Gҥo lӭc so vӟi gҥo xát trҳng có Oѭӧng protein nhiӅXKѫQ30%, vitamin B1 gҩp 4 lҫn, chҩt béo gҩSÿӃn 5 lҫn, vitamin B5 acid pantotenic gҩp 4 lҫn, acid linoleic chӍ có trong sӳa mҽ chiӃm 30%
ĈһWYҩQÿӅ
Carbohydrate
&DUERK\GUDWHFӫDJҥRFKӫ\ӃXOjWLQKEӝWFQJYӟLPӝWOѭӧQJQKӓSHQWRVDQ KHPLFHOOXORVHYjÿѭӡQJ7LQKEӝWFKLӃPNKRҧQJ - OѭӧQJFiF FKҩWUҳQ 7LQK EӝW JӗP Fy KDL WKjQK SKҫQ Oj DP\ORVH Yj DP\ORSHFWLQ 7X\ QKLrQ JҥR GҿR FKӭD tW KRһF NK{QJ FKӭD DP\ORVH 7URQJ FiF ORҥL JҥR WKѭӡQJ OѭӧQJ DP\ORVH FKLӃP - WәQJ OѭӧQJWLQKEӝW:LOOLDPVHWDO Juliano et al., 1964; Beachell và Stansel, 1963) Các ORҥLJҥRLQGLFDQyLFKXQJOjFKӭDQKLӅXDP\ORVHKѫQMDSRQLFD
Trong JҥR[iWOjNKRҧQJ- YӟLWӹOӋDUDELQRVH[\ORVHWӯÿӃQ-XOLDQRHW al., 1964; Bevenue và Williams, 1956) Còn trong gҥR OӭF WKu KjP OѭӧQJ FKLWRVDQ GDR ÿӝQJWӯ- 2,5% (David và Kohler, 1970) ĈѭӡQJFKLӃPNKRҧQJ- WURQJJҥRWUҳQJYjNKRҧQJ- WURQJJҥROӭFĈѭӡQJWӵGRFKӫ\ӃXOjVDFFKDURVHFQJYӟLPӝWOѭӧQJQKӓJOXFRVHYj fructose (Williams và Bevenue, 1953).
Protein
+jPOѭӧQJSURWHLQWK{1[GDRÿӝQJWӯ- WURQJJҥRWUҳQJYjWӯ 6,7 - WURQJJҥROӭFFiPWKѭѫQJPҥLFKӭD- 19,2% (FAO, 1957; Juliano et al., 1964; Limcango-Lopez et al., 1962; Houston et al., 1969)
+jPOѭӧQJSURWHLQFKӏXҧQKKѭӣQJOӟQEӣLJLӕQJYjÿLӅXNLӋQP{LWUѭӡQJ0F&DOO HWDOEӣLPDYө&DJDPSDQJHWDOYjSKkQÿҥP-XOLDQR et al.,1964;
Kik và Hall, 1961-XOLDQRYjFiFFӝQJVӵFKRWKҩ\FyVӵNKiFELӋWNKRҧQJ WURQJKjPOѭӧQJSURWHLQFӫDFQJPӝWORҥLJҥRWUӗQJӣFiFPDYөNKiFQKDX &KӍFy PӝWOѭӧQJQKӓSURWHLQWDQWURQJQѭӟFDOEXPLQWDQWURQJQѭӟFPXӕL (globulin) và WDQWURQJUѭӧXSURODPLQKҫXKӃWSURWHLQWURQJJҥROjORҥLWDQWURQJ NLӅP JOXWHOLQFzQJӑLOjRU\]HQLQ'DYLGYj.RKOHU
%ҧQJ7KjQKSKҫQDFLGDPLQFӫDJҥROӭFJJ1
Thành phҫQ ÿѭӧF xác ÿӏQK bӣL
%ҧQJ7KjQKSKҫQDFLGDPLQFӫDJҥROӭFVRYӟLWKjQK SKҫQDFLGDPLQ
Acid amin Thành phҫQ chuҭQ (g/16g N) GҥR OӭF (g/16g N)
%ҧQJ 7KjQKSKҫQDFLGDPLQFӫDFiFORҥLSURWHLQWURQJJҥROӭFJJ
Acid amin Albumin Globulin Prolamin Glutelin
+jPOѭӧQJQLWѫDFLGDPLQWӵGRFKLӃPNKRҧQJWURQJWәQJOѭӧQJQLWѫSURWHLQ WK{1yFKLӃPQKLӅXQKҩWOjӣWURQJSK{LVDXÿyOjÿӃQFiPYjFXӕLFQJOjӣWURQJQӝL QKNJ7DNDQRYj1R]X
&yEҵQJFKӭQJFKRWKҩ\OjKjPOѭӧQJSURWHLQYjDFLGDPLQWӵGRWұSWUXQJQKLӅXӣOӟSQJRjLFӫDKҥWJҥRÿm[iWWUҳQJYjJLҧPGҫQYӅSKtDWURQJKҥW&NJQJ
QKұQWKҩ\UҵQJWӹOӋDOEXPLQYjJOREXOLQWURQJSURWHLQFDRQKҩWOjӣFiFOӟSQJRjLFӫDKҥWJҥRÿm[iWWUҳQJYjJLҧPGҫQYӅSKtDWURQJKҥWWURQJNKLWӹOӋJOXWHOLQWKuQJѭӧFOҥL
Vitamin
*ҥRYjFiFVҧQSKҭPWӯJҥRFKӍFKӭDtWKRһFNK{QJFyYLWDPLQ$DFLGDVFRUELF YLWDPLQ':DWWYj0HUULOO-XOLDQR7KjQKSKҫQYLWDPLQFKӫ \ӃXWURQJ JҥRFiFYLWDPLQQKyP%YjKLӋQGLӋQWURQJJҥROӭF QKLӅXKѫQ WURQJJҥRWUҳQJ.KRҧQJ WKLDPLQWURQJKҥWJҥROjӣFiFOӟSYӓFiPWURQJSK{LYjFKӍWURQJQӝL QKNJ0DQIXOHWDO
%ҧQJ+jPOѭӧQJ YLWDPLQWURQJJҥROӭFPJJ
Thành phҫQ GҥR OӭF GҥR xát WUҳng Cám JҥR Phôi
Biotin 0,012 0,005 0,06 0,058 a (Watt và Merril) [35] Các sӕ liӋu còn lҥL (Kik) [18] b (Williams et al.) [38]
Khoáng
0ӝWEiRFiR1RUPDQGHWDOFKRWKҩ\WәQJKjPOѭӧQJWURFNJQJQKѭKjPOѭӧQJ FӫDWӯQJFKҩWNKRiQJӣFiFOӟSQJRjLFQJFӫDKҥWJҥRÿm[iWWUҳQJFDRKѫQQKLӅXVR YӟLӣSKtDWURQJKҥW
%ҧQJ+jPOѭӧQJNKRiQJFӫDJҥRPJJ
Lipid
LiSLGWұSWUXQJFKӫ\ӃXWURQJFiPYjSK{L&iPWKѭѫQJPҥLFKӭD- 23,5% lipid 0F&DOOHWDO/XJD\Yj-XOLDQR*ҥR[iWWUҳQJFKӍFKӭD- 0,7% lipid
&zQJҥROӭF FKӭDNKRҧQJ- 2,5% lipid (David và Kohler, 1970).
