探究不同米色小米营养成分的差异，为不同米色小米的食用及加工利用提供科学依据，以白、黑、黄 3种具有色差代表性的小米作为研究对象，对其常规营养成分、脂肪酸组分、功能营养成分、游离氨基酸组分和矿物元素等 51项指标进行测定与分析，采用熵权 TOPSIS法对其营养品质进行综合评价。结果表明，不同米色小米营养成分具有显著差异，白小米蛋白质、总黄酮、功能性 γ-氨基丁酸和锌等指标含量显著高于黄小米、黑小米，鲜味氨基酸占比最高，为 1 067.82 mg/kg，且苦味氨基酸与(鲜味氨基酸 +甜味氨基酸)比值最低，为 0.22，兼具高钾低钠及富硒锌等特性；黑小米粗脂肪、总酚、锶含量突出，但亚麻酸( C18∶3)含量最低，为 14.4 g/kg；黄小米淀粉含量 743.9 g/kg、总胡萝卜素含量 8.36 mg/kg、油酸( C18∶1)含量 179.1 g/kg均为最高，但赖氨酸缺乏，仅为 8.22 mg/kg。熵权 TOPSIS评价结果表明，白小米综合营养品质最优。综上，米色与营养品质具有关联性，白小米营养品质良好，适于功能食品开发，黑小米具有抗氧化潜力，黄小米淀粉特征突出，但需赖氨酸强化。

To investigate the nutritional composition differences among millet with different colors so as to provide a scientificbasis for the consumption, processing, and utilization of millet with different grain colors, 3 representative millet types with distinctgrain colors, namely white, black, and yellow millet, were selected as the research materials. 51 indicators including conventional nu.trients, fatty acid composition, functional nutritional components, free amino acid composition and mineral elements were measuredand analyzed, and the entropy-weighted TOPSIS method was employed for a comprehensive evaluation of their nutritional quality. Re.sults showed that nutritional components of millet differed significantly among grain colors. White millet exhibited significantly highercontents in protein, total flavonoids, functional γ-aminobutyric acid, and zinc than yellow and black millet, it also had the highestumami amino acid content, reaching 1 067.82 mg/kg, and the lowest ratio of bitter amino acids to umami plus sweet amino acids, at0.22, while also showing characteristics of high potassium, low sodium, and enrichment in selenium and zinc. Black millet showedprominent contents of ether extract, total phenols and strontium, but it had the lowest linolenic acid (C18:3) content, at 14.4 g/kg. Yel.low millet had the highest starch content, total carotenoid content, and oleic acid (C18:1) content, reaching 743.9 g/kg, 8.36 mg/kg,and 179.1 g/kg, respectively, however, it was deficient in lysine, with a content of only 8.22 mg/kg. The entropy-weighted TOPSIS eval.uation results demonstrated that white millet had the optimal nutritional quality. In conclusion, millet grain color is associated with nu.tritional quality, white millet with its good nutritional quality is suitable for functional food development, black millet possesses antioxi.dant potential, and yellow millet has distinct starch characteristics but requires lysine fortification.

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