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发芽对棕 (Oryza sativa L.) 矿物质含量变化的影响

Xiang Li¹, Chunmin Ma¹, Xin Bian¹

¹College of Food Engineering, Harbin University of Commerce, Harbin, 150028, China.

Biological trace element research

|March 13, 2024

概括

发芽米有效降低了有害矿物质含量,如和,同时增加了. 这一过程优化了矿物质含量,使米更安全,更健康.

科学领域:

营养科学营养科学
食品科学食品科学食品科学
分析化学分析化学

背景情况:

矿物质是人类健康的重要微量营养素.
棕是全谷物,富含矿物质,但其可以影响矿物质的生物可用性.
发芽是作为一种修改棕米中矿物质含量的方法而被探索的.

研究的目的:

为了研究发芽对棕23种不同矿物质含量的影响.
评估不同发芽阶段 (17-48小时) 矿物分布的变化.
确定发芽是否可以优化矿物质含量,并减少与米相关的潜在健康风险.

主要方法:

棕的发芽时间为17,24,30,35和48小时.
使用分析技术对23种矿物元素 (包括Na,Mg,K,Ca,Fe,Zn,Pb,Cd,As) 的量化.
统计分析,包括相关性分析和主要组件分析 (PCA).

主要成果:

发芽显著降低了有毒元素 (Pb,Cd,As,Al,Hg) 和一些必需矿物质 (Fe,Cr,Co,V,Ba,Li) 的水平.
在发芽后, (Na) 含量显著增加.
含有Mg,K,Ca,B,Ni,Cu,Zn,Se,Sn,Sb和Mn的矿物质含量基本保持不变.
主要成分分析解释了矿物质含量的累积差异的96.60%,突出了关键的矿物质关系.

结论:

发芽是一种可行的方法来调节和控制棕中的矿物分布.
这一过程可以优化有益的矿物质水平,减少有毒元素,从而提高棕的营养质量和安全性.
发芽提供了一种切实可行的方法,以减轻与米中矿物质含量相关的健康风险.

关键词:

咖啡色大米咖啡色大米相对应关系相对应关系发芽发芽发芽发芽矿物质含量矿物质含量主要组件分析的主要组件分析.

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