摘要
为明确海南粟类资源的营养成分及其利用价值,对其主要营养成分、矿质元素和维生素等进行测定.结果表明,海南粟类资源与北方资源营养成分含量差异较大,淀粉和磷元素含量高于北方品种,狗尾粟的总氨基酸、维生素B1和锌含量高于北方品种,鸭脚粟的粗蛋白含量高于北方品种,其余指标与相当或低于北方品种.海南各地区资源性状存在不同程度差异.鸭脚粟粗蛋白、粗脂肪、总淀粉、氨基酸含量分别为8.65～10.40 g/100 g、1.1～1.3 g/100 g、73.11％～75.04％、8.62％～10.36％,钙含量达到 1 361.0～1 601.0 mg/kg,属于中等糊化温度、硬胶稠度米,适宜开发为极具潜力的天然补钙功能食品.狗尾粟与黍的大部分性状相似,粗蛋白、粗脂肪、总淀粉、氨基酸含量分别为 11.70～12.70g/100g、2.1～3.2 g/100 g、78.60％～82.01％、11.12％～12.54％,直链淀粉含量均低于2％,维生素B1含量为0.100 9～0.610 0 mg/100 g,磷含量达到307.0～385.0 mg/100 g,全部为糯质型米,属于中低糊化温度、中等或软胶稠度米,米质较优,适宜煮粥或开发风味小吃.
Abstract
In order to clarify the nutritional components and utilization value of foxtail millet resources in Hainan,the main nutritional components,mineral elements and vitamins were determined.The results showed that there were great differences in nutrient contents between Hainan millet resources and northern resources.The contents of starch and phosphorus were higher than those of northern varieties.The contents of total amino acids,vitamin B1 and zinc in millet were higher than those of northern varieties.The crude protein content of finger millet was high-er than that of northern varieties,and the other indexes were equivalent or lower than those of northern varieties.There are differences in resource traits in different regions of Hainan.The contents of crude protein,crude fat,total starch,amino acid and calcium of finger millet were 8.65～10.40 g/100 g,1.1～1.3 g/100 g,73.11％～75.04％,8.62％～10.36％,1 361.0～1 601.0 mg/kg,respectively,which belonged to medium gelatinization temperature and hard gel consistency rice.It was suitable for development as a potential natural calcium supplement functional food.Most of the traits of millet and broomcorn millet were similar.The contents of crude protein,crude fat,total starch and amino acid were 11.70～12.70 g/100 g,2.1～3.2 g/100 g,78.60％～82.01％,11.12％～12.54％,respectively.The amy-lose content was less than 2％,the vitamin B1 content was 0.100 9～0.610 0 mg/100 g,and the phosphorus content was 307.0～385.0 mg/100 g.All of them were waxy rice,which belongs to medium and low gelatinization tempera-ture,medium or soft gel consistency rice.The rice quality was better,suitable for cooking porridge or developing flavor snacks.
基金项目
海南省省属科研院所技术开发专项(KYYS-2018-04)
农业部物种品种资源保护费项目(111821301354052033)
NETL
NSTL
万方数据