三色藜麦抗氧化活性及体外消化特性

doi:10.6048/j.issn.1001-4330.2023.10.015

新疆农业科学 ›› 2023, Vol. 60 ›› Issue (10): 2461-2469.DOI: 10.6048/j.issn.1001-4330.2023.10.015

• 园艺特产·农产品加工工程 • 上一篇下一篇

三色藜麦抗氧化活性及体外消化特性

祖力皮牙·买买提(), 毛红艳, 岳丽, 王佳敏, 于明()

新疆农业科学院粮食作物研究所,乌鲁木齐 830091

收稿日期:2023-02-05 出版日期:2023-10-20 发布日期:2023-11-01
通信作者: 于明(1973-),男,内蒙古人,研究员,硕士,研究方向为农产品加工,(E-mail) 2435742497@qq.com
作者简介:祖力皮牙·买买提(1982- ),女,新疆库车人,博士,研究方向为农产品加工,(E-mail) zulipiya83@126.com
基金资助:
新疆维吾尔自治区区域协同创新专项(2020E01036);中央引导地方创新基金项目“新疆特色粮油加工技术创新平台建设”(ZYYD2022B14);新疆维吾尔自治区重点研发任务专项(2022B02010);新疆农业科学院自主培育专项(xjnkyzzp-2022004);新疆农业科学院自主培育项目(nkyzzkj-006)

Study on in vitro antioxidant activities and digestive characteristics of tricolor quinoa

Zulipiya Maimaiti(), MAO Hongyan, YUE Li, WANG Jiamin, YU Ming()

Institute of Food Crops,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China

Received:2023-02-05 Online:2023-10-20 Published:2023-11-01
Correspondence author: YU Ming (1973-),male,native place: Inner Mongolia,professor,research field: agrotechny,(E-mail) 2435742497@qq.com
Supported by:
Regional Collaborative Innovation Project of Xinjiang Uygur Autonomous Region(2020E01036);Construction of Xinjiang Characteristic Grain and Oil Processing Technology Innovation Platform Fund“Project of the Central Guiding Local Place Innovation”(ZYYD2022B14);Major Scientific R & D Program Project (Special Funds)of Xinjiang Uygur Autonomous Region(2022B02010);Special Independent Cultivation Project of Xinjiang Academy of Agricultural Sciences(xjnkyzzp-2022004);Independent Cultivation Project of Xinjiang Academy of Agricultural Sciences(nkyzzkj-006)

摘要/Abstract

摘要：

【目的】 分析不同粒色藜麦营养成分、抗氧化能力以及体外消化和血糖生成指数差异,为提供藜麦加工品质及功能活性开发提供理论依据。【方法】 以白色、红色、黑色藜麦为研究对象,比较不同粒色藜麦营养成分、糊化特性、抗氧化能力,并通过口腔-胃-小肠三段式体外模拟消化评价3种藜麦的体外消化速率和预估血糖指数(eGI)差异性。【结果】 3种藜麦灰分、淀粉、直链淀粉、支链淀粉、水溶性蛋白含量存在显著性差异(P<0.05),糊化特性中低谷黏度、最终黏度、稀懈值和回生值,黄酮含量等指标之间均存在显著差异(P<0.05)。三色藜麦中黄酮提取液和水溶蛋白提取液具有较好的抗氧化活性。红色藜麦黄酮和水溶性蛋白提取液对DPPH·和ABTS⁺·的清除抗氧化能力高于其他藜麦提取液。黑色藜麦体外消化率曲线增速比白色藜麦慢。预估血糖指数(eGI)为(48.32~54.21) <55,藜麦是低eGI食物。藜麦eGI值排序为:红色藜麦(48.32)<黑色藜麦(48.99)<白色藜麦。【结论】 不同颜色藜麦的营养特性,糊化特性、抗氧化活性、抗消化特性以及血糖生成指数存在显著性差异,其中白色藜麦的糊化特性比黑、红色藜麦好。红色藜麦的抗氧化和抗消化特性强于白、黑色藜麦,血糖生成指数最低。

关键词: 三色藜麦; 营养成分; 抗氧化活性; 体外消化; 预估血糖指数

Abstract:

