Yang Zehui, Liu Jie, Li Xiaopeng, Zhang Changyu, Li Pengliang, Zhu Yawei, Liu Jingke, Liu Bin
College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, China.
Integrated Supervision and Service Centre of Hebei Provincial Health Commission, 428 Heping West Road, Xinhua District, Shijiazhuang 050031, China.
Foods. 2025 Jul 30;14(15):2692. doi: 10.3390/foods14152692.
(1) Background: This study investigated changes in bioactive components and volatile compounds (VCs) during the production of red millet by comparing two varieties: Miao Xiang glutinous millet (waxy) and Jigu-42 (non-waxy). The samples were solid-state-fermented with "" and evaluated for bioactive components. (2) Methods: Multiple analytical methods-including principal component analysis (PCA), partial least squares-discriminant analysis (PLS-DA) and orthogonal PLS-DA (OPLS-DA), cluster analysis, and correlation analysis-were employed to systematically compare bioactive components and VCs. (3) Results: Significant varietal differences were observed: (1) Miao Xiang glutinous millet showed higher monacolin K (MK) and fatty acid contents; (2) Jigu-42 contained significantly more polyphenols; (3) linoleic acid dominated the fatty acid profiles of two varieties; and (4) a total of twenty-seven VCs were identified, including six alcohols, four aldehydes, seven ketones (corrected from duplicated count), two aromatic hydrocarbons, three heterocycles, one acid, three furans, and one ether. (4) Conclusions: The two varieties exhibited significant differences in MK, pigment profiles, fatty acid composition, polyphenol content, and volatile-compound profiles. These findings provide scientific guidance for the selection of the appropriate millet varieties in functional food production.
(1) 背景：本研究通过比较两个品种——苗香糯谷（糯性）和冀谷42（非糯性），调查了红谷子生产过程中生物活性成分和挥发性化合物（VCs）的变化。样品采用“”进行固态发酵，并对生物活性成分进行评估。(2) 方法：采用多种分析方法，包括主成分分析（PCA）、偏最小二乘判别分析（PLS - DA）和正交偏最小二乘判别分析（OPLS - DA）、聚类分析和相关性分析，系统比较生物活性成分和挥发性化合物。(3) 结果：观察到显著的品种差异：(1) 苗香糯谷的莫纳可林K（MK）和脂肪酸含量较高；(2) 冀谷42含有的多酚显著更多；(3) 亚油酸在两个品种的脂肪酸谱中占主导地位；(4) 共鉴定出27种挥发性化合物，包括6种醇类、4种醛类、7种酮类（修正重复计数）、2种芳烃、3种杂环化合物、1种酸类、3种呋喃类和1种醚类。(4) 结论：两个品种在莫纳可林K、色素谱、脂肪酸组成、多酚含量和挥发性化合物谱方面表现出显著差异。这些发现为功能性食品生产中选择合适的谷子品种提供了科学指导。
