谷子的营养功能特性与加工研究进展
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摘要
综述谷子的资源和分布情况,综合介绍谷子的营养和功能性成分的种类和含量,尤其是小米的优势营养成分和特性功能成分如小米的维生素B_1和B_2、维生素E、硒、多酚类、活性蛋白质、不饱和脂肪酸、谷维素等,介绍传统小米食品和国内外研究小米的现状,以期望能对同行有所帮助。
The article reviewed the information of millet in the world about the plant areas,the yield,and the variety. There were rich of nutrition such as V_(B_1),V_(B_2),V_E,Se,unsaturate fatty acids,polyphenol and so on. The abundance of these phytochemicals enhances the nutraceutical potential of finger millet, making it a powerhouse of health benefiting nutrients. There was vast potential to process millet grains into value-added foods and beverages in China. Furthermore,current study on the extraction of oil and fiber from hull or millet grain had been made to develop a new kind of millet foods.
The article reviewed the information of millet in the world about the plant areas,the yield,and the variety. There were rich of nutrition such as V_(B_1),V_(B_2),V_E,Se,unsaturate fatty acids,polyphenol and so on. The abundance of these phytochemicals enhances the nutraceutical potential of finger millet, making it a powerhouse of health benefiting nutrients. There was vast potential to process millet grains into value-added foods and beverages in China. Furthermore,current study on the extraction of oil and fiber from hull or millet grain had been made to develop a new kind of millet foods.
引文
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[16]王力立.小米中主要营养成分的测定及小米茶的制备[D].太原:山西大学,2011
[17]杜文娟,林娟,许辉,等.山西谷子全粉淀粉指标间相关性及消化特性研究[J].粮油加工,2014(7):60-65
[18]梁克红,朱大洲,孙君茂,等.有机小米与普通小米的营养物质比较[J].贵州农业科学,2016,44(8):127-130
[19]李红,司俊玲,杜文娟,等.谷子油的理化性质及脂肪酸组成分析[J].中国油脂,2015,40(9):86-88
[20]刘敏轩,陆平.中国谷子育成品种维生素E含量分布规律及其与主要农艺性状和类胡萝卜素的相关性分析[J].作物学报,2013,39(3):398-408
[21]王玉文,李会霞,田岗,等.我国小米品质研究进展及其改良设想[J].中国农学通报,2001(5):49-51
[22]史宏,史关燕,杨成元,等.小米的营养保健及食疗价值的探讨[J].杂粮作物,2007(5):376-378
[23]张玲艳,李洁莹,韩飞,等.蒸煮对小米营养成分及抗氧化活性的影响[J].食品科学,2017,38(24):113-117
[24]杨延兵,管延安,秦岭,等.不同地区谷子小米黄色素含量与外观品质研究[J].中国粮油学报,2012,27(1):14-19
[25]陶俊,张上隆,徐建国,等.柑橘果实主要类胡萝卜素成分及含量分析[J].中国农业科学,2003(10):1202-1208
[26]惠伯棣,朱雨杰,武兴德,等.富含类胡萝卜素类化合物的食用植物油[J].中国食物与营养,1999(1):37-38
[27]CHOI Y,JEONG H-S,LEE J.Antioxidant activity of methanolic extracts from some grains consumed in Korea[J].Food Chemistry,2007,103:130-138
[28]CHETHEAN S,MALLESHI N G.Finger millet polyphenols:Charaeterization and their nutraceutical potential[J].American Journal of Food Technology,2007,7(2):618-629
[29]HYUNSEOK J,ILLMIN C,MA K H,EUNHYE K,et al.Analysis of phenolic compounds in sorghum,foxtail millet and common millet[J].Journal of Prevention&Intervention in the Community,2011,56(37):361-374
[30]HEGDE P S,CHANDRA T S.ESR spectroscopic study reveals higher free radical quenching potential inkodo millet(Paspalum scrobiculatum)compared to other millets[J].Food Chemistry,2005,92:177-182
[31]SRIPRIYA G,CHANDRASEKHARAN K,MURTY V S,et al.ESR spectroscopic studies on free radical quenching action of finger millet(Eleusine coracan)[J].Food Chemistry,1996,57:537-540
[32]刘天行.小米结合型酚类化合物的分离鉴定及抗氧化活性评价[D].南京:南京农业大学,2015
[33]NISHIZAWA N,SATO D,ITO Y,et al.Effects of dietary protein of prosomillet on liver in jury induced by D-galactosamine inrats[J].Bioscience,Biotechnology&Biochemistry,2002(1):92-96
[34]NISHIZAWA N,SHIMANUKI S,FUJIHASHI H,et al.Proso millet protein elevates plasma level of high density lipoprotein:a new food function of prosomillet[J].Biomedical and Environmental Sciences,1996(9):209-212
[35]宋东晓,高德成.小米的营养价值与产品开发[J].粮食加工,2005(1):21-24
[36]孙海峰,王丽霞,王玉文,等.小米陈化过程中脂肪氧合酶与黄色素变化特征的研究[J].中国粮油学报,2008,23(6):93-97
[37]董力.不同储藏方式对小米品质影响的研究[D].郑州:河南工业大学,2016
[38]侯蕊.谷子脂氧合酶(LOX)与小米储藏过程中褪色关系的研究[D].晋中:山西农业大学,2016
[39]李顺国,刘斐,刘猛,等.我国谷子产业现状、发展趋势及对策建议[J].农业现代化研究,2014,35(5):531-535
[40]王立东,张桂芳,包国凤,等.微波热风复合干燥制备速食小米方便粥的复水性研究[J].粮食与饲料工业,2013(6):25-28
[41]田晓红,汪丽萍,谭斌,等.小米粉含量对小米小麦混合粉及其挂面品质特性的影响研究[J].中国粮油学报,2014,29(8):17-23
[42]宋超洋.小米速溶粉的制备及其性质研究[D].无锡:江南大学,2016
[43]张敏,刘辉,杨明,等.速食小米方便粥粥的研制[J].食品工业科技,2010(6):209-210
[44]梁万礼.小米淀粉热膨胀化性质研究及小米雪饼的研制[D].无锡:江南大学,2012
[45]DISSANAYAKE B D M P B,JAYAWARDENA H S.Development of a method for manufacturing noodles from finger millet[J].Procedia Food Science,2016,6:293-297
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