【Objective】 To analyze the nutrient quality, antioxidant activity, and the in vitro digestion rate and expected glycemic index (eGI) of different colored quinoa in the hope of providing theoretical basis for the development of quinoa processing quality and functional properties. 【Methods】 Three kinds of quinoa seeds, white, black and red were selected as subject and used to compare the nutrient composition, pasting properties, antioxidant capacity. Afterwards, their difference of in vitro starch digestibility and expected glycemic index (eGI) were determined by using three-dimension of oral-stomach and small intestine. 【Results】 There were significant differences (P<0.05) in the basic nutrient components, total flavone contents, pasting properties such as trough viscosity, final viscosity, breakdown, and setback value of three quinoa varieties. The flavonoid extract and water-soluble protein extract of tricolor Quinoa had excellent antioxidant activity. In vitro antioxidant experiment results showed that ABTS⁺· scavenging activity and DPPH· scavenging activity of the total flavonoids extraction and protein extraction from red quinoa ware stronger than that of the other quinoa extraction.The results of in vitro digestion showed that the growth rate of in vitro digestibility curve of red and black quinoa starch was slower than that of white quinoa. The estimated glycemic index (eGI) of quinoa was (48.32~54.21) <55, indicating quinoa as a low-glycemic index(eGI) food. Quinoa eGI values were ranked as follows: red quinoa (48.32)<black quinoa (48.99)<white quinoa(54.21). 【Conclusion】 There were significant differences in the nutritional properties, pasting properties, antioxidant activity, digestive properties and glycemic index (eGI) between the different color’s quinoa. The pasting property of white quinoa were better than black and red quinoa. The antioxidant activity and antidigestive properties of red quinoa were stronger than white, black quinoa, with the lowest glycemic index (eGI).

Key words: tricolor Quinoa; nutrient components; antioxidant activity; in vitro digestibility; glycemic index (eGI)

中图分类号:

S519

祖力皮牙·买买提, 毛红艳, 岳丽, 王佳敏, 于明. 三色藜麦抗氧化活性及体外消化特性[J]. 新疆农业科学, 2023, 60(10): 2461-2469.

Zulipiya Maimaiti, MAO Hongyan, YUE Li, WANG Jiamin, YU Ming. Study on in vitro antioxidant activities and digestive characteristics of tricolor quinoa[J]. Xinjiang Agricultural Sciences, 2023, 60(10): 2461-2469.

