《食品工业科技》F5000论文展播：不同品种小米主要营养成分及氨基酸组分评价（2022年）- 大数跨境

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《食品工业科技》F5000论文展播：不同品种小米主要营养成分及氨基酸组分评价（2022年）

食品工业科技编辑部

2023-06-29

不同品种小米主要营养成分及氨基酸组分评价

目的：小米含有丰富的营养物质，包括碳水化合物、维生素、矿物质、脂肪蛋白质和氨基酸等，其中必需氨基酸含量丰富且组成合理，氨基酸的种类和含量影响着小米的营养价值和鲜味。本文以10种山西主推优质谷子品种碾成的小米为研究对象，测定其营养品质，同时对其氨基酸组分进行测定与分析，为“山西小米”品牌创建提供理论支撑，对反哺优质新品种选育的相关性研究提供理论支持。

方法：将不同品种的谷子分别碾成小米，去杂，过筛，去除碎米和米糠，制得精小米，粉碎为小米粉备用。按GB 5009.3-2016、GB 5009.5-2016、GB 5009.6-2016进行水分、蛋白质、脂肪等营养成分的测定。使用超高效液相色谱仪测定氨基酸含量。根据联合国粮食及农业组织和世界卫生组织提出的EAA标准模式与全鸡蛋蛋白标准模式为参考，按照氨基酸比值系数法，分别计算氨基酸比值系数、氨基酸比值、谷子蛋白质的比值系数分和必需氨基酸指数。

结果：不同品种小米,其水分、蛋白质、脂肪﹑碳水化合物等营养成分的含量存在差异。小米水分含量在10.35%~12.37%之间，蛋白变化范围在11.43%~13.72%之间，其中晋谷61号蛋白质含量最高，晋谷21号次之，汾选3号最低。蛋白质是小米的主要营养成分，同时蛋白质的含量也影响小米的品质和口感。10种小米中脂肪变化范围在3.75%~5.34%之间，碳水化合物的变化范围在81.33%~84.61%之间。10种小米氨基酸分析中谷氨酸含量最高，胱氨酸含量最低。小米中氨基酸含量丰富，种类齐全，有7个品种的小米富含17种氨基酸。其中每克蛋白质中总氨基酸含量在10.27%~11.64%之间，必需氨基酸含量为4.35%~4.98%。EAA与NEAA比值范围在0.72~0.75之间，与建议值相接近，表明小米中的蛋白质是优质蛋白，且营养价值较高。各小米样品必需氨基酸占总氨基酸的含量百分比为42.09%~43.20%，且各样品均含有极高的亮氨酸比例，占总氨基酸含量的14.31%~15.29%。10种小米中风味氨基酸含量从高到低为：苦味氨基酸>鲜味氨基酸>甜味氨基酸。

结论：通过分析10种小米中营养成分可知，10种小米水分含量较低，易于保藏；蛋白质、碳水化合物含量相对较高，且必须氨基酸种类齐全，含量丰富，尤其谷氨酸和亮氨酸含量较高。通过鲜甜苦味差和营养价值评价可知，汾选3号蛋白质营养价值较高，晋谷21号鲜味较浓。实验结果解释了汾选3号和晋谷21号能够长期推广的原因，为其更好的发展提供了基础性的理论依据。但汾选3号的蛋白质总量低于其他品种，因此还有进一步提升的空间。如何能够保持现有小米的优势，同时提高蛋白质含量和鲜甜氨基酸水平，增加鲜味，可以作为今后优质谷子育种的方向。

图片来源于图司机

Objectives:Millet is rich in nutrients, including carbohydrates, vitamins, minerals, fat proteins and amino acids. Among them, essential amino acid is rich in content and reasonable in composition. The types and contents of amino acids affect the nutritional value and flavor of millet. This article took 10 types of Shanxi millet as the research object, measures their nutritional quality, and analyzes their amino acid components, providing theoretical support for the creation of the "Shanxi millet" brand and providing theoretical support for the correlation research of breeding high-quality new varieties through back feeding.

Methods:Millet of different varieties were milled into millet, and the impurities were removed, sieved, broken rice and rice bran were removed to prepare refined millet, which was crushed into millet rice noodles for use. According to GB 5009.3-2016, GB 5009.5-2016, and GB 5009.6-2016, the determination of nutrients such as water, protein, and fat was carried out. Use an ultra-high performance liquid chromatography to determine amino acid content. Based on the EAA standard model proposed by the Food and Agriculture Organization of the United Nations and the World Health Organization and the whole egg protein standard model as reference, the amino acid ratio coefficient, amino acid ratio, millet protein ratio coefficient score, and essential amino acid index were calculated using the amino acid ratio coefficient method.

Results:There were differences in the content of nutrients such as water, protein, fat, and carbohydrates among different varieties of millet. The moisture content of millet ranges from 10.35% to 12.37%, with a protein variation range of 11.43% to 13.72%. Among them, Jingu 61 had the highest protein content, followed by Jingu 21, and Fenxuan 3 had the lowest. Protein was the main nutritional component of millet, and its content also affects the quality and taste of millet. The variation range of fat in 10 types of millet was between 3.75% and 5.34%, and the variation range of carbohydrates was between 81.33% and 84.61%.Glutamic acid content was the highest and Cystine content was the lowest in the amino acid analysis of 10 millets. Millet was rich in amino acids and had a complete variety. There were 7 varieties of millet that were rich in 17 amino acids. The total amino acid content per gram of protein was 10.27%~11.64%, and the essential amino acid content was 4.35%~4.98%. The ratio range of EAA to NEAA was between 0.72 and 0.75, which was close to the recommended value, indicating that the protein in millet is high-quality and has high nutritional value. The percentage of essential amino acid in the total amino acid content of millet samples was 42.09%~43.20%, and each sample contained a very high proportion of Leucine, accounting for 14.31%~15.29% of the total amino acid content. The content of flavor amino acids in 10 types of millet ranges from high to low: Bitter amino acids>fresh amino acids>sweet amino acids.

Conclusion:By analyzing the nutritional components of the 10 types of millet, it can be concluded that the moisture content of the 10 types of millet was low and easy to preserve. The contents of protein and carbohydrate were relatively high, and the necessary amino acids were complete and rich, especially the contents of glutamic acid and Leucine. According to the evaluation of poor taste and nutritional value, Fenxuan 3 protein had higher nutritional value, while Jingu 21 protein had a stronger fresh taste. The experimental results explained the reason why Fenxuan 3 and Jingu 21 can be promoted for a long time, providing a fundamental theoretical basis for their better development. However, the total protein content of Fenxuan 3 was lower than that of other varieties, so there was still room for further improvement. How to maintain the advantages of existing millet while increasing protein content and fresh sweet amino acid levels, and increasing freshness, can serve as a direction for high-quality millet breeding in the future.