玉米芯的营养成分分析_陈家明.pdfVIP

现代食品科技 Modern Food Science and Technology 2012, Vol.28, No.9 玉米芯的营养成分分析 陈家明，余稳稳，吴晖，吴迪頔，赖富饶 （华南理工大学轻工与食品学院，广东广州 510640） 摘要：本文主要分析了甜玉米、超甜玉米、两种糯玉米煮熟前后共 8 个样品的玉米芯的营养成分。实验结果表明，除水分外， 纤维素、淀粉是玉米芯的主要成分，其中甜玉米芯的纤维素含量最高，可达 0.3 g/g；糯玉米芯淀粉含量比非糯型高 50%，经蒸煮之 后，糊化作用导致糯玉米芯的的淀粉损失率为 50%；玉米芯的多酚含量≥1.34%，而黄酮的含量最高可达到0.05 mg/g；8 种玉米芯的 氨基酸含量基本接近，其中以谷氨酸和脯氨酸含量最高，蛋氨酸和络氨酸含量最低，熟的甜玉米芯所含的氨基酸总量最高，为 14.94 mg/g ，必需氨基酸含量占31.88%；玉米芯中矿质元素丰富，Cu 含量最高，为 5.61~24.23 mg/g，其次则是K 和 Mg。 关键词：玉米芯; 营养成分; 分析 文章篇号：1673-9078(2012)9-1073-1075 Analysis of the Nutritional Components of Corn Cobs CHEN Jia-ming, YU Wen-wen, WU Hui, WU Di-di, LAI Fu-rao (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China) Abstract: In this paper, the contents of nutritional components of four kinds of commercially available corn cobs were analyzed, including yellow sweet corns, yellow with white corns, sticky white corns and purple with white sticky corns. It was found that fiber and starch were the main components of the corn cobs. Raw sweet corn cob containsed the highest content of cellulose, up to 0.3 g/g. The starch in waxy corn cob was about twice higher than non-waxy type, but 50% starch was lost after gelatinization. The highest content of polyohenol was more than 1.34% while about 0.05 mg polyphenol can be acquired for only 1 g cooked corn cob. All the tested corn cob had a similar amino acid composition. Among the amino acids, the glutamic acid and proline had the highest content while methioninetyrosine content was the lowest. In addition, the cooked sweet corn cob contained the highest content of total amino acids, up to 14.94 mg/g containing 31.88% essential amino acids. Corn cob was also rich in mineral elements, in which Cu showed the highest content (5.61~24.23