Zubtsov Yu N, Eremina O Yu, Seregina N V
I.M. Sechenov First Moscow State Medical University.
Orel State University of Economy and Trade.
Vopr Pitan. 2017;86(3):115-120. doi: 10.24411/0042-8833-2017-00053. Epub 2017 May 2.
Currently, one of the measures to address the issue of enrichment of macro and micronutrients of food is the attraction and use of by-products of food processing industries. By-products of malt production - malt sprouts and malt bran are promising raw material for the production of enriched and functional foods due to their high nutritional value. The article presents the results of studies of vitamin and mineral composition of malt sprouts and malt bran. The malt sprouts had high content of vitamins (mg%): thiamine - 0.52±0.15, riboflavin - 0.34±0.06, pyridoxine - 0.61±0.12, niacin - 5.55±0.16 and vitamin E - 3.62±0.90; minerals and trace elements (mg%): potassium - 1364±17, phosphorus - 606±10, calcium - 339±8, magnesium - 194±3, iron - 11.2±0.3, manganese - 1.65±0.02, copper - 0.18±0.01 and molybdenum - 0.106±0.010. 100 g of malt bran contained 0.43±0.05 mg% of thiamine, 0.21±0.05 mg% of riboflavin, 0.54±0.12 mg% of pyridoxine, 4.91±0.21 mg% of niacin and 3.05±0.37 mg% of vitamin E. Among the minerals potassium (1789±13 mg%), phosphorus (1020±14 mg%), calcium (527±10 mg%) and magnesium (295±1 mg%) prevailed, among trace elements iron (13.7±1.2 mg%), manganese (1.32±0.02 mg%), molybdenum (0.043±0.003 mg%) prevailed. A study of the antioxidant properties of the by-products of malt production has shown that antioxidant activity of malt and malt bran in the hydrophilic fraction was 44.50±2.64 and 37.91±1.89 TEQ/g dry matter, respectively; in the lipophilic fraction - 1.30±0.15 and 1.20±0.09 TEQ/g dry matter, respectively. Identified phenolics determining antioxidant activity of hydrophilic fraction were rutin, chlorogenic and ellagic acids. Qualitative and quantitative study of the content of tocopherols and tocotrienols found the presence of alpha-, beta- and gamma-vitamers in the composition of malt and malt bran. The data obtained on the content of vitamins and minerals in malt sprouts and malt bran allow positioning them as functional ingredients. The presented experimental data array may be used when designing functional foods with the addition of malt sprouts and malt bran.
目前，解决食品中大量和微量营养素富集问题的措施之一是吸引和利用食品加工业的副产品。麦芽生产的副产品——麦芽芽和麦芽麸由于其高营养价值，是生产强化和功能性食品的有前途的原料。本文介绍了麦芽芽和麦芽麸维生素和矿物质组成的研究结果。麦芽芽中维生素含量（mg%）较高：硫胺素——0.52±0.15、核黄素——0.34±0.06、吡哆醇——0.61±0.12、烟酸——5.55±0.16和维生素E——3.62±0.90；矿物质和微量元素（mg%）：钾——1364±17、磷——606±10、钙——339±8、镁——194±3、铁——11.2±0.3、锰——1.65±0.02、铜——0.18±0.01和钼——0.106±0.010。100克麦芽麸含有硫胺素0.43±0.05mg%、核黄素0.21±0.05mg%、吡哆醇0.54±0.12mg%、烟酸4.91±0.21mg%和维生素E 3.05±0.37mg%。在矿物质中，钾（1789±13mg%）、磷（1020±14mg%）、钙（527±10mg%）和镁（295±1mg%）占主导，在微量元素中，铁（13.7±1.2mg%）、锰（1.32±0.02mg%）、钼（0.043±0.003mg%）占主导。对麦芽生产副产品抗氧化性能的研究表明，麦芽和麦芽麸在亲水性部分的抗氧化活性分别为44.50±2.64和37.91±1.89 TEQ/g干物质；在亲脂性部分分别为1.30±0.15和1.20±0.09 TEQ/g干物质。确定的决定亲水性部分抗氧化活性的酚类物质是芦丁、绿原酸和鞣花酸。对生育酚和生育三烯酚含量的定性和定量研究发现，麦芽和麦芽麸的成分中存在α-、β-和γ-维生素异构体。关于麦芽芽和麦芽麸中维生素和矿物质含量的数据使其能够定位为功能性成分。所呈现的实验数据阵列可用于设计添加麦芽芽和麦芽麸的功能性食品。
