上海市崇明区两种甜芦粟营养品质差异性分析  

Differences Analysis on Nutritional Quality of Two Cultivars of Sweet Sorghum in Chongming District of Shanghai

作　　者：顾可飞[1] 杨海锋[1] 秦秋伟 张栩[1] GU Ke-fei;YANG Hai-feng;QIN Qiu-wei;ZHANG Xu(Institute for Agi-food Quality Standards and Technology,Shanghai Academy of Agricultural Science,Shanghai 201403,China;Juxun Village Committee,Chengqiao Town,Chongming District,Shanghai,Shanghai 202155,China)

机构地区：[1]上海市农业科学院农产品质量标准与检测技术研究所,上海201403 [2]上海市崇明区城桥镇聚训村村民委员会,上海202155

出　　处：《保鲜与加工》2020年第6期189-193,共5页Storage and Process

基　　金：上海市崇明区农业科创中心项目(2019CNKC-12)。

摘　　要：以上海市崇明区甜芦粟地方品种甘蔗芦穄(绿皮)和糖穄芦穄(红皮)为研究对象,应用色谱等检测技术初步分析了两种甜芦粟营养成分的种类及其含量。结果表明,两个品种甜芦粟富含营养元素Mg、K、Ca、Na,主要风味氨基酸(天冬氨酸、谷氨酸)和类黄酮类物质。绿皮甜芦粟的脆性和甜度优于红皮甜芦粟,口感较好,且果糖(天然甜味剂中甜度最高的糖,比甜度为1.5)含量较高,达到了3.31%,适于直接榨汁食用,并初步发现红皮甜芦粟黄酮类物质含量高于绿皮甜芦粟,在保健类食品药品的开发领域有一定的潜力。In this study,the two cultivars of sweet Sorghum bicolor Moench(green/red skin)in Chongming were used as raw materials,and advanced detection technologies including chromatography were employed to analyze the types and contents of nutrients.The results showed that these two cultivars were both rich in Mg,K,Ca,Na,glutamic acid,aspartic acid and flavonoids.The green skin cultivar showed higher fructose content of 3.31%,and was crisper and sweeter than the red skin cultivar,which was suitable for direct juicing.While the red skin cultivar showed higher flavonoid content with various bioactivities,which had the certain potential in the fields of health food and drug developments.

关 键 词：甜芦粟 糖度 营养成分 

分 类 号：TS201.4[轻工技术与工程—食品科学]