红芽芋营养成分分析及评价

Analysis and Evaluation of Nutritional Components of Red Bud Taro(Colocasia esulenla L. Schott)

目的:检测红芽芋的营养成分,并分析其营养价值。方法:采用国家标准方法对红芽芋(鲜样)的营养成分进行测定。结果:红芽芋中粗蛋白、粗脂肪、粗纤维、淀粉、灰分、水分含量分别为:2.18%、0.096%、1.37%、13.40%、0.76%、82.88%;胡萝卜素、VC、VB1、VB2的含量为:7.714、0.069、0.117、0.204mg/100g;K、P、Ca、Mg、Na、Fe、F矿物质元素的含量为95.87、23.88、7.92、3.60、0.10、0.06、9.93×10-3mg/100g。样品蛋白中氨基酸总量(TAA)为96.24%,其中必需氨基酸总量(EAA)为39.87%、非必需氨基酸总量(NEAA)为56.37%。氨基酸评分(AAS)、化学评分(CS)、氨基酸指数(EAAI)分别为7.38、5.47、56.12。EAA/TAA为41.43%,EAA/NEAA为70.73%。鲜味氨基酸总量占氨基酸总量为40.43%。结论:红芽芋中碳水化合物含量较高,脂肪含量较低,蛋白质、维生素及矿物质元素含量丰富,营养价值高,具有良好的食用价值和开发前景。

Objective： To determine the nutrients and quality of red bud taro（Colocasia esulenla（L.） Schott）.Methods： The nutritional value and ingredients of red bud taro were examined and evaluated according to relevant national standards.Results： The contents of crude protein,crude fat,crude fiber,starch,ash and water in red bud taro were 2.18%,0.096%,1.37%,13.40%,0.76% and 82.88%,respectively.The contents of carotene,ascorbic acid,thiamine and riboflavin were 7.714,0.069,0.117 mg/100g and 0.204 mg/100 g,respectively.The contents of mineral elements K,P,Ca,Mg,Na,Fe and F were 95.87,23.88,7.92,3.60,0.10,0.06 mg/100 g and 9.93 × 10-3 mg/100 g,respectively.The contents of essential（EAA）,non-essential（NEAA）,and total amino acids（TAA） were 39.87%,56.37% and 96.24%,respectively.The amino acids score（AAS）,chemical score（CS）,and essential index（EAAI） were7.38,5.47 and 56.12,respectively.Additionally,the EAA/TAA and EAA/NEAA ratios were 41.43% and 70.73%,respectively.Moreover,the content of flavor amino acids was 40.43% based on total amino acids.Conclusion： Red bud taro is rich in carbohydrates,proteins,vitamins and mineral elements and low in fat so that it reveals high edibleness and great development prospects.