%ҧng 2.8 Thành phҫQ acid béo cӫa lipid Wӯ JҥR (%)
Behenic 0,5 - 0,6 - 0,5 - 1,0 - - ĈӝәQÿӏQKFӫDOLSLGWӯJҥROjGRFiFFKҩWFKӕQJR[\KyDPjFKӫ\ӃXOj WRFRSKHURO7URQJPӝWQJKLrQFӭX+HUWLQJYj'UXU\FKRWKҩ\GҫXFiPJҥRWK{
FKӭDWәQJOѭӧQJWRFRSKHUROWURQJÿyOjĮ-WRFRSKHURO7URQJJҥRFNJQJ có FKӭDPӝWORҥLWRFRSKHUROOҥÿyOjȘ-WRFRSKHURO1JKLrQFӭX[DKѫQFKRWKҩ\FyVӵKLӋQGLӋQFӫDWRFROÿmÿѭӧFPHWK\OKyDYjORҥLWRFRWULHQROOLrQTXDQYjWӯÿy[iF ÿӏQK ÿѭӧF Ș-WRFRSKHURO FӫD OLSLG JҥR Oj -dimethyl tocotrienol (David và Kohler, 1970)
&iFFKҩWNK{QJ[jSKzQJKyDWURQJOLSLGJҥRFKLӃPNKRҧQJ- 5,7% (Mc Call et al, WURQJÿyFiFVWHUROFKLӃPWURQJWәQJVӕQj\3K\WRVWHUROVWLPDJVWHUROYj GLK\GURVLWRVWHUROÿӅXFyPһW'DYLGYj.RKOHU
Mӝt cup gҥo lӭc nҩu chín cung cҩp khoҧng 230 calories, 3,5 gram chҩW[ѫ gram chҩWÿҥm, 50 gram carbohydrate và các chҩt sinh tӕ Vitamin B 6, Thiamin B 1, Riboflavin B 2, Niacin B 3, Folacin, Vitamin E, cùng các chҩt khoáng khác
*$%$OjPӝWDPLQR DFLGNK{QJWKDPJLDWәQJKӧSSURWHLQÿѭӧFWҥRWKjQKFKӫ
\ӃXWӯTXiWUuQKĮ-decarboxyl hóa L-DFLGJOXWDPLFGѭӟLVӵ[~FWiFFӫD enzym glutamate decarboxylase.
*ҫQÿk\QJj\FjQJFyQKLӅXVӵTXDQWkPÿӃQYLӋFVӱGөQJ*$%$QKѭOjPӝW WKjQKSKҫQFyKRҥWWtQKVLQKKӑFWURQJWKӵFYұW0ӝWYjLEҵQJFKӭQJFKRWKҩ\GӏFK WUtFKWӯWKӵFYұWFKӭDKjPOѭӧQJFDR*$%$UҩWKLӋXTXҧWURQJYLӋFÿLӅXFKӍQKKX\ӃW iS2PRULHWDO1DNDJDZDYj2QRWDYjSKөFKӗLFiFWULӋXFKӭQJFyOLrQ TXDQÿӃQUѭӧX (Nakagawa và Onota, 1996; Oh và Cha, 2001)
Ngày nay, tuy cuӝc sӕQJNKiKѫQQKѭQJPӝt sӕ QJѭӡi vүn mҳc chӭng bӋnh này và viӋFăQJҥo lӭc muӕi mè" trӣ WKjQKWUjROѭXFKӳa bӋQKĂQJҥo lӭc WKѭӡng xuyên giúp FѫWKӇ dҿo dai, gân cӕt cӭng cáp, hoҥWEiWÿӥ ÿDXQKӭF[ѭѫQJNKӟp Ӣ nhӳQJQJѭӡi bӏ thӯa cân (béo phì), nӃu dùng gҥo lӭc lâu dài sӁ giҧPFkQYjFNJQJJLiQWLӃSWUiQKÿѭӧc bӋnh tiӇXÿѭӡQJWêS,,7KHRFiFFKX\rQJLDGLQKGѭӥng, gҥo lӭc muӕi vӯng có tác dөng phòng ngӯa, chӳa bӋQK XQJ WKѭ Yj Pӝt sӕ bӋQK NKiF Oj Fy Fѫ Vӣ Gҥo lӭc có nhiӅu vitamin, chҩW[ѫKѫQVRYӟi gҥo xát trҳng Mè có thành phҫn chӫ yӃu là chҩt béo NK{QJQRYjOѭӧng lӟn Ca Tuy nhiên nӃu chӍ ăQJҥo lӭc vӟi muӕi mè thì chӃ ÿӝ ăQ sӁ thiӃu mӝt sӕ chҩWGLQKGѭӥng cҫn thiӃWFKRFѫWKӇ QKѭFKҩWÿҥPÿһc biӋt là lyzin là acid amin rҩt cҫn cho sӵ WăQJWUѭӣng cӫa trҿ nhӓ), vitamin B12 cҫn cho sӵ tҥo thành tӃ
EjRPiXYjNK{QJÿҧm bҧo nhu cҫu vitamin (beta-caroten, vitamin C) và khoáng chҩt ( sҳt , kӁm)
&ѫPOӭc ÿұXÿӓ: TӕWFKRQJѭӡi yӃu thұn, tiӇXÿѭӡng, bӋQKFѫTXDQVLQKGөc, bӏ thú vұt hoһFF{QWUQJÿӝc cҳn chích
Trà gҥo lӭcÿѭӧc sӱ dөQJQKѭPӝt thӭc uӕQJWKD\FKRQѭӟc cӫQJÿѭӧc sӱ dөng rҩt phә biӃn
ChҩWGLQKGѭӥng trong mҫm gҥo lӭc: GiiRVѭWLӃQVƭ+LURVKL.D\DKDUDJLiRVѭ khoa sinh hӑc và kӻ thuұt sinh hӑc tҥi viӋQÿҥi hӑc Shinshu University ӣ 1DJDQRÿm viӃt "Các enzyme ngͯ trong h̩t g̩o ͧ tr̩ng thái n̫y m̯Pÿ˱ͫc kích thích ho̩Wÿ͡ng và cung c̭p t͙LÿDFiFFK̭WGLQKG˱ͩng " Theo giiRVѭ Kayahara "M̯m g̩o lͱc chͱa nhi͉u ch̭W[˯YLWDPLQYjFK̭WNKRiQJK˯QOjJ̩o lͱc FK˱DQJkPQ˱ͣc" Gҥo lӭc ÿm QJkP Qѭӟc chӭa gҩp ba lҫn chҩt lysine, mӝt loҥi amino acid cҫn thiӃt cho sӵ WăQJ WUѭӣng và bҧo trì các mô tӃ EjR FѫWKӇ FRQ QJѭӡi, và chӭD Pѭӡi lҫn nhiӅXKѫQFKҩt gamma-aminobutyric acid, mӝt chҩt acid tӕt bҧo vӋ bӝ phұn thұn (kidneys) Chҩt dҫu trong vӓ bӑc ngoài cӫa gҥo lӭc có tác dөng giҧm cholesterol trong máu, mӝt yӃu tӕ quan trӑng gây nên bӋnh tim mҥch, tiӇXÿѭӡQJĈyOjNӃt quҧ nghiên cӭu cӫa nhóm ông tҥi Hӝi nghӏ Hóa hӑc Quӕc tӃ "The 2000 International Chemical Congress of Pacific Basin Societies" ӣ Hawaii vào cuӕLQăPYӯa qua
7URQJ QKӳQJ QăP JҫQ ÿk\ FjQJ O~F FRQ QJѭӡL FjQJ KLӇX U} KѫQ YӅ WiF GөQJ FӫD PҫPKҥWÿӃQVӭFNKӓH YjEӋQKWұWFӫDFRQQJѭӡL9ӅPһW\KӑFYjGLQKGѭӥQJPҫP KҥWFyPӝWOӏFKVӱNKiGjLWURQJFKXӛLWKӵFSKҭPFӫDFRQQJѭӡL3ULFH9XD 1HEXFKDGQH]]DUFӫD%DE\ORQ-7&1FKӍăQPҫPQJNJFӕFWURQJEҧ\QăPYj WX\rQEӕUҵQJVӵViQJVXӕWYjPLQKPүQFӫDPuQKÿѭӧFNK{LSKөFWURQJWKӡLJLDQQj\
