不同产地红米营养成分比较
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摘要
为全面了解我国红米的主要营养指标,本文对全国近十五个主产区的红米样品进行营养成分分析检测,通过国标法和高效液相色谱法检测对比各地红米中粗脂肪、粗淀粉、粗蛋白、水份、灰分、氨基酸、γ-氨基丁酸及花色苷的含量差异。结果表明,各个地方的红米在粗脂肪、粗淀粉、粗蛋白、水分、灰分均无明显差异,但氨基酸区别较大。其中,福建福安6号红米样品的17种氨基酸含量均高于其他地区红米。云南哈尼红米中的γ-氨基丁酸和花色苷含量分别为(6.01±0.14)和(38.71±2.23)μg/g,远高于其他地区红米的含量。在矿物质分析中,云南哈尼红米中的锌、钙含量最高,分别为(21.80±0.05)、(284.09±5.43)μg/g。通过分析,福建福安红米氨基酸含量丰富,EAA/TAA(必需氨基酸/总氨基酸)和EAA/NEAA(必需氨基酸/非必需氨基酸)分别为35.08%、54.54%,配比合适,营养丰富。此外云南哈尼红米矿物质微量元素丰富,人体所需的几种主要元素如锌、钙等含量都比其他地区的高,γ氨基丁酸和花色苷含量也远高于其他地区,具有很高的应用和开发价值。
To get the comprehensive components of red rice in China,the components of 15 sample from 15 different districts were investigated.The contents of crude fat,crude starch,crude protein,water,ash,amino acids,γ-aminobutyric acid,and anthocyanins in various red rice varieties were determined by the national standard method and high performance liquid phase (HPLC).The results showed that there was no significant difference in crude fat,crude starch,crude protein,water content and ash contents of red rice in different places,but there was a significant difference in amino acids.Among them,the contents of 17 kinds of amino acids in the red rice samples of no.6 from Fujian Fuan was higher than that in other areas.The contents ofγ-aminobutyric acid and anthocyanin in Yunnan Hani red rice were (6.01 ± 0.14) and (38.71 ± 2.23) μg/g,respectively,which were much higher than those in other regions.In mineral analysis,the content of Zn and Ca in Yunnan Hani red rice was the highest,which were (21.80 ± 0.05) and (284.09 ± 5.43) μg/g. By analysis,Fujian Fuan red rice was rich in amino acids.The contents of EAA/TAA (essential amino acid/total amino acid) and EAA/NEAA (essential amino acid/non-essential amino acid) were 35.08% and 54.54%,respectively.The ratio was suitable and the nutrition was rich.In addition,there had abundant mineral elements in Hani red rice in Yunnan Province. The contents of several main elements such as zinc and calcium were higher than those in other regions,and the contents of gamma-aminobutyric acid and anthocyanin were also much higher than those in other regions,so it would have high application and development value.
To get the comprehensive components of red rice in China,the components of 15 sample from 15 different districts were investigated.The contents of crude fat,crude starch,crude protein,water,ash,amino acids,γ-aminobutyric acid,and anthocyanins in various red rice varieties were determined by the national standard method and high performance liquid phase (HPLC).The results showed that there was no significant difference in crude fat,crude starch,crude protein,water content and ash contents of red rice in different places,but there was a significant difference in amino acids.Among them,the contents of 17 kinds of amino acids in the red rice samples of no.6 from Fujian Fuan was higher than that in other areas.The contents ofγ-aminobutyric acid and anthocyanin in Yunnan Hani red rice were (6.01 ± 0.14) and (38.71 ± 2.23) μg/g,respectively,which were much higher than those in other regions.In mineral analysis,the content of Zn and Ca in Yunnan Hani red rice was the highest,which were (21.80 ± 0.05) and (284.09 ± 5.43) μg/g. By analysis,Fujian Fuan red rice was rich in amino acids.The contents of EAA/TAA (essential amino acid/total amino acid) and EAA/NEAA (essential amino acid/non-essential amino acid) were 35.08% and 54.54%,respectively.The ratio was suitable and the nutrition was rich.In addition,there had abundant mineral elements in Hani red rice in Yunnan Province. The contents of several main elements such as zinc and calcium were higher than those in other regions,and the contents of gamma-aminobutyric acid and anthocyanin were also much higher than those in other regions,so it would have high application and development value.
引文
[1]程国霞,聂晓玲,郭蓉,等.陕西汉中3种特种稻米营养成分分析与评价[J].营养学报,2016,38(1):99-101.
[2]马静,陈起萱,凌文华.红、黑米的保健功效研究[J].食品科学,2000,21(12):139-140.
[3]Yu-Ping Huang,Hsi-Mei Lai.Bioactive compounds and antioxidative activity of colored rice bran[J].Journal of Food and Drug Analysis,2016,24:564-574.
[4]孙志栋,张方钢,林波,等.有色米营养成分、功能性作用及遗传特性[J].食品工业,2014,35(2):224-226.
[5]蒋海伟,杨婷婷,李佳桥,等.响应面法优化红米花色苷微波辅助提取工艺及其抗氧化活性研究[J].中国食品学报,2015,15(5):75-80.
[6]胡柏,张宇,张晖,等.红米多酚对体外碳水化合物消化和吸收的影响[J].现代食品科技,2015,31(10):134-139.
[7]周艳华,吕晓玲,张文娟,等.红米红色素对衰老小鼠血清抗氧化能力的影响[J].中国食品添加剂,2013,1:72-75.
[8]薛鹏,张威毅,张丰香,等.元阳红米麸皮、精米、糙米、留胚米中营养成分及花色苷含量分析[J].现代食品科技,2018(34):1-7.
[9]谢宏,尹梅,刘镜,等.响应面法优化超声波辅助提取红米色素的工艺研究[J].食品工业科技,2014,35(3):271-274.
