新疆面粉中蛋白质、VitB_1含量调查分析  

INVESTIGATION OF THE PROTEIN AND VITAMIN B_1 CONTENT IN THE FLOUR FROM XINJIANG.

作　　者：罗建忠 张月明[2] 丁红[2] 

机构地区：[1]新疆兵团卫生防疫站,乌鲁木齐830002 [2]新疆医学院,乌鲁木齐830054

出　　处：《现代预防医学》2001年第1期22-23,共2页Modern Preventive Medicine

摘　　要：目的 :了解新疆地产不同出粉率小麦面粉中蛋白质、Vit B1 含量。方法 :在新疆十四个地州采集不同出粉率小麦面粉 5 2份 ,用凯氏定氮法、荧光比色法分别测定蛋白质、Vit B1 含量。结果 :小麦面粉蛋白质含量均值 (g/ 10 0 g) 10 .82± 1.96 ,Vit B1 含量均值 (m g/ 10 0 g) 0 .30± 2 .5 6 ,随着出粉率降低 ,蛋白质含量无明显变化 ,Vit B1 含量损失 6 5 %。提示居民主食应粗细搭配 ,合理营养。Objective:This study was to analyze the protein and vitamin B 1 contents in the flour with varied flour produced rate.Methods:Using kiedahl assay and fluorescence chromatometry to determine the protein and vitamin B 1 contents in 52 flour samples from different areas in Xinjiang.Rusults:The current data showed that the mean of protein and VitB 1 contents were respectively 10 82±1 96 and 0 3±2 56(g/100g).With the down regulation of flour produced rate,the content of protein in wheat flour did not show significant difference;however,the loss percent of VitB 1 content was 65%.These results suggested that the residents should adopt a balanced diet.

关 键 词：面粉 蛋白质 VITB1 含量 

分 类 号：R151.3[医药卫生—营养与食品卫生学]