摘要
研究6个代表性裸燕麦品种的基本营养成分、功能活性成分和特征组分含量,并对其进行对比分析。结果表明：不同品种裸燕麦样品中,总淀粉变异系数为8.21%,变幅为51.50%~64.32%;其中坝莜三号和花早2号所含慢消化淀粉和抗性淀粉含量占总淀粉比例相对较高。粗脂肪变异系数为26.29%,变幅为3.13%~7.75%;其中定莜八号不饱和脂肪酸占总脂肪酸比例最高,为84.00%;坝莜一号不饱和脂肪酸比例最低,为69.00%。粗蛋白质变异系数为10.51%,变幅为13.37%~18.43%;坝莜三号总氨基酸最高,约为139.60 mg/g,其中必需氨基酸占总氨基酸含量的59.07%;花早2号总氨基酸含量最低,约为110.09mg/g,其必需氨基酸占总氨基酸比例约为59.34%。总多酚含量变异系数最大,为39.26%,变幅为4.27%~19.53%。总黄酮变异系数为29.64%,变幅为20.84%~44.34%。β-葡聚糖变异系数为25.22%,变幅为2.74%~5.72%。研究结果对于燕麦相关食品和保健品的开发具有理论指导意义。
The components of basic nutritional,functional active and characteristic ingredients in six representative naked oats were detec ted and compared. The results showed that, the total starch had the highest variation coefficient of 8.21% among all the 6 selected sam ples, and the amplitude of variation ranged from 51. 50% to 64.32%. The contents of slowly digestible and resistant starch of Ba-you 3 and Hua-zao 2 in total starch were relatively high. The var-- iation coefficient of rude fat was 26. 29%, ranged from 3. 13% to 7.75%. The proportion of unsaturated fatty acids of Ding-you-8 in total fatty acid was 84.00%, which was the h you 1 were 69.00% which was the least. The crude protein was 10.51%, ranged from 13. detected amino acid of Ba-you 3 was 139. 6（ highest, and the essential amino acids account mino acid of Hua zao 2 was 110.09 mg/g whic essential amino acids accounted for 59. 34%. The variation coeffi cient of total polyphenol was 39. 26% ranged from 4. 27% to 19.53% which was the least. The variation coefficient of total flavonoids was 29.64%, ranged from 20.84% to 44.34%. The varia tion coefficientb of β-glucan was 25. 22%, ranged from 2. 74% to 5.72%. These data would be important references for the research and development of oak oat food and health care products.
出处
《食品与机械》
CSCD
北大核心
2016年第3期28-32,共5页
Food and Machinery
基金
粮食公益性行业科研专项(编号:201313006-5)
关键词
裸燕麦
营养成分
功能活性成分
特征组分
naked oat
nutrition ingredients
functional active ingredients
characteristic ingredients
