不同品种青稞籽粒不同部位粉营养价值综合评价

Comprehensive Evaluation of Nutritional Value of Various Parts of Flour of Different Highland Barley Varieties

以昆仑15号、黑老鸦青稞、瓦蓝青稞为研究对象,利用分层碾磨技术,将青稞籽粒由外至内分离出七部位粉。对七部位粉的理化指标进行分析,并采用隶属函数法与主成分分析相结合的方法对各部位粉的营养价值进行了综合评价。结果表明,青稞中的灰分、蛋白质、脂肪、多酚和原花青素含量随籽粒由外至内逐层递减,β-葡聚糖含量在第二、第三部位达到最大值。因此,根据营养成分含量分布情况推测第一部位为青稞粉皮层,第二、三部位为糊粉层,第四至第七部位为胚乳层。隶属函数和主成分分析结果表明,在本实验中获得的七部位青稞粉中,第二部位的青稞粉营养价值最高,尤其是蛋白质含量最高。

Three varieties of highland barley were selected as the research object.The stratified grinding technology and layered milling technology were used to separate the highland barley grains from the outside to the inside into seven levels of flour.The physicochemical indicators for each flour was carried,and a comprehensive evaluation of the nutritional value of each flour was carried out using the method of combining membership function method and principal component analysis.The results showed that the content of ash,protein,fat,polyphenols and procyanidins decreased gradually from the outside to the inside.The highest contents ofβ-glucan were in the second and third parts.Therefore,according to the distribution of the nutrient content,it was speculated that the first part of highland barley powder was the cortex,the second and third parts were the aleurone layer,and the fourth to seventh parts were endosperm layer.The results of membership function and principal component analysis showed that the nutritional value of the second part of the highland barley powder is the highest(especially the content protein)among the seven highland barley powders obtained in this experiment.