contents of organic selenium and GABA in germinated brown rice were increased by
29 and 5 times, respectively, after extrusion when compared to those of the ungerminated brown rice. This study suggested
that sodium selenite could enable selenium accumulation in germinated brown rice, and that Se-rich germinated brown rice
might be used to develop some relevant nutritious puffed foods.