不同产地小麦胚芽营养成分的比较分析  

Analysis of Nutritional Components of Wheat Germ from Different Producing Areas

作　　者：赵福利[1] 钟葵[1] 佟立涛[1] 刘丽娅[1] 周闲容[1] 周素梅[1] 

机构地区：[1]中国农业科学院农产品加工研究所,农业部农产品加工综合性重点实验室,北京100193

出　　处：《现代食品科技》2014年第3期182-188,共7页Modern Food Science and Technology

基　　金：公益性行业(农业)科研专项经费项目(201303071);中央级公益性科研院所基本科研业务费专项(2012ZL034)

摘　　要：为研究小麦胚芽品质状况,从不同地区收集小麦胚芽样品,分析其营养组成、农药及金属残留和微生物污染状况。结果表明:12个小麦胚芽样品中,蛋白质平均含量为29.64±1.71%,其中含量最高的为谷氨酸(4.32%),第一限制性氨基酸-赖氨酸含量为1.85%;脂肪酸平均含量为9.80±1.02%,不饱和脂肪酸含量占80%以上,其中亚油酸占60.91±0.63%。脂肪和赖氨酸含量品种变异性约为10%左右,而蛋白质和亚油酸含量品种变异性不显著(P>0.05)。总糖的平均含量为32.75±4.82%,其中总淀粉的平均含量为14.65±2.57%,约占总糖含量的44.73%,灰分平均含量为5.12±0.41%。12个小麦胚芽样品中农药及重金属残留Pb、Cd含量均未超标,Hg、As均未检出;菌落总数平均值为3.9×103 CFU/g,大肠杆菌均小于3.0 MPN/g,霉菌平均值为4.8×102 CFU/g。进行小麦胚芽的品质分析,对其深加工和综合利用具有理论参考价值。In order to study the quality of wheat germ, different wheat germ samples were collected from different areas, the nutritional composition, pesticide and metal residues as well as the microbial contamination condition were analyzed. Among 12 wheat germ samples, the average content of protein was 29.64±1.71%, most of which was glutamic acid （4.32%）. The first limiting amino acid-lysine was 1.85%, and the average fatty acid content was 9.80±1.02%. The unsaturated fatty acids accounted for more than 80%, in which linoleic acid accounted for 60.91 ±0.63%. The variation coefficient of fat and lysine was about 10% among different samples, while there was no significant difference in protein and linoleic acid content （P〉0.05）. The average content of total sugar was 32.75±4.82%, in which the total starch was 14.65±2.57%, making up about 44.73% of total sugar. The average content of ash was 5.12±0.41%. Heave metals residues as Hg and As, as well as pesticide residues were not detected, while Pb and Cd contents were found to be lower than the limit range. The total number of colonies average value was 3.9×103 CFU/g. Escherichia coli were less than 3.0 MPN/g, and the mold had an average of 4.8×102 CFU/g. Analyzing the quality of wheat germ can provide an important reference value for further processing and comprehensive utilization. Key words： wheat germ; nutritional quality; hygiene index; variation

关 键 词：小麦胚芽 营养品质 卫生指标 品种 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]