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当前位置: 首页 > 文章 > 全麦粉营养功能成分分析评价 江苏农业学报 2018 (4) 921-926
Position: Home > Articles > Analysis and evaluation of nutritional and functional components in whole wheat flour Jiangsu Journal of Agricultural Sciences 2018 (4) 921-926

全麦粉营养功能成分分析评价

作  者：
张盈月;徐希旺;施怡;谢旻皓;裴斐;李彭;杨文建;胡秋辉;方勇
关键词：
全麦粉;营养成分;品质评价;矿质元素;二十八烷醇;阿魏酸
摘  要：
为了筛选与全麦粉品质相关的重要营养功能的特征指标,对比评价中国、美国和加拿大26种品牌的市售全麦粉以及6种小麦粉的营养品质,测定了样品中的矿质元素、氨基酸、二十八烷醇、阿魏酸等含量。结果显示26种全麦粉样品中的矿质元素Mg、Ca、Mn、Fe、Zn含量明显高于小麦粉;全部6种小麦粉产品中均未检出二十八烷醇,且阿魏酸含量远低于大部分全麦粉产品。相对于小麦粉,筛选出了矿质元素Mg、Ca、Mn、Fe、Zn作为全麦粉主要营养指标,二十八烷醇和阿魏酸作为全麦粉2种新的功能特征指标,为评价全麦粉营养品质的标准制定提供理论依据。
译  名：
Analysis and evaluation of nutritional and functional components in whole wheat flour
作  者：
ZHANG Ying-yue;XU Xi-wang;SHI Yi;XIE Min-hao;PEI Fei;LI Peng;YANG Wen-jian;HU Qiu-hui;FANG Yong;College of Food Science and Engineering,Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety of Jiangsu Province/Key Laboratory of Grains and Oils Quality Control and Processing of Jiangsu Province;
关键词：
whole wheat flour;;nutritional components;;quality evaluation;;mineral elements;;octacosanol;;ferulic acid
摘  要：
To select crucial feature indicators which were associated with the quality of Whole Wheat Flour( WWF),the nutritional quality of 26 whole wheat flours and six wheat flours in China,America and Canada was compared. The contents of mineral elements,amino acids,octacosanol and ferulic acid were investigated. The results showed that contents of Mg,Ca,Mn,Fe and Zn of WWF were obviously higher than those of wheat flour. The results showed that didn't contain octacosanol,and ferulic acid content was lower than that in most WWF products. Compared with wheat flour,the Mg,Ca,Mn,Fe,Zn were selected as main nutritional indices,octacosanol and ferulic acid were used as two new functional indices to provide theoretical basis for the standardization of evaluating WWF nutritional quality.

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