大学化学 >> 2026, Vol. 41 >> Issue (5): 79-90.doi: 10.12461/PKU.DXHX202511145

所属专题： 第5届全国大学生化学实验创新设计大赛

专题 上一篇    

碱润糯米琥珀黄——粽香里的碱水奇幻秀

陈宇宇1, 蔡泽纯1, 陈丽洁1, 黄琳凯1, 李宇修1, 阮文红1,2   

  1. 1 嘉应学院化学与环境学院, 广东 梅州 514015;
    2 中山大学化学学院, 广东 广州 510275
  • 收稿日期:2025-11-20 录用日期:2026-02-25 发布日期:2026-05-21
  • 通讯作者: 李宇修, 阮文红 E-mail:liyuxiuxmu@163.com;cesrwh@mail.sysu.edu.cn Yuxiu Li, Wenhong Ruan
  • 基金资助:
    嘉应学院教学质量与教学改革工程项目(JYJG2022216)

Amber-yellow alkali-infused glutinous rice: a fascinating exploration of the chemical magic behind the aroma of zongzi

Yuyu Chen1, Zechun Cai1, Lijie Chen1, Linkai Huang1, Yuxiu Li1, Wenhong Ruan1,2   

  1. 1 School of Chemistry and Environment, Jiaying University, Meizhou 514015, Guangdong Province, China;
    2 School of Chemistry, Sun Yat-Sen University, Guangzhou 510275, Guangdong Province, China
  • Received:2025-11-20 Accepted:2026-02-25 Published:2026-05-21
  • Contact: Yuxiu Li, Wenhong Ruan E-mail:liyuxiuxmu@163.com;cesrwh@mail.sysu.edu.cn

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摘要： 碱水粽是一种利用草木灰提取液浸泡糯米制成的传统食品，其色泽通常呈黄色或淡棕色，具有独特的韧性口感。本作品以“美食中的化学原理”为切入点，模拟碱水粽的制作流程，采用常见的布惊树枝条制作草木灰提取液，并测试其呈弱碱性(pH ≈ 9)。同时配置相同pH值的碳酸钾溶液，统称为“碱水”，并与清水进行对照实验。通过可视化反应过程与仪器检测手段，系统探讨碱水与糯米中多酚类物质及蛋白质之间的化学反应机制，揭示食物加工与化学反应之间的内在联系。在此基础上，设计了包括草木灰提取液酸碱性测试、糯米与淀粉色泽变化对比以及感知糯米粉在碱水中加热后韧性增强等实验模块。科普内容涵盖动手操作、现场演示、宣讲、专题讲座及创新实验等多种形式，科普方案由浅入深、层层递进，适用于不同年龄与知识背景的受众群体，旨在激发公众对化学的兴趣，传播健康饮食理念，并弘扬中华优秀传统文化中蕴含的化学智慧。

关键词: 碱水粽, 草木灰提取液, 糯米组成, 色泽与口感, 食物与化学

Abstract: Alkaline zongzi, a traditional delicacy prepared by steeping glutinous rice in plant ash extract, characteristically exhibits a golden-yellow or light brown hue with distinctive textural resilience. This study adopts “Chemical Principles in Gastronomy” as its conceptual framework, replicating the traditional zongzi-making process by formulating an alkaline solution from Vitex negundo branch ashes (pH ≈ 9). Parallel experiments were conducted using isohydric potassium carbonate solutions (termed “alkaline water”) and pure water controls. Through visualized reaction processes and instrumental analyses, we systematically investigated the chemical interactions between alkaline solutions and glutinous rice components (polyphenols and proteins), elucidating the fundamental relationships between culinary processing and chemical transformations. The experimental design incorporated multiple modules: pH characterization of plant ash extracts, comparative chromatic analysis of treated glutinous rice versus starch, and mechanical property evaluation of alkali-heated glutinous rice dough. Our science communication strategy integrates hands-on workshops, live demonstrations, thematic lectures, and innovative experiments, offering tiered educational content adaptable for diverse audiences. This initiative seeks to cultivate public engagement with chemistry, advocate nutritional awareness, and celebrate the chemical wisdom embedded in Chinese culinary heritage.

Key words: Alkaline zongzi, Plant ash extract, Glutinous rice composition, Colour and taste, Food and chemistry