[10]刘守坎,陈孝赏.红米的营养价值及其开发利用[J].上海农业科技,2008(5):41.
[11]柏鹤,马小定,曹桂兰,等.不同类型特种稻种质营养及功能性成分含量的差异[J].植物遗传资源学报2017,18(6):1013-1022.
[12]杨月欣.中国食物成分第二版(2009)第一册[M].北京:北京大学医学出版社,2009.
[13]桥海鸥,王辛,程国霞,等.陕西洋县红米营养成分分析[J].营养学报,2013(35):616-617.
[14]Junzhou Ding,Alexander V Ulanov,Mengyi Dong,et al.Enhancement of gama-aminobutyric acid(GABA)and other health-related metabolites in germinated red rice(Oryza sativa L.)by ultrasonication[J].Ultrasonics-Sonochemistry,2018,40(A):791-797.
[15]Mie Nishimura,Shin-ichi Yoshida,Masafumi Haramoto,e al.Effects of white rice containing enriched gamma-aminobutyric acid on blood pressure[J].Journal of Traditional and Complementary Medicine,2016,6(1):66-71.
[16]郑琳,张钟,陈湘,等.超声波辅助提取红米色素的工艺研究[J].现代食品科技,2011,27(3):296-298.
[17]Xiao Qiong Chen,Norio Nagao,Tomio Itani,et al.Antioxidative analysis,and identification and quantification o anthocyanin pigments in different coloured rice[J].Food Chemistry,2012,135(4):2783-2788.
[18]Abdel-Aal ESM,Young JC,Rabalki I.Anthocyanin composition in black,blue,pink,purple,and red cereal grains[J].Journal of Agricultural and Food Chemistry,2006,54(13):4696-4704.
[19]Mcghie TK,Walton MC.The bioavailability and absorption o anthocyanins:Towards a better understanding[J].Molecular Nutrition&Food Research,2007,51(6):702-713.
[20]Yafang Shao,Feifei Xu,Xiao Sun,et al,Identification and quantification of phenolic acids and anthocyanins as antioxidants in bran,embryo and endosperm of white,red and black rice kernels(Oryza sativa L.)[J].Journal of Cereal Science,2014,59(2):211-218.
[2]马静,陈起萱,凌文华.红、黑米的保健功效研究[J].食品科学,2000,21(12):139-140.
[3]Yu-Ping Huang,Hsi-Mei Lai.Bioactive compounds and antioxidative activity of colored rice bran[J].Journal of Food and Drug Analysis,2016,24:564-574.
[4]孙志栋,张方钢,林波,等.有色米营养成分、功能性作用及遗传特性[J].食品工业,2014,35(2):224-226.
[5]蒋海伟,杨婷婷,李佳桥,等.响应面法优化红米花色苷微波辅助提取工艺及其抗氧化活性研究[J].中国食品学报,2015,15(5):75-80.
[6]胡柏,张宇,张晖,等.红米多酚对体外碳水化合物消化和吸收的影响[J].现代食品科技,2015,31(10):134-139.
[7]周艳华,吕晓玲,张文娟,等.红米红色素对衰老小鼠血清抗氧化能力的影响[J].中国食品添加剂,2013,1:72-75.
[8]薛鹏,张威毅,张丰香,等.元阳红米麸皮、精米、糙米、留胚米中营养成分及花色苷含量分析[J].现代食品科技,2018(34):1-7.
[9]谢宏,尹梅,刘镜,等.响应面法优化超声波辅助提取红米色素的工艺研究[J].食品工业科技,2014,35(3):271-274.
[10]刘守坎,陈孝赏.红米的营养价值及其开发利用[J].上海农业科技,2008(5):41.
[11]柏鹤,马小定,曹桂兰,等.不同类型特种稻种质营养及功能性成分含量的差异[J].植物遗传资源学报2017,18(6):1013-1022.
[12]杨月欣.中国食物成分第二版(2009)第一册[M].北京:北京大学医学出版社,2009.
[13]桥海鸥,王辛,程国霞,等.陕西洋县红米营养成分分析[J].营养学报,2013(35):616-617.
[14]Junzhou Ding,Alexander V Ulanov,Mengyi Dong,et al.Enhancement of gama-aminobutyric acid(GABA)and other health-related metabolites in germinated red rice(Oryza sativa L.)by ultrasonication[J].Ultrasonics-Sonochemistry,2018,40(A):791-797.
[15]Mie Nishimura,Shin-ichi Yoshida,Masafumi Haramoto,e al.Effects of white rice containing enriched gamma-aminobutyric acid on blood pressure[J].Journal of Traditional and Complementary Medicine,2016,6(1):66-71.
[16]郑琳,张钟,陈湘,等.超声波辅助提取红米色素的工艺研究[J].现代食品科技,2011,27(3):296-298.
[17]Xiao Qiong Chen,Norio Nagao,Tomio Itani,et al.Antioxidative analysis,and identification and quantification o anthocyanin pigments in different coloured rice[J].Food Chemistry,2012,135(4):2783-2788.
[18]Abdel-Aal ESM,Young JC,Rabalki I.Anthocyanin composition in black,blue,pink,purple,and red cereal grains[J].Journal of Agricultural and Food Chemistry,2006,54(13):4696-4704.
[19]Mcghie TK,Walton MC.The bioavailability and absorption o anthocyanins:Towards a better understanding[J].Molecular Nutrition&Food Research,2007,51(6):702-713.
[20]Yafang Shao,Feifei Xu,Xiao Sun,et al,Identification and quantification of phenolic acids and anthocyanins as antioxidants in bran,embryo and endosperm of white,red and black rice kernels(Oryza sativa L.)[J].Journal of Cereal Science,2014,59(2):211-218.