藜麦麸皮营养成分分析与评价

Analysis of Nutritional Components of Quinoa Bran

摘要: 为合理的开发利用藜麦麸皮，参照国标及常规方法对其主要营养成分、氨基酸、脂肪酸及矿物质元素进行测定及分析。结果显示：藜麦麸皮中蛋白质含量最高，达22.8%，其次为膳食纤维22.2%。富含18种氨基酸，其中8种必需氨基酸占比35.4%。脂肪含量达7.1%，不饱和脂肪酸和多不饱和脂肪酸占比96.669%，其中亚油酸含量为55.37%。微量元素含量丰富，磷、钾、钙、镁含量较高。因此藜麦麸皮具有较高的开发利用价值。

Abstract: In order to develop and utilize quinoa bran reasonably, the basic nutrients, amino acids, fatty acids and mineral elements were determined and analyzed by referring to national standards and con-ventional methods. The results showed that the protein content of quinoa bran was the highest at 22.8%, followed by the dietary fiber at 22.2%. It is rich in 18 kinds of amino acids, of which 8 kinds of essential amino acids account for 35.4%. Fat content reached 7.1%, unsaturated fatty acids and polyunsaturated fatty acids accounted for 96.669%, among which linoleic acid content was 55.37%. The contents of trace elements are rich, and the contents of phosphorus, potassium, calcium and magnesium are higher. Therefore, quinoa bran has a high value of development and utilization.