食品与发酵工业 >

2024 , Vol. 50 >Issue 19: 257 - 264

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037339

研究报告

不同产地白色藜麦营养成分及氨基酸含量评价

  • 文莉芳 ,
  • 杨超 ,
  • 张学俭 ,
  • 魏玉明 ,
  • 黄杰 ,
  • 刘文瑜 ,
  • 谢志军 ,
  • 杨发荣 ,
  • 祁娟
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  • 1(甘肃农业大学 草业学院,甘肃 兰州,730070)
    2(甘肃农业大学 食品科学与工程学院,甘肃 兰州,730070)
    3(甘肃省农业科学院畜草与绿色农业研究所,甘肃 兰州,730070)
第一作者:硕士研究生(杨发荣研究员和祁娟教授为共同通信作者,E-mail:lzyfr08@163.com;Qijuan@gsau.edu.cn)

收稿日期: 2023-09-11

  修回日期: 2023-12-14

  网络出版日期: 2024-10-29

基金资助

甘肃省农业科学院重点研发计划项目(2022GAAS19,2020GAAS31);甘肃省农业科学院生物育种专项(2022GAAS07);藜麦提质增效配套技术集成与示范项目(KJ2C-2013-14)

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Evaluation of nutrient composition and amino acid content of white quinoa of different origins

  • WEN Lifang ,
  • YANG Chao ,
  • ZHANG Xuejian ,
  • WEI Yuming ,
  • HUANG Jie ,
  • LIU Wenyu ,
  • XIE Zhijun ,
  • YANG Farong ,
  • QI Juan
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  • 1(College of Grassland Science, Gansu Agricultural University, Lanzhou 730070, China)
    2(College of Food Science and Technology, Gansu Agricultural University, Lanzhou 730070, China)
    3(Institute of Pasture and Green Agriculture, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China)

Received date: 2023-09-11

  Revised date: 2023-12-14

  Online published: 2024-10-29

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摘要

该研究采用甘肃天祝(LM1)、青海格尔木(LM2)、河北沽源(LM3)和山西静乐(LM4)产的4种藜麦作为研究材料,使用了多种营养成分测定方法,包括凯氏定氮法、索氏抽提法及灼烧法。同时,结合氨基酸评分和化学评分,分析了不同产地藜麦的蛋白质、脂肪、淀粉、灰分、钙、铁、锌、硒、多酚、黄酮、花青素和皂苷含量,以及氨基酸组成。研究结果显示,不同产地的藜麦在营养组成方面相似,其中淀粉含量最高,但各个营养素的含量存在明显差异。LM4的总蛋白含量最高,淀粉含量最低,表现优于其他产地的藜麦,适用于蛋白质类产品的开发。在矿质元素方面,LM1藜麦富含钙、铁和锌元素,可用于藜麦食品、膳食补充剂和各类食品配料的开发,以满足人们对这些元素的需求。此外,LM4中的活性成分含量最高,适合作为功能性食品原料进行开发。在4种藜麦中,检测到17种氨基酸,其中LM4的总氨基酸和必需氨基酸含量最高。综合氨基酸评分和化学评分的结果,蛋氨酸被确定为4种藜麦原料的限制性氨基酸。因此,在产品开发过程中,需要通过营养强化或原料搭配来确保产品的营养品质。该研究的结果将为藜麦加工、功能成分提取以及相关产品的开发提供有力依据。

关键词： 藜麦; 营养成分; 氨基酸; 评价

本文引用格式

文莉芳 , 杨超 , 张学俭 , 魏玉明 , 黄杰 , 刘文瑜 , 谢志军 , 杨发荣 , 祁娟 . 不同产地白色藜麦营养成分及氨基酸含量评价[J]. 食品与发酵工业, 2024 , 50(19) : 257 -264 . DOI: 10.13995/j.cnki.11-1802/ts.037339

Abstract

Four quinoa species from Tianzhu, Gansu (LM1), Gelmu, Qinghai (LM2), Guyuan, Hebei (LM3), and Jingle, Shanxi (LM4) were used as study materials in this study.This study used a variety of nutrient determination methods, including the Kjeldahl method, the Soxhlet extraction method, and the scorching method.Meanwhile, in combination with amino acid score and chemical score, the contents of protein, fat, starch, ash, calcium, iron, zinc, selenium, polyphenols, flavonoids, anthocyanins, and saponins were analyzed, along with the amino acid compositions of quinoa from different origins.Results showed that quinoa from different origins were similar in terms of nutritional composition, with the highest starch content, but there were significant differences in the content of individual nutrients.LM4 had the highest total protein content and the lowest starch content, performing better than quinoa from other origins, and was suitable for the development of protein-based products.In terms of mineral elements, LM1 quinoa was rich in calcium, iron, and zinc, which could be used in the development of quinoa foods, dietary supplements, and various food ingredients to meet the demand for these elements.Furthermore, LM4 exhibited the highest content of active ingredients, making it a suitable candidate for development as a functional food ingredient.Among the four quinoa species, 17 amino acids were detected, with LM4 displaying the highest levels of both total and essential amino acids.Combining the results of amino acid scoring and chemical scoring, methionine was identified as the limiting amino acid for the four quinoa ingredients.Therefore, nutritional fortification or ingredient pairing was needed to ensure the nutritional quality of products during product development.The results of this study will provide a strong basis for quinoa processing, functional ingredient extraction, and related product development.

Key words： quinoa; nutritional composition; amino acids; evaluation

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