不同產地及儲藏溫度對薏仁組成分及特殊生理機能性成分之影響

Effects of Storage Temperatures on the Proximate and Special Physiological Components of Adlay from Different Origins

曾勝雄(Sheng-Hsiung Tseng) ； 江文章(Wen-Chang Chiang) ； 王思涓(Szu-Chuan Wang) ； 蘇慧美(Hui-Mei Su)

《臺中區農業改良場研究彙報》 80期 (2003/09) Pp. 25-39

https://doi.org/10.6956/BTDAIS.200309.0025

摘要

本研究以國產與進口（越南、大陸、寮國及泰國）之糙薏仁與精白薏仁為原料，儲藏在低溫（4℃）與常溫（25℃）6個月後，分析薏仁一般組成分及特殊生理機能性成分，比較儲藏前後之變化。由分析資料顯示，國產薏仁之粗蛋白及粗脂肪含量比進口薏仁為高，澱粉含量則以進口薏仁較高。無論糙薏仁或精白薏仁，儲存6個月後之粗蛋白、粗脂肪、澱粉、粗纖維及灰分含量均呈下降趨勢。粗脂肪、澱粉及灰分以糙薏仁儲存之損失率較低；粗蛋白及粗纖維則以精白薏仁儲存之損失率較低。糙薏仁或精白薏仁均以儲存4℃比儲存在25℃為佳，其粗蛋白、粗脂肪、澱粉、粗纖維及灰分之損失率較少。除糙薏仁與精白薏仁p-coumaric acid及精白薏仁campesterol含量在儲藏6個月後有增加外，其他對人體有特殊生理性成分之含量，均因儲存6個月而有下降趨勢，其中以coixol、gallic acid及tricin之下降較為明顯。campesterol等8項特殊生理機能性成分之損失率均以儲存在4℃環境下較少，糙薏仁之一般組成分及生理機能性成分含量均比精白薏仁為高，因此在保健立場上以食用糙薏仁或利用糙薏仁為加工原料較佳，且應保存在低溫環境下較宜。

關鍵字

薏仁 ； 產地 ； 儲藏溫度

並列摘要

Dehulled and polished adlay imported from Vietnam, China, Laos, Thailand and produced domestically were employed in the experiment. The proximate and special physiological components of adlay grains were analyzed before and after 6 months storage at 4℃ and 25℃.The results indicated that the content of crude protein and crude fat are higher in grains of domestic products than that of imported, while starch content are higher in imported products. The content of crude protein, crude fat, crude fiber and ash decreased after 6 months storage in both dehulled and polished adlay grain. The loss of crude fat, starch and ash were lower in dehulled adlay grain, but the loss of crude protein and fiber were less in polished adlay grain. The loss of proximate was less when stored at 4℃ than at 25℃ for both dehulled and polished grains.On the special physiological components, all the components determined decreased after 6 months storage except p-coumaric acid and campesterol. The decrease of coixol, gallic acid and tricin was more evident. The percentage loss of the 8 special physiological components was less in adlay grain when stored at 4℃ than at 25℃. The content of proximate and special physiological components were higher in dehulled than polished adlay grains. Dehulled adlay grains are therefore more suitable for general consumption and processing food from the aspect of health and should be stored at low temperatures.

並列關鍵字

adlay ； origins ； storage temperatures