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本实验分析了江浙两省普遍推广的九种水稻种子全糙米的硫胺素及烟酸含量,同时研究了不同碾度(96、94、92、90、88)对五种稻米的硫胺素和烟酸含量的影响。结果表明稻米的硫胺素和烟酸合量与稻子的品种有关,而且随碾度的增高而下降。在94米以前,硫胺素的损失较大,自92米以下,损失逐渐减小。由全糙米碾至94米阶段中烟酸的损失率一般较硫胺素小,由92米以下,烟酸的损失率一般较硫胺素高。
In this experiment, the thiamine and niacin contents of nine rice varieties, which were widely popularized in Jiangsu and Zhejiang provinces, were analyzed. The effects of different degrees of milling (96,94,92,90,88) on thiamine And niacin content. The results showed that the amount of thiamine and nicotinic acid in rice was related to the varieties of rice and decreased with the increase of rice flour. Before 94 meters, the loss of thiamine is larger, since 92 meters below, the loss decreases gradually. The loss rate of niacin from whole brown rice to 94 meters is generally smaller than that of thiamine, with the loss rate of niacin being generally higher than that of thiamine by 92 meters or less.