穇子营养成分分析及其强抗氧化活性组分鉴定  

Nutritional Components and Strong Antioxidant Components of Finger Millet(Eleusine coracana(L.)Gaertn.)

作　　者：刘嘉敏 王赛男 陈丹妮 宋科蓉 李康瑗 陈立平 王嘉炜 曹庸[1] 肖苏尧[1] LIU Jiamin;WANG Sainan;CHEN Danni;SONG Kerong;LI Kangyuan;CHEN Liping;WANG Jiawei;CAO Yong;XIAO Suyao(Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods,College of Food Science,South China Agricultural University,Guangzhou 510642,China)

机构地区：[1]华南农业大学食品学院,广东省功能食品活性物重点实验室,广东广州510642

出　　处：《食品科学》2025年第9期206-215,共10页Food Science

基　　金：国家自然科学基金青年科学基金项目(31100433)。

摘　　要：本实验以穇子(Eleusine coracana(L.)Gaertn.)为研究对象,采用常规理化方法对其水分、灰分、总蛋白、脂肪、碳水化合物、矿物质元素、B族维生素、氨基酸、不同消化性淀粉、活性成分含量进行系统分析,利用不同极性溶剂提取穇子活性成分,通过体外抗氧化实验评价各组分的抗氧化能力,并采用超高效液相色谱-串联质谱(ultra-high performance liquid chromatography-tandem mass spectrometry,UPLC-MS/MS)对其强抗氧化活性组分进行成分鉴定。结果显示,穇子的水分、灰分、蛋白质、脂肪和碳水化合物质量分数分别为10.06%、1.92%、12.98%、1.67%和73.31%;慢消化淀粉和抗性淀粉占总淀粉含量的83.87%;穇子具有丰富的钙、猛、铁、锌元素以及VB1;氨基酸总量达53.27 mg/g,含有常见的20种氨基酸,必需氨基酸占氨基酸总量的37.4%;穇子的总多酚、总黄酮和总皂苷含量分别为571、533、251 mg/100 g。乙酸乙酯提取物的抗氧化活性最强,通过UPLC-MS/MS技术共检测出59种酚酸类化合物和74种黄酮类化合物,分别对相对含量较高的前30种成分进行了分析,发现多数化合物具有较强的生物活性。上述结果表明穇子具有丰富的营养成分,且其提取物具有良好的抗氧化活性,作为新型食品资源具有广阔的应用前景。This study employed conventional methods to systematically analyze the moisture,ash,total protein,fat,carbohydrate,minerals,vitamins B,amino acids,starch nutritional fractions,and bioactive components of finger millet(Eleusine coracana(L.)Gaertn.).The in vitro antioxidant activity of the bioactive components obtained using solvents of different polarities was evaluated,and the strong antioxidant components were identified using ultra-high performance liquid chromatography-tandem mass spectrometry(UPLC-MS/MS).The results showed that the contents of moisture,ash,protein,fat,and carbohydrates in finger millet were 10.06%,1.92%,12.98%,1.67%,and 73.31%,respectively.Slowly digestible starch and resistant starch totally accounted for 83.87%of the total starch.Finger millet was rich in calcium,manganese,iron,zinc elements,and vitamin B1.The total amino acid content was 53.27 mg/g,containing all 20 common amino acids,with essential amino acids accounting for 37.4%of the total amino acids.The total polyphenol,total flavonoid and total saponin contents of finger millet were 571,533 and 251 mg/100 g,respectively.The ethyl acetate extractable fraction had the strongest antioxidant activity,and UPLC-MS/MS detected 59 phenolic acid compounds and 74 flavonoid compounds.The majority of the top 30 most abundant components were found to have strong biological activity.The above results indicate that finger millet has rich nutritional components,and its extracts have good antioxidant activity.This new food resource has broad application prospects.

关 键 词：穇子 营养成分 体外抗氧化活性 组分鉴定 

分 类 号：TS201.4[轻工技术与工程—食品科学]