不同品种谷子营养成分及功能活性成分差异化分析

Comparative analysis of nutritional and functional components in different kinds of millet

对比研究了10个品种谷子营养及功能活性成分。以10个代表性谷子品种籽粒为原料,检测分析了淀粉、蛋白质、脂肪等营养组分,及多酚、黄酮、低聚糖等功能活性成分的含量。结果表明:不同品种谷子,营养成分及功能活性成分的含量差异不同,且功能性成分含量品种间差异较大。不同品种间谷子粗淀粉变异系数为5%,含量较为稳定;粗脂肪的变异系数为17.55%,品种之间差异显著(P<0.05);粗蛋白的变异系数为7%,品种之间差异显著(P<0.05);总黄酮变异系数最大,为51%,含量范围为0.55~2.01 mg/g;总多酚含量变异系数为25%,含量范围为0.65~1.41 mg/g;低聚糖含量品种间差异也较大。对选育优良品种谷子,及开发谷子相关食品和保健品具有指导意义。

The nutritional and functional ingredients of ten varieties of representative millet were researched. The contents of starch,protein,fat,and the functional active,such as polyphenols,flavonoids and oligosaccharide,were detected. The results showed that the differences of the contents of nutritional and functional ingredients were not the same among the varieties,and the differences of functional ingredients were bigger than those of nutritional ingredients. The variation coefficient of total starch was 5%which meant the contents of total starch was relatively stable. The variation coefficient of crude fat was17. 55%,and the differences among varieties were significant（P〈0. 05）. The variation coefficient of crude protein was 7%,and the differences among varieties were also significant（P〈0. 05）. The total flavonoids had the highest variation coefficient of 51%,and the amplitude of variation ranged from 0. 55 to2. 01 mg/g. The variation coefficient of total polyphenol was 25%,and the amplitude of variation ranged from 0. 65 to 1. 41 mg/g. The differences of oligosaccharide were also relatively large. The data would be important references for the research and development of millet food and health care products as well as selection and breeding of fine varieties of millet.