新舊米檢定方法之研究（第一報）

Studies on the Method of Identification of New and Old Milled Rices

許愛娜(A. N. Hsu) ； 宋勳(S. Song)

《臺中區農業改良場特刊》 13號 (1988/11) Pp. 341-349

摘要

為辨別新米與舊米，進行本研究得如下結果：1.利用BTB與PR溶於NaOH中，新米溶液及米粒呈濃紫色，舊米溶液及米粒呈黃色。2.利用BTB與MR溶於乙基乙醇中新米溶液為濃綠色，而舊米溶液則轉為黃趨橙色。3.測定後者溶液之pH值，發現隨儲存時期之增加，pH值有下降的現象。

並列摘要

The purpose of this study was to discriminate the long-stored and freshly milled rice. The results of the experiments are summarized as follows: 1. When rice grains were rinsed in the solution of BTB and PR dissolved in NaOH, the new milled rice grains as well as the test solution showed the deep violet color. In case of old milled rice the color turned into yellow. 2. When new milled rice grains were rinsed in the solution of MR and BTB dissolved in ethyl alcohol, the solution showed deep green color, but the coloration of rice grains remained the same. In case of old milled rice the test solution turned into yellow to orange color. 3. The pH value of the solution tested by the BTB, MR method decreased in parallel with the duration of storage.