Differences in Nutritional Functional Components of Color Wheat Grains

PurposeTo clarify the difference in pigment and quality between color wheat and common wheat.

MethodsDianmai 9 (purple-grained wheat), Dianmai 10 (bule-grained wheat) and Yunmai 56 (white-grain wheat) were used as research materials for pigments, microelements and quality characteristics in color wheat.

ResultsThere were significant differences in the pigment content between color wheat and common wheat. The anthocyanins, flavonoids and chlorophyll content of the color wheat were much high than the white wheat, especially the contents of anthocyanin in the purple-grained wheat were 43.5 times of the common wheat. The contents of microelements selenium, zinc and manganese in the color wheat were much high than the white wheat, especially selenium only detected in the purple-grained wheat, of which Dianmai 9 the content selenium was 0.31 μg/g. The contents of amino acids, gluten and soluble proteins in the color wheat were much high than of the white wheat.

ConclusionThe results of this study can provide a theoretical foundation and technical support for the selection and application of high-quality colored wheat varieties.