食品安全质量检测学报
食品安全質量檢測學報
식품안전질량검측학보
FOOD SAFETY AND QUALITY DETECTION TECHNOLOGY
2014年
8期
2422-2429
,共8页
王小燕%何运%梁叶星%钟耕
王小燕%何運%樑葉星%鐘耕
왕소연%하운%량협성%종경
糯小米米糠%理化成分%性质分析%营养评价
糯小米米糠%理化成分%性質分析%營養評價
나소미미강%이화성분%성질분석%영양평개
millet bran%physical and chemical composition%property analysis%nutritional evaluation
目的：对重庆糯小米米糠的营养成分进行测定,并以此来评价该小米米糠的营养品质。方法以重庆糯小米米糠为研究对象,应用常规分析、DNS比色法、索氏抽提、气相色谱-质谱法(GC-MS)等方法,对其粗纤维、水分、淀粉、蛋白质、脂肪、灰分和还原糖成分进行测定,并且对膳食纤维、脂肪酸及氨基酸营养进行评价。结果上述指标含量分别为34.45%±0.31%、10.39%±0.14%、12.36%±0.79%、12.93%±0.57%、24.67%±0.51%、8.71%±0.03%、7.24%±0.05%。饱和脂肪酸与不饱和脂肪酸分别为28.71%、71.29%,饱和脂肪酸11种,不饱和脂肪酸8种。其中饱和脂肪酸：单不饱和脂肪酸：多不饱和脂肪酸＝3：2：5,必需氨基酸指数(EAAI)、氨基酸比值系数(RC)分别为0.964、1.002。EAA/TAA=34%, EAA/NEAA=54%,接近FAO/WHO标准模式。结论重庆糯小米米糠是一种优质的膳食纤维源和粮食蛋白资源。
目的：對重慶糯小米米糠的營養成分進行測定,併以此來評價該小米米糠的營養品質。方法以重慶糯小米米糠為研究對象,應用常規分析、DNS比色法、索氏抽提、氣相色譜-質譜法(GC-MS)等方法,對其粗纖維、水分、澱粉、蛋白質、脂肪、灰分和還原糖成分進行測定,併且對膳食纖維、脂肪痠及氨基痠營養進行評價。結果上述指標含量分彆為34.45%±0.31%、10.39%±0.14%、12.36%±0.79%、12.93%±0.57%、24.67%±0.51%、8.71%±0.03%、7.24%±0.05%。飽和脂肪痠與不飽和脂肪痠分彆為28.71%、71.29%,飽和脂肪痠11種,不飽和脂肪痠8種。其中飽和脂肪痠：單不飽和脂肪痠：多不飽和脂肪痠＝3：2：5,必需氨基痠指數(EAAI)、氨基痠比值繫數(RC)分彆為0.964、1.002。EAA/TAA=34%, EAA/NEAA=54%,接近FAO/WHO標準模式。結論重慶糯小米米糠是一種優質的膳食纖維源和糧食蛋白資源。
목적：대중경나소미미강적영양성분진행측정,병이차래평개해소미미강적영양품질。방법이중경나소미미강위연구대상,응용상규분석、DNS비색법、색씨추제、기상색보-질보법(GC-MS)등방법,대기조섬유、수분、정분、단백질、지방、회분화환원당성분진행측정,병차대선식섬유、지방산급안기산영양진행평개。결과상술지표함량분별위34.45%±0.31%、10.39%±0.14%、12.36%±0.79%、12.93%±0.57%、24.67%±0.51%、8.71%±0.03%、7.24%±0.05%。포화지방산여불포화지방산분별위28.71%、71.29%,포화지방산11충,불포화지방산8충。기중포화지방산：단불포화지방산：다불포화지방산＝3：2：5,필수안기산지수(EAAI)、안기산비치계수(RC)분별위0.964、1.002。EAA/TAA=34%, EAA/NEAA=54%,접근FAO/WHO표준모식。결론중경나소미미강시일충우질적선식섬유원화양식단백자원。
Objective The nutritional components of Chongqing glutinous millet bran were detected to evaluate the nutritional quality of millet bran. Methods The chemical properties of glutinous millet bran from Chongqing were investigated, including the crude fiber, moisture, starch, protein, fat, ash, and reducing sugar by using routine analysis, DNS colorimetry, and Soxhlet extraction methods. The dietary fiber, amino acids, and fat acids were also tested by enzymatic-gravimetric method, amino acid analyzer, and gas chromatography-mass spectrometry (GC-MS), and their nutritional values were evaluated, too. Results The contents were 34.45%±0.31%, 10.39%±0.14%, 12.36%±0.79, 12.93%±0.57%, 24.67%±0.51%, 8.71%±0.03%, and 7.24%± 0.05%, respectively. Saturated fatty acids and unsaturated fatty acids were 28.71% and 71.29%respectively. There were 11 kinds of saturated fatty acids and 8 kinds of unsaturated fatty acids. The ratio of the contents of the saturated fatty acids, monounsaturated fatty acid and polyunsaturated fatty acid were 3:2:5. The essential amino acid index (EAAI), amino acid ratio coefficient (RC) were 0.964 and 1.002. EAA/TAA=34%, EAA/NEAA=54%. This is close to the FAO/WHO standard mode recommended. Conclusion Chongqing glutinous millet bran is an excellent source of dietary fiber and grain protein resources.
