杂粮脂肪酸组成与加工方式对其影响研究进展  

Research Progress of Fatty Acids Ingredients and Their Processing Influences in Coarse Grains

作　　者：刘念 姜鹏 阮长青[1] 张东杰[1,2,3] 王长远 李志江[1,2,3] Liu Nian;Jiang Peng;Ruan Changqing;Zhang Dongjie;Wang Changyuan;Li Zhijiang(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319;Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety,Daqing 163319;National Coarse Cereals Engineering Research Center,Daqing 163319)

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319 [2]黑龙江省杂粮加工及质量安全工程技术研究中心,大庆163319 [3]国家杂粮工程技术研究中心,大庆163319

出　　处：《中国粮油学报》2023年第9期257-266,共10页Journal of the Chinese Cereals and Oils Association

基　　金：国家重点研发计划项目(2018YFE0206300)。

摘　　要：杂粮富含不饱和脂肪酸和人体必需脂肪酸,在膳食中占有重要的作用。综述了主要谷类杂粮燕麦、高粱、荞麦、小米,以及豆类杂粮黑豆、绿豆、芸豆、红小豆、豇豆的脂肪酸组成及含量,论述了杂粮相较于主要粮食作物脂肪酸优势。重点探讨了蒸煮、烘烤、微波、发芽和发酵等加工方式对杂粮脂肪酸的影响。为指导杂粮食用、加工和应用提供参考。Coarse grains are rich in unsaturated fatty acids and essential fatty acids which play important roles in the diet.The fatty acid composition and content of major cereal grains,such as oats,sorghum,buckwheat,millet,and major legume grains,such as black bean,mung bean,kidney bean,adzuki bean,cowpea,are summarized in present review.In this research,the advantages of fatty acid in coarse grains in comparison with major grain crops were discussed.Various processing methods mainly were focused on the effects of the fatty acids of coarse grains including cooking,baking,microwaving,germination and fermentation.The review provided a reference for guiding the consumption,processing,and application of coarse grains.

关 键 词：杂粮 脂肪酸 膳食组成 加工方式 

分 类 号：S514[农业科学—作物学]