2009-02-272024-05-14https://scholars.lib.ntu.edu.tw/handle/123456789/657712摘要：有色米不同於普遍食用的稻米品種，除了麩皮中富含thiamine、γ-oryzanol、tocotrienol、ferulic acid外，有色米因其種皮富含花青素與原花青素等物質，而呈現紅、紫、黑等色澤。研究發現，有色米通常以糙米形式食用，較普遍食用之精白米具有更高的生理機能活性。黑糯米麩皮萃取物具有抗氧化能力，可預防粥狀動脈硬化症，是現代食療及保健產品之重要材料之一。國內目前也有有色稻之栽重，但由於其為非主要米飯用稻種，在種源、組成分、機能成分之相關資訊較缺乏，致使有國產有色米之利用及產品開發受到。本計畫擬於兩年內，進行3-5種國產有色米之一般組成分與機能性成分(包括γ-oryzanol、tocotrienol、ferulic acid、anthocyanins、proanthocyanins、GABA等)之含量，並配合加工技術(包括發芽及超微細化處理)以提高有色米之機能成分，並搭配有色米之特有理化性質，開發有色米全穀粉於機能原料生產與保健食品之應用。第一年之工作項目包括分析國產有色稻米品種(3-5種)之一般組成分、機能性成分(包括γ-oryzanol、tocotrienol、ferulic acid、anthocyanins、proanthocyanins、GABA等)之含量，以瞭解並建立花青素與原花青素等物質的組成資料，便於機能性原料之開發。另外，亦將進行有色米發芽及超微細化處理之預實驗。第二年之工作項目包括國產有色米之穀粒與穀粉之理化性質分析、發芽與超微細化處理對有色米及全穀粉機能成分與理化性質之影響，藉由加供方式提高國產有色米之機能性與增進應用範疇。<br> Abstract: Colored rice just like common rice contains rich amount of bioactive compounds in its bran, such as thiamine, γ-oryzanol, tocotrienol, and ferulic acid. Becides, the major components of bran of colored rice are anthocyanins and proanthocyanins which provide the red, purple and black colors of rice. It has been known that brown rice meal had better bentifical to human health than the polished rice meal. The extracts from black rice bran showed good antioxidativity which had been proved to attenuate atherosclerotic plaque formation in test animals. There are couple colored rice cultivars grown in Taiwan but less information are available on their varieties, composition, bioactive compounds and functional properties. The major purposes of this two-year projects were to determine and compare the composition and bioactive compounds (including γ-oryzanol, tocotrienol, ferulic acid, anthocyanins,proanthocyanins and GABA) of domestic colored rice, and to investigate the effects of pre-germination and ultrafinde milling processing methods on the conversion and content of bioactive compounds and properties of colored rice and whole colored rice flour. The results of this project will provide the information of colored rice on the applications of colored rice in functional foods.有色米酚類化合物花青素機能性質超微細化研磨Colored ricePhenolic compoundAnthocyaninFunctional propertyUltrafine milling