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当前位置: 首页 > 文章 > 不同肉色脚板薯营养成分和功能成分分析 安徽农业科学 2024 (10) 182-185,205
Position: Home > Articles > Analysis of Nutritional and Functional Components of Dioscorea alata of Different Colors Journal of Anhui Agricultural Sciences 2024 (10) 182-185,205

不同肉色脚板薯营养成分和功能成分分析

作  者：
邵勤;陈娜;李晓鹏;袁九香
单  位：
;宜春学院生命科学与资源环境学院
关键词：
脚板薯;肉色;营养成分;微量元素;功能成分
摘  要：
以紫色、白色2种肉色脚板薯为试材,采用高效液相色谱法、电感耦合等离子体发射光谱法(ICP-OES)和pH示差法对其氨基酸、单糖、尿囊素、薯蓣皂苷、微量元素及总花色苷含量进行检测分析,并测定水分、蛋白质、淀粉等成分含量.结果表明:2种不同肉色脚板薯营养成分和功能成分存在一定差异性.白色肉脚板薯蛋白质含量显著高于紫色肉,而水分和淀粉含量显著低于紫色肉;微量元素Bi、Rb和Se含量为白色>紫色,Mo、Ca、Mg元素为白色<紫色,其他元素差异不明显;必需和非必需氨基酸总含量为白色>紫色;富含精氨酸,含量为白色>紫色,分别为297.96和97.08 mg/kg;富含尿囊素,含量为白色>紫色,分别为30.03和24.53 mg/kg;单糖、薯蓣皂苷、总花色苷含量均为白色<紫色,单糖组成为葡萄糖>半乳糖>甘露糖>半乳糖醛酸>木糖>核糖>阿拉伯糖>葡萄糖醛酸>鼠李糖>岩藻糖.
译  名：
Analysis of Nutritional and Functional Components of Dioscorea alata of Different Colors
单  位：
College of Life Science&Resource and Environment,Yichun University,Yichun,Jiangxi 336000
关键词：
Dioscorea alata%Flesh color%Nutritional components%Trace elements%Functional components
摘  要：
The content of amino acids,monosaccharides,allantoin,diosgenin,trace elements,and total anthocyanins in purple and white Dioscorea 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 whitepurple,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 whitegalactose>mannose>galacturonic acid>xylose>ribose>arabinose>glucuronic acid>rhamnose>fucose.

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