王世连,阮征,李汴生.不同产地火麻仁的品质特性比较[J].,2021,37(3):163-170.
不同产地火麻仁的品质特性比较
Comparison of the Quality Characteristics of Hempseeds from Different Growing Regions
投稿时间:2020-03-13  
DOI:10.13982/j.mfst.1673-9078.2021.3.0233
中文关键词:  火麻仁  物理特性  营养成分  抗氧化活性
英文关键词:hempseed  physical characteristics  nutritional components  antioxidant activity
作者简介:王世连(1994-),男,硕士研究生,研究方向:食品加工和保藏;通讯作者:李汴生(1962-),男,博士,教授,研究方向:食品加工和保藏
基金项目:国家重点研发计划项目(2017YFD0400400)
作者单位
王世连 (华南理工大学食品科学与工程学院,广东广州 510640) 
阮征 (华南理工大学食品科学与工程学院,广东广州 510640) 
李汴生 (华南理工大学食品科学与工程学院,广东广州 510640) 
AuthorInstitution
WANG Shi-lian (College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China) 
RUAN Zheng (College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China) 
LI Bian-sheng (College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China) 
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中文摘要:
      本研究选取了来自中国6个主要产区的火麻仁:安徽六安(ALHS)、广西巴马(GBHS)、甘肃天水(GTHS)、河北保定(HBHS)、黑龙江绥化(HSHS)、云南大姚(YDHS),对其外观、物理指标、基本营养成分、总酚和总黄酮含量进行测定,以自由基清除能力和铁离子还原能力评价火麻仁的抗氧化性,并对营养成分和抗氧化活性成分之间的相关性进行分析。研究结果表明:YDHS质量最大,为7.29 g/100粒,蛋白质(19.18 g/100 g)、总糖(4.98 g/100 g)和总氨基酸(28.92 g/100 g)含量最高;GBHS出仁率最高,为54.92%;ALHS脂肪含量最高,达53.06%;GTHS灰分(4.86 g/100 g)含量最高,出仁率最低(45.57%);各产地的火麻仁含有大量常量元素P(1050.51~1260.09 mg/100 g)和微量元素Fe(6.93~9.83 mg/100 g);不同产地火麻仁的总酚和总黄酮含量分别在1.71~2.57 mg GAE/g和0.41~2.92 mg QE/g之间,其中YDHS的总酚和总黄酮含量均最高。抗氧化实验结果表明,对于DPPH自由基清除能力和FRAP值,YDHS表现出最高值(1.92 μmol TE/g和8.89 μmol FE/g),GBHS表现出最低值(1.29 μmol TE/g和4.69 μmol FE/g)。DPPH和FRAP与总酚含量之间呈现显著性相关(p<0.05)。综合火麻仁主要成分及其抗氧化活性分析,YDHS品质最优。
英文摘要:
      In this study, hempseeds from six main growing regions of China were selected: Anhui Lu'an (ALHS), Guangxi Bama (GBHS), Gansu Tianshui (GTHS), Hebei Baoding (HBHS), Heilongjiang Suihua (HSHS), and Yunnan Dayao (YDHS). The appearance, physical indicators, basic nutrients, total phenolic contents and total flavonoid contents, as well as the antioxidant activities (as free radical scavenging capacity and ferric ion reducing power),of these hempseeds were investigated. The correlation between nutritional components and antioxidant activity was also analyzed. The research results showed that YDHS had the highest mass (7.29 g/ 100 grains) protein content (19.18 g/100 g), total sugars content (4.98 g/100 g) and total amino acid content (28.92 g/100 g). GBHS had the highest kernel yield (54.92%) and ALHS had the highest fat content (53.06%) GTHS had the highest ash content (4.86 g/100 g) and the lowest kernel yield (45.57%). The hempseeds from various regions contained large amounts of macro element P (1050.51~1260.09 mg/100 g) and trace element Fe (6.93~9.83 mg/100 g), with their total phenolic contents and total flavonoid contents in the range of 1.71~2.57 mg GAE/g and 0.41~2.92 mg QE/g, respectively (the highest contents of total phenolics and total flavonoids were with YDHS). The results of antioxidant tests showed that in terms of DPPH free radical scavenging ability and FRAP, YDHS had the highest values (1.92 μmol TE/g and 8.89 μmol FE/g, respectively) and GBHS had the lowest values (1.29 μmol TE/g and 4.69 μmol FE/g, respectively).Positive and significant correlations were found between total phenolic contents of hempseeds and their antioxidant activities (p<0.05). Base on the comprehensive analyses of the main components and antioxidant activities of hempseeds, the quality of YDHS was the best.
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