JL~S{QJFDLWUӏWLӃSYѭѫQJTXӕF9jRQKӳQJQăPFiFWKӫ\WKӫPҳFEӋQKVFRUEXW GRWKLӃXYLWDPLQ&YjSKҧLFKӏXWKѭѫQJYRQJQһQJWURQJVXӕWFKX\ӃQÿLKDLÿӃQEDQăP7ӯQăP- WKX\ӅQWUѭӣQJ-DPHV&RRNFKRFiFWKӫ\WKӫăQÿұXFKDQK YjFiFORҥLPҫPKҥWJLjXYLWDPLQ&FӝQJWKrPFiFORҥLUDXTXҧWѭѫLNKiF7ӯÿyYLӋF ăQPҫPKҥWÿѭӧFWLQOjVӁJLҧLTX\ӃWÿѭӧFFiFYҩQÿӅFӫDEӋQKVFRUEXWYjGRÿyFNJQJ JLҧLTX\ӃWÿѭӧFWuQKWUҥQJWKѭѫQJYRQJQKLӅXQKҩWFӫDFiFWKӫ\WKӫ6HLEROG
4XiWUuQKQҭ\PҫP[ҧ\UDWURQJKҥWQJNJFӕFNKLPjÿӝҭPFӫDOӟSDOHXURQNtFKWKtFK FiFWӃEjRWLӃWUDFiFHQ]\PWKӫ\SKkQQKѭDP\ODVHSURWHDVHSK\WDVHYj ribonuclease (EXJHQH +ҥW O~D NKL FKtQ Yj ÿm Vҩ\ NK{ Fy KjP ҭP WUXQJ EuQK NKRҧQJ 13 - ӢÿLӅXNLӋQQj\QyFyKRҥWWtQKWUDRÿәLFKҩWUҩWWKҩS7X\QKLrQNKL EӏҭPFK~QJVӁEҳWÿҫXQҭ\PҫP %DORҥLP{VӕQJOjSK{LYҧ\QKӓYjOӟSDOHXURQ ÿyQJYDLWUzTXDQ WUӑQJWURQJVXӕWTXiWUuQKQҭ\PҫP7URQJTXiWUuQKQj\KҥWK~W QѭӟFQKDQKFiFHQ]\PÿѭӧFKRҥWKyDWӕFÿӝK{KҩSWăQJQKDQKEҳWÿҫXVӱGөQJ các FKҩWGӵWUӳYj[XҩWKLӋQUӉ PҫP4XiWUuQKQj\ÿѭӧFJӑLOjVӵQҭ\PҫP.LQJ 6ZLIWYj2ả%ULHQ2)
&iFKRҥWÿӝQJGLӉQUDWURQJVXӕWTXiWUuQKQҭ\PҫPFyWKӇFKLDOjPED JLDLÿRҥQK~WҭPSKDODJYjQҭ\PҫP*LDLÿRҥQÿҫXWLrQOjVӵGLFKX\ӇQFӫDQѭӟF [X\rQTXDKҥW6ӵKҩSWKXQѭӟFFӫDKҥWNKiQKDQKYuKҥWÿDQJNK{FiFP{ÿҥWÿӃQ- 5ҭPWURQJPӝWÿӃQKDLQJj\7LӃSWKHRKҥWWLӃQWӟLSKDVHODJO~FÿyKҥWWUѭѫQJQӣ YjWUӣQrQQһQJKѫQYjTXiWUuQKWUDRÿәLFKҩWEҳWÿҫXKRҥWÿӝQJ1ӃXQKѭWҩWFҧFiF ÿLӅX NLӋQ P{L WUѭӡQJ WKtFK KӧS WKu KҥW VӁ EѭӟF YjR JLDL ÿRҥQ Qҭ\ PҫP (Simon, 7URQJVXӕWTXiWUuQKQҭ\PҫPSK{LOҩ\FiFFKҩWGLQKGѭӥQJWURQJQӝL QKNJWK{QJTXDOӟSELӇXP{ÿӇSKiWWULӇQ9LӋFWLӃS[~FYӟLҭPOjPKRҥWKyDFiFHQ]\P NKӣL [ѭӟQJ TXi WUuQK Qҭ\ PҫP 7LQK EӝW ӣ QKӳQJ YQJ OkQ FұQ FӫD SK{L ÿѭӧF WKӫ\ phân thành các ÿѭӡQJÿѫQJLҧQEӣLFiFHQ]\PWKӫ\SKkQWLQKEӝWYjÿѭӡQJÿѭӧFVӱGөQJÿӇQX{LGѭӥQJSK{L1JRjLKRҥWWtQKFӫDFiFHQ]\PQj\KRUPRQFNJQJWiF ÿӝQJÿӃQTXiWUuQKQҭ\PҫPEҵQJFiFKҧQKKѭӣQJÿӃQVӵWҥRWKjQK Į-amylase trong QӝLQKNJ3RVQHUYj Hibbs, 7URQJVXӕWTXiWUuQKQҭ\PҫPYҧ\QKӓFyFKӭFQăQJQKѭOjPӝWFѫTXDQWLrXKyDYjKҩSWKXÿӇFKX\ӇQWKӭFăQWӯQӝLQKNJ ÿӃQSK{LÿDQJSKiWWULӇQ (MacMaster et al., 1971)
7LӃS xúc ҭP Di FKX\ӇQ nѭӟF vào trong KҥW
Sinh ra các enzym (Į-amylase, protease)
Huy ÿӝQJ các FKҩW Gӵ WUӳ (protein và tinh EӝW
Hình 2.3: Chuӛi các hoҥW ÿӝng trong mҫP hҥW (Mares, 1989)
Các bѭӟF thӵc KLӋQ quá trình Qҭ\ mҫm 1JX\ӉQ 7ҩQ VLӋQ 1992)
0өFÿtFKFKtQKOjWҥRÿӝҭPWKtFKKӧSFKRKҥWQҭ\PҫP7URQJKҥWNK{FKӍFyVҹQ PӝWOѭӧQJQѭӟFQKҩWÿӏQKFKӫ\ӃXӣGҥQJQѭӟFOLrQNӃWQrQWDFҫQFXQJFҩSWKrPQѭӟF FKRKҥW/ѭӧQJQѭӟFQj\VӁKzDWDQQKӳQJFKҩWGӵWUӳÿӇFK~QJFKX\ӇQWӯWUҥQJWKiL
\rQQJKƭVDQJWUҥQJWKiLKRҥWÿӝQJQX{LPҫPSKiWWULӇQ1ѭӟFWKҭPWKҩXYjRKҥWTXD OӟSYӓFiPYjSK{LYjRQӝLQKNJӢSK{LÿӝK~WQѭӟF[ҧ\UD PҥQKQKҩW7ӕFÿӝK~W QѭӟFFӫDKҥWSKөWKXӝFYjRFҩXWҥRFiFӕQJPDRGүQWKjQKSKҫQKyDKӑFYjFiFFKҩW NHRKiRQѭӟFFyWURQJKҥW7ӕFÿӝQj\PҥQKQKҩWӣWKӡLJLDQÿҫXGRiSVXҩWWKҭPWKҩX JLӳDFiFWӃEjRUҩWOӟQYjNKҧQăQJWUѭѫQJQӣFӫDFiFFKҩWNHRKiRQѭӟFO~FQj\UҩW PҥQK&jQJYӅVDXNKҧQăQJQj\FjQJJLҧP'RÿyÿӇÿҧPEҧRÿѭӧFFiFWtQKFKҩWFy OӧLFӫDKҥWWKHR\rXFҫXPRQJPXӕQFҫQÿLӅXNKLӇQTXiWUuQKQJkPWKtFKKӧS
&iF\͇XW͙̫QKK˱ͧQJÿ͇QFK͇ÿ͡ ngâm
- 1KLӋWÿӝQѭӟFQJkP1JѭӡLWDWKѭӡQJFKLDUDFiFFKӃÿӝQJkPQKѭVDX
1JkPOҥQKQKLӋWÿӝ 0 C 1JkPEuQKWKѭӡQJQKLӋWÿӝ - 20 0 C 1JkPҩPQKLӋWÿӝ- 30 0 C
1JkPQyQJQKLӋWÿӝ! 0 C 7K{QJ WKѭӡQJ QJѭӡL WD QJkP EuQK WKѭӡQJ KD\ QJkP ҩP ӣ QKLӋW ÿӝ WKҩS KѫQ 10 0 C PҫPSKiWWULӇQ\ӃXFzQӣQKLӋWÿӝTXiFDRPҫPEӏFKӃW
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Hình 4.9: 6ӵWKD\ÿәLYLWDPLQ%WKHRWKӡLJLDQKҩS
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Hình 4.10: 6ӵWKD\ÿәLYLWDPLQ%WKHRWKӡLJLDQKҩS
9LWDPLQ%OjYLWDPLQWDQWURQJQѭӟFYjNpPEӅQ5RQDOGet al, 2008), chúng
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Hình 4.11: 6ӵWKD\ÿәLFӫDÿѭӡQJNKӱWKHRWKӡLJLDQ KҩS
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Acid amin: 39,21 mgN Vitamin B1: 11,23 àg/g
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1 Adair C R 1972 Production and utilization of rice In: Houston D F., Ed Rice chemistry and technology St Paul, MN, USA, Am Assoc Cereal Chem., p.15
