留胚米是一种营养全面，具有生理活性且能提高稻米利用率的高值米制品。由于富含与稻米生理活动相关的酶类，留胚米更容易发生氧化、变质，而不耐储藏。留胚米自身存在的货架期短、难于流通等问题是其在产业化进程中亟待解决的主要技术瓶颈。本文从留胚米的营养成分分析入手，对其酶系组成、酶在储藏期间的变化规律及酶编码基因进行综述，旨在总结留胚米的研究现状，分析留胚米在实际仓储中氧化变质的关键控制点，为延长留胚米保藏时间、预防留胚米陈化劣变以及推进其产业化进程提供理论指导。
Rice with remained germ is a kind of high-value rice production with full nutrition, biological activity and high rice utilization. Because of the oxygenation reaction and deterioration by the whole enzyme related to the physiological activity in rice, it is hard to be stored. The main tough technical problem in the process of industrial development is the feature of short shelf-life and hard to circulate of rice with remained germ. Compared to high rice consumption country, such as Japan, the development of rice with remained germ is lagging. The main reason for the increase of diabetes rate in our country is insufficient and unreasonable nutrition supply, because the main food in people’s daily diet is milled rice. The nutritional ingredients of rice with remained germ, enzyme composition, change rule of the enzyme in the storage process and coding genes of enzyme are reviewed in this paper. The aim of this review is to summarize the research development of rice with remained germ, analyze the key control points to the oxidation deterioration during the storing process, and provide the theoretical direction to extend the time of storage, prevent the deterioration and accelerate the industrial development of rice with remained germ.
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