不同小米品种氨基酸与脂肪酸营养含量分析

Analysis of Amino Acid and Fatty Acid Contents in Different Varieties of Millet

该试验检测了9个小米品种氨基酸与脂肪酸等营养组成。结果表明,小米的氨基酸种类全面,EAA/TAA值(39.1)和NEAA/TAA值(64.2)接近于FAO/WHO理想氨基酸标准,适合人体氨基酸配比。品种间EAAI值变化幅度为68.31~77.74。5种主要脂肪酸含量占到总脂肪酸的96.73%以上,亚油酸和油酸含量最高,分别为1.82~3.19 g/100 g和0.30~0.61 g/100 g。相关分析表明,粗脂肪与亚油酸、油酸及α-亚麻酸呈显著正相关。小米营养构成比例适合,且品种选育可进一步提升含量,将对人们膳食结构调整起到重要的作用。

By measuring the nutrient content of amino acids and fatty acids in 9 millet varieties,the results showed that amino acid composition was complete,and EAA/TAA and NEAA/TAA values were 39.1 and 64.2,which are close to FAO/WHO ideal amino acid standardand suitable for human.EAAI values ranged from 68.31 to 77.74 in different varieties.The content of five major fatty acids accounted for more than 96.73%of total fatty acids,and the highest contents of fatty acid were linoleic acid and oleic acid,which were range from 1.82 g/100 g and 0.30 g/100 g to 3.19 g/100 g and 0.61 g/100 g,respectively.Correlation analysis showed that crude fat was positively correlated with linoleic acid,oleic acid andα-linolenic acid,which reached significant level.The nutrient composition in millet is suitable,and further promoted by variety breeding,which will play an important role adjustment of people’s dietary structure.