食品工业科技2025，Vol.46Issue(11)：242-251,10.DOI:10.13386/j.issn1002-0306.2024060034
不同产地山药的营养成分、质构特性及挥发性风味物质分析
Analysis of Nutritional Composition,Texture Characteristics and Volatile Flavor Compounds of Yam from Different Origins
摘要
Abstract
In this study,the basic nutrients,textures and volatile flavor compounds of 11 varieties of yams were analyzed using various analytical and measurement methods,and an evaluation model was established.The study revealed variations in the nutritional quality of the 11 yam species,highlighting both varietal and regional differences.The protein content of different yams ranged from 6.53％to 17.45％,polysaccharide content from 1.21％to 15.96％,fat content from 0.63％to 2.39％,total starch content from 52.03％to 82.01％,allantoin content from 3.16～11.5 mg/g,total saponin content from 0.66％to 10.47％,the ranking of trace element content was as follows:K＞Fe＞Mg＞Ca＞Na＞Zn,the total amino acid content was 17.2％～74.85％,among which the essential amino acid/total amino acid was 23.22％～32.93％,which was slightly lower than the FAO/WHO ideal protein standard.Texture analysis results showed that iron stick yam had a relatively soft,glutinous,and smooth overall taste.A total of 64 volatile compounds were detected in the 11 types of yams,with higher contents of alcohols(0.64％to 85.04％)and aldehydes(1.76％to 28.12％).The content of volatile compounds varied greatly,the relative content of volatile components in Hebei hemp yam was the highest,while that in Chaoshan yam was the lowest.Correlation analysis results revealed significant correlations between different nutritional components and between nutritional components and texture characteristics.Principal component analysis results indicated that the top three in overall nutritional quality were Henan iron stick yam,Shandong Jiaxiang slender hairy yam,and Hebei hemp yam.The results of this paper indicate that the nutritional components,texture characteristics,and volatile components of yams from different regions vary,providing a reference basis for the processing and development of related yam products.关键词
山药/营养成分/质构特性/风味物质/相关性分析Key words
yam/nutritional ingredients/texture characteristics/flavor compounds/correlation analysis分类
轻工纺织引用本文复制引用
钟嘉豪,黎攀,曾介玉,陈家欢,胡健珺,何致霖,何考威,宋婉婷,杨清香,杜冰..不同产地山药的营养成分、质构特性及挥发性风味物质分析[J].食品工业科技,2025,46(11):242-251,10.基金项目
国家重点研发计划项目课题(2023YFD1600603) （2023YFD1600603）
财政部和农业农村部:国家现代农业产业技术体系(CARS-21). （CARS-21）
