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
2015年
6期
2262-2268
,共7页
彩色小麦%理化特性%麸皮粉%营养组成%品质评价
綵色小麥%理化特性%麩皮粉%營養組成%品質評價
채색소맥%이화특성%부피분%영양조성%품질평개
color wheat%physicochemical property%bran powder%nutritional composition%quality evaluation
目的：研究彩色小麦和普通小麦的理化特性、营养组成及小麦皮层和胚乳中淀粉粒的结构形态和类型，为进一步了解彩色小麦的特性提供理论依据，为彩色小麦的营养加工奠定良好的基础。方法采用国标方法，对彩色小麦的理化指标和营养组成进行综合分析；采用扫描电子显微镜方法观察分析彩色小麦的皮层和胚乳中淀粉粒的结构形态和类型。结果彩色小麦在千粒重、容重等物理特性方面低于普通小麦，且彩色小麦籽粒的长宽比大，没有普通小麦籽粒饱满。在营养组分方面，绿麦3104、紫麦3202、黑麦3201的蛋白质含量分别比普麦烟农19高29.5%、24.4%、21.3%；湿面筋含量分别比普麦烟农19高29.6%、19.0%、17.0%；粗脂肪含量分别比普麦烟农19高31%、10.4%、22.2%。通过扫描电镜对小麦皮层结构分析发现彩色小麦糊粉层中含有大量的糊粉颗粒，集中了小麦籽粒大部分的营养物质。干法制备的麸皮粉，随着碾磨道数的增加，其灰分含量呈升高趋势，出粉率和白度呈降低趋势。结论彩色小麦在营养组成方面与普通小麦相比有很大优势，麸皮粉的品质特性与普通小麦相似，但彩色小麦的胚乳淀粉粒的形态和类型与普通小麦存在很大差异。
目的：研究綵色小麥和普通小麥的理化特性、營養組成及小麥皮層和胚乳中澱粉粒的結構形態和類型，為進一步瞭解綵色小麥的特性提供理論依據，為綵色小麥的營養加工奠定良好的基礎。方法採用國標方法，對綵色小麥的理化指標和營養組成進行綜閤分析；採用掃描電子顯微鏡方法觀察分析綵色小麥的皮層和胚乳中澱粉粒的結構形態和類型。結果綵色小麥在韆粒重、容重等物理特性方麵低于普通小麥，且綵色小麥籽粒的長寬比大，沒有普通小麥籽粒飽滿。在營養組分方麵，綠麥3104、紫麥3202、黑麥3201的蛋白質含量分彆比普麥煙農19高29.5%、24.4%、21.3%；濕麵觔含量分彆比普麥煙農19高29.6%、19.0%、17.0%；粗脂肪含量分彆比普麥煙農19高31%、10.4%、22.2%。通過掃描電鏡對小麥皮層結構分析髮現綵色小麥糊粉層中含有大量的糊粉顆粒，集中瞭小麥籽粒大部分的營養物質。榦法製備的麩皮粉，隨著碾磨道數的增加，其灰分含量呈升高趨勢，齣粉率和白度呈降低趨勢。結論綵色小麥在營養組成方麵與普通小麥相比有很大優勢，麩皮粉的品質特性與普通小麥相似，但綵色小麥的胚乳澱粉粒的形態和類型與普通小麥存在很大差異。
목적：연구채색소맥화보통소맥적이화특성、영양조성급소맥피층화배유중정분립적결구형태화류형，위진일보료해채색소맥적특성제공이론의거，위채색소맥적영양가공전정량호적기출。방법채용국표방법，대채색소맥적이화지표화영양조성진행종합분석；채용소묘전자현미경방법관찰분석채색소맥적피층화배유중정분립적결구형태화류형。결과채색소맥재천립중、용중등물리특성방면저우보통소맥，차채색소맥자립적장관비대，몰유보통소맥자립포만。재영양조분방면，록맥3104、자맥3202、흑맥3201적단백질함량분별비보맥연농19고29.5%、24.4%、21.3%；습면근함량분별비보맥연농19고29.6%、19.0%、17.0%；조지방함량분별비보맥연농19고31%、10.4%、22.2%。통과소묘전경대소맥피층결구분석발현채색소맥호분층중함유대량적호분과립，집중료소맥자립대부분적영양물질。간법제비적부피분，수착년마도수적증가，기회분함량정승고추세，출분솔화백도정강저추세。결론채색소맥재영양조성방면여보통소맥상비유흔대우세，부피분적품질특성여보통소맥상사，단채색소맥적배유정분립적형태화류형여보통소맥존재흔대차이。
Objective To study the physicochemical properties, nutrition composition and the morphology of wheat cortex and wheat endosperm starch granule of several kinds of color wheat and common wheat, and provide certain theoretical basis to further understand the unique characteristics of color wheat and lay a good foundation on the nutrition processing of color wheat. Methods Chinese national standard method was used to analyze the physicochemical indicators and nutrition of color wheat. The morphology of wheat cortex and wheat endosperm starch granule was observed by scanning electron microscope. Results The physical properties of color wheat, such as thousand seed weight and volume weight, were lower than those of common wheat, the length-width ratio was large, and the grain was not full. In nutrition composition, the protein content of green wheat 3104, purple wheat 3202, and rye 3201 were higher than that of Yannong 19 at 29.5%, 24.4%, and 21.3%, respectively. Wet gluten content was higher than that of Yannong 19 at 29.6%, 19.0%, and 17.0%, respectively. Crude fat content were respectively higher than that of Yannong 19 at 31%, 10.4%, 22.2%, respectively. Wheat cortex structural analysis by scanning electron microscopy found that the aleurone layer of color wheat had amounts of aleurone grain, and the most of nutrients in wheat kernels were focused. The quality evaluation of the bran powder prepared by the method of dry showed that, with the increase number of grinding, ash content showed an increasing tendency, while flour yield and whiteness tended to decrease. Conclusion The color wheat in nutritional composition has greater advantages compared to common wheat, and the quality characteristics of bran powder is similar to ordinary wheat, but the color wheat endosperm starch granule morphology and type has a great difference with common wheat.
