新创制豫南黑香糯米的营养特性分析  

Analysis of Nutritional Characteristics of Newly Created Yunan Black Fragrant Glutinous Rice

作　　者：李春英 刘慧鸽 乔云柯 曲姗姗 李俊周 李瑜[1,3] LI Chunying;LIU Huige;QIAO Yunke;QU Shanshan;LI Junzhou;LI Yu(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,Henan,China;Key Laboratory of Agricultural Ministry for Staple Food,Zhengzhou 450002,Henan,China;Key Laboratory of Vegetable Processing,Storage and Safety Control,Zhengzhou 450002,Henan,China;Henan Key Laboratory of Rice Biology,Zhengzhou 450002,Henan,China;College of Agriculture,Henan Agricultural University,Zhengzhou 450002,Henan,China)

机构地区：[1]河南农业大学食品科技学院,河南郑州450002 [2]农业农村部大众粮食加工重点实验室,河南郑州450002 [3]郑州市蔬菜加工贮藏与安全控制重点实验室,河南郑州450002 [4]河南省水稻生物学重点实验室,河南郑州450002 [5]河南农业大学农学院,河南郑州450002

出　　处：《食品研究与开发》2024年第8期45-52,共8页Food Research and Development

基　　金：河南省科技厅“三区人才”项目(30803068);河南省大学生创新创业训练计划项目(201810466031)。

摘　　要：以培育新品系及加工为目的,对4份诱变创制的豫南黑香糯米的淀粉、花青素和矿物质进行测定。结果表明,创制的不同品种的黑香糯米淀粉含量、花青素以及矿物质含量均有明显的差异。通过电子显微镜扫描观察发现,黑香糯米的淀粉颗粒结构与‘NIP’相比并没有显著性差异,但黑香糯米中淀粉含量(36.5%~50.2%)、提取率(52.8%~60.7%)、提取纯度(70.0%~80.0%)均低于‘NIP’(64.7%、71.2%和90.0%以上)。在淀粉的组成上,黑香糯米‘LN48⁃2’和‘LN48⁃3’品系与‘NIP’相近,直链淀粉占14%~16%,支链淀粉占84%~86%,而‘LN54’和‘LN55’品系与‘LN56 CK’品种相似,淀粉中支链淀粉约占100%。通过超高效液相色谱分析,‘LN48⁃3’中花青素含量最高,为109.29 mg/100 g,‘LN48⁃2’中花青素含量最低,为84.39 mg/100 g,但其花青素组成相同,均由矢车菊素⁃3⁃O⁃葡萄糖苷和芍药素⁃3⁃O⁃葡萄糖苷组成。采用等离子质谱仪分析黑香糯米中矿物质含量,‘LN48⁃2’品系的钙元素和锌元素含量最高,分别为1370.8 mg/kg和60.3 mg/kg,其次是‘LN54’,分别为956.3 mg/kg和55.2 mg/kg;新创制5个品系的铁元素含量变幅范围为57.0~82.3 mg/kg,高于对照黑香糯米‘LN56 CK’。For the purpose of breeding new varieties and processing,the starch,anthocyanin and mineral con⁃tents of four induced mutant black fragrant rice varieties from southern Henan were determined.The results showed that there were significant differences in the content of starch,anthocyanin and mineral content among different varieties of black fragrant rice.Through electron microscope scanning observation,it was found that there was no significant difference in starch granule structure between black fragrant rice and control'NIP',but the starch content(36.5%-50.2%),extraction rate(52.8%-60.7%)and extraction purity(70.0%-80.0%)of black fragrant rice were all lower than those of'NIP'(64.7%,71.2%and over 90.0%).In terms of starch composition,the black fragrant rice varieties'LN48⁃2'and'LN48⁃3'were close to'NIP',with amylose accounting for about 14%⁃16%and amylopectin accounting for 84%⁃86%,while the varieties'LN54'and'LN55'were similar to the variety'LN56 CK',with amylopectin accounting for about 100%of the starch.Through ultra⁃high performance liquid chromatography analysis,the anthocyanin content of'LN48⁃3'was the highest,reaching 109.29 mg/100 g,while that of'LN48⁃2'was the lowest,reaching 84.39 mg/100 g,but their an⁃thocyanin compositions were the same,both composed of cyanidin⁃3⁃O⁃glucoside and peonidin⁃3⁃O⁃glucoside.The mineral contents of black fragrant rice were analyzed using an inductively coupled plasma mass spectrom⁃eter.The Ca and Zn contents of the'LN48⁃2'variety were the highest,reaching 1370.8 mg/kg and 60.3 mg/kg,respectively,followed by'LN54',reaching 956.3 mg/kg and 55.2 mg/kg,respectively.The Fe content range of the innovative varieties was 57.0⁃82.3 mg/kg,which was higher than that of the control black fragrant rice'LN56 CK'.

关 键 词：支链淀粉 花青素 矿质元素 新品系 豫南黑香糯米 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]