期刊论文

Analysis of nutrition compositions and volatile compounds of two cereals from Tibet

中文

食品工业科技

1002-0306

2016

37

14

49-53,58

10.13386/j.issn1002-0306.2016.14.001

国家自然基金（31571874）； 2011湖南省协同创新项目；

本校为第一机构

为了研究西藏青稞和鸡爪谷的营养成分,水分子存在状态及风味成分,本文采用低场核磁共振(low- field nuclear magnetic resonance,LF-NMR),顶空固相微萃取-气质联用(HS-SPME-GC/MS)方法分析比较了西藏青稞和鸡爪谷的水分子存在状态以及各自挥发性风味组分。结果显示:西藏青稞粗蛋白(24.2%)、膳食纤维(15.20%)和β-葡聚糖(7.61%)含量显著高于鸡爪谷(p

The major nutritional components,the aggregation state of water molecules and composition of volatile compounds were systematically analyzed in two cereals from Tibet by LF- NMR and HS- SPME- GC / MS. The results showed that the protein（ 24.2%）,dietary fiber（ 15.20%）,and β- glucan（ 7.61%） contents of Tibet highland barley were significantly higher than that of Tibet jizhuagu,although the fat content（ 1.01%） of the former was lower than that of the latter.The contents of combined water distribution were 88.4% and 87.7% in Tibet highland...