不同大米营养价值分析  

Analysis of Nutritional Value of Different Rice

作　　者：于玲 刘志敏 曾海英 吕桂方 许雯雯 YU Ling;LIU Zhimin;ZENG Haiying;LÜ Guifang;XU Wenwen(Shandong Shijin Inspection Service Co.,Ltd.,Rongcheng 264300,China)

机构地区：[1]山东时进检测服务有限公司,山东荣成264300

出　　处：《现代食品》2020年第24期183-186,共4页Modern Food

摘　　要：对不同大米的营养成分、氨基酸和矿物质含量进行测定,根据FAO/WHO的理想蛋白模式进行营养价值分析。结果显示,不同大米中蛋白、总氨基酸、脂肪含量差异大,碳水化合物和能量接近。12种大米中均检测出17种氨基酸,最接近理想蛋白质要求的是泰国香米、长粒米、柬埔寨香米、巴斯马蒂米和五常米I。矿物质元素含量最高的是云南紫米和辽宁黑米。The contents of basic nutrients,amino acids and mineral elements of different rice were determined,and their nutritional value was analyzed according to the ideal protein model of FAO/WHO.The results showed that the contents of different kinds of rice were different in protein,total amino acids and fat,while they were similar in carbohydrate and energy.17 kinds of amino acids were detected in all 12 kinds of rice,and the closest to the ideal protein requirements were Thai Rice,Long Grain Rice,Cambodian Rice,Basmati Rice and Wuchang rice I.Yunnan Purple Rice and Liaoning Black Rice are rich in mineral elements.

关 键 词：大米 营养成分 必需氨基酸 理想蛋白 

分 类 号：TS201.4[轻工技术与工程—食品科学]