任妍婧,谢薇,江帆,郭颖,聂刚,王华,梁鸡保,杜双奎.藜麦粉营养成分及抗氧化活性研究[J].中国粮油学报,2019,34(3):13-18
藜麦粉营养成分及抗氧化活性研究
Comparison on Nutritional Components and Antioxidant Activities of Quinoa Flour
投稿时间:2018-05-30  修订日期:2018-12-14
DOI:
中文关键词:  藜麦  营养成分  原粮粉  脱皮粉  抗氧化活性
英文关键词:quinoa  whole flour  pearled flour  total phenolics  total flavonoids  antioxidant activity
基金项目:陕西省科技项目(2015KTCQ02-21);陕西省重点研发计划(2017NY-177)
作者单位邮编
任妍婧 西北农林科技大学食品科学与工程学院 712100
谢薇 西北农林科技大学食品科学与工程学院 
江帆 西北农林科技大学食品科学与工程学院 
郭颖 西北农林科技大学食品科学与工程学院 
聂刚 西北农林科技大学食品科学与工程学院 
王华 渭南市食品执法监察支队 
梁鸡保 神木市农业技术推广中心 
杜双奎* 西北农林科技大学食品科学与工程学院 712100
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中文摘要:
      以不同藜麦品种的原粮粉与脱皮粉为实验材料,对其主要营养成分、总酚、总黄酮含量及抗氧化活性进行测定。结果表明,不同藜麦品种的营养成分存在一定差异。3种原粮粉的粗蛋白、总淀粉含量显著低于脱皮粉,灰分含量显著高于脱皮粉(P < 0.05);原粮粉与脱皮粉的之间的粗脂肪、粗纤维含量没有较明显的差异。原粮粉中总酚、总黄酮及皂甙含量均高于脱皮粉,格尔木原粮粉的总酚(1.70mg GRE/g)、总黄酮(2.08mg RE/g)及皂甙(10.38mg OAE/g)含量最高,海藜脱皮粉的总酚(1.13mg GRE/g)、总黄酮(0.76mg RE/g)及皂甙(6.55mg OAE/g )含量最低。不同品种间脱皮粉及原粮粉的抗氧化活性存在显著差异(P < 0.05),藜麦原粮粉提取物的总抗氧化能力、DPPH·清除能力、ABTS+·清除能力、铁离子还原力(FRAP)均显著高于脱皮粉(P < 0.05)。
英文摘要:
      Whole seeds and pearled seeds from three different cultivars of quinoa were used as test materials. The nutritional components, total phenolic, total flavonoid contents and antioxidant activities were analyzed. The results showed that there were some differences of the nutritional composition in different varieties of quinoa. The crude protein and total starch contents of whole flour were significantly lower than pearled flour, the ash content of whole flour were significantly higher than pearled flour(P < 0.05); there were not obvious differences in the contents of crude fat and crude fiber between whole flour and pearled flour. Total phenolics, total flavonoids and saponins in whole quinoa flour were higher than the pearled quinoa flour, the total phenolics (1.70mg GRE/g), total flavonoids (2.08mg RE/g), and saponins (10.38mg OAE/g) of whole flour of Geermu were the highest, while the pearled flour of Haili showed the lowest total phenolics (1.13mg GRE/g), total flavonoids (0.76mg RE/g), and saponins (6.55mg OAE/g). There were significant differences of antioxidant activities in different cultivars for whole flour and pearled flour (P < 0.05). There were significantly higher total antioxidant activities, DPPH· and ABTS+· scavenging capacities and ferric-reducing ability of plasma (FRAP) in whole flour extraction for three cultivars of quinoa (P < 0.05).
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