Analysis of the Nutrients and Anthocyanins Contents of Red Rice Bran, Polished Rice, Brown Rice and Germ-left Rice from Yuanyang County
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Abstract:
The nutrition facts and anthocyanins contenst of the red rice bran, brown rice, polished rice and germ-left rice sampled from Yuanyang county of Yunnan province) were analyzed by the national standard method and high performance liquid phase (HPLC).Resulted showed that the contents of crude fat (13.96±0.31%), crude protein (12.74±0.21%), ash (7.13±0.03%), anthocyanin (198.62±5.02 μg/g), calcium (1132.09±21.2 μg/g), magnesium (7530.89±151.63 μg/g), iron (80.13±0.43 μg/g), total amino acids (90.03±0.98 μg/g), flavor amino acids (44.562±0.3 8μg/g), essential amino acids (41.64±36 μg/g) and 17 kinds of amino acids were higher in bran than in the other samples. Deeper processing resulted in the gradual reduce in the contents of other nutrients and anthocyanins except the starch content. The final content of crude starch in polished rice could reach 84.87±2.34 %. Moreover, the germ-left riceretained all kinds of nutrients, which were most closely related to the index of brown rice. In addition, high contents of protein, red rice pigment and minerals in bran were determined, which provided a theoretical support for the further processing of bran and a new direction for the utilization of bran in Yuanyang county.
