富硒紫色马铃薯多酚类组成及主要微量元素分析  

Phenolic Compostion and Beneficial Trace Minerals of Selenium Enriched Purple Potatoes

作　　者：姚兰[1,2] 雷灿[1,2] 艾训儒[1,2] 

机构地区：[1]湖北民族学院湖北省生物资源保护与利用重点实验室,湖北恩施445000 [2]湖北民族学院林学园艺学院,湖北恩施445000

出　　处：《食品研究与开发》2016年第9期1-5,共5页Food Research and Development

基　　金：国家科技支撑计划(旱作农业关键技术研究与示范;2006BAD29B01);湖北省教育厅重点项目(D20122901)

摘　　要：研究紫色马铃薯的总多酚主要组分和快速定量检测方法,紫色马铃薯的总多酚主要包括绿原酸、花青素和咖啡酸,其中除花青素以外的总多酚可以采用绿原酸为对照品在325 nm处直接测定,方法简单易行,准确度高,回收率在97.67%-103.15%;并针对硒元素对紫色马铃薯酚类化合物如绿原酸、咖啡酸和花青素的代谢积累进行研究,结果表明,硒元素显著的促进了紫色马铃薯的绿原酸、咖啡酸和花青素以及有益微量元素有机硒元、锌和铁的积累;因此富硒紫色马铃薯是一种更好的功能食品。In this study, selenium enriched purple potatoes were studied. The results were：the main phenolics of purple potato tubers were chlorogenic acid, caffeic acid and anthocyanins;total phenolics could be quantified by direct spectraphotographic method at 325 nm, with chlorogenic acid as standard, recovery 97.67%-103.15%;trace minerals as zinc, iron and selenium and the total phenolics as chlorogenic acid, caffeic acid and antho-cyanins were significantiy increased by selenium. In conclusion, selenium enriched purple potatoes could be used as a more valuable functional food.

关 键 词：紫色马铃薯 多酚类 硒 锌 铁 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]