河套地区小麦粉营养品质分析及小麦粉营养化发展对策

Nutritional Quality of Wheat Flour in Hetao Area and Development Strategy of Nutritional for Wheat Flour

目的:了解我国河套地区小麦粉营养品质。方法:选取当地2个不同季节生产的特色面粉6种,对其维生素和矿物质进行分析。结果:12个样品维生素E含量为0.061~0.404 mg/100 g,维生素B_(1)、维生素B_(2)、烟酸含量分别为0.139~0.230 mg/100 g、1.380~1.900 mg/100 g、3.425~4.350 mg/100 g,维生素B_(2)和烟酸含量远高于我国小麦粉平均水平。铁、钙、磷、镁含量偏低,但硒含量为0.043~0.250 mg/kg,已达到富硒农产品标准。结论:河套地区小麦粉含有丰富的维生素B_(2)、烟酸、硒,本研究就小麦粉的营养化发展提出对策建议。

【Objective】To investigate the nutritional quality of the wheat flour produced in Hetao area of China.【Method】Totally 6 kinds of native wheat flour in 2 production seasons were collected,and their vitamins and minerals contents were analyzed.【Result】The content of vitamin E was 0.061—0.404 mg/100 g,the content of vitamin B_(1),vitamin B_(2)and niacin were 0.139—0.230 mg/100 g,1.380—1.900 mg/100 g,3.425—4.350 mg/100 g,respectively.The contents of vitamin B_(2)and niacin were were much higher than those of wheat flour in average.The contents of iron,calcium,phosphorus and magnesium were low.However,the content of selenium was 0.043~0.250 mg/kg,which reached the standard level of selenium-rich agricultural products.【Conclusion】The wheat flour in Hetao area owned plenty of vitamin B_(2),niacin and selenium.Countermeasures were proposed about how to promote wheat flour nutritionally development.