图/表 8

参考文献 33

[1]	Graf B L, Rojassilva P, Rojo LE, et al. Innovations in Health Value and Functional Food Development of Quinoa (Chenopodium quinoa Willd.)[J]. Comprehensive Reviews in Food Science & Food Safety, 2015, 14(4): 431-445.
[2]	杜静婷, 陈超, 范三红. 响应面法优化藜麦糠皂苷的提取及抗氧化活性[J]. 山西农业科学, 2016, 44(7):932-937.
	DU Jingting, CHEN Chao, FAN Sanhong. Optimization of Extraction Conditions for Saponins from Chenopodium quinoa Bran by Response Surface Method and Its Antioxidant Activities[J]. Journal of Shanxi Agricultural Sciences, 2016, 44(7):932-937.
[3]	李娜娜, 丁汉凤, 郝俊杰, 等. 藜麦在中国的适应性种植及发展展望. 中国农学通报, 2017, 33(10):31-36. DOI
	LI Nana, DING Hanfeng, HAO Junjie, et al. The Adaptive Planting and Development Prospect of Quinoa in China[J]. Chinese Agricultural Science Bulletin, 2017, 33(10):31-36. DOI
[4]	陈树俊, 胡洁, 庞震鹏, 等. 藜麦营养成分及多酚抗氧化活性的研究进展[J]. 山西农业科学, 2016, 44(1):6.
	CHEN Shujun, HU Jie, PANG Zhenpeng. Research Progress on Nutritional Components and Antioxidant Activity of Polyphenol of Quinoa[J]. Journal of Shanxi Agricultural Sciences, 2016, 44(1):6.
[5]	王黎明, 马宁, 李颂, 等. 藜麦的营养价值及其应用前景[J]. 食品工业科技, 2014, 35(1):381-389.
	WANG Liming, MA Ning, LI Song, et al. Nutritional properties of quinoa and its application prospects[J]. Science and Technology of Food Industry, 2014, 35(1):381-389.
[6]	赵文婷. 藜麦麸皮总皂苷的提取纯化及其抗氧化和免疫增强作用[D]. 太原: 山西农业大学, 2015.
	ZHAO Wenting. The Extraction, Purification, Antioxidant and Immunoenhancement in Chenopodium Quinoa Wild Bran Total Saponins[D]. Taiyuan: Shanxi Agricultural University, 2015.
[7]	刘月瑶, 路飞, 高雨晴, 等. 藜麦的营养价值,功能特性及其制品研究进展[J]. 包装工程, 2020, 41(5): 56-65.
	LIU Yueyao, LU Fei, GAO Yuqing, et al. Research Progress of Nutritive Value,Functional Characteristics and Products of Quinoa[J]. Packaging Engineering, 2020, 41(5):56-65.
[8]	董晶, 张焱, 曹赵茹, 等. 藜麦总黄酮的超声波法提取及抗氧化活性[J]. 江苏农业科学, 2015, 43(4): 267-269.
	DONG Jing, ZHANG Yan, CAO Zhaoru, et al. Ultrasonic extraction and antioxidant activity of total flavonoids from quinoa[J]. Journal of Jiangsu Agricultural Sciences, 2015, 43(4): 267-269.
[9]	李玉英, 王玉玲, 王转花. 藜麦营养成分分析及黄酮提取物的抗氧化和抗菌活性研究[J]. 山西农业科学, 2018, 46(5):729-733,741.
	LI Yuying, WANG Yuling, WANG Zhuanhua. Study on Nutritional Components of Quinoa and the Antioxidant and Antibacterial Activity of Flavonoids Extracts[J]. Journal of Shanxi Agricultural Sciences, 2018, 46(5): 729-733,741.
[10]	申瑞玲, 张文杰, 董吉林, 等. 藜麦的营养成分,健康促进作用及其在食品工业中的应用[J]. 中国粮油学报, 2016, 31(9):150-155.
	SHEN Ruiling, ZHANG Wenjie, DONG Jilin, et al. Nutritional Components, Health-promoting Effects of Quinoa (Chenopodium quinoa) and Its Application in the Food Industry[J]. Journal of the Chinese Cereals and Oils Association, 2016, 31(9):150-155.
[11]	胡媛媛, 姜广建, 祝嘉健, 等. 藜麦复合物调控 SIRT1/PGC-1ɑ 通路改善糖尿病小鼠肝细胞损伤[J]. 湖南中医药大学学报, 2021, 41(12):1863-1868.
	HU Yuanyuan, JIANG Guangjian, ZHU Jiajian, et al. Quinoa Compound Regulates SIRT1/PGC-1ɑ Pathway to Ameliorate Hepatocellular Injury n Diabetic Mice[J]. Journal of Hunan University of Chinese Medicine, 2021, 41(12):1863-1868.
[12]	Escribano J, Cabanes J, Jimenez-Atienzarm, et al. Characterization of betalains,saponins and antioxidant power in differently colored quinoa (Chenopodium quinoa) varieties[J]. Food Chemistry, 2017, 234:285-294. DOI PMID
[13]	Ferreira D S, Pallone J A L, Poppi R J. Direct analysis of the main chemical constituents in Chenopodium Quinoa grain using Fourier transform near-infrared spectroscopy[J]. Food Control, 2015, 48: 91-95. DOI URL
[14]	Navruz-Varli S, Sanlie N. Nutritional and health benefits of quinoa (Chenopodium quinoa Willd.)[J]. Journal of Cereal Science, 2016, 69: 371-375. DOI URL
[15]	陈益胜, 舒蓝萍, 徐学明, 等. 3种藜麦发芽过程中生物活性物质及其抗氧化活性的变化规律[J]. 食品与机械, 2020, 36(3):34-38, 47.
	CHEN Yisheng, SHU Lanping, XU Xueming, et al. Changes of bioactive substances and antioxidant properties of three kinds of quinoa during germination[J]. Food & Machinery, 2020, 36(3):34-38,47.
[16]	任妍婧, 谢薇, 江帆, 等. 藜麦粉营养成分及抗氧化活性研究[J]. 中国粮油学报, 2019,(3):13-18.
	REN Yanjing, XIE Wei, JIANG Fan, et al. Comparison on Nutritional Components and Antioxidant Activities of Quinoa Flour[J]. Journal of the Chinese Cereals and Oils Association, 2019,(3):13-18.
[17]	江帆, 杜春微, 任妍婧, 等. 不同藜麦品种淀粉的理化性质与消化特性[J]. 中国粮油学报, 2021,(7) :77-83.
