中国稻米

• 专论与研究 •    下一篇

稻米的营养功能特点

  1. 中国水稻研究所/农业农村部稻米及制品质量监督检验测试中心
  • 出版日期:2020-11-20 发布日期:2020-11-20

Nutritional and Functional Characteristics of Rice Grain

  • Online:2020-11-20 Published:2020-11-20

摘要:

介绍了稻米各营养功能组分的含义、特征及分布;较全面地总结了稻米碳水化合物、蛋白质和氨基酸、脂肪和脂肪酸、膳食纤维、维生素和矿物质等营养组分及γ-谷维素、多酚类化合物、γ-氨基丁酸和植酸等功能组分的含量特点及对人体的健康效应;综述了稻米营养功能组分的强化方式和糙米的营养与健康,展望了功能性糙米产品研究与开发面临的问题与挑战。
    

关键词: 稻米, 营养品质, 功能品质, 营养强化, 健康效应

Abstract:

Rice grain contains many kinds of nutritional and functional components. Starch and protein are the main compounds found in the endosperm, and many functional compounds are present in the bran part. This study summarized the contents and health effects of nutritional (carbohydrates, protein and amino acids, fat and fatty acids, dietary fiber, vitamins and minerals) and functional compositions (γ-oryzanol, polyphenols, γ-amino butyric acid and phytic acid) of rice grain. The current progresses on the fortification of nutritional and functional compounds and the health benefits of the whole rice grain were reviewed, and the problems and challenges in the research and development of functional whole rice grain products were also prospected.

Key words: rice grain, nutritional quality, functional quality, fortification, health benefit

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