不同来源小麦麸皮营养成分及酚类物质含量的比较

Comparison of Nutritional and Phenolic Content of Wheat Bran Obtained from Different Sources

本文收集国内9个小麦主产省12个小麦麸皮样品,对蛋白质、总淀粉、脂肪、膳食纤维和戊聚糖,及不同形态酚类物质（游离型、可溶共价结合型、束缚型）等组分含量进行测定,采用数学统计方法对样品间组分差异和各组分相关性进行统计分析。结果表明：麸皮三大主要营养成分总膳食纤维、蛋白、总淀粉平均含量分别为47.30、19.85和16.90%,总淀粉和膳食纤维变幅较大,变异系数（CV）分别达到19.94和8.75%,蛋白变幅较小,CV值仅为3.16%,戊聚糖作为麸皮中主要膳食纤维,平均含量达到31.57%;总酚含量4470.37-5521.30μg GAE/g,73.9-79.1%为束缚型酚酸;束缚型阿魏酸在单体酚中占主导地位,含量高达2677.4-3401.8μg/g;,以下组分间存在极显著相关性（p〈0.01）,其中膳食纤维及碱解束缚型酚酸（BBPA）与总淀粉呈极显著负相关,戊聚糖及BBPA与膳食纤维极显著正相关,戊聚糖与BBPA极显著正相关,酸解束缚型酚酸（ABPA）与总酚极显著正相关。

In this study, the protein, total starch, fat, dietary fiber, pentosan, and the total free, soluble covalently bonded, and bound phenolic substance content in 12 wheat bran samples obtained from nine major wheat production provinces of China were investigated. The differences and correlation between components of the different samples were analyzed statistically. Dietary fibers, proteins, and starch were identified as the three major nutrients in wheat bran, with average contents of 47.30%, 19.85%, and 16.90%, respectively. The total starch and total dietary fiber content varied over a wide range, and the coefficient of variation （CV） was determined to be 19.94% and 8.75%, respectively. However, the protein content varied within a small range, with a CV of 3.16%. Pentosan, the major dietary fiber in wheat bran, was present in an average content of 31.57%. The total phenol content in wheat bran varied between approximately 4470.37 and 5521.30 lag gallic acid equivalents （GAE）/g, with bound phenolic acids constituting 73.9%-79.1%. Bound ferulic acids were the dominant monophenols, with the bran containing as much as 2677.4-3401.8 gg/g ferulic acid content. Many significant （p 〈 0.01） correlations were also observed between many components. Total dietary fiber and base-hydrolyzed bound phenolic acids （BBPA） showed significant negative correlation with total staxch; pentosan and BBPA showed significant positive correlation with dietary fibers; pentosan displayed a significant positive correlation with BBPA; and acid-hydrolyzed bound phenolic acids （ABPA） demonstrated a significant positive correlation with total phenols.