	JIANG Fan, DU Chunwei, REN Yanjing, et al. Physicochemical Properties and Digestibility of Starches of Different Quinoa Varieties[J]. Journal of the Chinese Cereals and Oils Association, 2021,(7) :77-83.
[18]	向卓亚, 邓俊琳, 陈建, 等. 藜麦体外模拟消化过程中酚类物质含量及抗氧化活性的变化[J]. 中国食品学报, 2021,(8):283-290.
	XIANG Zhuoya, DENG Junlin, CHEN Jian, et al. The Changes of Phenolic Contents and Antioxidant Activity of Quinoa during Simulated in Vitro Digestion[J]. Journal of Chinese Institute of Food Science and Technology, 2021,(8):283-290.
[19]	赵保堂, 杨富民, 朱秀萍, 等. 藜麦多酚的超声辅助提取工艺优化及体外抗氧化活性研究[J]. 食品与发酵科技, 2018, 54(4):8-15.
	ZHAO Baotang, YANG Fumin, ZHU Xiuping, et al. Optimization of Ultrasonic Assisted Extraction of Chenopodium quinoa Polyphenol and Antioxidant Activity[J]. Food and Fermentation Sciences & Technology, 2018, 54(4):8-15.
[20]	Anynda, Yuris, Kelvin, et al. The effect of gel structure on the in vitro digestibility of wheat starch-Mesona chinensis polysaccharide gels[J]. Food & Function, 2018. DOI: 10.1039/c8fo01501e.
[21]	Goñi I, Garcia-Alonso A, Saura-Calixto F. A starch hydrolysis procedure to estimate glycemic index[J]. Nutrition Research, 1997, 17(3): 427-437. DOI URL
[22]	赵萌萌, 杨希娟, 党斌, 等. 不同粒色藜麦营养品质及多酚组成与抗氧化活性比较分析[J]. 食品与机械, 2020, 36(8):29-35.
	ZHAO Mengmeng, YANG Xijuan, DANG Bin, et al. Comparative analysis of nutrient quality and polyphenol composition and antioxidant activity of different colored quinoa[J]. Food & Machinery, 2020, 36(8):29-35.
[23]	韩玲玉, 汪丽萍, 谭斌, 等. 7种杂粮抗氧化活性及其挤压杂粮粉体外消化特性研究[J]. 中国粮油学报, 2019, 34(6):45-52.
	HAN Lingyu, WANG Liping, TAN Bin, et al. Study on the antioxidant activity of 7 kinds of cereals and the in vitro digestibility of extruded cereals[J]. Journal of the Chinese Cereals and Oils Association, 2019, 34(6):45-52.
[24]	王玉玲. 藜麦基本营养成分分析及黄酮提取物的生物活性研究[D]. 太原: 山西大学, 2018.
	WANG Yuling. Research on basic nutritional components of quinoa and the biological activity of their flavonoids extraction[D]. Taiyuan: Shanxi University, 2018.
[25]	孔露, 孔茂竹, 余佳熹, 等. 藜麦淀粉消化特性与理化特性研究[J]. 食品科技, 2019, 44(4):285-290.
	KONG Lu, KONG Maozhu, YU Jiaxi, et al. Digestibility and physicochemical properties of quinoa starch[J]. Food Science and Technology, 2019, 44(4):285-290.
[26]	付蕾, 田纪春. 抗性淀粉制备、生理功能和应用研究进展[J]. 中国粮油学报, 2008, 6(2):206-210.
	FU Lei, TIAN Jichun. Progress in preparation,physiological function and application of resistant starch[J]. Journal of the Chinese Cereals and Oils Association, 2008, 6(2):206-210.
[27]	黄金. 基于藜麦营养及功能成分的健康食品研发[D]. 贵阳: 贵州大学, 2017.
	HUANG Jin. The research of health food on the basis of the quinoa nutritional and functional ingredient[D]. Guiyang: Guizhou University, 2017.
[28]	刘月瑶, 路飞, 高雨晴, 等. 藜麦的营养价值,功能特性及其制品研究进展[J]. 包装工程, 2020, 41(5):56-63.
	LIU Yueyao, LU Fei, GAO Yuqing, et al. Research Progress of Nutritive Value,Functional Characteristics and Products of Quinoa[J]. Packaging Engineering, 2020, 41(5):56-63.
[29]	洪佳敏, 林宝妹, 张树河, 等. 4种藜麦抗氧化活性比较研究[J]. 粮食与油脂, 2020, 33(8):51-53.
	Hong Jiamin, LIN Baomei, ZHANG Shuhe, et al. Comparative study on antioxidant activity of four kinds of quinoa[J]. Grain and Oil, 2020, 33(8):51-53.
[30]	翟文奕. 一种高抗性淀粉、低血糖指数主食馒头的研制及品质评价[D]. 济南: 济南大学, 2015.
	ZHAI Wenyi. Development and Quality Evaluation of A Steamed Bun with High Resistant Starch and Low Glycemic Index[D]. Jinan: University of Jinan, 2015.
[31]	陈雪华, 陈山, 陈旭, 等. 玉米淀粉-脂质复合物对曲奇饼干体外消化和血糖生成指数的影响[J]. 食品安全质量检测学报, 2022, 13(8):2680-2686.
	CHEN Xuehua, CHEN Shan, CHEN Xu, et al. Effects of maize starch-lipid complexes on in vitro digestion and glycemic index of cookies[J]. Journal of Food Safety and Quality, 2022, 13(8): 2680-2686.
[32]	李云龙, 董桂梅, 董吉林, 等. 不同糊化度苦荞粉理化性质和体外消化性的研究[J]. 中国粮油学报, 2021, 36(3):21-27.
	LI Yunlong, DONG Guimei, DONG Jilin, et al. Physicochemical Properties and in vitro Digestibility of Tartary Buckwheat Flour with Different Degrees of Gelatinization[J]. Journal of the Chinese Cereals and Oils Association, 2021, 36(3):21-27.
[33]	杨瑞, 党斌, 张杰, 等. 青海青稞、燕麦、藜麦营养品质及抗氧化活性比较研究[J]. 中国粮油学报, 2022, 6(2):63-69.
	YANG Rui, DANG Bin, ZHANG Jie, et al. Comparative Study on Nutritional Quality and Antioxidant Activity of Barley, Oats, and Quinoa in Qinghai[J]. Journal of the Chinese Cereals and Oils Association, 2022, 6(2):63-69.

