重庆糯小米米糠的理化成分分析及营养评价
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摘要
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%±0.3l%、10.39%±0.14%、12.36%±0.79%、12.93%±0.57%、24.67%±10.51%、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 were34.45%±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.
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 were34.45%±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.
引文
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[3]张超,张晖,李冀新.小米的营养以及应用研究进展[J].中国粮油学报,2007,22(1):5 1-55,78.Zhang C,Zhang H,Li JX.Research Progress on nutrition and application of millet[J].J Chin Cereals Oils Assoc,2007,22(1):51-55,78.
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[5]李玲伊,韩立宏,王晓慧,等.不同品种小米淀粉理化性质的比较研究[J].中国食物与营养,2013,19(3):31-35.Li LY,Han LH,Wang XH,et al.Comparative study on physical and chemical properties of starches from different varieties of millet[J].Food Nutr China,2013,19(3):31-35.
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[8]杨春,栗红瑜,邓晓燕,等.小米蛋白质的氨基酸组成及品质评价分析[J].农产品加工.学刊,2008,(12):8-10.Yang C,Li HY,Deng XY,et al.Analysis of amino acid composition and quality of millet protein[J].J Agric Prod Proces,2008,(12):8-10.
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[10]王丽霞,孙海峰,赵海云,等.山西小米资源开发利用的研究-小米营养蛋白粉制备技术[J].食品工业科技,2007,28(1):173-175.Wang LX,Sun HF,Zhao HY,et al.The development and utilization of resources of Shanxi of millet millet nutritional protein powder preparation technology[J].Sci Technol Food Ind,2007,28(1):173-175.
[11]Badi S,Pedersen B,Monowar L,et al.The nutritive value of new and traditional sorghum and millet foods from Sudan[J].Plant Foods for Human Nutr(Dordrecht,Netherlands),1990,40(1):5-19.
[12]GB/T5497-1985粮食、油料检验水分测定法[S].GB/T5497-1985 Inspection of grain,oilseed moisture determination[S].
[13]GB/T5505-2008粮油检验灰分测定法[S].GB/T5505-2008 Method for determination of ash content inspection of grain and oil seeds[S].
[14]章丽华,张利平,胡锦群,等.3,5-二硝基水杨酸比色法测定红毛五加中多糖的含量[J].中国中医药信息杂志,2008,15(5):49-51.Zhang LH,Zhang LP,Hu JH,et al.Determination of content of Acanthopanax giraldii polysaccharide 3,5-two nitro salicylic acid colorimetric method[J].Chin J Med,2008,15(5):49-51.
[15]GB/T5009.9-2008食品中淀粉的测定[S].GB/T5009.9-2008 Determination of starch in foods[S].
[16]GB/T551 1-2008谷物和豆类氮含量测定和粗蛋白质含量计算凯氏法[S].GB/T5511-2008 Determination of nitrogen content of corn and beans and crude protein content of the Kjeldahl method[S].
[17]GB/T5009.124-2003食品中氨基酸的测定[S].GB/T5009.124-2003 Determination of amino acids in foods[S].
[18]GB/T5512-2008粮油检验粮食中粗脂肪含量测定[S].GB/T5512-2008 Determination of the content of crude fat in food inspection[S].
[19]GB/T14609-2008粮油检验谷物及其制品中铜、铁、锰、锌、钙、镁的测定火焰原子吸收光谱法[S].GB/T14609-2008 Inspection of grain and Oilseeds in cereals and cereal products of copper,iron,manganese,zinc,calcium,and magnesium were determined by Flame Atomic Absorption Spectrometry[J].
[20]GB/T5515-2008粮油检验粮食中粗纤维素含量测定[S].GB/T5515-2008 Determination of crude cellulose content inspection of grain in the grain and oil[S].
[21]王林风,程远超.硝酸乙醇法测定纤维素含量[J].化学研究,2011,22(4):52-55,71.Wang LF,Cheng YC.Determination of cellulose nitrate ethanol method[J].Chem Res,2011,22(4):52-55,71.
[22]X H波钦诺克.植物生物化学分析方法[M].荆家海,丁钟荣译.北京:科学出版社,1981.X H Pochin Nock.Method for analysis of plant biochemistry[M].Jing JH,Ding ZR.Beijing:Science Press,1981.
[23]GB/T14700-2002饲料中维生素B1的测定方法[S].GB/T14700-2002 Method for the determination of vitamin B1 in feed[S].
