通过对蛋白质、可溶性糖、淀粉、维生素B1、维生素B2和氨基酸营养元素的测定，分析糙米酵素发酵前后营养物质的变化，并与目前市面上的糙米酵素产品进行综合比较。结果显示：糙米酵素发酵前与发酵后相比，干物质、淀粉和可溶性糖含量减少，蛋白质、维生素B1、维生素B2和γ-氨基丁酸含量增加。对产品综合比较，相同质量的糙米酵素产品，固体糙米酵素的营养整体高于液体糙米酵素的营养。

Changes of nutrients in fermentation are analyzed by determined the protein, soluble sugar, starch, vitamin B1, vitamin B2 and amino acid nutrient elements，and brown rice enzyme products currently on the market were comprehensively compared. The results showed that: Compared with the pre-fermentation and post-fermentation, dry matter, starch and soluble sugar were reduced. protein, vitamin B1, vitamin B2 and γ- aminobutyric acid were significantly improved. With brown rice enzyme products comprehensively compared. We found that the nutritional value of solid brown rice enzymes is higher than liquid brown rice enzymes in the same quality of products.

中国博士后科学基金（2012M510517）