不同小米品种主要营养成分及氨基酸组分分析
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S515

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河北省重点研发计划项目(19226328D);河北省杂粮杂豆产业体系(HBCT2018070403)


Evaluation of Main Nutrients and Amino Acid of Different Millet Varieties
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    摘要:

    通过检测9个小米品种主要营养成分及氨基酸组成,参照全鸡蛋蛋白模式和FAO/WHO模式,利用氨基酸比值系数法对不同小米品种进行分析评价。结果表明:不同小米品种主要营养成分存在差异,小米蛋白质、脂肪、膳食纤维及灰分分别为9.48%~11.7%、3.2%~4.7%、1.95%~2.15%和0.93%~1.3%。从小米中共检测到18种氨基酸,其中谷氨酸和亮氨酸含量最高。SRC值较高的3个品种依次为:清香谷子、中谷5号和张杂谷13,具有较高的营养价值。晋谷21和张杂谷10风味氨基酸配比合适,适口性好,更易受到消费者欢迎。

    Abstract:

    By measuring main nutritional components and amino acid contents in 9 millet varieties, amino acid ratio coefficient method was used to analyze and evaluate according to the whole egg protein model and FAO/WHO model. The results showed that the main nutritional components had differences between 9 millet varieties. The content of millet protein, fatty acids, dietary fiber and ash was 9.48%-11.7%, 3.2%-4.7%, 1.95%-2.15% and 0.93%-1.3%, respectively. 18 kinds of amino acids were detected, and glutamate and leucine had higher levels. The SRC value of Qingxianggu, ZZG5 and ZZG13 were higher than others, which had high nutritive value. Jingu21 and ZZG10 had suitable ratio of flavor amino, which were easier to be loved by people.

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黄伟,王德权,裴晶晶,张雅莉,冯小磊,张晓磊.不同小米品种主要营养成分及氨基酸组分分析[J].东北农业科学,2023,48(1):91-96.

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  • 收稿日期:2020-07-14
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  • 在线发布日期: 2024-10-24
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