不同来源小麦麸皮营养成分及酚类物质含量的比较.pdfVIP

现代食品科技 Modern Food Science and Technology 2014, Vol.30, No.12 不同来源小麦麸皮营养成分及酚类物质含量的比较 蔺艳君，刘丽娅，钟葵，佟立涛，周闲容，周素梅 （农业部农产品加工综合性重点实验室，中国农业科学院农产品加工研究所，北京100193） 摘要：本文收集国内9个小麦主产省12个小麦麸皮样品，对蛋白质、总淀粉、脂肪、膳食纤维和戊聚糖，及不同形态酚类物质（游 离型、可溶共价结合型、束缚型）等组分含量进行测定，采用数学统计方法对样品间组分差异和各组分相关性进行统计分析。结果表 明：麸皮三大主要营养成分总膳食纤维、蛋白、总淀粉平均含量分别为47.30 、19.85和16.90%，总淀粉和膳食纤维变幅较大，变异系 数(CV)分别达到19.94和8.75%，蛋白变幅较小，CV值仅为3.16%，戊聚糖作为麸皮中主要膳食纤维，平均含量达到31.57% ；总酚含量 4470.37~5521.30 µg GAE/g，73.9~79.1%为束缚型酚酸；束缚型阿魏酸在单体酚中占主导地位，含量高达2677.4~3401.8 μg/g；，以下组 分间存在极显著相关性（p0.01 ），其中膳食纤维及碱解束缚型酚酸（BBPA）与总淀粉呈极显著负相关，戊聚糖及BBPA 与膳食纤维 极显著正相关，戊聚糖与BBPA极显著正相关，酸解束缚型酚酸（ABPA）与总酚极显著正相关。 关键词：小麦麸皮；营养成分；总酚；单体酚 文章篇号：1673-9078(2014)12-194-200 DOI: 10.13982/j.mfst.1673-9078.2014.12.033 Comparison of Nutritional and Phenolic Content of Wheat Bran Obtained from Different Sources LIN Yan-jun, LIU Li-ya, ZHONG Kui, TONG Li-tao, ZHOU Xian-rong, ZHOU Su-mei (Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Agro-Products Processing Science Technology, Chinese Academy of Agricultural Sciences, Beijing 100193 , China) Abstract: In this study, the protein, total starch, fat, dietary fiber, pentosan, and the total free, soluble covalently bonded, and bound phenolic substance content in 12 wheat bran samples obtained from nine major wheat production provinces of China were investigated. The differences and correlation between components of the different samples were analyzed statistically . Dietary fibers, proteins, and starch were identified as the three major nutrients in wheat bran, with average contents of 47.30%, 19.85%, and 16.90%, respectively. Thetotal starch and total dietary fiber content varied over a wide range, and the coefficient of variation (CV) was determ