2 Beachel H M and Stansel J W 1963 Selecting rice for specific cooking characteristics in a breeding program ,QWảO5LFH&RPQ1HZOHW6S,VVXHS-40
3 Cagampang G B., Cruz L J., Espiritu S G., Santiago R G and Juliano B O
1966 Studies on the Extraction and Composition of Rice Proteins Cereal Chem.,
4 Chancel J G 1962 The rice of camarque Thesis Pharm D School of medicine and pharmacy, Marseilles
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6 Dinesh Babu P., Subhasree R S Bhakyaraj R and Vidhyalakshmi R 2009 Brown
Rice-Beyond the Color Reviving a Lost Health Food ± A Review American-
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10 Hicran Koc 2007 Infrared chemical imaging of germinated wheat: Early nondestructive detection and microspectroscopic imaging of kernel thin cross sections in situ A thesis in grain science and industry, Kansas State University
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12 Jianfen Liang, Bei-Zhong Han, Robert M J Nout and Robert J Hamer
2009 Effect of soaking and phytase treatment on phytic acid, calcium, iron and zinc in rice fractions Food Chemistry, 115: 789-794
13 John R Whitaker, Alphons G J Voragen and Dominic W S Wong 2003
Handbook of enzymology United States of America
14 Juliano B O., Bautista G M., Lugay J C and Reyes A C 1964 Rice
Quality, Studies on Physicochemical Properties of Rice J Agric Food Chem., 12
15 Juliano B O 1993 Rice in human nutrition Rome
16 Kayahara Hiroshi and Tsukahara Kikuichi 2000 Flavor, Health and Nutritional Quality of Pre-germinated Brown Rice In: International Chemical Congress of Pacific Basin Societies in Hawaii, December
17 Kazuo Okamoto and Takashi Akazawa 1979 Enzymic Mechanisms of Starch
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18 Kik M C 1952 Nutritive value of rice diets and its by-products Ark Agr Exp
19 Kimura T., Bhattacharya K R and Ali S Z 1993 Discoloration characteristics of rice during parboiling, (I): Effect of processing conditions on the color intensity of parboiled rice Journal of the Society of Agricultural Structures, Japan, 24: 23-30
20 King R W 1989 Physiology of sprouting resistance In: Derera N F., Ed
Preharvest Field Sprouting in Cereals CRC Press, Inc: Baco Raton, Florida, p 28- 55
21 Kirk J R 1981 Influence of water activity on stability of vitamins in dehydrated foods In: Rockland L B and Stewart G F., Ed Water Activity:
Influences on Food Quality Academic Press, New York, p 631
22 MacMasters M M, Hinton J J C and Bradbury D 1971 Microscopic structure and composition of the wheat kernel In: Pomeraz Y., Ed Wheat chemistry and technology American association of chemists, Inc: Minnesota, 7: 51- 114
23 Manful J T., Swetman A A., Coker R D and Drunis A 2007 Changes in the thiamine and riboflavin contents of rice during artisanal parboiling in Ghana
24 Mares D J 1989 Preharvest sprouting damage and sprouting tolerance: assay method and instrumentation In: Derera N F., Ed Preharvest field sprouting in cereals CRC Press, Inc: Baco Raton, Florida, p 129-170
25 Mc Call E R., Hoffpauir C L and Skau D B 1951 The chemical composiion of rice: A literature review U S Dept Arg Publication AIC-
26 Normand F L., Hogan J T and Deobald H J 1965 Protein content of successive peripheral layers milled from wheat, barley, grain sorghum and glutinous rice by tangential abraison Cereal Chem., 42: 359-367
27 Posner E S and Hibbs A N 1997 Wheat: the raw material In: Wheat flour milling, American association of cereal chemists, Inc: Minnesota, p 2-10
28 Salisbury F B and Ross C W 1978 Plant physiology, 2 nd edition
