摘要
以大白藜、贡扎4号和青藜2号为原料,探究品种对藜麦成分的影响,并对藜麦品质进行综合评价。结果表明:大白藜粗蛋白、总氨基酸、总淀粉含量最高,贡扎4号灰分和脂肪含量最高,而青藜2号粗纤维、支链淀粉和酚类物质含量最高。贡扎4号必需氨基酸含量和氨基酸评分值最优。藜麦不饱和脂肪酸主要为油酸和亚油酸,饱和脂肪酸主要为棕榈酸,贡扎4号Ω-6/Ω-3比例最接近最佳比例,而大白藜的致动脉粥样硬化指数(AI)和血栓形成指数(TI)指数相对最低。藜麦主要矿物质为K、Mg、Ca,且大白藜更为丰富。青藜2号酚类物质含量及抗氧化能力最高。不同品种藜麦品质特征在PCA图中可以明显区分。本研究可为藜麦的品质评价、资源筛选及加工应用提供理论参考。
The effects of varieties on quinoa composition and comprehensive evaluation of quinoa quality were investigated using the Dabaili,Gongzha No.4 and Qingli No.2.as raw materials.The results showed that Dabaili had the highest crude protein,total amino acid,total starch,Gongzha No.4 had the highest ash and fat,while Qingli No.2 had the highest crude fiber amylopectin and phenolic contents.The essential amino acid content and amino acid score values of Gongzha No.4 were better than Dabaili and Qingli No.2.The unsaturated fatty acids in quinoa were mainly oleic acid and linoleic acid,while the saturated fatty acids were mainly palmitic acid.TheΩ-6/Ω-3 ratio of Gongzha No.4 was closest to the optimal ratio,while the atherogenic index(AI)and thrombogenic index(TI)indices of Dabaili were relatively lowest.The main minerals in quinoa were K,Mg,and Ca,and they were more abundant in Dabaili.Qingli No.2 had the highest phenolic content and its antioxidant capacity was optimal.The quality characteristics of different varieties of quinoa could be clearly distinguished in the PCA diagram.The study can provide theoretical references for quinoa quality evaluation,resource selection and processing application.
作者
张玲
党斌
张杰
张文刚
ZHANG Ling;DANG Bin;ZHANG Jie;ZHANG Wengang(College of Agriculture and Animal Husbandry,Qinghai University,Xining Qinghai 810016,China;Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources,Xining Qinghai 810016,China;Key Laboratory of Qinghai Province Tibetan Plateau Agric-Product Processing,Xining Qinghai 810016,China)
出处
《青海农林科技》
2024年第2期15-25,103,共12页
Science and Technology of Qinghai Agriculture and Forestry
基金
青海省基础研究计划团队项目(2022-ZJ-902)。
关键词
藜麦
营养成分
氨基酸评价
Quinoa
Nutrient composition
Amino acid evaluation
