不同加工方法对甘薯主要营养成分含量的影响

Influence of Different Processing Treatments on Change of Nutritional Compositions of Sweetpotato

本文测定了５０个甘薯品种鲜薯及经烘干、晒干、蒸煮和烘烤加工处理后的块根主要营养成分含量。结果表明：（１）、与鲜薯相比，经加工后的甘薯淀粉含量下降０．７９％～１７．４１％，还原糖含量增加３．５２％～５２．７９％，粗蛋白和粗纤维含量变化不大。干燥加工使胡萝卜素和Ｖｃ含量分别减少６２．１３％～９６．８８％和８４．６３％～９６．２６％。（２）、甘薯烘干处理比晒干更易干糖化，蒸煮和烘烤相近，但其糖化强度不及烘晒处理。（３）、品种间淀粉和还原糖含量变化的幅度也有差异。

The major nutritional composition of 50 cultivars after different processing treatments were determined.The results showed that:1. Starch content was significantly decreased by 0.79～17.41% and reducing sugar content signficantly increased by 3.52～52.79% after processing,no changes in protein and fiber contents were found.Carotene and Vc contents were dramatically reduced by 62.13～96.88% and 84.63～96.26% respectively. 2. Oven -drying resulted in starch content decrease and reducing sugar content increase more effectively than sun-drying,but cooking and baking did not effectively reduced starch content in comparison with drying. 3. The sweetpotato amylase activity varied with cultivars,which led to different change in starch and reducing sugar contents during processing.