市售亚麻籽粉营养品质分析

禹晓; 李升; 张晨; 杨帆; 李楚瑜; 陈亚淑; 邓乾春; 朱莹莹

市售亚麻籽粉营养品质分析

禹晓 ¹ ,
李升 ¹ ,
张晨 ¹ ,
杨帆 ¹ ,
李楚瑜 ¹ ,
陈亚淑 ² ,
邓乾春 ^{2

,

,} ,
朱莹莹 ¹

1. 郑州轻工业大学食品与生物工程学院/冷链食品加工与安全控制教育部重点实验室, 河南郑州 450001;
2. 中国农业科学院油料作物研究所油料脂质化学与营养湖北省重点实验室, 湖北武汉 430062

作者简介: 禹晓(1986—),女,河南省驻马店市人,郑州轻工业大学副教授,博士,主要研究方向为功能性脂质营养和递送。E-mail:yuxiao@zzuli.edu.cn;

通讯作者: 邓乾春,dengquanchun@caas.cn

基金项目: 国家自然科学基金项目(32472390)
“十四五”国家重点研发计划项目(2024YFD1600104)
中图分类号: TS222

Analysis of the nutritional quality of commercially available flaxseed flours

1. College of Food and Bioengineering/Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
2. Hubei Key Laboratory of Lipid Chemistry and Nutrition, Chinese Academy of Agricultural Sciences, Wuhan 430062, China

Corresponding author: DENG Qianchun, dengquanchun@caas.cn

Received Date: 2025-10-30
Accepted Date: 2026-03-05
Available Online: 2026-09-18
CLC number: TS222

摘要: 【目的】梳理亚麻籽全籽制粉的加工利用现况,解析品种、产地、加工方式等对市售亚麻籽粉营养品质的影响规律。【方法】对20种市售亚麻籽粉的基本信息、主要营养成分、极性和非极性脂质伴随物含量、体外抗氧化活性、脂质过氧化水平等进行分析,并结合多变量分析方法综合评价其营养品质特征及差异性。【结果】20种市售亚麻籽粉主要来自内蒙古、安徽等原料主产区,原料品种多为黄色亚麻籽,均采用熟化工艺生产,包装以小规格、脱氧、避光和低温贮藏为主。20种市售亚麻籽粉的主要营养成分、极性和非极性脂质伴随物含量均具有明显差异,其中粗蛋白、总脂质、α-亚麻酸、生育酚、植物甾醇、总酚、黄酮和木酚素含量分别为7.99~22.10 g/100 g、11.10~48.68 g/100 g、5.28%~59.99%(以油计)、31.18~267.10 mg/100 g、225.41~523.99 mg/100 g、9.56~94.09 mg GAE/100 g、1.27~3.35 mg RE/100 g和3.91~42.56 mg/g。20种市售亚麻籽粉的体外抗氧化活性和脂质过氧化水平差异也较为明显,其中DPPH自由基清除能力(DPPH值)和铁还原氧化能力(FRAP值)分别为16.23~43.26 mg TE/g和1.15~3.17 mg TE/g,氢过氧化物(LPO)含量和硫代巴比妥酸反应物质(TBARS)值分别为10.23~510.38 μmoL/g和9.80~471.28 nmoL/g。主成分分析和聚类分析结果显示,20种市售亚麻籽粉的品质差异主要由原料品种、产地及熟化方式决定。【结论】原料品种、产地主要影响市售亚麻籽粉的主要营养成分、极性和非极性脂质伴随物含量及体外抗氧化活性,而熟化方式则主要影响市售亚麻籽粉的脂质过氧化水平。
- 市售亚麻籽粉 /
- 主要营养成分 /
- 脂质伴随物 /
- 抗氧化活性 /
- 脂质过氧化水平 /
- 多变量分析
Abstract: 【Objective】Determined to explore the influence of variety, origin, processing method on the nutritional quality of commercially available flaxseed flours.【Methods】 The basic information, main nutritional components, content of polar and non-polar lipid concomitants, in vitro antioxidant activities and lipid peroxidation levels of commercially available flaxseed flours were analyzed.Combined with multivariate analysis, the nutritional quality and inter-product variations were systematically evaluated.【Results 】 Twenty kinds of commercially available flaxseed flours were mainly from Inner Mongolia, Anhui and other main raw material producing areas.The raw material varieties are mostly yellow flaxseed, which are produced by ripening process.The packaging is mainly small size, deoxidization, dark and low temperature storage.There were significant differences in main nutritional components and specific lipid concomitants among twenty commercially available flaxseed flours.In which, the contents of crude proteins, total lipids, α-linolenic acid, tocopherols, phytosterols, total phenolic acids, flavonoids and lignans were in the range of 7.99~22.10 g/100 g, 11.10~48.68 g/100 g, 5.28%~59.99% (in oil), 31.18~267.10 mg/100 g, 225.41~523.99 mg/100 g, 9.56~94.09 mg GAE/100 g, 1.27~3.35 mg RE/100 g and 3.91~42.56 mg/g, respectively.Moreover, the in vitro antioxidant activities and lipid peroxidation levels of these flaxseed flours also manifested obvious difference, with the values of 2, 2-diphenyl-1-picrylhydrazyl free radical (DPPH), ferric reducing antioxidant power (FRAP ), hydrogen peroxide (LPO) and thiobarbiturate reactive substances (TBARS) for these flaxseed flours varied from 16.23~43.26 mg TE/g, 1.15~3.17 mg TE/g, 10.23~510.38 μmoL/g and 9.8~471.28 nmoL/g, respectively.The multivariate analyses, including principal component analysis and cluster analysis, classified these flaxseed flours based on the raw material varieties, producing areas and maturation method .【Conclusion】The variety origin of raw materials largely contributed to the contents of main nutrients, polar and nonpolar lipid concomitants and in vitro antioxidant activities, whereas the maturation method affected the lipid peroxidation levels of the commercially available flaxseed flours.
- flaxseed flours /
- main nutrients /
- lipid concomitants /
- antioxidant activity /
- lipid peroxidation level /
- multivariate analysis
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沈阳化工大学材料科学与工程学院沈阳 110142

