全麦粉和小麦粉中烷基间苯二酚同系物组成的对比分析
邹燕羽,方勇(
),李彭,黄沁沁,夏季,刘琴,谢旻皓,胡秋辉
),李彭,黄沁沁,夏季,刘琴,谢旻皓,胡秋辉
Comparative Analysis of Alkylresorcinols Homologue Composition in Whole Wheat Flour and Refined Wheat Flour
ZOU YanYu,FANG Yong(),LI Peng,HUANG QinQin,XIA Ji,LIU Qin,XIE MinHao,HU QiuHui
),LI Peng,HUANG QinQin,XIA Ji,LIU Qin,XIE MinHao,HU QiuHui
图2. 47份麦粉样品中烷基间苯二酚同系物组成在含量水平上的丰度热图
U1—U7代表美国全麦粉;C1—C6代表加拿大全麦粉;Q1—Q13代表中国全麦粉;X1—X16代表中国小麦粉;F1—F5代表自制小麦麸皮
Fig. 2. The abundance heat map of the composition of five kinds ARs homologues in wheat flour at the level of content
U1-U7 represents whole wheat flour collected from America; C1-C6 represents whole wheat flour collected from Canada; Q1-Q13 represents whole wheat flour collected from China; X1-X16 represents refined wheat flour collected from China; F1-F5 represents wheat bran collected from China
