新疆哈萨克传统食品塔尔米营养成分研究  

Study on nutritional components of Ta-er-mi from a traditional food of Kazakh in Xinjiang

作　　者：刘玉梅[1] 曹军[1] 王萱[1] 

机构地区：[1]新疆大学化学化工学院,新疆乌鲁木齐830046

出　　处：《食品工业科技》2009年第3期310-312,共3页Science and Technology of Food Industry

摘　　要：塔尔米是新疆哈萨克农牧民喜爱的传统食品,因其耐干旱、生长期短、产量高等特点而成为适合新疆干旱荒漠地区种植的粮食作物。本文对塔尔米的基本营养成分、矿物元素和脂肪酸含量及组成作了较全面的分析,发现塔尔米中富含淀粉,粗蛋白和总脂肪酸含量较大米、小米和黄米高,与糜子比较接近,其中,不饱和脂肪酸占其脂肪酸总量的96.8%,同时还含有丰富的矿物质,特别是铁、锌、锰、铜、硒的含量较高。Ta-er-mi is a traditional food of Kazakh in Xinjiang, which is adapt to grew in a barren land for its advantage of drough tolerance,emerency crop and a high output.The nutritional components of Ta-er-min were analyzed thoroughtly,as well as the content and compositions of mineral element and fatty acid.The results showed that the content of starch was very rich, and the content of crude protent and lipid were higher than that in millet and rice, in which unsaturated fatty acid accounted for 96.8%. In addition, the content of mineral element was abundant, especial for Fe, Zn, Mn, Cu, and Se.

关 键 词：塔尔米 营养成分 分析 

分 类 号：TS201.4[轻工技术与工程—食品科学]