本论文研究了发芽处理对米糕的抗老化作用，采用全质构、DSC和感官分析比较了不同发芽时间糙米粉单独或按不同比例混配制得糙米糕的老化特性，并分析了糙米发芽过程中主要成分的变化规律。结果表明：发芽处理抑制米糕老化的作用随发芽时间的延长而增加，不同发芽时间糙米粉按特定的比例混配能进一步增强其抗老化效果。发芽2 d和发芽3 d的糙米粉按1:2的质量比例混配时抗老化效果最佳。糙米发芽后淀粉的降解导致其总淀粉、直链和支链淀粉含量的显著降低（发芽0~4 d，总淀粉、直链和支链淀粉含量分别从77.26%、4.08%和73.18%下降到46.77%、2.56%和44.21%）以及糊精和小分子糖含量的增加（发芽0~4 d，还原糖含量从0.98%增加到8.22%）是发芽处理延缓米糕老化的重要原因。此外，蛋白和脂肪等成分的变化及各组分的交互作用都可能影响最终产品的回生速率，还需进一步实验验证。

The improved shelf life of germinated rice cakes was studied in this paper. The shelf-life properties of rice cakes prepared by pure brown rice flours with different germination times, or mixed brown rice flours in different ratios were analyzed and compared using texture profile analysis, differential scanning calorimetry (DSC), and sensory analysis, and the pattern changes in the main ingredients of brown rice during germination were analyzed. The results showed that the shelf life of rice cakes was increased with prolonged germination time, and the brown rice flours with different germination times, mixed in a specific blending ratio, could also further enhance this effect. The optimum shelf life of rice cakes was observed when the 2 d and 3 d germinated brown rice flours were mixed in a ratio of 1:2. The main reasons accounting for the improved shelf life of the rice cakes were the starch degradation. This resulted in the decrease of total starch, amylose and amylopectin content (from day zero to four of germination, the content of total starch, amylose, and amylopectin decreased from 77.26%, 4.08%, and 73.18% to 46.77%, 2.56%, and 44.21%, respectively), and the increase in content of dextrin and small-molecule sugar (from day zero to four of germination, the reducing sugar content increased from 0.98% to 8.22%). Furthermore, the improved shelf life of the final products was also influenced by changes in protein, fat and other components in the germination period and the interaction of these compounds.

国家自然科学基金项目（31501523）；江苏省自然科学基金项目（BK20140148）