Study on quality standard of rice as excipients during rice stir-frying method.
10.19540/j.cnki.cjcmm.20190326.306
- Author:
Qing-Hao WANG
1
;
Yun WANG
2
;
Xue ZHANG
2
;
Guo-You WANG
1
;
De-Peng LIU
3
;
Yin-Lian MA
2
;
Zhen-Hong LEI
4
;
Yu-Long WANG
4
;
Cun ZHANG
5
Author Information
1. College of Pharmacy,Henan University of Chinese Medicine Zhengzhou 450008,China Institute of Chinese Materia Medica,China Academy of Chinese Medical Sciences Beijing 100700,China.
2. Institute of Chinese Materia Medica,China Academy of Chinese Medical Sciences Beijing 100700,China.
3. College of Pharmacy,Anhui University of Chinese Medicine Hefei 230000,China.
4. Shanxi Zhendong Genuine Medicinal Materials Development Co.,Ltd. Changzhi 047100,China.
5. College of Pharmacy,Henan University of Chinese Medicine Zhengzhou 450008,China Institute of Chinese Materia Medica,China Academy of Chinese Medical Sciences Beijing 100700,China College of Pharmacy,Anhui University of Chinese Medicine Hefei 230000,China.
- Publication Type:Journal Article
- Keywords:
indica rice;
japonica rice;
quality standard;
rice as excipients
- MeSH:
Amylose;
Cooking;
Excipients;
Food Quality;
Hot Temperature;
Oryza;
chemistry
- From:
China Journal of Chinese Materia Medica
2019;44(9):1814-1821
- CountryChina
- Language:Chinese
-
Abstract:
Commercially available japonica rice and indica rice with different trade names were collected,and then based on the method of rice stir-frying,their many indexes were evaluated,for example the physical and chemical properties such as appearance color,grain type,broken kernel ratio,length-width ratio,1 000-grain weight,specific heat capacity,moisture content,amylose content,and protein content. The discriminant function analysis was used to determine the effective factors affecting the quality of rice as excipients. The results showed that two types of rice could be distinguished by rice color parameter a*,grain parameter circularity,1 000-grain weight and amylose content. These four effective factors can be used as the quality evaluation indexes for fried rice as excipients.Protein is one of the main components of rice,and its content affects the quality of rice. There is a significant difference in the protein content between japonica rice and indica rice. Therefore,protein content should be used as one of the evaluation indexes for rice quality. After comprehensive consideration,it is suggested that the red-green value a*shall not be less than 0. 50; the circularity not less than 53. 0,the 1 000-grain weight not less than 16. 0 g,the amylose content not less than 12. 0% and the protein content not less than4. 0% in the japonica rice; the red-green value a*shall not be lower than-1. 0,the circularity not less than 41. 0,the 1 000-grain weight not less than 13. 0 g,the amylose content not less than 9. 0% and the protein content not less than 3. 5% in the indica rice. In this study,the quality evaluation standards for rice as excipients( japonica rice,indica rice) were supplemented and improved,laying foundation for the development of quality standards for rice as excipients with the rice stir-frying method.
