7种菜用甘薯茎尖的感官评定和营养成分分析

Sensory Evaluation and Nutrition Ingredients Analysis of 7 Kinds of Sweet Potato Stem-apex for Vegetable

[目的]对7种菜用甘薯茎尖进行感官评价和营养成分分析。[方法]通过对7种菜用甘薯茎尖进行感官评定，并对粗蛋白、粗脂肪、维生素c、叶绿素和矿物元素等成分进行分析，比较不同品种菜用甘薯茎尖作为菜用的特点、营养和前景。[结果]分析表明，7种甘薯茎尖外观均符合菜用要求，不同品种甘薯茎尖的食用感官综合评分差异较大，广菜薯1号和台农71号的食用感官评价最优。7种菜用甘薯叶中，叶绿素含量在0．207～2．662mg／g；维生素C含量在190．0-400．0mg／kg；粗蛋白含量范围为32．38-41．14g/kg；总脂肪含量差异较大，最高为“广菜薯1号”（5．2g／ks）；镁、钾、钠、锰、铜、铁等矿物元素含量绝大多数高于甘薯茎块和常见蔬菜。[结论]研究可为不同品种菜用甘薯茎尖的大面积种植和推广提供依据。

[ Objective ] To conduct sensory evaluation and nutrition components analysis on 7 kinds of sweet potato stem-apex for vegetables. [ Method ] Characters, nutrition and prospect of seven kinds of sweet potato stem-apex for vegetable were compared by sensory evaluation and nutrition ingredients analysis. The crude protein, crude fat, Vc, chlorophyll and mineral elements were analyzed. [ Result ] The results showed that the appearances of all kinds of sweet potato stem-apex meet the requirement of vegetable. The comprehensive scores of sensory e- valuation were significantly different among different varieties. The evaluations of Guangcai NO. 1 and Tainong NO. 71 were optimal. The con- tents of chlorophyll of 7 kinds of sweet potato leaves were 0.207 -2. 662 mg/g and Vc contents were 190.0 -400.0 mg,/kg, the crude protein contents were 32.38 -41.14 g/kg. The total fat contents of all kinds of sweet potato stem-apex were significantly different, and the highest va- riety was Guangcai NO. 1 with 5.2 g/kg. [ Conclusion] The present study provides evidence for wide planting and extending.