山西主栽黑玉米营养成分及其抗氧化作用

Nutrient Composition and Antioxidant Effect of Main Black Corn in Shanxi

摘要:

以9个不同的山西主栽黑玉米品种的全粉为实验材料，测定了其主要营养成分、氨基酸组分、粘度特性、花青苷色素含量及抗氧化活性，检验了花青苷色素含量与抗氧化力的相关性，评价了9个品种黑玉米的营养价值。结果表明，不同品种黑玉米全粉在碳水化合物、粗蛋白、粗脂肪、粗纤维含量上有显著差异（p<0.05）。所有品种的组氨酸含量均远高于全蛋模式的22.00 mg/g pro标准，分别为黑玉194（51.41 mg/g pro）；黑玉195（42.53 mg/g pro）；紫玉119（39.70 mg/g pro）；晋糯8号（33.13 mg/g pro）；晋糯10号（43.90 mg/g pro）；晋糯20号（42.98 mg/g pro）；紫糯511（44.06 mg/g pro）；黑玉二合一（55.11 mg/g pro）；黑糯158（49.48 mg/g pro）；除黑玉195的亮氨酸含量比FAO/WHO模式的70.00 mg/g pro标准高之外，其余品种的亮氨酸含量均大于全蛋模式的86.00 mg/g pro标准，分别为：黑玉194（107.71 mg/g pro）；紫玉119（101.57 mg/g pro）；晋糯8号（112.47 mg/g pro）；晋糯10号（98.50 mg/g pro）；晋糯20号（129.98 mg/g pro）；紫糯511（113.83 mg/g pro）；黑玉二合一（148.11 mg/g pro）；黑糯158（102.76 mg/g pro）。不同品种黑玉米的花青苷色素含量差异较大，在13.3~42.6 mg/100 g之间，在体外，黑玉米抑制DPPH自由基的能力是维C的1.68倍，且其清除DPPH自由基能力与其花青苷色素含量在0.01水平（双侧）具有显著正相关性。

Abstract:

The whole flours of 9 different main black corn varieties in Shanxi were used as experimental materials, the main nutrients, amino acid components, viscosity characteristics, anthocyanin pigment content and antioxidant activity were measured, the correlation between anthocyanin pigment content and antioxidant capacity was tested, and the nutritional values of 9 black corn varieties were evaluated. The results showed that different varieties of black corn whole flour have significant differences in carbohydrate, crude protein, crude fat and crude fiber content (p<0.05). The histidine content of all varieties is much higher than the 22.00 mg/g pro standard of the whole egg model, which are Heiyu 194 (51.41 mg/g pro); Heiyu 195 (42.53 mg/g pro); Ziyu 119 ( 39.70 mg/g pro); Jinnuo No.8 (33.13 mg/g pro); Jinnuo No.10 (43.90 mg/g pro); Jinnuo 20 (42.98 mg/g pro); Zinuo 511 (44.06 mg/ g pro); Heiyu two-in-one (55.11 mg/g pro); Heinuo 158 (49.48 mg/g pro). The leucine content of Heiyu 195 is higher than the 70.00 mg/g pro standard of FAO/WHO model. In addition, the leucine contents of other varieties are greater than the 86.00 mg/g pro standard of the whole egg model: Heiyu 194 (107.71 mg/g pro); Ziyu 119 (101.57 mg/g pro); Jinnuo No. 8 (112.47 mg/g pro); Jinnuo No. 10 (98.50 mg/g pro); Jinnuo No. 20 (129.98 mg/g pro); Zinuo 511 (113.83 mg/g pro); Black jade combo (148.11 mg/g pro); Heinuo 158 (102.76 mg/g pro). The anthocyanin pigment content of different varieties of black corn is quite different, between 13.3~42.6 mg/100 g. In vitro, the ability of black corn to inhibit DPPH free radical is 1.68 times that of vitamin C. Moreover, there is a significant positive correlation at 0.01 level (bilateral) between the anthocyanin pigment content of black corn and the ability to scavenge DPPH.