样品 Sample name	水分 Moisture (%)	灰分 Ash (%)	粗脂肪 Crude fat (%)	总淀粉 Total starch (%)	直链淀粉 Amylose (%)	支链淀粉 Amylopectin (%)	水溶性蛋白 Water soluble protein (%)	总黄酮 Total flavonoids (mg/g)
白色藜麦 White quinoa	10.84±0.16^a	2.64±0.04^a	5.15±0.13^b	41.22±0.06^a	7.14±0.23^a	34.08±0.23^b	6.67±0.04^a	2.80±0.08^b
黑色藜麦 Black quinoa	10.35±0.15^a	2.20±0.01^c	5.66±0.71^b	33.74±0.05^c	6.76±0.17^b	26.98±0.16^c	5.93±0.26^b	2.77±0.02^b
红色藜麦 Red quinoa	10.21±0.21^a	2.40±0.02^b	6.59±0.15^a	35.78±0.06^b	5.82±0.22^c	29.96±0.19^a	3.16±0.14^c	3.98±0.03^a

样品 Sample name	水分 Moisture (%)	灰分 Ash (%)	粗脂肪 Crude fat (%)	总淀粉 Total starch (%)	直链淀粉 Amylose (%)	支链淀粉 Amylopectin (%)	水溶性蛋白 Water soluble protein (%)	总黄酮 Total flavonoids (mg/g)
白色藜麦 White quinoa	10.84±0.16^a	2.64±0.04^a	5.15±0.13^b	41.22±0.06^a	7.14±0.23^a	34.08±0.23^b	6.67±0.04^a	2.80±0.08^b
黑色藜麦 Black quinoa	10.35±0.15^a	2.20±0.01^c	5.66±0.71^b	33.74±0.05^c	6.76±0.17^b	26.98±0.16^c	5.93±0.26^b	2.77±0.02^b
红色藜麦 Red quinoa	10.21±0.21^a	2.40±0.02^b	6.59±0.15^a	35.78±0.06^b	5.82±0.22^c	29.96±0.19^a	3.16±0.14^c	3.98±0.03^a

