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Citation: Yuyu Chen, Zechun Cai, Lijie Chen, Linkai Huang, Yuxiu Li, Wenhong Ruan. 碱润糯米琥珀黄——粽香里的碱水奇幻秀[J]. University Chemistry, ;2026, 41(5): 79-90. doi: 10.12461/PKU.DXHX202511145 shu

碱润糯米琥珀黄——粽香里的碱水奇幻秀

Yuyu Chen ¹ ,
Zechun Cai ¹ ,
Lijie Chen ¹ ,
Linkai Huang ¹ ,
Yuxiu Li ^1,, ,
Wenhong Ruan ^1,2,,

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

Corresponding author: Yuxiu Li, Wenhong Ruan,
Received Date: 20 November 2025
Revised Date: 25 February 2026

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。
- Alkaline zongzi,
- Plant ash extract,
- Glutinous rice composition,
- Colour and taste,
- Food and chemistry
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