凉薯(Pachyrrhizus erosus L.)块茎的营养品质分析  

Study on nutritional quality of Pachyrrhizus erosus L.Tuber

作　　者：苏雪娇[1] 张秀娟[1] 常维娜[1] 黎晓莹[1] 孙丽平[1] 

机构地区：[1]昆明理工大学化学工程学院食品工程研究中心,云南昆明650500

出　　处：《食品工业科技》2013年第19期349-351,363,共4页Science and Technology of Food Industry

基　　金：昆明理工大学学生课外学术科技创新基金项目(2012BA124)

摘　　要：对云南产凉薯块茎中基本营养成分及其含量、多酚含量及其组成、多酚提取物的抗氧化活性进行了研究。结果表明:云南产凉薯块茎富含水溶性糖和淀粉,VC的含量为11.55mg·100g-1鲜重(FW);B族维生素中B3和B6含量较高,分别为0.166和0.207mg·100g-1FW;多酚含量为2.06mg·g-1干重(DW),其中没食子酸、香草酸、咖啡酸和芦丁为主要成分,含量分别为0.55、0.27、0.12和0.15mg·g-1DW;多酚提取物表现出与其浓度线性正相关的强抗氧化活性,其在还原能力的EC50值为1.33μg·mL-1,DPPH自由基清除能力、羟自由基清除能力和抑制脂质体过氧化能力的IC50分别为4.15、7.70和17.00μg·mL-1。表明凉薯是一种营养品质较好的食源材料。The nutritional components,the content and composition of the polyphenolics in the tuber of Pachyrrhizus erosus L.from Yunnan province was investigated, and the antioxidant activities of the polyphenolics were determined.The results showed that the tuber of Pachyrrhizus erosus L.had a high-level of soluble carbohydrate and starch,a significant amount of ascorbic acid, niacin and pyridoxine, being 11.55,0.166 and 0.207mg. 100g-1 fresh weight（FW）, respectively.The polyphenolic content in tuber was 2.06mg·g^-1 dry weight（DW） .Gallic acid, vanillic acid, caffeic acid and rutin were the dominate components, being 0.55,0.27,0.12 and 0.15mg/g DW, respectively.The polyphenolic extracts showed significant reducing power, DPPH- scavenging activity, OH-scavenging activity and lipid peroxidation inhibition ability, with EC50 and IC50 being 1.33μg·mL^-1 ,4.15,7.70 and 17.00μg·mL^-1 respectively.

关 键 词：凉薯 营养成分 多酚 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]