本研究主要是探討水分及碳酸鹽對中式傳統米食製品一鹼粽之老化機制的影響。實驗中係以可溶性總醣含量，X-射線繞計分析，示差掃瞄熱分析，掃瞄電子顯微觀察，來測試老化程度。結果顯示\鹼粽在包裏粽葉時預留空間較大時，澱粉顆粒具高度膨潤特性，並有較高水分之含量(72%上)，添加碳酸鹽，使鹼粽之Ph值高達10.2以上。由於高水含量、高Ph值和幾乎不含直鏈澱粉之特性，使鹼粽在冷藏(4°C)下貯存二至三週。未呈現老化現象。
The investigation was mainly concerning the influences of the moisture content and carbonate salt. On the retrogradation of alkaline tsong-tsn, ibe if traditional Chinese rice food. During the study, the total carbohydrate, DSC, X-ray diffractometry, SEM were applied to examine the degree of retrogradatlkaline tsong-tsu with bamboo leaf would give the higher swelling of the starch granule and the higer water content of the sample (ca.72%). The addition of carbonate salt could cause the raise of pH value higher than 10.2. The high water content and the pH value, and almost free of amylose content would result in the alkaline tsong-tsu stored up to 2-3 weeks under the refrigeration temperature (4℃) without any retrogradation.
