CAJ | 학술논문

为研究糙米发芽过程中的抗坏血酸生成特性，以盐粳48糙米为试材，采用对比分析的方法。探讨抗坏血酸的生成特性与稻米品质的相关性。试验结果表明：稻谷的干种子中几乎不存在抗坏血酸，在发芽过程中逐渐生成，AsA的生成量无明显规律，DasA的生成量则呈单调增加趋势；糙米的陈化程度对抗坏血酸的生成有影响，陈化抑制抗坏血酸的生成；抗坏血酸的生成特性能更好地表达稻米陈化过程中的食味变化。
위연구조미발아과정중적항배혈산생성특성，이염갱48조미위시재，채용대비분석적방법。탐토항배혈산적생성특성여도미품질적상관성。시험결과표명：도곡적간충자중궤호불존재항배혈산，재발아과정중축점생성，AsA적생성량무명현규률，DasA적생성량칙정단조증가추세；조미적진화정도대항배혈산적생성유영향，진화억제항배혈산적생성；항배혈산적생성특성능경호지표체도미진화과정중적식미변화。
This study measured the change of ascorbic acid content in the brown rice germination. The new factor of the quality assessment of rice was examined by linking with generation characteristics of the ascorbic acid and bioactivation of brown rice. The experiment result shows that the content of the ascorbic acid increased rapidly on seeding post-first of the brown rice, and it once decreased to the peak second, and it again monotonously increased afterwards. This tendency became remarkable, as the storage temperature was lower, and storage time is shorter. It is considered that in this study, it is possible that content rate of reduced ascorbic acid becomes an index to the degradation of the rice cell. By grasping generation characteristics of the ascorbic acid, it seems to catch the index to the degradation（aging） of the rice cell.