CAJ | 학술논문

对燕麦籽粒进行浸泡和发芽处理，观察燕麦籽粒中植酸含量的变化。研究表明无论是未经处理的燕麦，还是稍加碾磨的燕麦（碾磨40 s，碾磨度为9%）的籽粒，浸泡0.5 h时植酸的含量快速降低，浸泡1~2 h时降低幅度达到最低值（70%左右）；更长时间的浸泡处理会导致植酸含量上升到80%左右。在发芽阶段的初期，植酸的降解非常缓慢，发芽24 h后降解效果明显，但继续增加发芽时间不再具有明显的降解效果。坝莜1号燕麦经过12 h的预浸泡及24 h的发芽处理之后，植酸含量降低了27.5%。浸泡与发芽处理在一定程度上对于植酸含量的降低都具有良好的效果。
대연맥자립진행침포화발아처리，관찰연맥자립중식산함량적변화。연구표명무론시미경처리적연맥，환시초가년마적연맥（년마40 s，년마도위9%）적자립，침포0.5 h시식산적함량쾌속강저，침포1~2 h시강저폭도체도최저치（70%좌우）；경장시간적침포처리회도치식산함량상승도80%좌우。재발아계단적초기，식산적강해비상완만，발아24 h후강해효과명현，단계속증가발아시간불재구유명현적강해효과。패조1호연맥경과12 h적예침포급24 h적발아처리지후，식산함량강저료27.5%。침포여발아처리재일정정도상대우식산함량적강저도구유량호적효과。
To evaluate the effects of soaking and germination on phytic acid (PA) of oat rice, Baiyan2, Linna and Bayou1 which are normally used in oat rice processing, are prepared and analyzed. After 1~2 h soaking, the content of phytic acid in untreated or 40 s-milling oat kernels decreased to 70% similarly. However, with the prolonging of soaking, the contents of phytic acid in most samples increases to 80% after 24 h soaking, before reaches to a balance level. After 12 h soaking and 24 h germination, the content of PA (Bayou1 raw kernels) decreases by 27.5%. The results show that short-time soaking and germination can reduce the PA content in oats rice.