摘要
第一章：简要介绍了黑米的主要营养成分(蛋白质、脂肪、淀粉)和功能成分(花色苷、γ-氨基丁酸),并对其主要功能成分——花色苷的结构、提取、纯化、检测和生物活性进行了综述。同时,对黑米的加工利用研究和黑米的香味物质进行了概述。
第二章：采用浸泡、蒸和烘焙的工艺对黑米原料进行加工。以黑米茶的质量指标(外观、风味、色泽)为考察对象,研究不同浸泡时间、蒸米时间、烘焙温度和时间对质量指标的影响,优化加工工艺,最终确定黑米茶加工的最优工艺参数为：浸泡3h,蒸米20min,150℃烘焙40min。
第三章：利用实验室原有的测定黑米茶花色苷和Y-氨基丁酸(GABA)的高效液相色谱(HPLC)方法,对黑米茶最优加工工艺下各加工阶段矢车菊素-3-葡萄糖苷(cyanidin-3-glucoside)、芍药素-3-葡萄糖苷(peonidin-3-glucoside)及GABA的含量变化进行测定,结果表明浸泡、蒸和烘焙均使得矢车菊素-3-葡萄糖苷和芍药素-3-葡萄糖苷的含量降低,浸泡使得GABA含量增加,但蒸和烘焙均导致其含量降低。同时,采用气相色谱-质谱联用(GC-MS)定性分析测定了最优工艺下不同加工阶段的挥发油成分。不同的加工阶段挥发油成分的种类和数量存在差异性,表明浸泡、蒸和烘焙均可对黑米茶的风味产生影响。
第四章：利用常规的化学方法测定了黑米茶最佳工艺条件下不同加工阶段的粗蛋白、粗脂肪和粗淀粉含量。结果表明,浸泡、蒸和烘焙均对黑米粗蛋白、粗脂肪和粗淀粉的含量变化无显著影响。
Chapter 1:The main nutrition contituents (protein, fat, and starch) and functional components (anthocyanins and y-aminobutyric acid) of black rice are briefly introduced. And the structure, extraction, purification, detection and biological activity of anthocyanins are reviewed. The processing method and utilization of black rice are summarized. The aroma substances of rice are also introduced.
Chapter 2:Black rice is processed by soaking, steaming and baking for black rice tea. The exterior quality, fragrance, and color of black rice are considered as the quality index. Soaking time, steaming time, baking temperature, and baking time are investigated to get the optimal processing technology. And the optimal processing technology for black rice tea is finally confirmed as follows:soaking 3h, steaming 20min, baking 40min at 150℃.
Chapter 3:The high performance liquid chromatography (HPLC) determination methods of anthocyanin andγ-aminobutyric acid (GABA) in black rice have developed in lab before. Based on this, the contents of cyanidin-3-glucoside, peonidin-3-glucoside, and GABA of each processing segment under the optimal processing technology for black rice tea are determined. It shows that the process of soaking, steaming, and baking will all induce the reduction of cyanidin-3-glucoside and peonidin-3-glucoside. Soaking will increase the content of GABA; while steaming and baking drop the trend. At the same time, gas chromatograph-mass spectrometer (GC-MS) is used to determine the essential oil of each processing segment. The essential oil in different segment is different in types and quantity. It indicates that soaking, steaming, and baking all have an affect on the aroma of black rice tea.
Chapter 4:The crude protein, crude fat and crude starch of black rice in each segment under optimal processing technology are measured by conventional methods. The results show that none of soaking, steaming, or baking has significant effect on crude protein, crude fat and crude starch of black rice.
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