Woodsworth publishing company, Inc., Belmont, California
29 Simon E W 1984 Early events in germination In: Murray D R., Ed Seed physiology, germination and seed mobilization Academic Press, Australia, 2: 77- 111
30 Soponronnarit S., Nathakaranakule A., Jirajindalert A and Taechapairoj C 2006
Parboiling brown rice using superheated steam fluidization technique Journal of Food Engineering, 75: 423-432
31 Taira H 1962 Botan Mag (Tokyo), 75: 173-242 English translation
32 Takano K and Nozu M 1961 Kinds of free amino acid in rice kernel
33 Tamura S and Kenmochi K 1963 J Agric Chem Soc Japan, 37: 753
34 Van Etten R L 1982 Human prostatic acid phosphatase: a histidine phosphatase Ann NY Acad Sci., 390: 27-51
35 Watt Bernice K and Merrill Annabel L 1963 Composition of foods: raw, processed, prepared U S Department of Agriculture, Agriculture Handbook
36 Williams K T and Bevenue A 1953 A note in the sugar in rice Cereal Chem., 30:
37 Williams V R, Knox W C and Fieger E A 1943 A study of some of the vitamin B complex factors in rice and its milled products Cereal Chemistry, 20: 560
38 Williams V R., Wu W T., Tsai H Y and Bates H G 1958 Varietal differences in amylose content of rice starch J Agric Food Chem., 6: 47-48
39 Williamson J D and Quatrano R S 1988 ABA - regulation of two classes of embryo-specific sequences in mature wheat embryos Plant Physiol., 86: 208-215
40 Wu W T and Williams Virginia R 1962 Gaschromatographic studies of rice lipids Proceedings Rice Technical Working Group, Houston, Texas, p 21-23
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Axit amin hòa tan trong nѭӟF Fy WtQK FKҩW PXӕL QӝL SKkQ Wӱ FiF QKyP DPLQ Yj FDFER[\OWUXQJKzDOүQQKDX1KyP&22 - FӫDD[LWDPLQEӏFҧQWUӣEӣLFiFQKyPDPLQ QrQNK{QJWKӇFKXҭQÿӝWUӵFWLӃSÿѭӧF7URQJIRPDQÿHKLWQKyPDPLQFӫDD[LWDPLQ SKҧQӭQJYӟLQKyPFKRPHW\OHQNӃWTXҧSKҧQӭQJOjQKyPDPLQPҩWWtQKFKҩWFѫEҧQ FӫDQyQJѭӧFOҥLQKyPFDFER[\OWURQJD[LWDPLQWӗQWҥLGҥQJPHW\OHQNK{QJEӏFҧQWUӣ YjFyWKӇFKXҭQÿӝ
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- /ҩ\EuQKQyQYjÿiQKGҩXEuQKYjEuQK o Bỡnh 1: 'QJOjPEuQKNL͋PWUD Cho vào 50ml dd formol ẵ và thờm
YjR ÿy PO GXQJ GӏFK SKHQROSKWKDOHLQ 6DX ÿy GQJ GG 1D2+
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&KRFһQYjRWӫVҩ\Vҩ\ӣQKLӋWÿӝ o &OjPQJXӝLUӗLFkQOһSOҥLFiFWKDRWiF Qj\ FKR ÿӃQ NKL FKrQK OӋFK NKӕL OѭӧQJ JLӳD OҫQ FkQ OLrQ WLӃS NK{QJ YѭӧW TXi JJKLNӃWTXҧFXӕLFQJFKtQK[iFÿӃQJ
&KR FһQ VDX NKL Vҩ\ YjR Oz QXQJ Fy QKLӋW ÿӝ o C, nung ÿӃQ NKӕL OѭӧQJ NK{QJÿәLOjPQJXӝLUӗLÿHPFkQ
+jPOѭӧQJFKҩW[ѫ;WtQKEҵQJFKҩWNK{[iFÿӏQKWKHRF{QJWKӭF
7URQJÿy m 1: KӕLOѭӧQJFһQVDXNKLVҩ\J m 2 KӕLOѭӧQJFһQVDXNKLQXQJJ m 0 : KӕLOѭӧQJPүXJ
Thành phҫQ acid béo cӫa lipid Wӯ JҥR (%)
Behenic 0,5 - 0,6 - 0,5 - 1,0 - - ĈӝәQÿӏQKFӫDOLSLGWӯJҥROjGRFiFFKҩWFKӕQJR[\KyDPjFKӫ\ӃXOj WRFRSKHURO7URQJPӝWQJKLrQFӭX+HUWLQJYj'UXU\FKRWKҩ\GҫXFiPJҥRWK{
FKӭDWәQJOѭӧQJWRFRSKHUROWURQJÿyOjĮ-WRFRSKHURO7URQJJҥRFNJQJ có FKӭDPӝWORҥLWRFRSKHUROOҥÿyOjȘ-WRFRSKHURO1JKLrQFӭX[DKѫQFKRWKҩ\FyVӵKLӋQGLӋQFӫDWRFROÿmÿѭӧFPHWK\OKyDYjORҥLWRFRWULHQROOLrQTXDQYjWӯÿy[iF ÿӏQK ÿѭӧF Ș-WRFRSKHURO FӫD OLSLG JҥR Oj -dimethyl tocotrienol (David và Kohler, 1970)
&iFFKҩWNK{QJ[jSKzQJKyDWURQJOLSLGJҥRFKLӃPNKRҧQJ- 5,7% (Mc Call et al, WURQJÿyFiFVWHUROFKLӃPWURQJWәQJVӕQj\3K\WRVWHUROVWLPDJVWHUROYj GLK\GURVLWRVWHUROÿӅXFyPһW'DYLGYj.RKOHU
Mӝt cup gҥo lӭc nҩu chín cung cҩp khoҧng 230 calories, 3,5 gram chҩW[ѫ gram chҩWÿҥm, 50 gram carbohydrate và các chҩt sinh tӕ Vitamin B 6, Thiamin B 1, Riboflavin B 2, Niacin B 3, Folacin, Vitamin E, cùng các chҩt khoáng khác
*$%$OjPӝWDPLQR DFLGNK{QJWKDPJLDWәQJKӧSSURWHLQÿѭӧFWҥRWKjQKFKӫ
\ӃXWӯTXiWUuQKĮ-decarboxyl hóa L-DFLGJOXWDPLFGѭӟLVӵ[~FWiFFӫD enzym glutamate decarboxylase.
