| Red Millet,is a plant of the Poaceae family,which is a characteristic crop of Nanyang City,Henan Province.Nanyang red millet is often used as a raw material for the brewing of Nanyang rice wine,The rice wine has a unique flavor because of its rich nutritional content.,as a result,Nanyang has been shortlisted as a "world's specialty wine producing region".However,the research on the nutritional efficacy of red millet has not been reported.80%ethanol is used for tissue crushing extraction,petroleum ether,ethyl acetate gradient extraction,silica gel and ODS column chromatography,combined with crystallization precipitation method for separation and purification,using NMR spectroscopy techniques and physical and chemical properties,total 16 compounds were obtained and identified,they were iso vanillin(1),vanillic acid(2),?-sitosterol(3),dibutyl phthalate(4),linoleic acid(5),glyceryl monolinoleate(6),triglyceride linoleate(7),linolenic acid(8),ethyl linolenate(9),oleic acid(10),palmitoleic acid(11),apigenin(12),palmitic acid(13),stearic acid(14),arachidic acid(15),and behenic acid(16).They were all isolated from Red Millet for the first time.By examining the protein,moisture,fat,polysaccharides,starch,vitamins,and trace elements in Red Millet,and comparing other products of yellow rice raw materials,such as glutinous rice,yellow millet,and red rice from other places,the nutritional content of Nanyang red millet was analyzed.In the quality study of millet,it was determined that the protein content is 12.5%,the fat is 3.7%,the moisture is 10.4%,and the starch is 56.38%,vitamin E types are more and the content is higher than that of red rice from other places.Trace elements are rich in iron,magnesium,zinc,phosphorus,it contains a small amount of selenium,too.The research carried out the determination of total phenolic acid,total flavonoids,total polysaccharides and total protein on red millet.The vanillic acid was used as a reference substance,and the total phenolic acid content was determined by Prussian blue color method to be 1.003%.In the determination of total flavonoids,apigenin was used as a standard product,the content of the total flavonoid determined by the sodium nitrite-aluminum nitrate-sodium hydroxide colorimetric method was 4.91%.In the determination of the total polysaccharide and total protein content,the three main factors of the material-liquid ratio,the extraction time and the number of extractions were investigated through a single factor test.Based on the results of the single factor experiment,a three-factor two-level orthogonal design test was performed.The range analysis was performed using the yield ratio,total polysaccharide content,and total protein content in the sample as indicators,and the optimal extraction conditions were as follows:material-liquid ratio(g/mL)was 1:20,extraction time was 2 h,and extraction times was 3.Under those conditions,three repeated experiments were performed to obtain the average paste yield,the average total polysaccharide content and the total protein content of the red millet samples were 48.65%,335.5 mg/g.and 37.6 mg/g,respectively,and the RSD were all<3%.This paper for the first time systematically analyzed the functional ingredients and nutritional components of millet,clarified its unique efficacy and nutritional basis,and conducts related research on quality evaluation for the establishment of red millet quality standards and its further development the improvement of the efficacy and quality of rice wine has laid the foundation. |
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