[24]GB/T14701-2002饲料中维生素B2的测定方法[S].GB/T 14701-2002 Method for the determination of vitamin B2 in feed[S].
[25]范国欣,孙晓薇,潘希荣.米糠油中谷维素含量的测定[J].粮油食品科技,2010,18(1):20-21.Fan GX,Sun XW,Pan XR.Determination of oryzanol in rice bran oil[J].Food Sci Technol,2010,18(1):20-21.
[26]李金玉.利用气相色谱-质谱联用技术测定燕麦中脂肪酸的组成[J].食品与机械,201l,27(3):82-83.Li JY.Using gas chromatography-mass spectrometry for determination of fatty acids in Oats[J].Food Mach,2011,27(3):82-83.
[27]蔡联辉,曾虹燕,王亚举,等.莲子蛋白质的氨基酸组成及其营养评价[J].营养学报,2010,32(5):503-506.Cai LH,Zeng HY,Wang YJ,et al.The amino acid contents of lotus seed protein and its nutritional evaluation[J].Acta Nutr Sinica,2010,32(5):503-506.
[28]郎春晖,程懿,曾果,等.酶-重量法测定食品中总膳食纤维含量的验证性研究[J].现代预防医学,2013,40(21):3930-3932.Lang CH,Cheng Y,Zeng G,et al.A confirmatory study on Determination of total dietary fiber in foods enzymatic gravimetric method[J].Mod Prev Med,2013,40(21):3930-3932.
[29]李伦.脱脂米糠膳食纤维的研究[D].无锡:江南大学,2009.Li L.Study on defatted rice bran dietary fiber[D].Wuxi:Jiangnan University,2009.
[30]Galisteo M,Duarte J,Zarzuelo A.Effects of dietary fibers on disturbances clustered in the metabolic syndrome[J].J Nutr Biochem,2008,19(2):71-84.
[31]刘敬科,赵巍,刘莹莹,等.小米糠膳食纤维制备工艺及通便特性的研究[J].食品科技,2014,39(2):177-181.Liu JK,Zhao W,Liu YY,et al.Preparation of dietary fiber from millet bran and its catharsis function[J].Food Sci Technol,2014,39(2):177-181.
[32]刘勤.磷肥和硒施用对稻米硒、钙、锌等营养累积的影响[J].广东微量元素科学,2003,10(6):20-24.Liu Q.Effects of phosphorus and selenium application on selenium,calcium,zinc and other rice nutrition accumulation[J].Guangdong Sci Trace Elem,2003,10(6):20-24.
[33]DB42/211-2002湖北省关于富硒食品地方标准[S].DB42/211-2002 Hubei Province,local standards of food rich in selenium[S].
[34]刘俊英,谢国莉,危晴,等.小米中脂肪酸的GC-MS法测定及营养价值分析[J].食品研究与开发,2012,33(2):165-168.Liu JY,Xie GL,Wei Q,et al.Analysis of GC-MS method for the determination of fatty acid and nutritional value of millet[J].Food Res Dev,2012,33(2):165-168.
[35]申瑞玲,罗双群,袁博.燕麦脂肪替代品对脂代谢影响研究进展[J].粮食与油脂,2010,(2):8-10.Shen RL,Luo SQ,Yuan B.Effects of oat fat substitute on lipid metabolism[J].Cereals Oils,2010,(2):8-10.
[36]Ha ST,Wilkins CL,Abidi SL.Analysis of antimycin A by reversed-phase liquid chromatography/nuclear magnetic resonance spectrometry[J].Anal Chem,1989,61(5):404-408.
[37]黄友如,华欲飞,郁达,等.脂肪氧合酶催化亚油酸氧化对大豆蛋白氨基酸组成的影响[J].食品科技,2008,33(4):19-24.Huang YR,Hua YF,Yu D,et al.Effects of lipoxygenase catalyzed oxidation of linoleic acid on soybean protein amino acid composition[J].Food Sci Technol,2008,33(4):19-24.
[2]Liang SH,Yang GL,Ma YX.Chemical Characteristics and Fatty Acid Profile of Foxtail Millet Bran Oil[J].J American Oil Chem Soc,2010,87(1):63-67.
[3]张超,张晖,李冀新.小米的营养以及应用研究进展[J].中国粮油学报,2007,22(1):5 1-55,78.Zhang C,Zhang H,Li JX.Research Progress on nutrition and application of millet[J].J Chin Cereals Oils Assoc,2007,22(1):51-55,78.
