安徽农业科学2025，Vol.53Issue(12)：145-148,4.DOI:10.3969/j.issn.0517-6611.2025.12.033
3种山药鲜品营养成分与药理活性成分分析
Analysis of Nutritional and Pharmacological Active Ingredients in Three Fresh Yam Varieties
摘要
Abstract
[Objective]To systematically evaluate the nutritional quality and medicinal value of national geographic product Chenji yam.[Method]Using iron stick yam as a control,acid hydrolysis method,spectrophotometry,liquid chromatography and other methods were used to detect the content of starch,protein,minerals,amino acids,polysaccharides,etc.in the fresh products of Xishi yam and Jipicao yam.[Re-sult]There was no difference in content of soluble protein among 3 varieties.The contents of total starch and amylopection were lower in Jipicao than Tiegun.The content of total amino acids in Xishi and Jipicao was 0.916%and 1.023%,which was lower than the content of 1.685%in Tiegun.The ratio of essential amino acid to total amino acid(EAA/TAA)of Xishi and Jipicao was closer to FAO/WHO recommended value than Tiegun.The calcium and ferrum content in descending order was Xishi,Jipicao,Tiegun.The potassium and zinc content in descending order was Jipicao,Tiegun and Xishi.The content of polysaccharide and allantoin in descending order was the same as calcium content.The highest content of polyphenol and dioscin was Jipicao and Tiegun,respectively.The flavonoids content was not significantly different between Xishi and Tiegun,which was higher than Jipicao.[Conclusion]Chenji yam has better nutritional and pharmacological value,with reasonable a-mino acid composition and high content of mineral elements,polysaccharide,polyphenol and allantoin.关键词
山药/营养成分/活性成分/含量Key words
Yam/Nutritional compoments/Active ingredients/Content分类
医药卫生引用本文复制引用
刘国霞,步迅,张全芳,姚川,范阳阳,陈雪燕,裴庆华,马志坤,徐国鑫,赵庆伟,张丽..3种山药鲜品营养成分与药理活性成分分析[J].安徽农业科学,2025,53(12):145-148,4.基金项目
山东省科技型中小企业创新能力提升工程项目(2022TSGC-2223) （2022TSGC-2223）
山东省创新公共服务平台项目(2018JGX111) （2018JGX111）
山东省重点研发计划项目(2022LZGC024) （2022LZGC024）
山东省农业科学院"3237"齐鲁农科英才工程(创新类). （创新类）
