大米胚芽营养特性研究

大米胚芽富含多种营养成分，但目前大多作为大米加工副产物用于饲料或被浪费丢弃，深加工利用程度不高，经济效益低。分析了大米胚芽的基础营养成分，结果表明大米胚芽中有大量蛋白质，氨基酸种类丰富，脯氨酸、丝氨酸、天冬氨酸、精氨酸、亮氨酸含量较高；微量元素种类丰富，锰（Mn）、铁（Fe）、锌（Zn）的含量显著高于精米；脂肪酸含量高于小麦胚芽和玉米胚芽，且不饱和脂肪酸占比较高，营养品质较好，有较高的开发利用价值；X衍射结果表明胚芽淀粉是典型的A型淀粉，具有较高的直/支链淀粉比，有良好的消化性。对大米胚芽的营养成分物质进行测定，并和市售普通种类主粮进行对比研究，能够帮助进一步了解其营养特性，为大米胚芽的开发利用提供科学参考。

Research on Nutritional Characteristics of Rice Germ

Rice germ is rich in a variety of nutrients, but at present, most of that is used as a by-product of rice processing for feed or wasted by discarding. The degree of deep processing and utilization is not high, and the economic benefit is low. Through the study about basic nutrients of rice germ, the results showed that there were a lot of proteins composed of abundant kinds of amino acids with high contents of proline, serine, aspartic acid, arginine and leucine. The contents of Mn, Fe and Zn were significantly higher than that of milled rice. The content of fatty acid was higher than that of wheat germ and corn germ, and the proportion of unsaturated fatty acid was higher, so the nutritional quality was better with higher development and utilization value. X-ray diffraction results showed that germ starch was a typical type A starch, with high amylopectin/amylopectin ratio and good digestibility. Through the determination of the nutritional components of rice germ and the comparative study with the common staple food on the market, we can further understand its nutritional characteristics and provide scientific reference for the development and utilization of rice germ.