[4]刘发敏,叶梅.我国小米脂肪酸含量研究[J].西南大学学报(自然科学版),1997,19(4):371-374.Liu FM,Ye M.Study of millet fatty acid content in China[J].J Southwestern Univ(Nat Sci Edit),1997,19(4):371-374.
[5]李玲伊,韩立宏,王晓慧,等.不同品种小米淀粉理化性质的比较研究[J].中国食物与营养,2013,19(3):31-35.Li LY,Han LH,Wang XH,et al.Comparative study on physical and chemical properties of starches from different varieties of millet[J].Food Nutr China,2013,19(3):31-35.
[6]Devittori C,Gumy D,Kusy A,et al.Supercritical fluid extraction of oil from millet bran[J],J American Oil Chem Soc,2000,77(6):573-579.
[7]李庆春,吴舒致.不同品种小米中粗蛋白质含量的普查与评价[J].中国粮油学报,1993,(A09):9-13.Li QC,Wu SZ.Survey and evaluation of the content of crude protein in different varieties of millet[J].J Chin Cereals Oils Assoc,1993,(A09):9-13.
[8]杨春,栗红瑜,邓晓燕,等.小米蛋白质的氨基酸组成及品质评价分析[J].农产品加工.学刊,2008,(12):8-10.Yang C,Li HY,Deng XY,et al.Analysis of amino acid composition and quality of millet protein[J].J Agric Prod Proces,2008,(12):8-10.
[9]刘倍毓,郑红艳,钟耕,等.小米麸皮膳食纤维成分及物化特性测定[J].中国粮油学报,2011,26(10):30-34.Liu BY,Zheng HY,Zhong G,et al.Determination of millet bran dietary fiber composition and physicochemical properties[J].J Chin Cereals Oils Assoc,2011,26(10):30-34.
[10]王丽霞,孙海峰,赵海云,等.山西小米资源开发利用的研究-小米营养蛋白粉制备技术[J].食品工业科技,2007,28(1):173-175.Wang LX,Sun HF,Zhao HY,et al.The development and utilization of resources of Shanxi of millet millet nutritional protein powder preparation technology[J].Sci Technol Food Ind,2007,28(1):173-175.
[11]Badi S,Pedersen B,Monowar L,et al.The nutritive value of new and traditional sorghum and millet foods from Sudan[J].Plant Foods for Human Nutr(Dordrecht,Netherlands),1990,40(1):5-19.
[12]GB/T5497-1985粮食、油料检验水分测定法[S].GB/T5497-1985 Inspection of grain,oilseed moisture determination[S].
[13]GB/T5505-2008粮油检验灰分测定法[S].GB/T5505-2008 Method for determination of ash content inspection of grain and oil seeds[S].
[14]章丽华,张利平,胡锦群,等.3,5-二硝基水杨酸比色法测定红毛五加中多糖的含量[J].中国中医药信息杂志,2008,15(5):49-51.Zhang LH,Zhang LP,Hu JH,et al.Determination of content of Acanthopanax giraldii polysaccharide 3,5-two nitro salicylic acid colorimetric method[J].Chin J Med,2008,15(5):49-51.
[15]GB/T5009.9-2008食品中淀粉的测定[S].GB/T5009.9-2008 Determination of starch in foods[S].
[16]GB/T551 1-2008谷物和豆类氮含量测定和粗蛋白质含量计算凯氏法[S].GB/T5511-2008 Determination of nitrogen content of corn and beans and crude protein content of the Kjeldahl method[S].
[17]GB/T5009.124-2003食品中氨基酸的测定[S].GB/T5009.124-2003 Determination of amino acids in foods[S].
[18]GB/T5512-2008粮油检验粮食中粗脂肪含量测定[S].GB/T5512-2008 Determination of the content of crude fat in food inspection[S].
[19]GB/T14609-2008粮油检验谷物及其制品中铜、铁、锰、锌、钙、镁的测定火焰原子吸收光谱法[S].GB/T14609-2008 Inspection of grain and Oilseeds in cereals and cereal products of copper,iron,manganese,zinc,calcium,and magnesium were determined by Flame Atomic Absorption Spectrometry[J].
[20]GB/T5515-2008粮油检验粮食中粗纤维素含量测定[S].GB/T5515-2008 Determination of crude cellulose content inspection of grain in the grain and oil[S].
[21]王林风,程远超.硝酸乙醇法测定纤维素含量[J].化学研究,2011,22(4):52-55,71.Wang LF,Cheng YC.Determination of cellulose nitrate ethanol method[J].Chem Res,2011,22(4):52-55,71.
