寒旱农业科学2026，Vol.5Issue(8)：772-779,8.DOI:10.3969/j.issn.2097-2172.2026.08.014
不同米色小米营养成分差异与品质评价
Nutritional Composition Differences and Quality Evaluation of Millets with Different Grain Colors
摘要
Abstract
To investigate the nutritional composition differences among millet with different colors so as to provide a scientific basis for the consumption,processing,and utilization of millet with different grain colors,3 representative millet types with distinct grain colors,namely white,black,and yellow millet,were selected as the research materials.51 indicators including conventional nu-trients,fatty acid composition,functional nutritional components,free amino acid composition and mineral elements were measured and analyzed,and the entropy-weighted TOPSIS method was employed for a comprehensive evaluation of their nutritional quality.Re-sults showed that nutritional components of millet differed significantly among grain colors.White millet exhibited significantly higher contents in protein,total flavonoids,functional γ-aminobutyric acid,and zinc than yellow and black millet,it also had the highest umami amino acid content,reaching 1 067.82 mg/kg,and the lowest ratio of bitter amino acids to umami plus sweet amino acids,at 0.22,while also showing characteristics of high potassium,low sodium,and enrichment in selenium and zinc.Black millet showed prominent contents of ether extract,total phenols and strontium,but it had the lowest linolenic acid(C18:3)content,at 14.4 g/kg.Yel-low millet had the highest starch content,total carotenoid content,and oleic acid(C18:1)content,reaching 743.9 g/kg,8.36 mg/kg,and 179.1 g/kg,respectively,however,it was deficient in lysine,with a content of only 8.22 mg/kg.The entropy-weighted TOPSIS eval-uation results demonstrated that white millet had the optimal nutritional quality.In conclusion,millet grain color is associated with nu-tritional quality,white millet with its good nutritional quality is suitable for functional food development,black millet possesses antioxi-dant potential,and yellow millet has distinct starch characteristics but requires lysine fortification.关键词
小米/米色/营养成分/品质评价Key words
Millet/Grain color/Nutritional component/Quality evaluation分类
农业科技引用本文复制引用
张爱琴,郭斌,柳利龙..不同米色小米营养成分差异与品质评价[J].寒旱农业科学,2026,5(8):772-779,8.基金项目
甘肃省农业科学院中青年基金项目(2022GAAS49、2023GAAS28) （2022GAAS49、2023GAAS28）
甘肃省青年科技基金计划项目(20JR10RA462). （20JR10RA462）
