不同品种黍子营养成分及功能活性成分差异化分析  

Comparative analysis of nutritional and functional components in different breeds of proso millet

作　　者：郑楠楠[1,2] 贠婷婷[2] 幺杨 任贵兴 王春玲[1] 綦文涛[2] ZHENG Nan- nan YUN Ting- ting YAO Yang REN Gui- xing WANG Chun-ling QI Wen- tao(Tianjin University of Science ＆ Technology, College of Food Engineering and Biotechnology,Tianjin 300222, China Academy of State Administration of Grain, Beijing 100037, China Institute of Crop Sciences of CAAS,Beijing 100081 ,China)

机构地区：[1]天津科技大学,食品工程与生物技术学院,天津300222 [2]国家粮食局科学研究院,北京100037 [3]中国科学研究院作物科学研究所,北京100081

出　　处：《食品工业科技》2017年第1期348-353,359,共7页Science and Technology of Food Industry

基　　金：粮食公益性行业科研专项课题(201313006-1)

摘　　要：目的:研究黍子营养及功能活性成分的品种差异化。方法:选取8个品种的黍子,对水分和灰分等基本组分和淀粉、蛋白质、脂肪等营养组分及多酚、黄酮、低聚糖等功能活性成分的含量进行了检测分析。结果表明:不同品种黍子样品中,基本组分水分的变异系数为8.43%,变幅为9.38%~12.39%;灰分的变异系数为23.48%,变幅为0.94%~1.79%。营养组分粗淀粉的变异系数为2.77%,品种间含量较为稳定,但冀张黍1号和安塞黄糜子所含慢消化淀粉和抗性淀粉含量比例相对较高;粗蛋白的变异系数为8.04%,品种之间差异显著(p<0.05),其中龙黍18总氨基酸最高,约为149.06 mg/g,且必需氨基酸可达总氨基酸含量的44.54%;此外,粗脂肪的变异系数为23.23%,品种之间差异显著(p<0.05),其中宁糜9号不饱和脂肪酸占总脂肪酸比例最高,为87.06%。功能活性成分中,总黄酮的含量差异最为显著,变异系数为73.07%,变幅为0.89~10.17 mg/g;总多酚含量变异系数为67.78%,变幅为0.74~3.44 mg/g;同时,低聚糖含量的品种间差异也较大。本研究结果对于保留和选育黍子优良品种及黍子食品和保健品的开发具有指导意义。Objective：To study the differences of nutritional and functional ingredients originated by the breeds of the proso millet.Methods ： the contents of basic components （ moisture and ash ） and nutritional compositions （ starch, protein and fatty ） as well as functional active ingredients（ polyphenols, flavonoids and oligosaccharide）in eight types of proso millets were detected and comparably analyzed.The results showed that, in basic components, the variation coefficient of moisture among all the 8 selected samples was 8.43% ,and the amplitude of variation ranged from 9.38% -12.39% .The variation coefficient of ash was 23.48% and the amplitude of variation ranged from 0.94%-1.79%.In nutritional compositions,the variation coefficient of total starch was 2.77% which means relatively stable contents of total starch.Moreover,the contents of slowly digestible and resistant starch of two types of proso millets named Jizhang-1 and Yellow Ansai were relatively higher.The variation coefficient of crude protein was 8.04%, and the differences among varieties were significant （p 〈 0.05 ）.The proso millet named Long-18 had the highest content of total amino acids at 149.06 mg/g, and its essential amino acid accounted for 44.54% in the total amino acids.The variation coefficient of rude fat was 23.23% with significant differences among all the varieties （p 〈 0.05 ）.And the proportion of unsaturated fatty acids in proso millet named Ning-9 was the highest at 87.06%.In functional active ingredients, the total flavonoids had the highest variation coefficient of 73.07%, and the amplitude of variation ranged from 0.89 to 10.17 mg/g. The variation coefficient of total polyphenols was 67.78%, and the amplitude of variation ranged from 0.74 to 3.44 mg/g. Meanwhile,the differences of oligosaccharide were also relatively large.The data in this paper would be important references for the research and development of proso millet food and health care products as well as the retention and breeding of the optimal pro

关 键 词：黍子 营养成分 功能活性成分 对比分析 

分 类 号：TS201.4[轻工技术与工程—食品科学]