江苏不同产地芡实营养成分比较分析
Comparative Analysis on Nutrient Component of Euryale ferox Salisb. from Different Growing Regions in Jiangsu
DOI: 10.12677/HJAS.2019.912162, PDF,    科研立项经费支持
作者: 杜凤凤, 刘晓静, 常雅军, 姚东瑞*：江苏省植物资源研究与利用重点实验室(江苏省中国科学院植物研究所)，江苏 南京
关键词: 苏芡；不同产地；营养成分；South Euryale Ferox (Su Qian)； Different Growing Regions； Nutrient Component
摘要: 芡实是一种特色水生蔬菜，俗称鸡头米，具有很高的营养保健功能。近年来，原产苏州的苏芡在江苏省内大力推广种植。通过对产自苏州、金湖、泗阳的苏芡芡米进行营养成分的比较分析，旨在为苏芡产地的合理选择、产品的合理开发提供一定的理论参考。结果表明：原产地苏州的芡米中蛋白质、锌及VC含量显著高于其他产地，水分、钙、VB2等其他营养成分含量也较高，综合表现较好。金湖的芡米中矿质元素钙、镁、锰含量高，矿物质含量丰富。泗阳的芡米中总糖含量最高，水分和灰分含量最低，镁、锌、铁、锰等矿质元素及维生素含量均处于中间水平。可见不同产地的芡米各有突出的营养成分，可用于针对性地开发不同类型的功能性食品。
Abstract: Qianshi, referred to as Gordon Nut, is the kernel seed of Euryale ferox Salisb. It is a special aquatic vegetable, which has highly nutritional and healthy protection value, also named Jitou (chicken head). In recent years, South Euryale ferox (Su Qian), which is originally cultivated in the suburban district of Suzhou, is introduced widely in Jiangsu Province. Making comparative analysis on nutrient components of Su Qian from Suzhou, Jinhu and Siyang, this study was to provide theoretical references for choosing growing regions and developing products appropriately. The result showed: Gordon Euryale Seed from Suzhou has highest Protein, Zn and Vc contents, which was significantly higher than that of the others. It’s also with high content in other nutrients such as moisture, Ca and VB2. So the comprehensive performance is better. Gordon Euryale Seed from Jinhu is abundant in mineral elements including Ca, Mg and Mn. Gordon Euryale Seed from Siyang contains more sugar and less moisture and ash than others. The contents of Mg, Zn, Fe, Mn and Vitamins are in the middle. In conclusion, Gordon Euryale Seed from different growing regions has different nutrient components so that it can be applied to different functional foods.
文章引用：杜凤凤, 刘晓静, 常雅军, 姚东瑞. 江苏不同产地芡实营养成分比较分析[J]. 农业科学, 2019, 9(12): 1145-1149. https://doi.org/10.12677/HJAS.2019.912162

参考文献

[1] 鲍忠州. 苏芡[M]. 南京: 江苏凤凰科学技术出版社, 2017: 1-4.
[2] 清•黄爽辑. 神农本草经[M]. 北京: 中医药古籍出版社, 1982: 138-139.
[3] Verma, K.A. and Banerji, B.K. (2010) Studies on Makhana (Euryale ferox Salisbury). Current Science, 99, 795-800.
[4] Kumar, H., Priya, P., Singh, N., et al. (2016) RAPD and ISSR Marker-Based Comparative Evaluation of Genetic Diversity among Indian Germplasms of Euryale ferox: An Aquatic Food Plant. Ap-plied Biochemistry and Biotechnology, 180, 1345-1360. [Google Scholar] [CrossRef] [PubMed]
[5] 吴仰风. 芡实种子发育及其淀粉特性的初步研究[D]: [硕士学位论文]. 扬州: 扬州大学, 2007: 8.
[6] 沈蓓, 吴启南, 陈蓉, 等. 芡实的现代研究进展[J]. 西北药学杂志, 2012, 27(2): 185.
[7] 王娜, 包一枫, 蔡金巧, 等. 芡实的营养价值分析及开发利用现状[J]. 中国食物与营养, 2016, 22(2): 76-78.
[8] 林红强, 王涵, 谭静, 等. 药食两用中药-芡实的研究进展[J]. 特产研究, 2019, 41(2): 122-128.
[9] 江解增, 邹芳刚, 刁卫平, 等. 江苏省芡实产业发展分析[J]. 长江蔬菜, 2018, 466(20): 28-29.
[10] 鲍忠洲, 潘蓉蓉, 谢贻格, 等. 苏芡近代发展史及发展前景[J]. 长江蔬菜, 2015, 396(22): 45-48.
[11] 张丽, 曾嘉程, 王梦, 等. 不同产地芡实的品质特性评价[J]. 食品工业科技, 2019(11): 70-78.
[12] 王学奎. 植物生理生化实验原理和技术[M]. 第2版. 北京: 高等教育出版社, 2006.
[13] 邓福明, 王媛媛, 张玉锋, 等. 海南芡实化学组分分析[J]. 热带农业科学, 2018, 38(11): 35-39.
[14] 张汆, 张国权, 郑建梅, 等. 安徽芡实营养特性分析[J]. 中国食品添加剂, 2010(2): 182-185.
[15] 张名位, 池建伟, 孙玲, 等. 潮州芡实的营养学评价[J]. 广东农业科学, 1999(2): 27-29.
[16] 张然, 王晶, 张悦, 等. 不同产地芡实营养成分分析[J]. 粮油加工, 2010(11): 70-73.
[17] 楼辰军, 冯桂玲. 维生素与人体健康[J]. 公共卫生与预防医学, 2007, 18(1): 50-51.
[18] 郭玲玲, 付天祎. 芡实食品开发研究进展[J]. 农业科技与装备, 2017(9): 61-62.

为你推荐