《食品工业》2023年第44卷第2期338营养安全导刊,2020(19):74-75.[4]刘亚梅,王应珍.环境监测实验室安全管理及防护[J].中国资源综合利用,2017(35):117-119.[5]张爱琳,司药敏,蔚晓庆,等.高校食安专业化学实验室安全防控措施与对策研究[J].食品安全导刊,2018(21):36-37.[6]田冬梅,委志红,张肖宁.浅谈药品微生物实验室质量管理[J].中国药房,2017,28(7):100-101.谷子不同部位和加工工段产品的营养成分李红，李子怡，申瑞玲*，李涵，李丛一，曹颖郑州轻工业大学食品与生物工程学院（郑州450001）摘要对谷子不同部位及加工工段产品的营养成分进行了研究。结果表明,谷子不同部位营养成分相差较大,小米的水分(10.4%)和淀粉(46.8%)含量高于油糠(7.16%/18.1%)、谷糙(6.96%/-)和谷壳(7.00%/-),而灰分(1.23%)和粗脂肪(7.24%)含量则明显低于油糠(5.40%/19.6%)和谷糙(7.49%/11.0%),小米的蛋白质含量(8.80%)低于油糠的蛋白质含量(11.0%),而谷壳中基本不含脂肪和蛋白质。不同加工工段谷子产品的组成也存在一定差别,经砻谷机、砂辊机和铁辊机处理,谷子产品的灰分含量逐渐降低,粗蛋白和粗脂肪含量先稍微升高,随后逐渐降低,而粗淀粉含量随谷壳和谷糠的脱除逐渐升高。然而,谷子油脂肪酸组成受部位和加工工段影响不大,主要由亚油酸(＞64%)、油酸(＞13%)、棕榈酸(＞7.0%)等9种脂肪酸组成。关键词谷子;营养成分;油脂;脂肪酸TheNutritionalComponentsinDifferentPartsandProcessingofFoxtailMilletLIHong,LIZiyi,SHENRuiling*,LIHan,LICongyi,CAOYingSchoolofFoodandBioengineering,ZhengzhouUniversityofLightIndustry(Zhengzhou450000)AbstractThenutritionalcomponentsindifferentpartsandprocessingoffoxtailmilletwerestudiedinthispaper.Itwasshownthatdifferentpartsoffoxtailmillethadagreatinfluenceonitsnutritionalcomposition.Thewater(10.4%)andstarchcontent(46.8%)ofmilletweresignificantlyhigherthanthoseofoilbran(7.16%/18.1%),paddy(6.96%/-)andhusk(7.00%/-),whiletheash(1.23%)andcrudefatcontent(7.24%)ofmilletweremuchlowerthanthoseofoilbran(5.40%/19.6%)andpaddy(7.49%/11.0%),whichindicatedthatmilletbrancouldbeagoodsourceofvegetableoil.Theproteincontentofmillet(8.80%)waslowerthanthatofoilbran(11.0%).However,therewasalmostnocrudefatandproteininhusk.Thenutritionalcomponentsweredifferentinmilletafterhuskingandmilling.Withthe...
