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[目的]为了全面食用叶菜型甘薯茎尖营养及有效提取其活性物质。[方法]利用凯氏定氮法和等离子发射光谱法研究9种叶菜型甘薯叶、茎、柄中蛋白质及矿物质的含量。[结果]蛋白质含量分析表明:9种叶菜型苷薯叶中蛋白质平均含量最高,其次为柄,再次为茎;且品种间叶、茎、柄中蛋白质含量差异极显著。矿物质含量分析表明:元素K、Ca、Mg、Na和Fe在9种叶菜型甘薯叶、茎、柄中平均含量高低均表现为K>Ca>Mg>Na>Fe;而微量元素Cu、Zn、Se在9种叶菜型甘薯叶、茎、柄中平均含量高低顺序有差异,其中叶中平均含量高低顺序为Zn>Cu>Se,茎中为Cu>Zn>Se,柄中为Se>Cu>Zn。[结论]为有效利用和开发叶菜型甘薯茎尖有效成分提供了理论依据。
[Objective] In order to fully edible leafy sweet potato shoot tips nutrition and effective extraction of its active substance. [Method] The contents of protein and minerals in leaves, stems and stalks of 9 kinds of leafy sweetpotato were studied by Kjeldahl method and plasma emission spectrometry. [Result] The analysis of protein content showed that the average content of protein in the leaves of nine kinds of leaf vegetables was the highest, followed by the stalk and again the stem. The differences of the protein content among the leaves, stems and stalks were significant. The analysis of mineral content showed that the content of K, Ca, Mg, Na and Fe in leaves, stems and stalks of nine kinds of leafy sweetpotato all showed K> Ca> Mg> Na> Fe; while trace elements Cu, Zn, Se were different in the order of the average contents of leaves, stems and stalks in nine leafy-type sweet potatoes. The order of the average content of Zn, Se in the leaf was Zn> Cu> Se, Cu> Zn> Se in the stem, > Cu> Zn. [Conclusion] The study provided the theoretical basis for the effective utilization and development of the active constituents of the leaf tips of sweet potato.