CAJ | 학술논문

以紫薯为原料，对其水分、脂肪、总灰分和矿质元素含量以及主要活性成分进行了测定，并对紫薯的体外抗氧化活性进行了评价。结果表明，紫薯中水分含量为69.10±0.64 g/100g鲜重、脂肪含量为0.21±0.02 g/100g鲜重、总灰分为1.23±0.02 g/100g鲜重。紫薯中矿质元素Ca的含量最高为137.8±1.4 mg/g干重，而硒元素的含量为0.3±0.1 mg/g干重。紫薯中总酚、总花色苷、总黄酮的含量分别为7.69±0.03 mg GA/g干重、1.80±0.02 mg/g干重、1.48±0.00 mg QU/g干重。通过UPLC–ESI–MS鉴定出7种紫薯花色苷和3种其他酚类物质，其中花色苷主要以peonidin 3–sophoroside–5–glucoside和cyanidin 3–sophoroside–5–glucoside为母核，同时带有一个或两个酰基化基团，主要为咖啡酸、阿魏酸和对羟基苯甲酸；其他酚类物质主要是绿原酸，含量为67.40±0.024 mg/g干重。紫薯对铁离子的还原能力为4.45±0.00μmol TE/g干重，对氧自由基的清除能力为38.7±1.90μmol TE/g干重。
이자서위원료，대기수분、지방、총회분화광질원소함량이급주요활성성분진행료측정，병대자서적체외항양화활성진행료평개。결과표명，자서중수분함량위69.10±0.64 g/100g선중、지방함량위0.21±0.02 g/100g선중、총회분위1.23±0.02 g/100g선중。자서중광질원소Ca적함량최고위137.8±1.4 mg/g간중，이서원소적함량위0.3±0.1 mg/g간중。자서중총분、총화색감、총황동적함량분별위7.69±0.03 mg GA/g간중、1.80±0.02 mg/g간중、1.48±0.00 mg QU/g간중。통과UPLC–ESI–MS감정출7충자서화색감화3충기타분류물질，기중화색감주요이peonidin 3–sophoroside–5–glucoside화cyanidin 3–sophoroside–5–glucoside위모핵，동시대유일개혹량개선기화기단，주요위가배산、아위산화대간기분갑산；기타분류물질주요시록원산，함량위67.40±0.024 mg/g간중。자서대철리자적환원능력위4.45±0.00μmol TE/g간중，대양자유기적청제능력위38.7±1.90μmol TE/g간중。
Purple sweet potato as raw material,the moisture content,fat content,total ash and mineral elements were determined. The main active compounds and antioxidant activity of fresh purple sweet potato were investigated. The results showed that the moisture content was 69.10±0.64 g/100g fresh weight,fat content was 0.21±0.02 g/100g fresh weight,total ash was1.23±0.02 g/100g fresh weight, Among all the metallic elements,Ca covered the largest amount of 137.8±1.4 mg dry weight and Se had a content of 0.3±0.1 mg/g dry weight. The total phenol,total anthocyanins and total flavonoid were 7.69±0.03 mg GA/g dry weight,1.80±0.02 mg/g dry weight and 1.48±0.00 mg QU/g dry weight,respectively. The seven anthocyanins and three other phenolic compounds were identified by UPLC–ESI–MS. The anthocyanins were mainly peonidin 3–sophoroside–5–glucoside and cyanidin 3–sophoroside–5–glucoside as a nuclear parent,meanwhile acyled with one or two acyl groups,which were mainly caffeic acid,ferulic acid and hydroxybenzoic acid. The other three phenolic compounds were mainly chlorogenic acid(67.40±0.024 mg/g dry weight). The ferric reducing antioxidant power was 4.45±0.00μmol TE/g dry weight,and the ORAC was 38.7±1.90μmol TE/g dry weight.