样品名称 Sample name	峰值黏度 Peak Viscosity (cp)	低谷黏度 Trough viscosity (cp)	稀懈值 Breakdown (cp)	最终黏度 Final Viscosity (cp)	回生值 Setback (cp)	峰值时间 Peak time (min)	糊化温度 Pasting time (℃)
白色藜麦 White quinoa	2 168±6.0^a	2 133.5±5.5^a	39.5±6.5^b	2 646.5±13.5^a	503.0±9.0^a	6.1±0.03^c	75.3±0.0^b
黑色藜麦 Black quinoa	1 222.5±2.5^c	1 157.5±8.5^c	65.0±6.0^a	1 370.5±4.5^c	218.0±11.0^c	6.7±0.17^a	75.2±0.05^b
红色藜麦 Red quinoa	1 291.5±4.5^b	1 268.5±5.5^b	23.0±1.0^c	1 555.0±1.0^b	286.5±6.5^b	6.5±0.03^b	77.23±0.0^a

样品名称 Sample name	峰值黏度 Peak Viscosity (cp)	低谷黏度 Trough viscosity (cp)	稀懈值 Breakdown (cp)	最终黏度 Final Viscosity (cp)	回生值 Setback (cp)	峰值时间 Peak time (min)	糊化温度 Pasting time (℃)
白色藜麦 White quinoa	2 168±6.0^a	2 133.5±5.5^a	39.5±6.5^b	2 646.5±13.5^a	503.0±9.0^a	6.1±0.03^c	75.3±0.0^b
黑色藜麦 Black quinoa	1 222.5±2.5^c	1 157.5±8.5^c	65.0±6.0^a	1 370.5±4.5^c	218.0±11.0^c	6.7±0.17^a	75.2±0.05^b
红色藜麦 Red quinoa	1 291.5±4.5^b	1 268.5±5.5^b	23.0±1.0^c	1 555.0±1.0^b	286.5±6.5^b	6.5±0.03^b	77.23±0.0^a

样品名称 Sample name	黄酮提取液 ABTS IC₅₀值 ABTS radical scavenging activity with IC₅₀ value of of flavone extractions (mg/mL)	黄酮提取液 DPPH IC₅₀值 DPPH radical scavenging activity with IC₅₀ value of of flavone extractions (mg/mL)	蛋白提取液 ABTS IC₅₀值 ABTS radical scavenging activity with IC₅₀ value of of water soluble protein extractions (mg/mL)	蛋白提取液 DPPH IC₅₀值 DPPH radical scavenging activity with IC₅₀ value of of water soluble protein extractions (mg/mL)
白色藜麦 White quinoa	0.47±0.04^a	6.53±0.03^b	1.19±0.04^a	7.18±0.03^a
黑色藜麦 Black quinoa	0.43±0.05^a	6.85±0.01^a	1.15±0.03^a	5.98±0.03^b
红色藜麦 Red quinoa	0.41±0.05^a	3.93±0.06^c	0.65±0.06^b	5.89±0.06^b

三色藜麦抗氧化活性及体外消化特性

Study on in vitro antioxidant activities and digestive characteristics of tricolor quinoa

在线阅读

PDF下载

可视化

摘要/Abstract

引用本文

使用本文

图/表 8

参考文献 33

相关文章 15

编辑推荐

Metrics

样品名称Sample name	a	b	c	R²
白色藜麦White quinoa	43.48	32.86	0.98	0.97
黑色藜麦Black quinoa	26.36	18.29	0.98	0.96
红色藜麦Red quinoa	22.39	15.08	0.98	0.97