市售亚麻籽粉营养品质分析

作者简介: 禹晓(1986—),女,河南省驻马店市人,郑州轻工业大学副教授,博士,主要研究方向为功能性脂质营养和递送。E-mail:yuxiao@zzuli.edu.cn;

通讯作者: 邓乾春,dengquanchun@caas.cn

Analysis of the nutritional quality of commercially available flaxseed flours

Corresponding author: DENG Qianchun, dengquanchun@caas.cn

计量

通讯作者: 陈斌, bchen63@163.com

市售亚麻籽粉营养品质分析

作者简介:禹晓(1986—),女,河南省驻马店市人,郑州轻工业大学副教授,博士,主要研究方向为功能性脂质营养和递送。E-mail:yuxiao@zzuli.edu.cn

通讯作者: 邓乾春, dengquanchun@caas.cn

English Abstract

Analysis of the nutritional quality of commercially available flaxseed flours

Corresponding author: DENG Qianchun, dengquanchun@caas.cn

目录

市售亚麻籽粉营养品质分析

作者简介: 禹晓(1986—),女,河南省驻马店市人,郑州轻工业大学副教授,博士,主要研究方向为功能性脂质营养和递送。E-mail:yuxiao@zzuli.edu.cn;

通讯作者: 邓乾春,dengquanchun@caas.cn

Analysis of the nutritional quality of commercially available flaxseed flours

Corresponding author: DENG Qianchun, dengquanchun@caas.cn

计量

文章相关

通讯作者: 陈斌, bchen63@163.com

市售亚麻籽粉营养品质分析

作者简介:禹晓(1986—),女,河南省驻马店市人,郑州轻工业大学副教授,博士,主要研究方向为功能性脂质营养和递送。E-mail:yuxiao@zzuli.edu.cn

通讯作者: 邓乾春, dengquanchun@caas.cn

English Abstract

Analysis of the nutritional quality of commercially available flaxseed flours

Corresponding author: DENG Qianchun, dengquanchun@caas.cn

目录