基于白光干涉、扫描电镜及色差仪的不同留皮度粳米外观特征研究（网络首发、推荐阅读）

通过测定不同留皮度粳米的白光干涉图像、扫描电镜图片及白度、透过度、精白度、L值、a值及b值变化研究，分析不同留皮度粳米外观形貌特征变化。研究表明：米粒两侧粒面皮层首先被碾磨，米粒腹部和背部较难碾磨；样品表面根均方高度Sq值即表面粗糙度随着留皮度减小，先增加后减少；糙米种皮、糊粉层及胚乳细胞结构，随着留皮度减少，逐层被碾磨；样品白度、透过度、精白度、L值均逐渐增加，a值及b值逐渐减少。

Research on the Appearance Characteristics of Japonica Rice with Different Bran Degree Based on White Light Interference, Scanning Electron Microscope and Colorimeter(Online First, Recommended Article)

In this study, by measuring the white light interference images, scanning electron microscope pictures and whiteness, transmittance, fine whiteness, L value, a value and b value of japonica rice with different bran degrees, the changed of japonica rice appearance and characteristics were studied. Studies showned that the grain cortex on both sides of the rice grain is ground first, and the abdomen and back of the rice grain are difficult to grind; the surface roughness increases first and then decreases with the bron degree; Aleurone layer and endosperm cell structure, as the decreases of bran degrees, are milled layer by layer; the whiteness, permeability, fine whiteness and L value of the sample are gradually increased, and the a value and b value are gradually reduced.