制糖甜菜茎叶的营养物质测定及食用性分析

Determination for nutritive substances and analysis for edibility of sugar beet stem leaf

目的:通过对糖、膳食纤维、蛋白质和基本营养元素的实验测定,分析了制糖甜菜茎叶的食用价值。方法:以采摘后经蒸煮干燥的甜菜茎叶和采摘后未经蒸煮直接干燥的甜菜茎叶为原料,分别测定了两种不同原料的茎、叶中上述物质的含量。结果:可溶性糖含量为9.32%～18.8%、不溶性膳食纤维(IDF)含量为13.73%～25.80%、可溶性膳食纤维(SDF)含量为8.02%～9.57%、蛋白质含量为6.1%～16.9%、Ca、Fe和Zn含量分别为305～467mg/100g、348～754mg/100g和38～111mg/100g。结论:蒸煮后的甜菜茎、叶,其营养成分无大损失,可作为高膳食纤维食品直接食用。

Objective.Evaluated the edibility of sugar beet stem leaf by determined the sugar, diet fiber, protein and other basic nutritive elements.Method：Measured above-mentioned matters separately to steamed and no steamed drying sugar beet stem leaf.Results：The results indicated that soluble sugar content was 9.32%-18.8%, insoluble dietary fiber content （IDF） was 13.73%- 25.80%, soluble dietary fiber content （SDF） was 8.02%~ 9.57%, protein content was 6.1%-16.9%, Ca content was 305-467mg/100g, Fe content was 348-754mg/100g, Zn content was 38-111 mg/100g. Conclusion ：After steaming,the nutritive substances of the sugar beet stem leaf was not lost too much, it could be eaten directly as high content diet fiber food.