红小米化学成分与营养成分分析  

Analysis of Chemical and Nutritional Components of Red Millet

作　　者：陈林玉 宋乐园 王云雨 卢梦如 顿彩云 杨青华[2] 毕跃峰[1] CHEN Linyu;SONG Leyuan;WANG Yunyu;LU Mengru;DUN Caiyun;YANG Qinghua;BI Yuefeng(School of Pharmacy,Zhengzhou University,Zhengzhou 450001,China;College of Agronomy,Henan Agricultural University,Zhengzhou 450046,China)

机构地区：[1]郑州大学药学院,河南郑州450001 [2]河南农业大学农学院,河南郑州450046

出　　处：《食品科学》2021年第18期218-224,共7页Food Science

摘　　要：为探究河南南阳红小米的物质基础,以不同年份南阳红小米为原料,采用组织破碎法提取、硅胶色谱层析法结合结晶沉淀法纯化及常规的营养成分分析方法,对红小米的化学成分和营养成分进行分析,同时以芹菜素为标准品,采用亚硝酸钠-硝酸铝-氢氧化钠显色法测得红小米中总黄酮含量。首次从红小米中分离得到香草醛、香草酸、β-谷甾醇、邻苯二甲酸二丁酯、芹菜素共5个化合物;测得的总黄酮质量分数为4.91%;同时研究结果表明,红小米中氨基酸种类丰富,必需氨基酸-总氨基酸、必需氨基酸-非必需氨基酸之比分别为39.49%、60.51%,数据接近联合国粮农组织及世界卫生组织的理想模式;脂肪酸主要有棕榈酸、亚油酸、油酸、硬脂酸等,其中亚油酸含量最高(64.60%);维生素中γ-VE含量较高(2.24 mg/100 g);微量元素中Mg和P含量最高,分别为2160、3470 mg/kg。The chemical and nutritional composition of red millet produced in Nanyang,Henan in different years were analyzed by blender extraction,purification through silica gel chromatography combined with crystallization precipitation,and conventional analyses.Using apigenin as a reference standard,the total flavonoid content in red millet was measured by the sodium nitrite-aluminum nitrate-sodium hydroxide colorimetric method.Vanillin,vanillic acid,β-sitosterol,dibutyl phthalate and apigenin were isolated from red millet for the first time to our knowledge;the total flavonoid content was determined to be 4.91%.Moreover,red millet was found to contain a variety of amino acids;the ratios of essential to total amino acids(EAA/TAA)and essential to non-essential amino acids(EAA/NEAA)were 39.49%and 60.51%,respectively,close to the Food and Agriculture Organization/World Health Organization(FAO/WHO)recommended pattern.The major fatty acids were palmitic acid and linoleic acid,oleic acid,and stearic acid,with linoleic acid being the single dominant fatty acid(64.60%).γ-Vitamin E was the most abundant vitamin(2.24 mg/100 g).Mg and P were the most abundant microelements(2160 and 3470 mg/kg,respectively).

关 键 词：红小米 化学成分 营养成分 黄酮 含量测定 

分 类 号：TS201.4[轻工技术与工程—食品科学]