不同产地莲藕下脚料中主要营养成分的分析与评价

摘要

为使莲藕下脚料资源得到充分利用,对不同产地莲藕下脚料及藕肉中的糖类、核苷类、氨基酸类及蛋白质类营养成分进行分析和评价,结果表明,莲藕下脚料中营养成分丰富,含果糖(0.777％ ～ 2.982％)、葡萄糖(0.652％～1.798％)、蔗糖(2.473％ ～ 14.776％)、棉子糖(0.487％ ～ 1.602％)、水苏糖(0.355％～1.924％)、总多糖(5.110％ ～l0.1 10％)、腺苷(0～0.103 μg·g-1)、肌苷(0～0.030 μg·g-1)、蛋白质(1.012％ ～4.122％)及20种氨基酸,包括9种必需氨基酸.主成分分析法评价不同产地莲藕下脚料中营养品质,江苏宿迁产莲藕综合评分高于其他产地,浙江金华和安徽安庆两地产莲藕的藕节中所合营养成分优于藕肉,可深度开发做药品或保健品,以提升资源价值.%To make comprehensive utilization of residual of lotus root,saccharides,amino acids,nucleosides and proteins in residual of lotus root and eight origins,were analyzed and evaluated.The results showed that there were plenty of nutritional ingredients in the residual of lotus root,including fructose (0.777％～2.982％),glucose (0.652％～1.798％),sucrose (2.473 ％ ～ 14.776％),raffinose (0.487 ％ ～ 1.602％),lupeose (0.355 ％ ～ 1.924％),total polysaccharide (5.110％ ～ 10.110％);adenosine (0～0.103 μg· g-1),inosine (0～0.030 μg· g-1) and protein (1.012％ ～4.122 ％).Moreover,20 kinds of amino acids were determined,including 9 essential amino acids.Nutritional ingredients in in residual of lotus root from different areas were evaluated by principal component analysis.The comprehensive score of samples from Suqian of Jiangsu was higher than the other origins.Results also indicated the nodes of lotus rhizome from Jinhua of Zhejiang and Anqing of Anhui were better than the lotus rhizome,which could be further developed for medicine or health care products to enhancing resource value.