摘要
为了探析芋可食部位的主要营养成分含量,采用国标相关方法测定了芋荷及芋头的部分营养成分。结果显示,芋荷中粗脂肪和黄酮含量较高,分别为1.49 g/100g和40.24mg/100g;芋头中粗多糖、淀粉和氨基酸含量较高,分别为9.0 g/100g、13.3 g/100g和9.28 g/100g。说明芋的可食部分有一定的营养价值,特别是芋荷有开发成功能性食品的潜力。
According to the national related standards, the main nutritional components of the edible part of Colocasia esculenta （L） . Schott were analyzed. The results showed that, higher contents of fat and flavone were determined in the stems of Colocasia esculenta （L） . Schott ,which were up to 1.49g/100g and 40.24 mg/100 g, respectively. Higher contents of polysaccharide, starch and amino acid were determined in the roots of Colocasia esculenta （L） . Schott ,which were up to 9.00g/100g ,13.30 g/100g and 9.28g/100 g, respectively. The result indicated that Colocasia esculenta （L） . Schott had nutritional value, especially the stems of Colocasia esculenta （L） . Schott had potential for the development of functional foods.
出处
《铜仁学院学报》
2018年第3期20-23,共4页
Journal of Tongren University
基金
贵州省科技厅联合基金项目[黔科合LH字[2015]7243号]
贵州省教育厅重点实验室项目[黔教合KY字(2011)005]
贵州省教育厅大学生创新创业训练中心项目(2016SJDCZX001)
铜仁学院校级重点支持学科"食品科学与工程"
关键词
芋
营养成分
分析
colocasia esculenta （L）, schott, components, composition
作者简介
朱苗（1989-）,女,湖南娄底人,硕士,讲师,研究方向：食品加工与保藏.
