紫山药营养成分分析研究

于東 Yu, Dong, 林躍偉 Lin, Yue-wei, 陳桂星 Chen, Gui-xing, 方忠祥 Fang, Zhong-xiang, 葉興乾 Ye, Xing-qian and 許荷法 Xu, He-fa (2010) 紫山药营养成分分析研究. 營養學報, 32 2: 190-192.

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Author 于東 Yu, Dong
林躍偉 Lin, Yue-wei
陳桂星 Chen, Gui-xing
方忠祥 Fang, Zhong-xiang
葉興乾 Ye, Xing-qian
許荷法 Xu, He-fa
Title 紫山药营养成分分析研究
Translated title Analysis of the nutritional components of purple yam
Language of Title chi
Journal name 營養學報   Check publisher's open access policy
Translated journal name Acta Nutrimenta Sinica
Language of Journal Name chi
ISSN 0512-7955
Publication date 2010-04
Sub-type Article (original research)
Volume 32
Issue 2
Start page 190
End page 192
Total pages 3
Place of publication Heping-qu, Tianjin, China
Publisher Weishengxue Huanjing Yixue Yanjiusuo, Junshi Yixue Kexueyuan
Language chi
Formatted abstract 山药,别名薯蓣,属薯蓣科(Dioscoreaceae)山药属(Dioscorea L.),是一年生或多年生缠绕性藤本植物,能形成肥大的地下肉质块茎供为食用或药用。有些山药品种是我国重要的出口特产蔬菜之一。我国是山药重要原产地和驯化中心,紫山药属于山药的紫红肉品种群,在我国南方的浙江、江西、云南等省均有栽培。

Object The nutrients of purple yam (from Huangyan district, Taizhou city, Zhejiang province) were analyzed in this paper.

Method The content of water was detected with atmospheric drying method, protein was determined with kjeldahl nitrogen determination method, fat was assayed with soxhlet extraction method, total sugar was detected with direct titration method, ash was determined with high temperature sintering method, the inorganic microelements were measured with flame atomic absorption method, the amino acids were measured by automatic amino acid analyzer, the ascorbic acid was measured with HPLC method, anthocyanin was measured with pH differential method, and the total polyphenol was determined with Folin-Ciocalteau method.

Results The results showed that the contents of water, protein, fat, total sugar, ash, anthocyanidin and total polyphenol in 100g of fresh purple yam were 78.5g, 1.91g, 0.78g, 2.26g, 0.75g, 2.88mg and 50.75mg, respectively. The ascorbic acid was not detected in the yam. The total amino acid was 1 595.69mg, and the essential amino acid accounted for 38.03% of the total amino acid. Furthermore, the content of trace elements was also rich, and K was up to 185.38mg/100g fresh weight.

Conclusion This research indicated that purple yam was a kind of food with rich nutrients and worthy of development and utilization.
Keyword Purple yam
Nutrients
Analysis
Chemical analysis
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article (original research)
Collection: School of Agriculture and Food Sciences
 
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Created: Tue, 20 Sep 2011, 15:06:36 EST by Dr Zhongxiang Fang on behalf of School of Agriculture and Food Sciences