样品名称 Sample name	快消化淀粉 Rapid digestible starch (%)	慢消化淀粉 digestible starch (%)	抗性淀粉 Resistant starch (%)
白色藜麦 White quinoa	50.66±3.52^a	42.80±8.05^a	6.54±4.53^c
黑色藜麦 Black quinoa	40.49±0.92^b	28.56±1.32^b	31.79±1.64^b
红色藜麦 Red quinoa	36.22±7.23^c	25.73±0.49^c	38.05±7.72^a

样品名称Sample name	C_∞(%)	k	HI	eGI
白色藜麦White quinoa	41.36±0.18^a	0.011±0.01^c	26.41±2.8^a	54.21±0.89^a
黑色藜麦Black quinoa	26.54±3.51^b	0.027±0.03^b	16.91±1.5^b	48.99±1.20^b
红色藜麦Red quinoa	21.63±0.25^c	0.046±0.02^a	15.68±2.1^b	48.32±0.93^b

[1]	宋雯雯, 陈卓, 李鑫, 陈俐静, 舒展, 李紫仟, 郭雪萍, 叶倩文, 马雪连, 苏战强, 姚刚. 准噶尔双峰驼驼乳营养与功能成分与荷斯坦牛乳的差异比较分析[J]. 新疆农业科学, 2023, 60(1): 234-241.
[2]	董胜君, 王冉冉, 盛楠, 胡万金, 曲杨, 陈建华. 野杏家系经济性状及果实营养成分分析[J]. 新疆农业科学, 2021, 58(10): 1809-1820.
[3]	彭彬, 马志龙, 卡德艳·卡德尔, 阿地力·沙塔尔, 张元明. 野苹果枝条主要营养成分对苹小吉丁幼虫发育的影响[J]. 新疆农业科学, 2019, 56(9): 1710-1719.
[4]	再吐尼古丽·库尔班, 涂振东, 叶凯, 艾克拜尔·伊拉洪. 复播饲草高粱和玉米产量及营养成分比较[J]. 新疆农业科学, 2019, 56(4): 660-666.
[5]	岳丽,山其米克,再吐尼古丽·库尔班,王卉,叶凯,茆军,涂振东. 刈割期及添加剂对甜高粱青贮发酵品质的影响[J]. 新疆农业科学, 2018, 55(8): 1428-1435.
[6]	再吐尼古丽·库尔班,岳丽,涂振东,叶凯,艾克拜尔·伊拉洪. 不同区域对甜高粱农艺性状及营养成分的影响[J]. 新疆农业科学, 2018, 55(10): 1809-1818.
[7]	魏冬梅;阿力木江·阿布都拉;申慧;王咏星. 额尔齐斯河5种土著鱼肌肉氨基酸组成及营养比较[J]. , 2017, 54(2): 377-385.
[8]	韩宏伟;王建友;李勇;邱杰;刘凤兰;毛金梅;王琴. “精杞1号”枸杞夏秋鲜果营养成分与土壤肥力因子间关系研究[J]. , 2016, 53(4): 626-634.
[9]	虎海防;孙雅丽;李疆. 不同贮藏温度对三个产地骏枣果实营养品质的影响[J]. , 2016, 53(10): 1810-1815.
[10]	赵红琼;张丹;李凤鸣;王雷刚. 秋季苦豆子植株不同部位主要营养成分分析[J]. , 2016, 53(10): 1894-1899.
[11]	王帅;贾琦珍;陈根元;张玲;马春晖. 不同生长时期小花棘豆营养成分与苦马豆素含量比较[J]. , 2015, 52(8): 1505-1509.
[12]	虎海防;陶秀冬;孙雅丽;李疆. 新疆核桃营养成分产地指纹特征及判别分析[J]. , 2014, 51(10): 1792-1796.
[13]	阿卜杜瓦伊提·萨迪克;艾尼瓦尔·艾山;安沙舟;热孜亚·木太里甫;伊斯拉依·达吾提. 新苏2号优质干草调制方法研究[J]. , 2013, 50(3): 541-544.
[14]	热孜亚·木太力甫;艾尼瓦尔·艾山;安沙舟;阿不杜瓦依提·萨迪克;伊斯拉依·达吾提. 新青13号不同生育期青贮品质及营养成分比较[J]. , 2013, 50(3): 428-432.
[15]	李超;安沙舟;周小丽;范天文;李海. 昭苏马场季节草地牧草经济类群营养成分初步分析[J]. , 2012, 49(9): 1681-1687.