不同产地薏米的营养品质比较

Comparison of the Nutritional Quality of Coix Seed from Different Producing Areas

选取贵州兴仁、福建浦城、云南师宗、老挝万象4个产地的薏米,对其基本营养组成、矿物元素、维生素、总多糖、总多酚、总黄酮含量进行测定。此外,分析比较不同产地薏米蒸煮后的吸水率、膨胀率、硬度和弹性,并对蒸煮后的薏米进行感官评价。结果表明,贵州兴仁薏米的蛋白质含量较高;云南师宗和老挝万象薏米油酸含量要显著高于其它产地薏米(p<0.05);云南师宗和老挝万象薏米维生素E的含量明显优于其它产地的薏米(p<0.05);贵州兴仁薏米总多糖含量显著高于其它产地薏米(p<0.05)。蒸煮后薏米的吸水率和膨胀率排序为:云南师宗薏米>福建浦城薏米>贵州兴仁薏米>老挝万象薏米;蒸煮后云南师宗和老挝万象薏米较硬,弹性较大;贵州兴仁薏米蒸煮后的感官评分要明显优于其它3个产地薏米。

Coix seeds from Guizhou Xingren,Fujian Pucheng,Yunnan Shizong,and Laos Vientiane regions were assessed. The basic nutritional composition and contents of mineral elements,vitamins,total polysaccharides,total polyphenols and total flavonoids were determined. In addition,the water absorption rate,expansion ratio,hardness,elasticity,and the sensory characteristics were evaluated for coix seeds from the above-mentioned production areas. Protein content of Xingren coix seeds from Guizhou was the highest while oleic acid and vitamin E contents were highest in Shizong coix seeds from Yunnan and Vientiane coix seeds from Laos(both p<0.05),respectively. Content of total polysaccharides was the highest in Xingren coix seeds from Guizhou. After boiling,water absorption and inflation rates were maximum for Shizong coix seeds from Yunnan region,followed by Pucheng coix seeds from Fujian,Xingren coix seeds from Guizhou,and Vientiane coix seeds from Laos. The hardness and elasticity values of cooked coix seeds from Yunnan Shizong and Laos Vientiane were greater than those for seeds from the remaining origins. Xingren coix seeds from Guizhou displayed significantly superior sensory characteristics compared to seeds from the remaining three production areas.