摘要
对比研究裸燕麦和皮燕麦营养组分及功能活性成分的差异。以5种裸燕麦和3种皮燕麦为材料,分别测定其中基本组分(水分和灰分)、营养组分(淀粉、蛋白质和脂肪)以及功能组分(黄酮、多酚和低聚糖等)的含量。结果表明,裸燕麦和皮燕麦的水分和灰分含量无显著性差异;裸燕麦在粗脂肪、粗蛋白、硬脂酸、油酸、亚油酸、亚麻酸、黄酮和氨基酸等营养及功能组分的含量方面显著高于皮燕麦,而慢消化淀粉和水苏糖2种组分含量显著低于皮燕麦。裸燕麦和皮燕麦含有相同种类的营养及功能组分,但裸燕麦的多种营养组分及功能组分含量高于皮燕麦。
The differences of nutrition components and active ingredient between Avena nuda and Avena sativa were compared. The contents of basic components （moisture and ash）, nutritional compositions （starch, protein and fat） and functional active ingredient （flavonoids, polyphenols and oligosaccharide） in 5 kinds of Avena nuda and 3 kinds of Arena sativa were determined. The results showed that there were no significant differences in the contents of moisture and ash between Avena nuda and Avena sativa. The contents of crud fat, crud protein, stearic acid, oleic acid, linoleic acid, linolenic acid, flavonoids and amino acid in Avena nuda were significantly higher than those in Avena sativa, while the contents of slowly digestible starch and stachyose in Avena nuda were significantly lower than those in Avena sativa. Both Avena nuda and Avena sativa had similar composition of nutritional and functional active ingredients but the contents of them higher in Avena nuda than in Avena sativa.
出处
《粮油食品科技》
2015年第5期50-54,共5页
Science and Technology of Cereals,Oils and Foods
基金
粮食公益性行业科研专项(201313006-5)
关键词
裸燕麦
皮燕麦
营养组分
功能活性成分
对比分析
Avena nuda
Avena sativa
nutrition components
functional active ingredient
comparativeanalysis
