摘要
乌洋芋与紫薯外观颜色相近，参照国标及农业行业标准，采用凯氏定氮法、原子吸收分光光度法、氨基酸分析等方法对其水分、淀粉、粗蛋白质、粗脂肪、还原性糖、干物质、矿质元素、色素、维生素，以及氨基酸等营养指标进行比较分析。结果表明，紫薯所含的还原性糖、干物质、微量元素Zn，以及色素中的矢车菊素，芍药素和β-胡萝卜素均明显高于乌洋芋，且差异极显著（P＜0.01）；而乌洋芋中的淀粉含量极显著（P＜0.01）高于紫薯。从氨基酸组成来看，紫薯中的总氨基酸、必需氨基酸、非必需氨基酸、甜味氨基酸与苦味氨基酸均极显著（ P＜0.01）高于乌洋芋；但乌洋芋的氨基酸比值系数组成比较集中，部分比值系数也比紫薯略高。总体来看，紫薯色素含量高，味甜，微量元素锌和氨基酸含量均较高，而乌洋芋淀粉多，综合营养价值高，消费者可根据自己需要进行有目的的选择。
Abstract
Purple potato and purple sweet potato exhibited similar colors .According to the national standard , the nu-trient composition including water , starch, protein, fat, reducing sugar, dry matter, mineral elements, pigment, vi-tamin, amino acids were compared between purple potato and purple sweet potato , using atomic absorption spectro-photometry, and amino acid analysis .It was shown that the contents of reducing sugar , dry matter, Zn, and pig-ments such as cyanidin , peonin and β-carotene in purple sweet potato were significantly ( P<0.01 ) higher than that in purple potato, while, the starch content in purple potato was significantly (P<0.01) higher than that in purple sweet potato .The contents of total amino acids , essential amino acids , non-essential amino acids , sweet amino acids and bitter amino acids in purple sweet potato were significantly (P<0.01) higher than that in purple potato .But, the ratio coefficient of amino acids was more concentrated in purple potato , along with a higher score of ratio coeffi-cient of amino acids .
基金项目
四川省重点示范专业建设基金(SD20634657)
国家科技期刊平台
NSTL
维普
万方数据