유색미 품종의 발아 시 화학성분의 변화

Changes in Chemical Components of Pigmented Rice during Germination

This study was conducted to use fundamental data about functional foods based on pigmented rice varieties—2 types of normal rice, 6 types of black rice—to analyze changes in chemical component activity during germination. The results are summarized as follows: Germination rates of the pigmented rice varieties were the highest at 30°C. There was a tendency for crude protein contents to increase under the influence of germination periods, and the crude protein contents were the highest on the 6 th day. Crude fat contents were the highest on days 6–8. Nevertheless, the crude fat contents in pigmented rice decreased during the first 2 days, and subsequently, the contents increased steadily. Crude fiber contents were the highest on the 8 th day. However, there was no meaningful tendency. Sucrose, glucose, and fructose contents in the pigmented rice increased during germination. In normal rice, glucose content increased up to the 8 th day. It was higher than that of brown rice. However, sucrose and fructose contents showed no meaningful tendency. There was a general tendency for GABA, alanine, glutamic acid, asparagine, aspartic acid, and lysine contents in the pigmented rice to increase under the influence of germination periods. Aspartic acid and asparagine contents were shown to decrease, compared with that in pre-germinated normal rice. In all varieties, lysine was detected from the second germination day onwards, and on the 6 th day after germination, its contents were 6.24 mg/100 g and 15.58 mg/100 g in normal rice and pigmented rice, respectively.