不同肉色胡萝卜营养成分的比较分析  

Comparison of Nutritional Composition of Carrots of Different Flesh Colors

作　　者：郑恒 陈大磊[2] 刘杰超[2] ZHENG Heng;CHEN Dalei;LIU Jiechao(Dengzhou Agricultural and Rural Bureau,Dengzhou,He'nan 474150,China;Zhengzhou Fruit Research Institute,Chinese Academy of Agricultural Sciences,Zhengzhou,He'nan 450009,China)

机构地区：[1]邓州市农业农村局,河南邓州474150 [2]中国农业科学院郑州果树研究所,河南郑州450009

出　　处：《农产品加工》2021年第16期49-51,共3页Farm Products Processing

基　　金：河南省重点研发计划项目(182102110035)。

摘　　要：为了解黑胡萝卜的营养与功能特性,以2种黑胡萝卜和常见的橙色胡萝卜为研究对象,对其可溶性糖、多酚物质、类胡萝卜素含量和抗氧化活性进行比较分析。结果表明,黑胡萝卜具有较高的可溶性糖和多酚、花色苷含量和抗氧化活性,是一种优良的功能性食品加工原料;而橙色胡萝卜中类胡萝卜素含量较高,是人类补充类胡萝卜素的较佳膳食原料。不同肉色胡萝卜的营养与功能特性存在较大差异,适合于不同类型功能产品的开发。In order to understand the nutritional and functional characteristics of black carrot,two types of black carrots and the commonly orange carrot were used for determination and comparison of soluble sugars,phenolics,carotenoids contents as well as antioxidant activiity.The results showed that the black carrot had higher content of soluble sugars,phenolics,anthocyanins and strong antioxidant activity,suggesting a superior potential for use as raw materials to produce functional foods.The orange carrot could be used as an ideal dietary resource of carotenoids due to the high content of them.There were great differences in nutritional and functional properties among different carrots of flesh colors,so they could be used for the development of different types of functional foods.

关 键 词：胡萝卜 酚类物质 花色苷 类胡萝卜素 抗氧化活性 

分 类 号：TS255.2[轻工技术与工程—农产品加工及贮藏工程]