Xu Meng, Li Jia, Yin Jinjing, Wu Muci, Zhou Wangting, Yang Xinsun, Zhang Rui, He Jingren
National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Institute of Food Crops, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.
Foods. 2024 Mar 16;13(6):904. doi: 10.3390/foods13060904.
Purple sweet potato (PSP) has abundant nutritional compounds, which are valuable constituents of the human diet, but its development and utilization are still in the primary processing phase. This study examined the differences in nutritional characteristics of 10 PSP varieties. A variety of nutritional components were evaluated and comprehensively compared using principal component analysis (PCA) and cluster analysis (CA). The PSP had 60.9-70.1% moisture. The dried PSP had abundant starch (43.967.2%) and dietary fiber (9.4016.5%), moderate levels of protein (3.198.75%) and reducing sugar (1.444.01%), and low amounts of crude fat (0.51~1.01%). The anthocyanin profile varied significantly between the different varieties. A correlation analysis showed that a higher content of anthocyanins resulted in a darker color. The PCA and CA suggested that varieties XS, ZL, and JS18 are desirable for developing the diabetic patient's diet. JS1 had the highest anthocyanin, protein, and dietary fiber contents and the lowest starch, implying that it could be used as a source of natural colorants or functional foods. Varieties FX, GS, ES13, and EN are suitable for producing various starch-based food products, such as noodles, cookies, and pastries. This study provides a reference for the practical use and rational processing of PSP resources.
紫薯富含营养成分，这些成分是人类饮食中的宝贵组成部分，但其开发利用仍处于初级加工阶段。本研究考察了10个紫薯品种营养特性的差异。使用主成分分析（PCA）和聚类分析（CA）对多种营养成分进行了评估和综合比较。紫薯的水分含量为60.9 - 70.1%。干燥后的紫薯含有丰富的淀粉（43.9%67.2%）和膳食纤维（9.40%16.5%），蛋白质（3.19%8.75%）和还原糖（1.44%4.01%）含量适中，粗脂肪含量较低（0.51%~1.01%）。不同品种间花青素谱存在显著差异。相关性分析表明，花青素含量越高，颜色越深。主成分分析和聚类分析表明，XS、ZL和JS18品种适合用于开发糖尿病患者饮食。JS1的花青素、蛋白质和膳食纤维含量最高，淀粉含量最低，这意味着它可作为天然色素或功能性食品的来源。FX、GS、ES13和EN品种适合生产各种淀粉类食品，如面条、饼干和糕点。本研究为紫薯资源的实际利用和合理加工提供了参考。