*ҫQÿk\QJj\FjQJFyQKLӅXVӵTXDQWkPÿӃQYLӋFVӱGөQJ*$%$QKѭOjPӝW WKjQKSKҫQFyKRҥWWtQKVLQKKӑFWURQJWKӵFYұW0ӝWYjLEҵQJFKӭQJFKRWKҩ\GӏFK WUtFKWӯWKӵFYұWFKӭDKjPOѭӧQJFDR*$%$UҩWKLӋXTXҧWURQJYLӋFÿLӅXFKӍQKKX\ӃW iS2PRULHWDO1DNDJDZDYj2QRWDYjSKөFKӗLFiFWULӋXFKӭQJFyOLrQ TXDQÿӃQUѭӧX (Nakagawa và Onota, 1996; Oh và Cha, 2001)
Ngày nay, tuy cuӝc sӕQJNKiKѫQQKѭQJPӝt sӕ QJѭӡi vүn mҳc chӭng bӋnh này và viӋFăQJҥo lӭc muӕi mè" trӣ WKjQKWUjROѭXFKӳa bӋQKĂQJҥo lӭc WKѭӡng xuyên giúp FѫWKӇ dҿo dai, gân cӕt cӭng cáp, hoҥWEiWÿӥ ÿDXQKӭF[ѭѫQJNKӟp Ӣ nhӳQJQJѭӡi bӏ thӯa cân (béo phì), nӃu dùng gҥo lӭc lâu dài sӁ giҧPFkQYjFNJQJJLiQWLӃSWUiQKÿѭӧc bӋnh tiӇXÿѭӡQJWêS,,7KHRFiFFKX\rQJLDGLQKGѭӥng, gҥo lӭc muӕi vӯng có tác dөng phòng ngӯa, chӳa bӋQK XQJ WKѭ Yj Pӝt sӕ bӋQK NKiF Oj Fy Fѫ Vӣ Gҥo lӭc có nhiӅu vitamin, chҩW[ѫKѫQVRYӟi gҥo xát trҳng Mè có thành phҫn chӫ yӃu là chҩt béo NK{QJQRYjOѭӧng lӟn Ca Tuy nhiên nӃu chӍ ăQJҥo lӭc vӟi muӕi mè thì chӃ ÿӝ ăQ sӁ thiӃu mӝt sӕ chҩWGLQKGѭӥng cҫn thiӃWFKRFѫWKӇ QKѭFKҩWÿҥPÿһc biӋt là lyzin là acid amin rҩt cҫn cho sӵ WăQJWUѭӣng cӫa trҿ nhӓ), vitamin B12 cҫn cho sӵ tҥo thành tӃ
EjRPiXYjNK{QJÿҧm bҧo nhu cҫu vitamin (beta-caroten, vitamin C) và khoáng chҩt ( sҳt , kӁm)
&ѫPOӭc ÿұXÿӓ: TӕWFKRQJѭӡi yӃu thұn, tiӇXÿѭӡng, bӋQKFѫTXDQVLQKGөc, bӏ thú vұt hoһFF{QWUQJÿӝc cҳn chích
Trà gҥo lӭcÿѭӧc sӱ dөQJQKѭPӝt thӭc uӕQJWKD\FKRQѭӟc cӫQJÿѭӧc sӱ dөng rҩt phә biӃn
ChҩWGLQKGѭӥng trong mҫm gҥo lӭc: GiiRVѭWLӃQVƭ+LURVKL.D\DKDUDJLiRVѭ khoa sinh hӑc và kӻ thuұt sinh hӑc tҥi viӋQÿҥi hӑc Shinshu University ӣ 1DJDQRÿm viӃt "Các enzyme ngͯ trong h̩t g̩o ͧ tr̩ng thái n̫y m̯Pÿ˱ͫc kích thích ho̩Wÿ͡ng và cung c̭p t͙LÿDFiFFK̭WGLQKG˱ͩng " Theo giiRVѭ Kayahara "M̯m g̩o lͱc chͱa nhi͉u ch̭W[˯YLWDPLQYjFK̭WNKRiQJK˯QOjJ̩o lͱc FK˱DQJkPQ˱ͣc" Gҥo lӭc ÿm QJkP Qѭӟc chӭa gҩp ba lҫn chҩt lysine, mӝt loҥi amino acid cҫn thiӃt cho sӵ WăQJ WUѭӣng và bҧo trì các mô tӃ EjR FѫWKӇ FRQ QJѭӡi, và chӭD Pѭӡi lҫn nhiӅXKѫQFKҩt gamma-aminobutyric acid, mӝt chҩt acid tӕt bҧo vӋ bӝ phұn thұn (kidneys) Chҩt dҫu trong vӓ bӑc ngoài cӫa gҥo lӭc có tác dөng giҧm cholesterol trong máu, mӝt yӃu tӕ quan trӑng gây nên bӋnh tim mҥch, tiӇXÿѭӡQJĈyOjNӃt quҧ nghiên cӭu cӫa nhóm ông tҥi Hӝi nghӏ Hóa hӑc Quӕc tӃ "The 2000 International Chemical Congress of Pacific Basin Societies" ӣ Hawaii vào cuӕLQăPYӯa qua
7URQJ QKӳQJ QăP JҫQ ÿk\ FjQJ O~F FRQ QJѭӡL FjQJ KLӇX U} KѫQ YӅ WiF GөQJ FӫD PҫPKҥWÿӃQVӭFNKӓH YjEӋQKWұWFӫDFRQQJѭӡL9ӅPһW\KӑFYjGLQKGѭӥQJPҫP KҥWFyPӝWOӏFKVӱNKiGjLWURQJFKXӛLWKӵFSKҭPFӫDFRQQJѭӡL3ULFH9XD 1HEXFKDGQH]]DUFӫD%DE\ORQ-7&1FKӍăQPҫPQJNJFӕFWURQJEҧ\QăPYj WX\rQEӕUҵQJVӵViQJVXӕWYjPLQKPүQFӫDPuQKÿѭӧFNK{LSKөFWURQJWKӡLJLDQQj\
