机构：
中国疾病预防控制中心营养与健康所/国家卫生健康委员会微量元素与营养重点实验室;
中文关键词：
全麦粉;;烷基间苯二酚;;膳食纤维;;质量控制
中文摘要：
目的:了解全麦粉中判别标记物的含量水平,为全麦粉行业施行更好的质量控制提供数据支持。方法:按照行业标准将不同品种小麦制成全麦粉样品13份,分别测定其烷基间苯二酚(ARs)、膳食纤维和灰分的含量,其中ARs的含量利用高效液相—荧光法测定,并进行数据分析。结果:全麦粉中ARs、膳食纤维、灰分的平均含量分别为59. 1 mg/100 g、13. 4 g/100 g、1. 5 g/100 g。全麦粉中ARs的5种同系物以C21∶0 (39%)含量最高,C17∶0/C21∶0的比值约为0. 2。全麦粉中ARs与膳食纤维和灰分的含量并无相关性(P> 0. 05),与其同系物的含量具有相关性(P <0. 05)。结论:ARs可以作为全麦粉的判别标志物,膳食纤维和灰分是评价全麦粉品质的重要指标,对这三个指标在全麦粉中的含量水平进行检测分析,对于全麦粉产品的质量控制有着重要的意义。
英文篇名：
The Content of Core Components for Quality Identification in the Whole Grain Wheat Flour
英文作者：
GAO Hui-yu;ZHANG Xue-song;WANG Guo-dong;WANG Zhu;National Institute for Nutrition and Health,Chinese Center for Disease Control and Prevention/Key Laboratory of Trace Element Nutrition of National Health Commission;
英文摘要：
Objective? To understand the content levels of possible markers of whole grain wheat for providing data support for better quality control in whole grain wheat industry. ?Method? According to the whole grain wheat industry standard,different varieties of wheat were made into 13 whole grain wheat flour samples. The alkylresorcinols( ARs),dietary fiber and ash contents were determined in this study. The HPLC-fluorescence method was used to determine the ARs content and homologue composition. Data analysis was also conducted.Result? The average ARs,dietary fiber and ash contents in the whole grain wheat flour samples were 59. 1 mg/100 g,13. 4 g/100 g and1. 5 g/100 g,respectively. Among the five ARs homologues,C21∶0 was present in the highest level( 39%),and the ratios of C17∶0 to C21∶0 was about 0. 2. There was no correlation between ARs and dietary fiber content and ash content( P > 0. 05),and ARs content was correlated with content of its homologues( P < 0. 05). ?Conclusion? ARs can be served as markers of whole grain wheat flour and dietary fiber and ash are used as the important indicators for evaluating the quality of whole grain wheat flour. The detection and analysis of the content levels of these three indicators in whole grain wheat flour is of great significance for the quality control of whole grain wheat products.
英文关键词：
whole grain wheat flour;;alkylresorcinols(ARs);;dietary fiber;;quality control
