水稻阿魏酸盐和对香豆酸盐浓度随温度和施氮的变化

IF 2.1 3区社会学 Q2 DEMOGRAPHY

International Migration Pub Date : 2025-10-07 DOI:10.1002/cche.70015

Takuji Miyamoto, Ikuhisa Nishida, Senri Yamamoto, Yuki Tobimatsu, Toshiaki Umezawa, Keigo Mikame, Norikuni Ohtake, Dai Hirata

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引用次数: 0

摘要

清酒是一种用大米（Oryza sativa）酿造的酒精饮料，含有对羟基肉桂酸，这是一种主要来自稻米细胞壁的风味活性化合物。目前，环境因素对米粒细胞壁及清酒中产生的化合物的影响尚不完全清楚。为此，我们在不同温度和氮肥条件下栽培水稻，并对籽粒和清酒发酵产物进行化学分析。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Changes in Rice Ferulate and p-Coumarate Concentrations With Temperature and Nitrogen Fertilization

Sake, an alcoholic beverage brewed from rice (Oryza sativa), contains p-hydroxycinnamic acids, taste-active compounds that are derived mainly from the rice grain cell walls. Currently, the effects of environmental factors on rice grain cell walls and the resulting compounds in sake are not fully understood. To investigate this, we cultivated rice under different temperature and nitrogen (N) fertilization conditions, and then chemically analyzed the grains and sake fermentation products.

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来源期刊

International Migration DEMOGRAPHY-

CiteScore

3.70

自引率

10.50%

发文量

130

期刊介绍： International Migration is a refereed, policy oriented journal on migration issues as analysed by demographers, economists, sociologists, political scientists and other social scientists from all parts of the world. It covers the entire field of policy relevance in international migration, giving attention not only to a breadth of topics reflective of policy concerns, but also attention to coverage of all regions of the world and to comparative policy.