CAJ | 학술논문

以来自相同水稻品种的胚芽米、糙米和精米为材料，对其营养成分（如水分、灰分、蛋白质、氨基酸、直链淀粉、微量元素等）进行了测定，同时对三者进行了比较与分析。结果发现，胚芽米的蛋白质、灰分、微量元素及氨基酸含量均显著多于精米，而与糙米相比相差不大。这说明胚芽米具有糙米类似的营养价值。但由于糙米含有较多的糊粉，蒸煮后口感粗糙不适合食用，因此，胚芽米既含有丰富的营养成分，又具有较好的口感，为进一步开发与利用提供了一定的科学依据。
이래자상동수도품충적배아미、조미화정미위재료，대기영양성분（여수분、회분、단백질、안기산、직련정분、미량원소등）진행료측정，동시대삼자진행료비교여분석。결과발현，배아미적단백질、회분、미량원소급안기산함량균현저다우정미，이여조미상비상차불대。저설명배아미구유조미유사적영양개치。단유우조미함유교다적호분，증자후구감조조불괄합식용，인차，배아미기함유봉부적영양성분，우구유교호적구감，위진일보개발여이용제공료일정적과학의거。
The germ-remaining rice, brown rice and polished rice were used to detect the nutrient compositions (such as moisture, ashes, protein, amylose, micronutrient elements, etc). Meanwhile the difference of composition contents among three samples were also compared and analyzed. The result showed that the difference of main nutrient content between germ-remaining rice and brown rice was not significant, but protein, ash, mineral and amino acid contents in both rice were significantly higher than those in polished rice. It indicated that the germ-remaining rice has the similar nutritional value to the brown rice. Because the brown rice has more the content of aleurone and affects the eating flavor after cooking. Therefore, the germ-remaining rice has either rich nutrition components or better eating flavor, which provide the scientific clue to the use and development of the germ-remaining rice.