6款市售红谷黄酒的营养及安全性评价

目的 对目前市售的红谷黄酒类产品(无其他辅料添加)的营养价值及安全性进行分析评价。方法 采用比色法对产品的总蛋白、总多糖、总多酚、总黄酮、总皂苷、尿素含量及自由基清除能力进行测定,利用高效液相色谱法对γ-氨基丁酸(γ-aminobutyric acid, GABA)、苯甲酸及生物胺(biogenic amine, BA)含量进行测定,比较市售红谷黄酒产品的组间差异以及与其他类型黄酒产品的异同。结果 市售红谷黄酒产品拥有较高的营养价值,其中SC品牌黄酒具有较高的GABA与总皂苷含量,GC品牌黄酒具有较高的总多酚与总黄酮含量,同时具有最佳的体外抗氧化能力。从安全性角度分析,除SC品牌黄酒中总BA含量较高外,其余市售红谷黄酒产品的BA含量以及所有产品的尿素含量均处于较低水平,苯甲酸均未检出。结论 市售红谷黄酒产品相较于其他原料酿造的产品,具有更高的营养价值与较强的抗氧化性能,且产品的总体饮用安全性较高。本研究明确了红谷黄酒的产品优势,为红谷黄酒的推广提供数据支撑。     

黍稷籽粒含油量及脂肪酸组成分析

研究分析18个黍稷（Panicum miliaceum L.）品种的籽粒含油量和脂肪酸组成。结果表明,黍稷籽粒含油量为2.54%~4.00%,均值3.71%。黍稷籽粒中主要脂肪酸为亚油酸（18:2n6）、油酸（18:1n9）和棕榈酸（16:0）,含量区间分别为0.075~5.19、0.150~3.02和0.897~1.81 g/100 g,并含有棕榈油酸、硬脂酸、亚麻酸、花生四烯酸、二十二烷酸和二十四烷酸。不饱和脂肪酸（UFA）占总油脂的82.1%~ 94.6%。相关性分析和主成分分析的结果表明,10种脂肪酸含量存在显著的相关性。聚类分析表明,脂肪酸组成在黍稷品种间的差异显著。     

抑制羟自由基的胁迫粟水溶性蛋白分离纯化与性质研究

对粟胁迫蛋白进行进一步研究,采用色谱法对其分离纯化;实验得到两个强抑制羟自由基作用的活性蛋白,相对分子质量为11084和11136;纯度均达90%以上,抑制率分别为72.9%和68.3%。     

糯小米和大黄米的餐后血糖反应和饱腹感评价

为了研究糯性杂粮的餐后生理反应,选择糯小米和糯大黄米为研究对象,以非糯性的普通小米作为对照,测定三种样品在鲜热、冷藏、回热之后的人体餐后血糖反应和饱腹感反应,计算血糖生成指数(GI)与饱腹感指数(SI)。参比食物为葡萄糖和粳米饭。结果表明,新鲜烹调的糯小米和大黄米样品GI值分别为108和111,冷藏和回热样品的GI值也与参比葡萄糖相当,远高于各处理小米和参比食物粳米。回热大黄米的SI显著高于其他样品。因此,糯小米和大黄米尽管为全谷食物,但仍属高血糖反应食物,且冷藏处理不能有效降低其餐后血糖反应。     

Quality characteristics of biscuits prepared from finger millet seed coat based composite flour

Finger millet seed coat is an edible material and contains good proportion of dietary fibre, minerals and phytochemicals. The seed coat matter (SCM) forms a by-product of millet milling, malting and decortication industries and can be utilised as composite flour in biscuit preparation. The SCM from native, malted and hydrothermally treated millet contained 9.5–12% protein, 2.6–3.7% fat and 40–48% dietary fibre, besides 3–5% polyphenols and 700–860 mg/100 g of calcium. The biscuits prepared using the composite flour were of crisp texture and exhibited breaking strength of 1480–1690 g compared to control biscuits (1560 g). The biscuits were of mild grey colour (ΔE = 40–50) and exhibited higher protein, dietary fibre and calcium contents. The sensory evaluation of the biscuits indicated that 10% of SCM from native and hydrothermally processed millet and 20% from malted millet could be used in composite biscuit flour.     

Effect of water deficit on yield and protein content in pearl millet grains

Seventy-two pearl millet genotypes were water stressed at panicle development and grain filling stages. Neither grain yields, yield components, protein percent nor total protein per unit area were affected by water deficit during panicle development but protein content per grain was increased. When plants were water stressed during grain filling, grain yield, grains per unit area and 1000 grain weight were reduced, but grain protein percentage increased. Total protein per unit area was reduced primarily due to lower grain yield. The protein content per grain was unaffected by stress, suggesting that the apparent increase in protein percentage is due to reduced carbohydrate accumulation under stress.     

新型婴儿断奶食品的研究

研究了以花生和小米为主要原料的新型婴儿断奶食品的诸多影响因素。结果表明，花生的最佳烘烤条件是120℃，时间10min,最佳浸泡时间是常温下(花生：水=1：2，质量比)8h；α-淀粉酶水解小米淀粉最适时间是20min；产品的最佳配方是动物蛋白：植物蛋白=2：1(质量比)；最终产品的溶解度为98．26％。该产品具有较高的蛋白质含量和很好的溶解性，适合断奶期婴儿食用。     

发芽糙小米挥发性成分的变化规律分析

糙小米发芽后会促进功能成分的增加,也会因脂质氧化而形成特殊气味,影响发芽糙小米的品质.为调控和改善发芽糙小米的气味,需要探明糙小米发茅前后挥发性成分的变化规律.利用气相离子迁移色谱对发芽前后2个品种的发芽糙小米挥发性成分进行了测定,共发现了28种挥发性成分,主要包括8种醛类、8种醇类、5种酮类和5种酯类.对发芽前后的糙...     

基于改进LBP的手指静脉识别算法

为进一步提高手指静脉识别算法识别率,在图像预处理阶段提出了将直方图均衡化算法与局部对比度增强算法相结合,在扩大静脉图像动态范围的同时增强图像的细节。在图像识别阶段,提出了一种基于局部二值模式(Local Binary Pattern,LBP)的改进算子用来描述图像局部纹理特征,并结合权重分配和分块LBP特征算法对图像进行特征提取。最后使用支持向量机(Support Vector Machine,SVM)算法对图像特征进行训练。实验结果表明,上述算法识别率高达99.33%,与传统的识别算法相比具有明显的准确率提高。     

Phytic acid and extractable phosphorus of pearl millet flour as affected by natural lactic acid fermentation

Lactic acid fermentation of pearl millet flour decreased its phytic acid content and increased extractable phosphorus. Fermentation at 40 and 50°C for 72 h or longer eliminated phytic acid almost completely; extractable phosphorus was more than doubled. Lower temperatures (20 and 30°C) were less effective. The changes in concentration of phytic acid and extractable phosphorus may be attributed partly to phytase activity inherent in pearl millet flour.