元阳红米麸皮、精米、糙米、留胚米中营养成分及花色苷含量分析

Analysis of the Nutrients and Anthocyanins Contents of Red Rice Bran, Polished Rice, Brown Rice and Germ-left Rice from Yuanyang County

本文研究了云南元阳红米麸皮、糙米、精米、及留胚米中营养成分及花色苷的含量。采用国标法及高效液相法测定样品中的各类成分含量。发现麸皮中粗脂肪(13.96±0.31%),粗蛋白(12.74±0.21%),灰分(7.13±0.03%),花色苷(198.62±5.02μg/g),钙元素(1132.09±21.2μg/g),镁元素(7530.89±151.63μg/g),铁元素(80.13±0.43μg/g)等金属元素,总氨基酸含量(90.03±0.98μg/g),呈味氨基酸含量(44.562±0.38μg/g),必需氨基酸含量(41.64±36μg/g)及其17种各类氨基酸含量,均高于其他样本中的含量。随着加工的深入,除淀粉含量外,其他营养物质及花色苷的含量逐步减少;最终精米中粗淀粉含量可达(84.87±2.34%)。此外发现,留胚米可以保留住各类营养素,与糙米的指标最为接近。通过研究,发现麸皮中含量较多的蛋白质、红米色素及矿物质,为后期的麸皮深加工提供了理论支持,为元阳当地的麸皮利用提供了新的方向。

The nutrition facts and anthocyanins contenst of the red rice bran, brown rice, polished rice and germ-left rice sampled from Yuanyang county of Yunnan province） were analyzed by the national standard method and high performance liquid phase（HPLC）.Resulted showed that the contents of crude fat（13.96±0.31%）, crude protein（12.74±0.21%）, ash（7.13±0.03%）, anthocyanin（198.62±5.02 μg/g）, calcium（1132.09±21.2 μg/g）, magnesium（7530.89±151.63 μg/g）, iron（80.13±0.43 μg/g）, total amino acids（90.03±0.98 μg/g）, flavor amino acids（44.562±0.3 8μg/g）, essential amino acids（41.64±36 μg/g） and 17 kinds of amino acids were higher in bran than in the other samples. Deeper processing resulted in the gradual reduce in the contents of other nutrients and anthocyanins except the starch content. The final content of crude starch in polished rice could reach 84.87±2.34 %. Moreover, the germ-left riceretained all kinds of nutrients, which were most closely related to the index of brown rice. In addition, high contents of protein, red rice pigment and minerals in bran were determined, which provided a theoretical support for the further processing of bran and a new direction for the utilization of bran in Yuanyang county.