摘要
研究贵州兴仁产薏仁米的营养成分并对其进行营养评价。结果表明,薏仁米中淀粉、蛋白质、脂肪、水分、灰分和多糖的含量分别为49.250%,17.750%,7.180%,12.760%,2.130%和4.880%;薏仁米脂类主要是由油酸、亚油酸、棕榈酸及亚麻酸组成,含量分别为48.449%,29.693%,17.470%和1.201%。此外还含有长碳链脂肪酸,不饱和脂肪酸的比例为80.718%;薏仁米中氨基酸总量为12.699%,必需氨基酸含量占总量的37.500%。薏仁米中亮氨酸氨基酸评分(159.110%)和化学评分(129.510%)均最高,远远高于FAO推荐值(70.000%)和鸡蛋蛋白中亮氨酸的值(86.000%)。
Nutrient components and nutrition evaluation of coix seed produced in Guizhou Xingren were studied. The result showed that contents of starch, protein, lipid, water and ash in Coix Seed were 49.250%, 17.750%, 7.180%, 12.760%, 2.130% and 4.880%, respectively. Lipid in coix seed was mainly composed of Oleic acid, linoleic acid, palmitic acid and linolenic acid, and their contents were 48.449%, 29.693%, 17.470% and 1.201%, respectively. Moreover, coix seed contained long chain fatty acids, and the proportion of unsaturated fatty acids was 80.718%. The total content of amino acids was 12.699% and the essential amino acids accounted for 37.500% of total amino acids. Amino acid score （159.110%） and chemical score （129.510%） of leucine were the highest, much higher than the FAO recommended value （70.000%） and egg protein leucine value （86.000%）.
出处
《食品工业》
北大核心
2017年第6期303-307,共5页
The Food Industry
基金
贵州省科技计划(重大专项)黔科合重大专项字[2014]6023子课题2-1项目
贵州兴诚华英食品有限公司产学研合作项目资助
关键词
薏仁米
兴仁
营养成分
营养评价
coix seed
Xingren
nutrient composition
nutrition evaluation
