摘要
以10种山西主推品种小米为原料,测定小米中水分、蛋白、脂肪、碳水化合物等营养成分,用超高效液相色谱仪测定氨基酸含量,通过模糊识别法和氨基酸比值系数法,结合全鸡蛋蛋白模式和FAO/WHO模式,对不同品种小米主要营养成分及氨基酸含量分析评价。结果表明,不同品种小米的营养成分含量存在差异,小米蛋白变幅为11.43%~13.72%,脂肪变幅为3.75%~5.34%,碳水化合物变幅为81.30%~84.60%,总氨基酸含量变幅为9.04%~11.34%,水分含量变化范围在10.35%~12.37%。10种小米中富含17种氨基酸,其中必需氨基酸种类齐全,含量丰富,尤其谷氨酸和亮氨酸含量较高。汾选3号有5种氨基酸的RAA及RC在1左右,EAAI为0.80,接近1,表明其为良好蛋白质源,营养价值与利用率较高。晋谷21号鲜味氨基酸含量占比较高,鲜味较浓,更容易受到消费者的欢迎与喜爱。
The nutrients such as moisture,protein,fat and carbohydrate in foxtail millet were determined with ten kinds of Shanxi main varieties of foxtail millet as raw materials.The contents of amino acids were determined by liquid chromatography,and the main nutrients and amino acid contents of foxtail millet were analyzed and evaluated through the fuzzy recognition method and amino acid ratio coefficient method,as well as the whole egg protein model and the FAO/WHO model.The results showed that there were differences in nutrient content of different varieties of foxtail millet.The variation of protein ranged from 11.43%to 13.72%,the fat range was between 3.75%and 5.34%,and the range of carbohydrates was between 81.30%and 84.60%.The total amino acid content ranged from 9.04%to 11.34%,and the moisture content ranged from 10.35%to 12.37%.The 10 kinds of foxtail millet were rich in 17 kinds of amino acids,among which the essential amino acids were abundant,and the levels of glutamate and leucine were especially high.The RAA and RC of five amino acids of Fenxuan 3 were about 1 with the EAAI 0.80 close to 1,indicating that it was a good protein source with high nutritional value and utilization.Jingu 21 had high umami amino acids content and strong flavor,it was easier to be welcomed and loved by consumers.
作者
冯耐红
侯东辉
杨成元
陈丽红
李婧
岳忠孝
沈群
田翔
FENG Nai-hong;HOU Dong-hui;YANG Cheng-yuan;CHEN Li-hong;LI Jing;YUE Zhong-xiao;SHEN Qun;TIAN Xiang(Institute of Economic Crops,Shanxi Academy of Agricultural Sciences,Fenyang 032200,China;College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;Institute of Variety Resources,Shanxi Academy of Agricultural Sciences,Taiyuan 030031,China)
出处
《食品工业科技》
CAS
北大核心
2020年第8期224-229,共6页
Science and Technology of Food Industry
基金
国家重点研发计划(2018YFD1001000)
国家现代农业产业技术体系(CARS-06-13.5-B9)。
关键词
小米
不同品种
主要营养成分
氨基酸组分
营养评价
foxtail millet
different varieties
main nutrient composition
amino acid components
nutritional evaluation
