不同肉色甘薯蛋白质营养价值评估  

Nutritional value of proteins in sweet potatoes of different colors

作　　者：宋永康[1,2] 余华[1,2] 姚清华[1,2] 蔡南通[3] 刘中华[3] 许永清[3] 

机构地区：[1]福建省农业科学院中心实验室,福建福州350003 [2]福建省精密仪器农业测试重点实验室,福建福州350003 [3]福建省农业科学院作物所,福建福州350013

出　　处：《福建农业学报》2009年第6期504-507,共4页Fujian Journal of Agricultural Sciences

基　　金：福建省科技计划重点项目(2008N0031);福建省科技重大专项(2008NZ0001-5)

摘　　要：随机选取甘薯品种资源中红肉色、黄肉色、紫肉色品种各10份,利用国际通用的蛋白质氨基酸营养价值评价体系对其氨基酸组成模式及蛋白质营养价值进行评估、比较。结果表明,3种肉色甘薯必需氨基酸总含量均高于FAO/WHO,低于鸡蛋模式,富含酪氨酸,甲硫氨酸为第1限制氨基酸。不同肉色甘薯蛋白质及氨基酸含量高低为紫色>红色>黄色,必需氨基酸组成模式平衡性为黄色>红色>紫色。Ten randomly selected samples of sweet potatoes of different colors （i. e. , red, yellow and purple） were used for the evaluation. The amino acid composition and protein nutritional value of the sweet potatoes were evaluated by using the international standard methods. The results indicated that the total essential amino acids in all samples were higher than the FAO/WHO standards recommended for human nutrition, but lower than egg. All sweet potatoes were rich in Tyr, and had Met as their top limiting amino acid. The contents of protein and amino acids differed among the sweet potatoes of different flesh color, in the order of purple〉red〉yellow. But the order was in reverse where the balance of the essential amino acids was concerned.

关 键 词：甘薯 肉色 蛋白质营养 评价 

分 类 号：S642.5[农业科学—蔬菜学]