甘薯茎尖营养成分分析与评价

Analysis and Evaluation on the Nutritional Components in Stem Tip of Sweet Potato

[目的]为甘薯茎尖的开发利用提供科学依据。[方法]以徐薯18的茎尖为材料,测定其营养成分,并与其他8种叶类蔬菜进行比较。[结果]徐薯18茎尖所含蛋白质、脂肪、维生素和膳食纤维等营养成分十分丰富,富含Fe、K、Ca、Se,蛋白质、膳食纤维的含量分别是2.7、2.3 g/100 g鲜重,Vc和VB2的含量分别是41、0.15 mg/100 g,均排名第一,脂肪含量为0.5 g/100 g鲜重,胡萝卜素含量为1.22 mg/100g鲜重,Fe、K、Ca、Se的含量明显高于参比蔬菜,Cu、P、Zn、Mg的含量居于前列,食部100%,出菜率高,含水量只有89.7%。[结论]甘薯茎尖作为营养与保健蔬菜具有广阔的开发和利用前景。

[ Objective ]The aim of the research was to provide scientific basis for the development and utilization of stem tip of sweet potato. [ Method] With the stem tip of Xushu 18 as materials, its nutritional components were determined and compared with that of 8 kinds of leafy vegetables. [ Result ] Tne stem apex of Xushu 18 contained abundant nutritional components such as protein, fat, vitamine and dietary fiber. And it was rich of Fe, Ca and Se. The contents of protein and dietary fiber were 2.7, 2.3 g/100 g fresh weight resp. and the contents of Vc and VB2 were 41,0.15 mg/100 g, all ranking the first. Tne fat content was 0.5 g/100 g fresh weight and the content of carotene was 1.22 mg/100 g fresh weight. Tne contents of Fe, K, Ca and Se were obviously higher than that of the tested vegetables and the contents of Cu, P, Zn and Mg were highest. Tne edible parts of stem tip was 100% with higher vegetable output rate, and the water content was only 89.7%. [ Conclusion] Taking the stem tip of sweet potato as nutritional and health care vegetable had broad development and utilization foreground.