[22]X H波钦诺克.植物生物化学分析方法[M].荆家海,丁钟荣译.北京:科学出版社,1981.X H Pochin Nock.Method for analysis of plant biochemistry[M].Jing JH,Ding ZR.Beijing:Science Press,1981.
[23]GB/T14700-2002饲料中维生素B1的测定方法[S].GB/T14700-2002 Method for the determination of vitamin B1 in feed[S].
[24]GB/T14701-2002饲料中维生素B2的测定方法[S].GB/T 14701-2002 Method for the determination of vitamin B2 in feed[S].
[25]范国欣,孙晓薇,潘希荣.米糠油中谷维素含量的测定[J].粮油食品科技,2010,18(1):20-21.Fan GX,Sun XW,Pan XR.Determination of oryzanol in rice bran oil[J].Food Sci Technol,2010,18(1):20-21.
[26]李金玉.利用气相色谱-质谱联用技术测定燕麦中脂肪酸的组成[J].食品与机械,201l,27(3):82-83.Li JY.Using gas chromatography-mass spectrometry for determination of fatty acids in Oats[J].Food Mach,2011,27(3):82-83.
[27]蔡联辉,曾虹燕,王亚举,等.莲子蛋白质的氨基酸组成及其营养评价[J].营养学报,2010,32(5):503-506.Cai LH,Zeng HY,Wang YJ,et al.The amino acid contents of lotus seed protein and its nutritional evaluation[J].Acta Nutr Sinica,2010,32(5):503-506.
[28]郎春晖,程懿,曾果,等.酶-重量法测定食品中总膳食纤维含量的验证性研究[J].现代预防医学,2013,40(21):3930-3932.Lang CH,Cheng Y,Zeng G,et al.A confirmatory study on Determination of total dietary fiber in foods enzymatic gravimetric method[J].Mod Prev Med,2013,40(21):3930-3932.
[29]李伦.脱脂米糠膳食纤维的研究[D].无锡:江南大学,2009.Li L.Study on defatted rice bran dietary fiber[D].Wuxi:Jiangnan University,2009.
[30]Galisteo M,Duarte J,Zarzuelo A.Effects of dietary fibers on disturbances clustered in the metabolic syndrome[J].J Nutr Biochem,2008,19(2):71-84.
[31]刘敬科,赵巍,刘莹莹,等.小米糠膳食纤维制备工艺及通便特性的研究[J].食品科技,2014,39(2):177-181.Liu JK,Zhao W,Liu YY,et al.Preparation of dietary fiber from millet bran and its catharsis function[J].Food Sci Technol,2014,39(2):177-181.
[32]刘勤.磷肥和硒施用对稻米硒、钙、锌等营养累积的影响[J].广东微量元素科学,2003,10(6):20-24.Liu Q.Effects of phosphorus and selenium application on selenium,calcium,zinc and other rice nutrition accumulation[J].Guangdong Sci Trace Elem,2003,10(6):20-24.
[33]DB42/211-2002湖北省关于富硒食品地方标准[S].DB42/211-2002 Hubei Province,local standards of food rich in selenium[S].
[34]刘俊英,谢国莉,危晴,等.小米中脂肪酸的GC-MS法测定及营养价值分析[J].食品研究与开发,2012,33(2):165-168.Liu JY,Xie GL,Wei Q,et al.Analysis of GC-MS method for the determination of fatty acid and nutritional value of millet[J].Food Res Dev,2012,33(2):165-168.
[35]申瑞玲,罗双群,袁博.燕麦脂肪替代品对脂代谢影响研究进展[J].粮食与油脂,2010,(2):8-10.Shen RL,Luo SQ,Yuan B.Effects of oat fat substitute on lipid metabolism[J].Cereals Oils,2010,(2):8-10.
[36]Ha ST,Wilkins CL,Abidi SL.Analysis of antimycin A by reversed-phase liquid chromatography/nuclear magnetic resonance spectrometry[J].Anal Chem,1989,61(5):404-408.
[37]黄友如,华欲飞,郁达,等.脂肪氧合酶催化亚油酸氧化对大豆蛋白氨基酸组成的影响[J].食品科技,2008,33(4):19-24.Huang YR,Hua YF,Yu D,et al.Effects of lipoxygenase catalyzed oxidation of linoleic acid on soybean protein amino acid composition[J].Food Sci Technol,2008,33(4):19-24.
目录