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当前位置: 首页 > 文章 > 西藏青稞与鸡爪谷营养成分及风味成分的分析研究 食品工业科技 2016,37 (14) 49-53+58
Position: Home > Articles > Analysis of nutrition compositions and volatile compounds of two cereals from Tibet Science and Technology of Food Industry 2016,37 (14) 49-53+58

西藏青稞与鸡爪谷营养成分及风味成分的分析研究

作  者：
胡敏;林亲录;罗章;孙术国;张素红;王若晖;唐泽君
单  位：
中南林业科技大学食品科学与工程学院;西藏大学农牧学院食品科学学院
关键词：
青稞;鸡爪谷;营养成分;低场核磁共振;顶空固相微萃取-气质联用
摘  要：
为了研究西藏青稞和鸡爪谷的营养成分,水分子存在状态及风味成分,本文采用低场核磁共振(low-field nuclear magnetic resonance,LF-NMR),顶空固相微萃取-气质联用(HS-SPME-GC/MS)方法分析比较了西藏青稞和鸡爪谷的水分子存在状态以及各自挥发性风味组分。结果显示:西藏青稞粗蛋白(24.2%)、膳食纤维(15.20%)和β-葡聚糖(7.61%)含量显著高于鸡爪谷(p<0.05),但鸡爪谷脂肪(1.01%)含量高于青稞。西藏青稞和鸡爪谷中结合水含量分别占88.4%和87.7%。青稞和鸡爪谷中分别检测出72和70种挥发性成分,青稞挥发性风味组分主要包括烃类(44.37%)、醇类(18.06%)和醛类(14.03%),鸡爪谷香气主要组分为醇类(34.81%)、烃类(34.65%)和酮类(9.78%)。总体分析,青稞比鸡爪谷的营养成分更加丰富,结合水含量比例更高,风味物质更加突出,为西藏青稞和鸡爪谷的加工及合理膳食提供参考。
译  名：
Analysis of nutrition compositions and volatile compounds of two cereals from Tibet
作  者：
HU Min;LIN Qin-lu;LUO Zhang;SUN Shu-guo;ZHANG Su-hong;WANG Ruo-hui;TANG Ze-jun;College of Food Science and Engineering,Central South University of Forestry and Technology,National Engineering Laboratory for Deep Processing of Rice and Byproducts;College of Food Science,Agriculture and Animal Husbandry College of Tibet University;
关键词：
barley;;jizhuagu;;nutritional components;;LF-NMR;;HS-SPME-GC / MS
摘  要：
The major nutritional components,the aggregation state of water molecules and composition of volatile compounds were systematically analyzed in two cereals from Tibet by LF- NMR and HS- SPME- GC / MS. The results showed that the protein( 24.2%),dietary fiber( 15.20%),and β- glucan( 7.61%) contents of Tibet highland barley were significantly higher than that of Tibet jizhuagu,although the fat content( 1.01%) of the former was lower than that of the latter.The contents of combined water distribution were 88.4% and 87.7% in Tibet highland barley and jizhuagu,respectively. 72 volatile compounds were identified mainly in barley including hydrocarbons( 44.37%),alcohols( 18.06%) and aldehydes( 14.03%).70 volatile compounds were identified mainly in jizhuagu including alcohols( 34.81%),hydrocarbon( 34.65%) and ketones( 9.78%). In short,the barley from Tibet had a higher nutritional quality,a higher percentage of combined water and better flavor quality than jizhuagu.This study provided a useful basis for further development and reasonable diet of barley and jizhuagu from Tibet.

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