Study On The Cultural Connotation And Value Of Flower Rice Of The Zhuang-Dong Nationality

Flower rice,also known as Colorful glutinous rice,and is known as Qingjing Rice in historical records,It is popular in ethnic minority areas at home and abroad the minority areas of southeast Asia.Flower rice is mainly made from high-quality glutinous rice,which is soaked,dyed with natural plant dyes and processed by traditional steaming method.Flower rice has been flowing into the market as a specialty food,but it’s therapeutic health effects only remain in the conventional wisdom,a certain lack of scientific data as a support.This study conducted a literature analysis of the research on flower rice of the Zhuang-Dong group,investigated the cost of rice in Zhuang-Dong group expression and of all ethnic groups of the heritage and development facing problems,and by using the research methods of ethnology flower rice of the Dong people in Liping County,Guizhou Province conducted field research,It is intended to understand the cultural embodiment and the local people’s cognition of the value of flower rice.Then using solid-phase micro-extraction-gas chromatography-mass spectrometry(SPME-GC-MS),classical microbial classification and DNA analysis techniques,the flavor components and antibacterial activity of flower rice were studied by modern scientific methods,and the basis of previous studies.In the above,it explains the scientific nature of the application of flower rice in the folk,aims to enhance the scientific understanding of flower rice by various ethnic groups,to promote national unity and cultural self-confidence,and to develop rice into the market and its natural dyes in the future.The comprehensive utilization of plants provides a scientific basis for boosting regional economic development.The main contents and results of the study are as follows:(1)Through the literature analysis of the flower rice of the Zhuang-Dong group,the results show that it differs in the production process and the use of dye plants,and they have similarities,such as the origin of flower rice.It reflects the Chinese traditional virtues of benevolence,filial piety and gratitude.When it is used in festivals and sacrifices,it has always played an important role in people’s production and life to express people’s desire for a better life or to pray for the blessings of their ancestors.With the continuous development of the times,more wonderful things have attracted people’s attention,making the traditional cultural custom of flower rice gradually fade out of people’s vision.Nowadays,flower rice is facing a severe test of inheritance and development.(2)The field survey results show that the perception of flower rice among the Dong people in Liping County is decreasing with age.The region mainly produces five colors of black,yellow,red,purple and white rice.In addition to the white color of glutinous rice,the other four colors are commonly dyed with natural dyes,but there are also some red or purple dyes due to the limitations of the natural environment.Plant,while using magenta dyed red or purple glutinous rice.The production of black rice originates from the April 8th "Cow God Festival" in the Dai area,which aims to respect the " Cow God ";the yellow symbolizes the harvest of the grain;the white symbolizes the peace and health of all things in the world;red and purple rice symbolizes the red fire,people are prosperous,happy and so on.Flower rice and its related dye plants also have certain edible value and medicinal value,reflecting the traditional idea of " The homology of medicine and food ".(3)Analysis of the flavor components in flower rice by solid-phase microextraction gas chromatography-mass spectrometry,and a total of 149 flavor substances were detected.The flavor substances which contributed a lot to the flavor characteristics were esters,aldehydes and alcohols.And ketones,phenols,heterocycles and alkanes followed.On the basis of human studies,it can be seen that the therapeutic effect of flower rice is related to physiological active substances such as methyl salicylate,coumarin,eugenol,and α-terpineol in these flavor substances.In the study of the antibacterial activity of edible dyes in plants of flower rice,the microbial populations in the natural conditions of 0 days,3 days,and 6 days of flower rice were counted,separated,purified,molecularly identified,and superiorized by microbial classification and DNA analysis techniques.According to the microbial analysis,7 kinds of bacteria and 24 kinds of fungi were isolated and purified,and 12 strains have been identified.Combined with the changes of microbial flora in rice before and after dyeing,and the advantages and disadvantages,it is concluded that the variety and quantity of dominant and neutral strains in the rice dyed by plant edible dyes show an increasing trend with the extension of the placement time.However,the types and quantities of inferior strains have not increased or even been inhibited,indicating that rice dyed by plant edible dyes has a certain inhibitory effect on inferior strains.