重庆糯小米米糠的理化成分分析及营养评价
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。
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.
标题：重庆糯小米米糠的理化成分分析及营养评价
英文标题：Physical and chemical composition analysis and nutritional evaluation of Chongqing glutinous millet bran
作者：
王小燕 西南大学食品科学学院
何运 西南大学食品科学学院
梁叶星 西南大学食品科学学院
钟耕 西南大学食品科学学院;重庆市特色食品研究工程技术中心
中文关键词:糯小米米糠,理化成分,性质分析,营养评价,
英文关键词:millet bran,physical and chemical composition,property analysis,nutritional evaluation,
发表日期：2014-06-19
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