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

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Citation: . shu

Analysis of the nutritional quality of commercially available flaxseed flours

YU Xiao ¹ ,
LI Sheng ¹ ,
ZHANG Chen ¹ ,
YANG Fan ¹ ,
LI Chuyu ¹ ,
CHEN Yashu ² ,
DENG Qianchun ^2,, ,
ZHU Yingying ¹

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

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

Analysis of the nutritional quality of commercially available flaxseed flours

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