泰安红、黑粒小麦品系营养品质比较  

Red and Black Taian Wheat Lines: Nutritional Quality Evaluation

作　　者：唐晓珍[1] 王征[1] 张宪省[1] 王晓东[2] 孙兰珍[1] 尹燕枰[1] 

机构地区：[1]山东农业大学,泰安271018 [2]山东省科学技术情报所,济南250101

出　　处：《中国粮油学报》2009年第4期28-31,共4页Journal of the Chinese Cereals and Oils Association

基　　金：“十一五”国家科技支撑计划(2006BAD01A02)

摘　　要：以普通粒色小麦品种济麦19为对照,对泰安12个红粒和5个黑粒小麦品系全麦粉的淀粉、脂肪、纤维素、蛋白质、17种氨基酸1、1种矿物质等营养成分进行了较系统地分析、比较,结果表明,泰安红、黑粒小麦是一种高蛋白、低淀粉、低脂肪、低热能,富含矿物质和氨基酸的天然优质食品新原料,营养品质综合评价最好的泰安红、黑粒小麦品系分别为红6、黑3。The contents of starch, fat, cellulose, protein, 17 kinds of amid acid, 11 kinds of metal elements of the whole meals from 12 Taian red wheat lines and 5 Taian black wheat lines were analyzed, compared with Jimai 19, a common color wheat cultivar. Results indicate, the red and black wheat lines from Taian have higher contents of protein, amino acid and mineral and lower contents of starch, fat and heat energy than Jimai 19, so they are a new series of high grade natural food material. Taian red 6 and Taian black 3 gain the highest integrative nutritional evaluation.

关 键 词：红 黑粒小麦 营养成分 营养品质 

分 类 号：S377[农业科学—农产品加工]