摘要
为明确青稞碾磨中各层粉体营养成分的差异,对不同碾磨层粉体的营养及功能成分进行了比较。结果表明,青稞不同碾磨层粉体的营养成分含量均存在显著差异(P<0.05)。第1次碾磨麸皮中粗纤维、阿拉伯木聚糖、Ca、K、Mn和Na元素含量最高,第2次碾磨麸皮中脂肪、灰分、粗蛋白、γ-氨基丁酸、Fe和Mg元素含量最高;青稞米中总淀粉、Cu和Zn含量最高且色泽最白,青稞原粮中β-葡聚糖含量相对最高。重金属Hg、Cd、As、Pb在不同碾磨层粉体中均未检出。不同碾磨层粉体中均以谷氨酸含量最高,蛋氨酸含量最少,其第一限制性氨基酸是赖氨酸。青稞原粮中氨基酸组成与人体氨基酸模式最为接近,第1次碾磨麸皮中氨基酸品质相对更好,第2次碾磨麸皮中蛋白质营养价值评分最高。不同型态的多酚、黄酮及总酚在不同碾磨层粉体中均差异显著(P<0.05),其中第3次碾磨麸皮中游离酚、总酚含量最多,结合酚、游离黄酮、结合黄酮含量均在第1次碾磨麸皮中最高。本研究旨在为青稞不同碾磨层粉体的精深加工和利用提供理论参考。
In order to clarify the difference of nutritive composition of each milling layer of highland barley rice,the nutrients and functional composition in different milling layer of powder were compared.The results showed that there were significant differences in the content of nutrients in different milling layers of highland barley(P<0.05).The contents of crude fiber,arabinoxylan,Ca,K,Mn and Na were the highest in the first milling bran.While,the contents of fat,ash,crude protein,GABA,Fe and Mg in bran were highest in the second milling bran.The content of total starch,Cu and Zn in the barley rice was highest and the color was most white,while the content ofβ-glucan in the highland barley raw grain was the highest.Heavy metals Hg,Cd,As and Pb were not detected in different milling layer powders.The content of glutamic acid was highest and the content of methionine was lowest in the powders of different milling layers.The amino acid composition of highland barley raw grain was closest to the human amino acid pattern.The quality of amino acids in the first milling bran was relatively better,and the nutritional value score of protein in the second milling bran was highest.Different types of polyphenols,flavonoids and total phenols were significantly different in different milling powders(P<0.05).Among them,the content of free phenol and total phenol in the third milling bran was highest,while the content of bound phenol,free flavonoid and bound flavonoid were all highest in the first milling bran.This study was aimed to provide theoretical reference for the deep processing and utilization of different milling layer powders of highland barley.
作者
赵萌萌
党斌
张文刚
张杰
杨希娟
甘生智
ZHAO Mengmeng;DANG Bin;ZHANG Wengang;ZHANG Jie;YANG Xijuan;GAN Shengzhi(Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China;Key Laboratory of Qinghai Tibetan Plateau Agricultural Product Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China;Qinghai Dayao Ecological Agricultural Science and Technology Development Co Ltd, Xining 810016, China)
出处
《食品科学技术学报》
CAS
CSCD
北大核心
2021年第6期98-107,共10页
Journal of Food Science and Technology
基金
国家自然科学基金资助项目(31960454)
青海省青藏高原农产品加工重点实验室建设项目(2020-ZJ-Y14)。
关键词
青稞
碾磨
麸皮
营养品质
多酚
highland barley
milling
bran
nutritional quality
polyphenols
