学术
摘 要:
目的：对贵州特色乌洋芋和普通马铃薯进行主要营养成分的对比分析和评价，为乌洋芋的产业化开发和高值化利用提供科学依据；方法：干物质、灰分、粗蛋白、粗脂肪和矿物质采用常规方法测定，花青素采用改进的Fuleki方法测定；结果：乌洋芋中干物质和碳水化合物含量显著高于普通马铃薯（P〈0．05和0．01），蛋白质、粗脂肪和灰分含量无明显差异，乌洋芋不仅富含Se、Fe、Ca、P等矿物质，而且还含有较高的花青素。因此，乌洋芋具有比普通马铃薯更佳的营养价值和保健功能。[著者文摘]
文章出处:
《食品与机械》-2007年23卷6期 -79-82页
栏目信息:
分 类 号:
Main nutrition ingredients analysis and evaluation of purple potato
WANG Jin-hua ,QIN Li-kang ,YE Chun（ College of Life Science, Guizhou University, Guiyang, Guizhou 550025, China）
Abstract:
Objective ： In order to provide the scientific basis for the industrial development and high-value application of purple potato, a special local variety in Guizhou province, the nutritional ingredients in purple potato and general potato were analyzed comparatively and their nutritional qualities were evaluated synthetically. Method： The contents of dry matter, ash, crude protein, fat and mineral matter in potato were measured by conventional techniques, and the the improved Fuleki method was used to determinate the anthocyanin content. Conclusion： The comparative analysis results showed that dry matter and carbohydrate in purple potato were significantly higher than that in general potato （ P 〈 0. 05 and 0.01 ）, while the contents of protein, fat and ash in purple potato and general potato didn＇ t have significant difference. Moreover, the purple potato not only were rich in minerals, such as Se, Fe, Ca, and Pet al, but also had a high content of anthocyanins. So, the purple potato had better nutrition value and health care function than general potato.[著者文摘]
Key words:
Purple potato; General potato; Nutritional ingredient ; Anthocyanin
基金资助:
贵州省科技重大专项;贵州大学博士启动基金（项目编号：Z065045）;六盘水市科技计划项目（项目编号：52020-07-008）;贵州省研究生创新基金（项目编号：省研农2006006）
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