JL~S{QJFDLWUӏWLӃSYѭѫQJTXӕF9jRQKӳQJQăPFiFWKӫ\WKӫPҳFEӋQKVFRUEXW GRWKLӃXYLWDPLQ&YjSKҧLFKӏXWKѭѫQJYRQJQһQJWURQJVXӕWFKX\ӃQÿLKDLÿӃQEDQăP7ӯQăP- WKX\ӅQWUѭӣQJ-DPHV&RRNFKRFiFWKӫ\WKӫăQÿұXFKDQK YjFiFORҥLPҫPKҥWJLjXYLWDPLQ&FӝQJWKrPFiFORҥLUDXTXҧWѭѫLNKiF7ӯÿyYLӋF ăQPҫPKҥWÿѭӧFWLQOjVӁJLҧLTX\ӃWÿѭӧFFiFYҩQÿӅFӫDEӋQKVFRUEXWYjGRÿyFNJQJ JLҧLTX\ӃWÿѭӧFWuQKWUҥQJWKѭѫQJYRQJQKLӅXQKҩWFӫDFiFWKӫ\WKӫ6HLEROG
4XiWUuQKQҭ\PҫP[ҧ\UDWURQJKҥWQJNJFӕFNKLPjÿӝҭPFӫDOӟSDOHXURQNtFKWKtFK FiFWӃEjRWLӃWUDFiFHQ]\PWKӫ\SKkQQKѭDP\ODVHSURWHDVHSK\WDVHYj ribonuclease (EXJHQH +ҥW O~D NKL FKtQ Yj ÿm Vҩ\ NK{ Fy KjP ҭP WUXQJ EuQK NKRҧQJ 13 - ӢÿLӅXNLӋQQj\QyFyKRҥWWtQKWUDRÿәLFKҩWUҩWWKҩS7X\QKLrQNKL EӏҭPFK~QJVӁEҳWÿҫXQҭ\PҫP %DORҥLP{VӕQJOjSK{LYҧ\QKӓYjOӟSDOHXURQ ÿyQJYDLWUzTXDQ WUӑQJWURQJVXӕWTXiWUuQKQҭ\PҫP7URQJTXiWUuQKQj\KҥWK~W QѭӟFQKDQKFiFHQ]\PÿѭӧFKRҥWKyDWӕFÿӝK{KҩSWăQJQKDQKEҳWÿҫXVӱGөQJ các FKҩWGӵWUӳYj[XҩWKLӋQUӉ PҫP4XiWUuQKQj\ÿѭӧFJӑLOjVӵQҭ\PҫP.LQJ 6ZLIWYj2ả%ULHQ2)
&iFKRҥWÿӝQJGLӉQUDWURQJVXӕWTXiWUuQKQҭ\PҫPFyWKӇFKLDOjPED JLDLÿRҥQK~WҭPSKDODJYjQҭ\PҫP*LDLÿRҥQÿҫXWLrQOjVӵGLFKX\ӇQFӫDQѭӟF [X\rQTXDKҥW6ӵKҩSWKXQѭӟFFӫDKҥWNKiQKDQKYuKҥWÿDQJNK{FiFP{ÿҥWÿӃQ- 5ҭPWURQJPӝWÿӃQKDLQJj\7LӃSWKHRKҥWWLӃQWӟLSKDVHODJO~FÿyKҥWWUѭѫQJQӣ YjWUӣQrQQһQJKѫQYjTXiWUuQKWUDRÿәLFKҩWEҳWÿҫXKRҥWÿӝQJ1ӃXQKѭWҩWFҧFiF ÿLӅX NLӋQ P{L WUѭӡQJ WKtFK KӧS WKu KҥW VӁ EѭӟF YjR JLDL ÿRҥQ Qҭ\ PҫP (Simon, 7URQJVXӕWTXiWUuQKQҭ\PҫPSK{LOҩ\FiFFKҩWGLQKGѭӥQJWURQJQӝL QKNJWK{QJTXDOӟSELӇXP{ÿӇSKiWWULӇQ9LӋFWLӃS[~FYӟLҭPOjPKRҥWKyDFiFHQ]\P NKӣL [ѭӟQJ TXi WUuQK Qҭ\ PҫP 7LQK EӝW ӣ QKӳQJ YQJ OkQ FұQ FӫD SK{L ÿѭӧF WKӫ\ phân thành các ÿѭӡQJÿѫQJLҧQEӣLFiFHQ]\PWKӫ\SKkQWLQKEӝWYjÿѭӡQJÿѭӧFVӱGөQJÿӇQX{LGѭӥQJSK{L1JRjLKRҥWWtQKFӫDFiFHQ]\PQj\KRUPRQFNJQJWiF ÿӝQJÿӃQTXiWUuQKQҭ\PҫPEҵQJFiFKҧQKKѭӣQJÿӃQVӵWҥRWKjQK Į-amylase trong QӝLQKNJ3RVQHUYj Hibbs, 7URQJVXӕWTXiWUuQKQҭ\PҫPYҧ\QKӓFyFKӭFQăQJQKѭOjPӝWFѫTXDQWLrXKyDYjKҩSWKXÿӇFKX\ӇQWKӭFăQWӯQӝLQKNJ ÿӃQSK{LÿDQJSKiWWULӇQ (MacMaster et al., 1971)
7LӃS xúc ҭP Di FKX\ӇQ nѭӟF vào trong KҥW
Sinh ra các enzym (Į-amylase, protease)
Huy ÿӝQJ các FKҩW Gӵ WUӳ (protein và tinh EӝW
Hình 2.3: Chuӛi các hoҥW ÿӝng trong mҫP hҥW (Mares, 1989)
2.2.2 Các bѭӟF thӵc KLӋQ quá trình Qҭ\ mҫm 1JX\ӉQ 7ҩQ VLӋQ 1992)
0өFÿtFKFKtQKOjWҥRÿӝҭPWKtFKKӧSFKRKҥWQҭ\PҫP7URQJKҥWNK{FKӍFyVҹQ PӝWOѭӧQJQѭӟFQKҩWÿӏQKFKӫ\ӃXӣGҥQJQѭӟFOLrQNӃWQrQWDFҫQFXQJFҩSWKrPQѭӟF FKRKҥW/ѭӧQJQѭӟFQj\VӁKzDWDQQKӳQJFKҩWGӵWUӳÿӇFK~QJFKX\ӇQWӯWUҥQJWKiL
\rQQJKƭVDQJWUҥQJWKiLKRҥWÿӝQJQX{LPҫPSKiWWULӇQ1ѭӟFWKҭPWKҩXYjRKҥWTXD OӟSYӓFiPYjSK{LYjRQӝLQKNJӢSK{LÿӝK~WQѭӟF[ҧ\UD PҥQKQKҩW7ӕFÿӝK~W QѭӟFFӫDKҥWSKөWKXӝFYjRFҩXWҥRFiFӕQJPDRGүQWKjQKSKҫQKyDKӑFYjFiFFKҩW NHRKiRQѭӟFFyWURQJKҥW7ӕFÿӝQj\PҥQKQKҩWӣWKӡLJLDQÿҫXGRiSVXҩWWKҭPWKҩX JLӳDFiFWӃEjRUҩWOӟQYjNKҧQăQJWUѭѫQJQӣFӫDFiFFKҩWNHRKiRQѭӟFO~FQj\UҩW PҥQK&jQJYӅVDXNKҧQăQJQj\FjQJJLҧP'RÿyÿӇÿҧPEҧRÿѭӧFFiFWtQKFKҩWFy OӧLFӫDKҥWWKHR\rXFҫXPRQJPXӕQFҫQÿLӅXNKLӇQTXiWUuQKQJkPWKtFKKӧS
