[1]张盈月,徐希旺,施怡,等.全麦粉营养功能成分分析评价[J].江苏农业学报,2018,(04):921-926.[doi:doi:10.3969/j.issn.1000-4440.2018.04.029]
 ZHANG Ying-yue,XU Xi-wang,SHI Yi,et al.Analysis and evaluation of nutritional and functional components in whole wheat flour[J].,2018,(04):921-926.[doi:doi:10.3969/j.issn.1000-4440.2018.04.029]
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全麦粉营养功能成分分析评价()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2018年04期
页码:
921-926
栏目:
加工贮藏·质量安全
出版日期:
2018-08-25

文章信息/Info

Title:
Analysis and evaluation of nutritional and functional components in whole wheat flour
作者:
张盈月徐希旺施怡谢旻皓裴斐李 彭杨文建胡秋辉方勇
(南京财经大学食品科学与工程学院/江苏省现代粮食流通与安全协同创新中心/江苏高校粮油质量安全控制及深加工重点实验室,江苏南京210023)
Author(s):
ZHANG Ying-yueXU Xi-wangSHI YiXIE Min-haoPEI FeiLI PengYANG Wen-jianHU Qiu-huiFANG Yong
(College of Food Science and Engineering, Nanjing University of Finance and Economics/ Collaborative Innovation Center for Modern Grain Circulation and Safety of Jiangsu Province/Key Laboratory of Grains and Oils Quality Control and Processing of Jiangsu
关键词:
全麦粉营养成分品质评价矿质元素二十八烷醇阿魏酸
Keywords:
whole wheat flournutritional componentsquality evaluationmineral elementsoctacosanolferulic acid
分类号:
TS211.4+2
DOI:
doi:10.3969/j.issn.1000-4440.2018.04.029
文献标志码:
A
摘要:
为了筛选与全麦粉品质相关的重要营养功能的特征指标,对比评价中国、美国和加拿大26种品牌的市售全麦粉以及6种小麦粉的营养品质,测定了样品中的矿质元素、氨基酸、二十八烷醇、阿魏酸等含量。结果显示26种全麦粉样品中的矿质元素Mg、Ca、Mn、Fe、Zn含量明显高于小麦粉;全部6种小麦粉产品中均未检出二十八烷醇,且阿魏酸含量远低于大部分全麦粉产品。相对于小麦粉,筛选出了矿质元素Mg、Ca、Mn、Fe、Zn作为全麦粉主要营养指标,二十八烷醇和阿魏酸作为全麦粉2种新的功能特征指标,为评价全麦粉营养品质的标准制定提供理论依据。
Abstract:
To select crucial feature indicators which were associated with the quality of Whole Wheat Flour (WWF), the nutritional quality of 26 whole wheat flours and six wheat flours in China, America and Canada was compared. The contents of mineral elements, amino acids, octacosanol and ferulic acid were investigated. The results showed that contents of Mg, Ca, Mn, Fe and Zn of WWF were obviously higher than those of wheat flour. The results showed that didn’t contain octacosanol, and ferulic acid content was lower than that in most WWF products. Compared with wheat flour, the Mg, Ca, Mn, Fe, Zn were selected as main nutritional indices, octacosanol and ferulic acid were used as two new functional indices to provide theoretical basis for the standardization of evaluating WWF nutritional quality.

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备注/Memo

备注/Memo:
收稿日期:2017-12-31 基金项目:国家重点研发计划项目(2016YFD0401203);国家农产品质量安全风险评估项目(GJFP201700102);江苏省优势学科建设工程项目(PDAD) 作者简介:张盈月(1993-),女,山东济南人,硕士研究生,主要从事食品营养与安全研究。(E-mail)yingyuezhawn@163.com 通讯作者:方勇,(E-mail)fangyong10@163.com
更新日期/Last Update: 2018-09-04