不同品种马铃薯全粉蛋白质、氨基酸和矿质元素营养成分差异研究  

Study on Natritional Composition Difference of the Protein,Amino Acids and Minerals Contents in Potato Varieties

作　　者：高严 张琳[1,2] 邓博文 茹炜岽 包劲松[1,2] Gao Yan;Zhang Lin;Deng Bowen;Ru Weidong;Bao Jinsong(Yazhou Bay Science and Technology City,Hainan Institute,Zhejiang University,Sanya 572025,Hainan,China;Institute of Nuclear Agricultural Sciences,Zhejiang University,Hangzhou 310058,China)

机构地区：[1]浙江大学海南研究院三亚崖州湾科技城,海南三亚572025 [2]浙江大学原子核农业科学研究所,杭州310058

出　　处：《科技通报》2024年第7期1-7,20,共8页Bulletin of Science and Technology

基　　金：浙江大学上海高等研究院繁星科学基金(SN-ZJU-SIAS-0012)。

摘　　要：为研究马铃薯全粉的营养价值,本文测定了14种马铃薯全粉的蛋白质、氨基酸和矿质含量。结果表明:在相同的生长环境下,不同马铃薯品种的营养成分存在显著差异。总蛋白含量平均值为9.81 g/100 g,变幅为7.89~11.81 g/100 g。方差分析结果表明不同肉色马铃薯的蛋白质含量无显著差异。总氨基酸含量平均值为75.70 mg/g,变幅为53.05~98.05 mg/g,必需氨基酸含量占总氨基酸含量的25.23%~46.20%。各氨基酸间的相关性分析表明,除了Tyr和GABA与较多氨基酸的相关性不显著外,其他氨基酸之间都存在显著正相关。在矿质元素含量方面,Fe与Zn元素之间存在显著正相关;Ca元素与Fe和Cu元素呈显著正相关,与Mn、Ni和Se元素呈显著负相关。研究各种马铃薯的成分含量,有助于帮助人们选择不同营养品质的马铃薯,并根据食品加工的需要选择马铃薯品种,也为马铃薯营养品质育种提供理论依据。To study the nutritional value of potatoes,the protein,amino acid and mineral contents in the wholemeal flour samples of 14 potato varieties were determined.The results showed that there were significant differences in the measured nutritional compositions between potato varieties under identical growth conditions.The mean value of total protein content was 9.81 g/100 g with a range between 7.89 g/100 g and 11.81 g/100 g.The analysis of variance results indicated that the protein content had no significant difference between the different flesh color groups.The mean value of total amino acid content was 75.70 mg/g with a variation range of 53.05-98.05 mg/g.The ratio of essential amino acid content to total amino acid content was 25.23%-46.20%.Among the correlations of individual amino acids,there was a significant positive correlation between all amino acids except for Tyr and GABA which were not significantly correlated with other amino acids.In terms of mineral contents,there was a significant positive correlation between Fe and Zn,while Ca had a significant positive correlation with Fe and Cu and a significant negative correlation with Mn,Ni and Se elements.The different nutritional quality of various potato varieties can help consumer and food manufacturers to choose good nutrition varieties for eating and for food processing,and can also provide breeder a theoretical basis for potato nutritional quality breeding.

关 键 词：马铃薯 全粉 氨基酸含量 蛋白质含量 矿质营养 相关性分析 

分 类 号：S532[农业科学—作物学]