蒸煮过程中稻米水分状态的质子核磁共振谱测定

State of Moisture in Rice Kernel During Cooking Process by ¹H-NMR Measurement

摘要: 对3种稻米蒸煮过程中水分的状态进行了¹H-NMR测定。结果表明, 不同品种的原料稻米具有相近的弛豫特征。但在蒸煮过程中，纵弛豫时间会因品种的不同而呈现出显著的差异。分析结果认为，稻米中水分的存在状态有自由水、构造水和结合水等3种形式。蒸煮过程中各种稻米水分状态的差异与谷粒中有机物的理化特性密切相关，并可能是导致米饭具有不同食味特性的重要原因。

Abstract: State of moisture in 3 different rice varieties was measured by ¹H-NMR. The proton relaxation time showed no marked difference between the varieties for the raw material of white rice kernel. But notable difference was detected during cooking process. It is taken as that the state of moisture in rice kernel could be classified into 3 kinds-bulk water, constructral water and free water. The difference of the moisture state between rice varieties is taken as one of the important factors affecting taste characteristics for cooked rice.