&iF\͇XW͙̫QKK˱ͧQJÿ͇QFK͇ÿ͡ ngâm
- 1KLӋWÿӝQѭӟFQJkP1JѭӡLWDWKѭӡQJFKLDUDFiFFKӃÿӝQJkPQKѭVDX
1JkPOҥQKQKLӋWÿӝ 0 C 1JkPEuQKWKѭӡQJQKLӋWÿӝ - 20 0 C 1JkPҩPQKLӋWÿӝ- 30 0 C
1JkPQyQJQKLӋWÿӝ! 0 C 7K{QJ WKѭӡQJ QJѭӡL WD QJkP EuQK WKѭӡQJ KD\ QJkP ҩP ӣ QKLӋW ÿӝ WKҩS KѫQ 10 0 C PҫPSKiWWULӇQ\ӃXFzQӣQKLӋWÿӝTXiFDRPҫPEӏFKӃW
- 7KӡLJLDQQJkP'REҧQWKkQKҥWNK{QJWӵÿLӅXFKӍQKÿѭӧFOѭӧQJQѭӟFFҫQWKLӃWQrQ WDFҫQNKӕQJFKӃWKӡLJLDQQJkPWӕLѭXQӃXQJkPFKѭDÿӫҭPFҫQWKLӃWFiFFKҩWGӵ WUӳtWKzDWDQPҫPVӁWKLӃXGLQKGѭӥQJQrQSKiWWULӇQNpPKRҥWWtQKFӫD HQ]\PVӁ\ӃX1JѭӧFOҥLQӃXQJkPTXiOkXQѭӟFVӁSKiKӫ\FҩXWU~FKҥW
- 6ӵWK{QJNKt.KLQJkPKҥWK{KҩSFѭӡQJÿӝK{KҩSWKD\ÿәLWKHRQKLӋWÿӝYjÿӝҭP KҥWGRÿyOѭӧQJ2FҫQWKLӃWYj&2WKRiWUDVӁWKD\ÿәLWKHRWKӡLJLDQQJkP7ӹOӋ QѭӟFKҥWNKRҧQJOҫQWURQJWKӡLJLDQQJkPFҫQWLӃQKjQKWK{QJNKtEҵQJFiFKWKD\ ÿәLQѭӟFWKѭӡQJ[X\rQÿӇFXQJFҩSR[\FKRKҥW - &iF\ӃXWӕNKiF
tFKWKѭӟFKҥWKҥW OӟQK~WQѭӟF FKұP KѫQKҥW Ep GRÿyWDFҫQFKӑQ KҥWFyNtFK WKѭӟFWѭѫQJÿӕLÿӗQJÿӅXÿӇWUiQKVӵNK{QJÿӗQJÿӅXFӫDNKӕLKҥW
1ѭӟF GQJ QJkP KҥW FNJQJ ҧQK KѭӣQJ ÿӃQ TXi WUuQK QJkP SKҧL GQJ QѭӟF VҥFK NK{QJFKӭDWҥSFKҩWKӳXFѫYjYLVLQKYұW
7KӡLJLDQӫKҥWQҭ\PҫPJӗPJLDLÿRҥQ - *LDLÿRҥQQJj\KҥWEҳWÿҫXQҭ\PҫP[XҩWKLӋQUӇPҫP
- *LDL ÿRҥQ QJj\ PҫP Yj UӇ PҫP SKiW WULӇQ PҥQK ÿӗQJ WKӡL QKLӋW ÿӝ WăQJ QKDQKK{KҩSPҥQK
- *LDLÿRҥQTXiWUuQKQҭ\PҫPSKiWWULӇQFKұPGҫQQKLӋWÿӝWăQJFKұP
2.2.3 &iF\ӃXWӕҧQKKѭӣQJÿӃQTXiWUuQKQҭ\PҫP D.KҧQăQJVӕQJFӫDKҥW
4XiWUuQKQҭ\PҫPYjSKiWWULӇQFӫDKҥWPҫPFyWKӇÿѭӧF[HPOjJӗPPӝWVӕ EѭӟFOLrQWLӃSQKDXOjPFKRKҥWFyÿӝҭPNKiWKҩSWăQJGҫQKRҥWWtQKWUDRÿәLFKҩWYj WӯÿyGүQÿӃQKuQKWKjQKPҫPWӯSK{L+ҥWFyWKӇJLӳÿѭӧFNKҧQăQJVӕQJQj\WURQJ PӝWWKӡLJLDQGjLWӯNKLFK~QJEҳWÿҫXFKӕQJFKӑLYӟLFiFÿLӅXNLӋQ NKҳFQJKLӋWErQ QJRjL.KҧQăQJVӕQJFӫDKҥWÿѭӧFJLӳOҥLWӕWQKҩWOjӣFiFÿLӅXNLӋQWӗQWUӳPjJL~S FKRKRҥWWtQKWUDRÿәLFKҩWFӫDKҥWGLӉQUDFKұPQKѭQKLӋWÿӝWKҩSÿӝҭPWKҩSYjQӗQJ ÿӝ&2FDR.ODXV
*LDLÿRҥQÿҫXWLrQ[ҧ\UDWURQJTXiWUuQKQҭ\PҫPOjVӵKҩSWKXQѭӟFFӫDKҥW PjFKӫ\ӃXEӏҧQKKѭӣQJEӣLNKҧQăQJWKҭPWKҩXFӫDOӟSYӓKҥW7X\QKLrQthành SKҫQ FӫD KҥWKjPOѭӧQJQѭӟFQJkPFNJQJ QKѭQӗQJÿӝFiF FKҩW KzD WDQWURQJGXQJ GӏFKFNJQJҧQKKѭӣQJÿӃQNKҧQăQJKҩSWKX7X\QKLrQTXiWUuQKKҩSWKXQj\NK{QJ OLrQTXDQÿӃQNKҧQăQJVӕQJFӫDKҥWQy[ҧ\UDӣFҧKҥWFzQVӕQJYjKҥWÿmFKӃW6ӵKҩS WKXQѭӟFGүQÿӃQOjPWăQJÿiQJNӇiSVXҩWÿLӅXQj\UҩWTXDQWUӑQJWURQJTXiWUuQKQҭ\
PҫPYjSKiWWULӇQFӫDPҫPKҥWEӣLYuQyJL~SOjPQӭWYӥOӟSYӓKҥW.KҧQăQJKҩSWKX QѭӟFFӫDKҥWVӁJLҧPNKLQӗQJÿӝFiFFKҩWKzDWDQWURQJGXQJGӏFKQJkPWăQJOrQGR WiFGөQJWKҭPWKҩX.ODXV7KjQKSKҫQFKӫ\ӃXKҩSWKXQѭӟFOjSURWHLQ3URWHLQ PDQJFҧKDLÿLӋQWtFKkP-YjGѭѫQJQrQGӉGjQJK~WFiFSKkQWӱQѭӟFSKkQFӵF PҥQK1JѭӧFOҥLWLQKEӝWFyiLOӵFUҩW\ӃXYӟLQѭӟFWURQJNKLOLSLGKRjQWRjQNK{QJFó iLOӵFYӟLQѭӟF