4种颜色藜麦的营养价值比较  

Comparison of the Nutritional Values of Quinoa in Four Different Colors

作　　者：刘建垒 张东 王文娟 杨维巧 孙辉 段晓亮 LIU Jian-lei;ZHANG Dong;WANG Wen-juan;YANG Wei-qiao;SUN Hui;DUAN Xiao-liang(Institute of Grain Quality and Nutrition,Academy of National Food and Strategic Reserves Administration,Beijing 102629,China)

机构地区：[1]国家粮食和物资储备局科学研究院粮食品质营养研究所,北京102629

出　　处：《粮油食品科技》2024年第6期134-142,共9页Science and Technology of Cereals,Oils and Foods

基　　金：中央级公益性科研院所基本科研业务费专项(ZX2409);“中国好粮油”行动项目(HLY2003)。

摘　　要：为比较不同颜色藜麦的营养价值,选取我国藜麦主产省的白、黑、红、灰藜麦主要品种样品各4份,比较其营养成分含量,用层次聚类分析对样品和营养指标分类。结果表明,同小麦粉、大米等主粮及燕麦、荞麦、小米、青稞等杂粮相比,藜麦具有更高的粗蛋白、粗脂肪、灰分、不溶性膳食纤维(IDF)、P、K、Zn和更低的总淀粉含量;藜麦维生素B_(1)、B_(2)高于小麦粉和大米,但低于荞麦、小米和青稞。不同颜色藜麦相比,灰藜麦同其它3种颜色藜麦的区分度最大,红藜麦和黑藜麦的相似度最高。总膳食纤维(TDF)、IDF、Cu、Zn、总淀粉、Mn和K这7种组分在黑色和红色等深色藜麦中含量较高;维生素B1、可溶性膳食纤维(SDF)和Se在灰色和白色等浅色藜麦中含量较高;总黄酮、Fe、粗脂肪在灰色和红色藜麦中含量较高;维生素B2、粗蛋白在白色和红色藜麦中的含量较高;Ca、Mg和P在灰色和黑色藜麦中含量较高。综上,不同颜色藜麦的营养特性有一定的互补性,混合颜色的藜麦可提供更全面的营养。To compare the nutritional values of different colored quinoa,four main varieties of white,black,red,and gray quinoa from China's major quinoa-producing provinces were selected.Their nutrient contents were comprehensively compared,and hierarchical cluster analysis was further used to classify the samples and nutritional indicators.The results showed that compared with staple foods such as wheat flour and rice,as well as other grains like oats,buckwheat,millet,and highland barley,quinoa had higher crude protein,crude fat,ash,insoluble dietary fiber(IDF),P,K,Zn,and lower total starch content.Quinoa had higher vitamin B_(1) and B_(2) levels than wheat flour and rice but lower levels than buckwheat,millet,and highland barley.Among the different colored quinoa,gray quinoa had the greatest distinction from the other three colors,while red and black quinoa were the most similar.The contents of total dietary fiber(TDF),IDF,Cu,Zn,total starch,Mn,and K were higher in dark-colored quinoa such as black and red varieties.The contents of vitamin B1,soluble dietary fiber(SDF),and Se were higher in light-colored quinoa such as gray and white varieties.The contents of total flavonoids,Fe,and crude fat were higher in gray and red quinoa.The contents of vitamin B2 and crude protein were higher in white and red quinoa.The contents of Ca,Mg,and P were higher in gray and black quinoa.In summary,the nutritional characteristics of different colored quinoa were complementary to some extent,and a mixture of different colored quinoa could provide more comprehensive nutritional profiles.

关 键 词：藜麦 颜色 粗蛋白 粗脂肪 膳食纤维 维生素 总黄酮 矿物元素 

分 类 号：TS201.4[轻工技术与工程—食品科学]