河北省主要杂粮营养成分分析及评价

以河北省产裸燕麦、甜荞、谷、黍等主要杂粮为研究对象,采用现代仪器分析方法对其主要营养成分进行分析和评价。结果表明:小米、裸燕麦中蛋白质含量较高,分别为12.63 g/100 g和12.52 g/100 g,最低的是玉米,仅为7.94 g/100 g;小黄米和大黄米中VB1含量较高,分别为0.34 g/100 g和0.39 mg/100 g,玉米中含量最低,为0.09 g/100 g;甜荞中VE(0.83 mg/100 g)与钙、磷、钾、镁、锌等微量元素含量均高于其他种类杂粮;糜子米中VB2含量较为突出(0.18mg/100 g);裸燕麦中Fe(14.36 mg/100 g)含量丰富;玉米中Se(3.54μg/100 g)含量较高,并含有大量叶黄素(349.56μg/100 g)和玉米黄素(270.90μg/100 g)。营养价值评价结果表明,河北省主要杂粮的蛋白质、VB1、VB2和Ca等重要营养素的营养质量指数(Index of nutrition quality,INQ)均明显高于大米,且糜子米中蛋白质、VB1、VB2均为营养质量合格;甜荞、裸燕麦氨基酸评分较高,其氨基酸含量与FAO推荐值最为接近。因此,河北省产糜子米、甜荞和裸燕麦营养价值较高,具有较大的开发与应用前景。 

Analysis and evaluation of nutritional components of minor cereals in Hebei province

The nutritional components of the main crops in Hebei province, including avena nuda, common buckwheat, cereal, millet were analyzed and evaluated using modern instrumental analysis methods. The results indicated that higher contents of proteins were determined in millet and avena nuda, which were up to 12.63 g/100 g and 12.52 g/100 g, respectively, whereas the corn was the lowest with only 7.94 g/100 g.Higher content of VB1 was determined in the small glutinous millet and rhubarb rice, which were up to 0.34 g/100 g and 0.39 mg/100 g, respectively, whereas the content of corn was 0.09 g/100 g. Common buckwheat had the higher content of VEand trace elements such as calcium, phosphorus, potassium, magnesium, zinc than others crops. Panicum miliaceum had the higher content of VB2 ( 0.18 mg/100 g) . Avena nuda contained rich iron ( 14.36 mg/100 g) . Corn contained rich selenium ( 3.54 μg/100 g) , and contained lots of lutein ( 349.56 μg/100 g) , zeaxanthin ( 270.90 μg/100 g) . The results of nutritional value evaluation showed that the main crops of Hebei province had higher index of nutrition quality than rice in protein, VB1, VB2 and calcium, and protein, VB1, VB2 were qualified for nutritional quality in panicum miliaceum.Commen buckwheat and avena nuda had high amino acid score, which were closest to the FAO recommended value.Therefore, panicum miliaceum, commen buckwheat and avena nuda have great potential for development and application due to theri high nutritional values.