6种杂粮营养成分分析及评价

目的 对苦荞、白青稞、白藜麦、黄藜麦、红藜麦和黑藜麦等6种杂粮中所含基本营养成分、矿物质元素、氨基酸及脂肪酸的含量进行检测和分析。方法 依据国家标准方法, 采用液相色谱仪、氨基酸自动分析仪、气相色谱仪等进行成分测定并比较分析。结果 6种杂粮在营养成分上存在一定的差异, 其水分含量为8.68~12.22 g/100 g, 蛋白质含量为10.33~15.41 g/100 g, 脂肪含量为1.25~6.31 g/100 g, 粗纤维含量为1.33~6.64 g/100 g, 灰分含量为1.11~2.53 g/100 g, 碳水化合物含量为67.56~75.85 g/100 g。6种杂粮均富含钾、磷和镁, 白藜麦富含铁, 苦荞富含锌。6种杂粮中不饱和脂肪酸占总脂肪酸的含量的75%以上, 除苦荞外, 其他5种杂粮中亚油酸的含量超过了总脂肪酸含量的一半以上。杂粮中氨基酸种类齐全, 尤其是苏氨酸、缬氨酸、亮氨酸及赖氨酸等必需氨基酸含量均较高。氨基酸评分结果表明, 6种杂粮中苏氨酸、缬氨酸、亮氨酸、苯丙氨酸+酪氨酸氨基酸评分均较高, 且含量都高于联合国粮食及农业组织(Food and Agriculture Organization of the United Nations, FAO)的推荐值。结论 苦荞、白青稞、白藜麦、黄藜麦、红藜麦和黑藜麦等6种杂粮营养丰富, 具有较好的开发价值和利用前景。

Analysis and evaluation of nutritional components in 6 kinds of minor cereals

Objective To detect and analyze the content of basic nutrients, mineral elements, amino acids and fatty acids in 6 kinds of minor cereals, including tartary buckwheat, white highland barley, white quinoa, yellow quinoa, red quinoa, black quinoa. Methods According to the national standard methods, the nutrients were analyzed by liquid chromatography, amino acid automatic analyzer and gas chromatography. Results There were certain difference in nutrient composition among 6 kinds of minor cereals. The content of moisture, protein, fat, coarse fiber, ash and carbohydrate content in 6 kinds of minor cereals were 8.68?12.22 g/100 g, 10.33?15.41 g/100 g, 1.25?6.31 g/100 g, 1.33?6.64 g/100 g , 1.11?2.53 g/100 g and 67.56?75.85 g/100 g, respectively. The 6 kinds of minor cereals were rich in K, P and Mg. White quinoa was rich in Fe and tartary buck wheat was rich in Zn. The content of unsaturated fatty acids in grains was more than 75% of the total fatty acids. The content of linoleic acid in other 5 kinds of grains was more than half of the total fatty acids except of tartary buckwheat. There were all kinds of amino acids in grains, especially threonine, valine, leucine and lysine. The results of amino acid score showed that scores of while threonine, valine, leucine, phenylalanine+tyrosine amino acid were higher, and the content was higher than the recommended value of Food and Agriculture Organization of the United Nations (FAO). Conclusion Tartary buckwheat, white highland barley, white quinoa, yellow quinoa, red quinoa and black quinoa have great value and prospect for development due to their high nutritional values.