福建4种薏苡营养成分的分析比较

本文对福建4种主要薏苡品种营养成分进行了对比分析.结果表明,薏苡仁的蛋白质含量较高,蛋白质的平均含量为17.48％;薏苡仁氨基酸组成齐全,氨基酸含量最高为翠薏1号;必需氨基酸中,含量最高为亮氨酸,含量最低为赖氨酸,蛋氨酸+胱氨酸的含量较为丰富,氨基酸含量均高于大米.以AAS与CS为标准,第一限制性氨基酸为赖氨酸,第二限...

Analysis and Comparison of Nutritional Components of Four Coix Lacryma-jobi in Fujian

In this paper,the nutritional components of four main Coix lacryma-jobi varieties in Fujian were compared and analyzed.The results showed that the protein content of Coix lacryma-jobi seed was relatively high,with an average protein content of 17.48%;Coix lacryma-jobi seed had complete amino acid composition,and the highest amino acid content was Cuiyi No.1;among the essential amino acids,the highest content was leucine,and the lowest content was lysine The content of acid,methionine+cystine is relatively rich,and the amino acid content is higher than that of rice.Taking AAS and CS as the standard,the first limiting amino acid is lysine,and the second limiting amino acid is threonine.The content of Fe and Zn in Coix lacryma-jobi seed is rich,higher than that of rice;the content of Ca,Mg,and Cu is higher,the average content is 12.76 mg·kg^-1,2.86 mg·kg^-1,3.58 mg·kg^-1,respectively,which is similar to the content of rice;the Na content is lower at 1.6 mg·kg^-1,which is 58%lower than that of rice.Among the four producing areas of Fujian,Puyi No.6 has the highest fat content(6.4%)and a starch content ranging from 59.90%to 66.20%.Among them,Puyi No.6 has the highest total starch content(66.20%).