米炒法中辅料大米的质量标准研究
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摘要
收集市售不同商品名的粳米、籼米,基于炒制方法,对其外观色泽、粒型、碎米率、长宽比、千粒重、比热容等理化性质,以及水分、直链淀粉、蛋白质等多指标测定,运用判别函数分析,确定影响辅料大米质量的有效因素。结果显示大米的色泽参数a*,粒型参数圆形度,千粒重和直链淀粉含量等可区分粳米、籼米,此4个有效因素可作为炒制辅料大米质量评价指标,蛋白质是大米的主要成分之一,其含量影响大米品质,粳米与籼米在蛋白质含量上有明显差异,因此蛋白质含量应作为辅料大米质量评价指标之一,综合考虑,建议粳米红绿色值a*应不低于0. 5,圆形度不低于53. 0,千粒重不低于16. 0 g,直链淀粉质量分数不低于12. 0%,蛋白质质量分数不低于4. 0%。籼米红绿色值a*应不低于-1. 0,圆形度不低于41. 0,千粒重不低于13. 0 g,直链淀粉质量分数不低于9. 0%,蛋白质质量分数不低于3. 5%。该研究补充并完善了辅料大米(粳米、籼米)质量评价标准,为制定炒制辅料大米的质量标准奠定了基础。
Commercially available japonica rice and indica rice with different trade names were collected,and then based on the method of rice stir-frying,their many indexes were evaluated,for example the physical and chemical properties such as appearance color,grain type,broken kernel ratio,length-width ratio,1 000-grain weight,specific heat capacity,moisture content,amylose content,and protein content. The discriminant function analysis was used to determine the effective factors affecting the quality of rice as excipients. The results showed that two types of rice could be distinguished by rice color parameter a*,grain parameter circularity,1 000-grain weight and amylose content. These four effective factors can be used as the quality evaluation indexes for fried rice as excipients.Protein is one of the main components of rice,and its content affects the quality of rice. There is a significant difference in the protein content between japonica rice and indica rice. Therefore,protein content should be used as one of the evaluation indexes for rice quality. After comprehensive consideration,it is suggested that the red-green value a*shall not be less than 0. 50; the circularity not less than 53. 0,the 1 000-grain weight not less than 16. 0 g,the amylose content not less than 12. 0% and the protein content not less than4. 0% in the japonica rice; the red-green value a*shall not be lower than-1. 0,the circularity not less than 41. 0,the 1 000-grain weight not less than 13. 0 g,the amylose content not less than 9. 0% and the protein content not less than 3. 5% in the indica rice. In this study,the quality evaluation standards for rice as excipients( japonica rice,indica rice) were supplemented and improved,laying foundation for the development of quality standards for rice as excipients with the rice stir-frying method.
Commercially available japonica rice and indica rice with different trade names were collected,and then based on the method of rice stir-frying,their many indexes were evaluated,for example the physical and chemical properties such as appearance color,grain type,broken kernel ratio,length-width ratio,1 000-grain weight,specific heat capacity,moisture content,amylose content,and protein content. The discriminant function analysis was used to determine the effective factors affecting the quality of rice as excipients. The results showed that two types of rice could be distinguished by rice color parameter a*,grain parameter circularity,1 000-grain weight and amylose content. These four effective factors can be used as the quality evaluation indexes for fried rice as excipients.Protein is one of the main components of rice,and its content affects the quality of rice. There is a significant difference in the protein content between japonica rice and indica rice. Therefore,protein content should be used as one of the evaluation indexes for rice quality. After comprehensive consideration,it is suggested that the red-green value a*shall not be less than 0. 50; the circularity not less than 53. 0,the 1 000-grain weight not less than 16. 0 g,the amylose content not less than 12. 0% and the protein content not less than4. 0% in the japonica rice; the red-green value a*shall not be lower than-1. 0,the circularity not less than 41. 0,the 1 000-grain weight not less than 13. 0 g,the amylose content not less than 9. 0% and the protein content not less than 3. 5% in the indica rice. In this study,the quality evaluation standards for rice as excipients( japonica rice,indica rice) were supplemented and improved,laying foundation for the development of quality standards for rice as excipients with the rice stir-frying method.
引文
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[4]李时珍.本草纲目.第23卷[M].校点本.北京:人民卫生出版社影印,1981:1481.
[5]浙江省食品药品监督管理局.浙江省中药炮制规范[S].北京:中国医药科技出版社,2015.
[6]杨春雨,曹晖,王孝涛,等.我国炮制用辅料标准现状研究及工作建议[J].中国中药杂志,2017,42(7):1401.
[7]中华人民共和国国家质量监督检验检疫总局中国国家标准化管理委员会. GB/T 5503-2009粮油检验碎米检验法[S].2009.
[8]韩修林,孙梅娟,丁智勇.固体比热容测定实验的研究[J].阜阳师范学院学报:自然科学版,2010,27(3):10.
[9]中华人民共和国国家卫生和计划生育委员会. GB 5009. 3-2016食品中水分的测定[S]. 2016.
[10]中华人民共和国国家质量监督检验检疫总局中国国家标准化管理委员会.GB/T 15683-2008大米直链淀粉含量的测定[S]. 2008.
[11]万娟,陈嘉东,钟国才,等.碱法提取籼碎米中大米蛋白工艺的研究[J].现代食品科技,2009,25(9):1073.
[12]中国药典.四部[S]. 2015:98.
[13]贺葵邦,王英姿,孙秀玉,等.米炒法炮制斑蝥、党参的现代研究进展[C].贵阳:中华中医药学会中药炮制分会2011年学术年会,2011.
[14]张振凌,王正益,孙水平,等.斑蝥不同炮制品药理作用的研究[J].中国中药杂志,1990(4):22.
[15]罗春丽,陈海昕,王文娟,等.不同工艺制备米党参抗应激反应及质量对比研究[J].中国现代中药,2016,18(4):501.
[16]刘海萍,郭雪清,王英锋,等.米炒党参与麸炒党参挥发性成分GC-MS分析[J].首都师范大学学报:自然科学版,2006(3):41.
[17]中华人民共和国国家质量监督检验检疫总局中国国家标准化管理委员会.GB/T 5492-2008粮油检验粮油、油料的色泽、气味、口味鉴定[S]. 2008.
[18]徐润琪.大米品质评价技术的开发研究——米饭含水率及糊化度对米饭品质的影响[J].四川工业学院学报,2003(1):45.