臭氧是一种绿色的氧化剂。研究了采用浓度为5mg/L的臭氧，以不同处理时间（15，30，45，60min）的糯米制得糯米粉，对糯米粉的糊化特性、淀粉酶活性进行了研究。实验结果表明，随着臭氧处理时间的增加，糯米粉的糊化粘度呈增大趋势，峰值粘度、最低粘度、最终粘度较对照组有显著性增加（p<0.05），糯米粉的抗老化性略有减弱，降落数值随着处理时间的增加而增大。DNS法测得糯米粉中α-淀粉酶和β-淀粉酶的活性随着臭氧处理时间延长而显著降低，处理时间与淀粉酶活性成显著性负相关（p<0.05）。

Ozone was a green oxidant. 5 mg/L ozone was used to treat waxy rice with different treatments (15,30,45,60min) .The pasting properties and amylase activity of waxy rice were detected . The result showed that the pasting viscosity of oxidize glutinous rice flour was increased with increasing ozone treatment time , while the peak viscosity , trough viscosity and final viscosity were significantly higher than the non-oxidant glutinous rice , and aging resistance were slightly weakened .Falling number were increasing at the same change trend . Detected by DNS, the α-amylase activity and the β-amylase activity of glutinous rice flour were decreased with ozone treatment time prolonged ,the amylase activity and the ozone treatment time were a significant negative correlation (p<0.05).