不同粒色青稞及其生物处理样品中脂肪含量和脂肪酸组成分析

为了分析不同粒色青稞及其生物处理样品中脂肪酸组成和含量,利用气相色谱技术对不同青稞样品中总脂肪的含量、脂肪酸的组成进行了分析,结果表明不同粒色的青稞样品中,总脂肪含量黑青稞2最高2.58±0.012(g/100 g),总脂肪含量差异显著(P0.05);青稞(柴青1号)的不同生物处理样品中,糌粑最高2.68±0.006,发芽青稞制品1.60±0.012最低,不同生物处理样品中总脂肪含量差异显著(P0.05)。各样品中不饱和脂肪酸含量(g/100 g)为柴青1号原料青稞1.35±0.01、发酵青稞制品1.32±0.01、糌粑1.31±0.01、发芽青稞制品1.15±0.01,各样品中不饱和脂肪酸含量发酵青稞制品和糌粑之间不显著,其他各样品之间差异显著(P0.05);样品中脂肪酸的主要成分为亚油酸、油酸、棕榈酸和亚麻酸。上述结果说明黑青稞总脂肪含量高于普通青稞,不饱和脂肪酸含量均高于饱和脂肪酸;发芽加工处理能有效降低青稞中总脂肪的含量。该研究为青稞的进一步深加工提供了理论依据。

Fat content and fatty acids composition in different color barley and their biologically treated samples

Gas chromatography (GC) was employed to analyze the compositions and contents of fatty acids in barleys and their biologically treated samples.The results showed that the total fat content (g/100 g) of black barley (No.2) was the highest at 2.58±0.012 among barleys of different colors,and the total fat contents in each sample were significantly different (P<0.05).Among the biologically treated samples of barley (Chaiqing No.1),Zanba was the highest at 2.68±0.006,and the germinated barley was the lowest at 1.60±0.012.The total fat contents in different biologically treated samples were significantly different (P<0.05).The contents of unsaturated fatty acids (g/100 g) were 1.35±0.01 in barley (Chaiqing No.1),1.32±0.01 in fermented barley,1.31±0.01 in Zanba and 1.15±0.01 in germinated barley.The contents of unsaturated fatty acids in fermented barley and Zanba were not significantly different.However,there were significant differences between other samples (P<0.05).The main components of fatty acids were Linoleic acid,Oleic acid,Palmitic acid and Linolenic acid.In conclusion,the total fat content of black barley was higher than that of common barley,and the content of unsaturated fatty acid was higher than that of saturated fatty acid.The content of total fat in the barley can be effectively reduced by germination.This study provides a theoretical basis for further processing of highland barley.