紫甘薯与甘薯营养成分分析与比较

Analysis and Comparison of Purple Sweet Potato and Sweet Potato Nutrition Ingredient

试验以福建南安当地紫甘薯与甘薯为原料,测定其生与熟两种不同状态下的各种营养成分(水分、灰分、脂肪、蛋白质、还原糖、维生素C、花青素、锰、铜、锌、铁、磷和钙)的含量,最后进行分析比较。结果表明,根据各指标测定方法,通过对不同状态原料的各营养指标(水分、灰分、脂肪、蛋白质、粗纤维、还原糖、维生素C、花青素、锰、铜、锌、铁、磷和钙)的测定,得出甘薯、紫甘薯及不同存在状态下各成分的含量,其中紫甘薯中各营养成分明显高于甘薯。

The purple sweet potato and sweet potato in Nan＇an Fujian as raw material, determined various nutrients of the raw and cooked when under two different states： the content included moisture, ash, fat, protein, reducing sugar, vitamin C, anthocyanins, manganese, copper, zinc, iron, phosphorus and calcium, which were compared. According to the relevant measurement method, the results showed that through various nutritional parameters for different states of raw materials （moisture, ash, fat, protein, crude fiber, reducing sugar, vitamin C, anthocyanins, manganese, copper, zinc, iron, phosphorus and calcium） determination, draw the sweet potato, purple sweet potato and differ the existence of content of each component state, and the nutritional components of purple sweet potato were significantly higher than that of sweet potato.