薏苡不同部位营养成分分析及评价_王颖 . Analysis and Evaluation of Nutritional Components in Different Tissues of Coix lacryma-jobi

Abstract

Nutritional and functional components were analyzed in different tissues of Coix lacryma-jobi grown in Guizhou.Results showed that nutritional factors from different tissues exhibited a difference.Higher contents of proteins and polysaccharides were determined in coix seed kernel,which were up to 19.33 g/100 g and 2.26 g/100 g,respectively.The content of vitamin E in coix seed kernel was 8.66 mg/100 g.Higher contents of total fiber were determined in coix coat and coix shell.Coix root had the highest content of VB1 and VB2,which were up to 0.61 mg/kg and 2.96 mg/kg,respectively.Higher contents of potassium,sodium,calcium and magnesium among minerals were also determined.Meanwhile,7 essential amino acids and 10 non-essential amino acids were detected in coix seed kernel and coix leaf;in addition,7 essential amino acids and 9 non-essential amino acids were detected in other locations.The contents of eoixol and polyphenols revealed the highest levels in root,which were 1.26 mg/g and 4.53 mg/g,respectively.The highest content of flavonoids was determined in coix seed kernel at the level of 2.26 mg/g.The contents of unsaturated fatty acids in coix coat,stem and leaves were more than 70%.Therefore,Coix lacryma-jobi has high nutritional value and healthcare function so that it has promising prospects for further development and utilization.