Analysis of Nutritional and Functional Components of Dioscorea alata of Different Colors
The content of amino acids,monosaccharides,allantoin,diosgenin,trace elements,and total anthocyanins in purple and white Di-oscorea alata were detected and analyzed using high-performance liquid chromatography, inductively coupled plasma emission spectroscopy ( ICP-OES) and pH differential method.The content of water,protein,starch and other components was also determined.The results showed that there were certain differences in the nutritional and functional components between two different types of Dioscorea alata.The protein content of white was significantly higher than that of purple,while the content of water and starch were significantly lower than that of purple meat. The contents of Bi,Rb and Se in micronutrient was in the order of white >purple,but Mo,Ca and Mg was white <purple,and there was no signifi-cant difference among the other elements.The contents of essential amino acid and non-essential amino acid order was white > purple,rich in arginine,297.60 mg/kg and 97.08 mg/kg,respectively.The content of allantoin in two colors of Dioscorea alata order was white > purple, 30.03 mg/kg and 24.53 mg/kg.The contents of monosaccharide,diosgenin and total anthocyanin were white < purple,among which the mono-saccharide contents,in the order of glucose > galactose > mannose > galacturonic acid > xylose > ribose > arabinose>glucuronic acid>rham-nose>fucose.
万方数据
维普
