小麦制粉不同组分中铁锌含量的影响因素探析

提高小麦籽粒有益微量元素含量,特别是对人体影响较大的Fe、Zn含量,是解决中国广大居民微量元素营养匮乏的重要途径之一。2012-2015年将3个不同基因型小麦品种(邯6172、衡5229和周麦16),种植于河北石家庄赵县、陕西杨凌区和河南省新乡辉县。每个地域3个小区,每小区面积10 m²,试验田按照当地小麦品种区域试验管理。共采集36份小麦样品,小麦籽粒粉碎制得全麦粉;同时将小麦籽粒加工制粉,得到粗麸、细麸和面粉。采用电感耦合等离子体质谱法(ICP-MS)测定全麦粉及制粉产品(粗麸、细麸和面粉)中的Fe、Zn含量。结合单因素方差分析及Duncan多重比较分析不同地域、不同基因型、不同年际获得的小麦不同制粉产品间的Fe、Zn含量差异。结果表明,基因型对本研究全麦粉Fe含量影响最为显著,地域是影响全麦粉Zn含量的最重要因素。Fe、Zn含量在小麦制粉不同组分中的变化趋势为:粗麸>细麸>面粉。Fe含量在各组分中受基因型影响最大。Zn含量在全麦粉和粗麸中受地域影响最大,细麸中受年际影响最大,面粉中分别受年际×地域的交互作用、基因型和年际3个因素的影响最大。综上所述,全麦粉相对面粉的Fe、Zn含量更高,且更容易通过选种和选择合适地域耕种提高其Fe、Zn含量。本研究为从小麦的种植及加工角度改善主食中铁锌含量较低这一现状提供了理论参考。

Iron and Zinc Content Variances in Wheat Milling Fractions and Their Influencing Factors

Increasing the trace element contents of wheat grains, such as Fe and Zn, is one of the important ways to solve the nutritional deficiencies for Chinese. Three wheat genotypes (Zhoumai 16, Heng 5229 and Han 6172) were grown in Huixian County (Henan Province), Yangling District (Shaanxi Province) and Zhao County (Hebei Province) from 2012 to 2015. Field trials were carried out in 3 plots with an area of 10 m² for each district, and the wheat varieties were grown according to the local wheat management experience. 36 wheat samples were collected and then they were milled to obtain the whole-wheat flour, flour, bran and fine bran were obtained by milling. The Fe and Zn contents within whole-wheat flour and milling products (coarse bran, fine bran and flour) were determined using inductively coupled plasma mass spectrometry(ICP-MS). Single factor analysis of variance and Duncan multiple comparisons were applied to analyze the differences of Fe and Zn contents among different wheat flour products of wheat from different regions, different genotypes and different years. Genotype had the most significant influence on the Fe content for the whole wheat flour in this study. Region was the most important factor affecting the Zn content for the whole wheat flour. The Fe and Zn contents in different wheat flour milling components were in the trend of Bran> Fine bran> Flour. Fe content of each component was most affected by genotype. Zn content of whole-wheat flour and bran was mostly affected by the region, and Zn content of the fine bran was the most affected by the harvest year. Year×regional interaction, the genotype and year showed the highest influence on the Zn content of in wheat flour (P<0.01). The Fe and Zn contents were higher in whole-wheat flour than in flour, and it is feasible to increase their contents by selecting certain genotypes or choosing suitable areas for cultivation. This study can provide a theoretical reference for wheat planting and processing with a purpose of increasing the iron and zinc content in the staple food.