不同肉色甘薯块根抗氧化活性和食味比较  

Comparison of Antioxidant Activity and Taste of Sweet Potato Tubers with Different Flesh-Color

作　　者：张贺 尹昱婷 王娟紫 陈冰霞 李永新 霍艳荣[1] 陆国权[1] 杨虎清[1] ZHANG He;YIN Yuting;WANG Juanzi;CHEN Bingxia;LI Yongxin;HUO Yanrong;LU Guoquan;YANG Huqing(College of Agriculture and Food Science,Zhejiang A&F University,Hangzhou 311300,China)

机构地区：[1]浙江农林大学农业与食品科学学院,浙江杭州311300

出　　处：《食品科技》2020年第3期69-73,共5页Food Science and Technology

基　　金：国家自然科学基金项目(31871857);国家现代农业产业技术体系建设专项(CARS-10-B19);浙江农林大学学生科研训练项目(KX20180028)。

摘　　要：研究不同肉色甘薯块根的抗氧化活性及其相关的营养成分。以浙75、心香、浙13和渝紫7号4种甘薯块根为实验材料,分析还原糖、淀粉、总酚、黄酮含量以及酚酸组成,并比较不同肉色品种间抗氧化活性和食味品质差异。结果表明,渝紫7号的总酚、黄酮和酚酸含量显著高于其他肉色甘薯,抗氧化能力最强。淀粉和还原糖含量与甘薯食味品质密切相关,心香的还原糖含量最高,淀粉含量适中,因此食味品质显著优于其他3个品种。浙75和浙13的抗氧化能力与食味品质不突出,但淀粉含量较高,适合制备淀粉及加工相关食品。To study the antioxidant activity of different flesh-color sweet potato tubers and their related nutritional components.Four sweet potato tubers of Zhejiang 75,Xinxiang,Zhejiang 13 and Yuzi 7 were used as experimental materials.The contents of reducing sugar,starch,total phenol,flavonoids,and phenolic acids were analyzed.The antioxidant activity and taste quality of different flesh-color varieties were compared difference.The results showed that Yuzi 7 had significantly higher total phenol,flavonoids and phenolic acids than other flesh-color sweet potatoes,and had the strongest antioxidant capacity.The content of starch and reducing sugar is closely related to the sweet potato taste quality.The content of reducing sugar in Xinxiang is the highest and the starch content is moderate.Therefore,the taste quality is significantly better than the other three varieties.The antioxidant capacity and taste quality of Zhejiang 75 and Zhejiang 13 are not outstanding,but the starch content is high,which is suitable for preparing starch and processing related foods.

关 键 词：甘薯 不同肉色 抗氧化活性 营养成分 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]