不同品种及干燥方式对甘薯多酚含量的影响

Effects of Different Varieties and Drying Methods on Content of Polyphenols in Sweet Potato

以12个甘薯品种为材料,研究了不同品种间薯块和叶片多酚含量的差异;以药用甘薯西蒙一号为研究对象,研究了不同叶位和不同干燥方式叶片多酚含量变化规律。结果表明:不同品种甘薯多酚含量差异显著,薯块鲜样和晒干样多酚含量分别为0.44~2.16 mg/g和1.75~6.16 mg/g;叶片鲜样和晒干样多酚含量分别为1.17~2.33 mg/g和23.42~42.63 mg/g;不同肉色薯块多酚含量为紫肉型>红(黄)肉型>白肉型。西蒙一号甘薯不同部位叶片多酚含量差异显著,幼嫩叶片显著高于成熟叶片,随着成熟度的增加,叶片多酚含量总体呈现下降趋势,具体为:倒1叶>倒3叶>倒7叶>倒5叶>倒9叶。3种干燥方式对叶片多酚含量的影响较大,其大小顺序为:晒干样>冻干样>烘干样。

The differences in content of polyphenols in root tuber and leaf among twelve sweet potato varieties were studied. The medicinal sweet potato variety ＂Simon 1＂ was used to study the change rule of polyphenol content in leaves which were at different positions or were dried by different methods. The results indicated that there were significant differences in polyphenol con- tent among different sweet potato varieties, the polyphenol content in fresh root tuber and dried root tuber was 0.44- 2.16 mg/g and 1.75 ~ 6.16 mg/g, respectively, and the polyphenol content in fresh leaf and dried leaf was 1.17- 2.33 mg/g and 23.42 ~ 42.63 rag/g, respectively; the polyphenol content in various flesh-colored root tubers showed the order of purple type〉 red （or yellow） type〉 white type. The content of polyphenols in different positions of leaves of ＂Simon 1＂ was significantly different, and the content of polyphenols in young leaves was significantly higher than that in mature leaves; when leaf maturity increased, the content of polyphcnols in leaves decreased in general, and it revealed the following sequence： the 1st leaf （from top to bottom）〉 the 3rd leaf〉 the 7th leaf〉 the 5th leaf〉 the 9th leaf. The three kinds of drying methods also had a great effect on the leaf polyphe- nol content, which showed the order of sun-dried leaf sample〉 freeze-dried leaf sample〉 oven-dried leaf sample.