7个不同品种藜麦营养成分比较分析

锡林郭勒职业学院, 内蒙古锡林浩特 026000

详细信息

陈志婧(1991-),女,硕士,研究方向:植物营养与特色食品开发,E-mail:czj1991019@163.com。

廖成松(1984-),男,博士,副教授,研究方向:植物营养与特色食品开发,E-mail:lchsong1983@163.com。

中图分类号: TS201.4

Comparative of 7 Different Varieties of Chenopodium quinoa

Xilingol Vocational College, Xilinhot 026000, China

摘要

摘要: 以陇藜1号、香格里拉白藜、香格里拉红藜、香格里拉黑藜、太旗白藜、太旗红藜、太旗黑藜为材料,对不同品种藜麦的营养成分、氨基酸和矿质元素进行了含量测定和分析比较。结果表明,7个不同品种藜麦的营养成分存在差异,其中太旗黑藜蛋白质含量高达16.52 g/100 g、脂肪含量为3.38 g/100 g,总膳食纤维含量11.07 g/100 g,其高蛋白质、低脂肪、高总膳食纤维特性尤为突出,更适合有减肥需求或素食主义群体。藜麦富含氨基酸,主要以谷氨酸、精氨酸和天冬氨酸为主,酪氨酸、组氨酸和蛋氨酸则含量较低。其中陇藜1号和香格里拉红藜主要氨基酸(谷氨酸、精氨酸和天冬氨酸)均高于其他品种,且其必需氨基酸(EAA)含量也明显较高。对必需氨基酸进行评分的结果表明,太旗白藜和香格里拉红藜必需氨基酸含量评分最优,更适合婴幼儿群体。另外,藜麦含有丰富的矿质元素,7个品种藜麦中K、Ca、Cu、Mg的含量都高于小麦、水稻和小米,尤其是香格里拉黑藜K含量高达12037 mg/kg,而Na含量在检出限以下,具有高钾低钠的良好营养特性,更适合中老年群体。本文为开发特定群体的藜麦功能食品的品种选择提供了依据。

Abstract: The contents of nutrients,amino acids and mineral elements in different varieties of Chenopodium quinoa were determined and analyed by using Longli NO.1,Shangri-La white quinoa,Shangri-La red quinoa,Shangri-Lai black quinoa,Taiqi white quinoa,Taiqi red quinoa and Taiqi black quinoa as materials.The results showed that there were differences in the nutritional content of 7 different varieties of quinoa,the protein content of Taiqi black quinoa was 16.52 g/100 g,the fat content was 3.38 g/100 g,the total dietary fiber content was 11.07 g/100 g,which was character as high protein,low fat,high total dietary fiber. And Taiqi black quinoa was more suitable for the needs of weight loss or vegetarianism group. Quinoa was rich in amino acids,mainly glutamate,arginine and aspartic acid,tyrosine,histidine and methionine content was low. The main amino acids(glutamic acid,arginine and aspartic acid)of Longli NO.1 and Shangri-La red quinoa were higher than other varieties,and the content of essential amino acid(EAA)was also significantly higher. The results of scoring the essential amino acids showed that the score of essential amino acids of the Taiqi white quinoa and Shangri-la red quinoa were the best,which were more suitable for infants. Moreover,quinoa was rich in mineral elements,K,Ca,Cu,Mg content in 7 varieties quinoa was higher than wheat,rice and millet,especially the K content of Shangri-Lai black quinoa was up to 12037 mg/kg,and Na content in which was undetected. So as to,the quinoa was character as high potassium and low sodium and Shangri-Lai black quinoa was more suitable for the elderly. This research provides a basis for the selection of quinoa varieties for development a specific group of quinoa functional food.

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