木薯肉與木薯皮營養成分的研究初報

魏艷等

摘 要 為提高木薯塊根的利用價值，選取3個木薯品系，分別測定木薯肉、木薯皮中7種營養成分的含量。結果表明：木薯肉鮮樣干物質含量為31.5%～42.1%，木薯肉干樣粗淀粉含量為76.4%～87.0%，均極顯著高于木薯皮；木薯皮鮮樣含0.28～0.63 mg/hg的β-胡蘿卜素和11.9～26.1 mg/hg維生素C，木薯皮干樣含25.0%～28.2%粗蛋白、10.5%～21.5%可溶性糖、14.0%～19.9%粗纖維，均極顯著高于木薯肉；與相關研究比較，木薯肉營養優于或不亞于甘薯和馬鈴薯，木薯皮營養優于或不亞于米糠和小麥麩皮。此外，木薯肉和木薯皮中均存在高干物質含量、高粗淀粉含量和低粗纖維含量的相互關系。

關鍵詞 木薯；營養；分析；利用

中圖分類號 S533 文獻標識碼 A

Abstract Aiming to improve the utilization value of cassava root， 7 nutrient contents in the flesh and cortex of 3 cassava clones were analyzed. The results indicated that dry matter content（DMC） of fresh flesh was 31.5%-42.1%， starch content（SC）of dry flesh was 76.4%-87.0%， which were very significantly higher than that in cortex. The contents of β-carotene and Vitamin C in fresh cortex were 0.28-0.63 mg/hg and 11.9-26.1 mg/hg， respectively， the contents of crude protein， soluble sugar and crude fiber in dry cortex were 25.0%-28.2%， 10.5%-21.5% and 14.0%-19.9%， respectively， Above 5 nutrient contents in fresh or dry cortex were very significantly higher than that in flesh. Compared with the related research， the flesh nutrition is better than or can match with the sweet potato and potato， the cortex nutrition is better than or can match with the both bran of rice and wheat. Moreover， there are coexistence of higher DMC， higher SC and low crude fiber content together in the flesh and cortex.

Key words Cssava；Nutrient；Analyze；Utilization

doi 10.3969/j.issn.1000-2561.2015.03.015

木薯（Manihot esculenta Crantz）屬于大戟科木薯屬植物，其收獲產品（塊根）主要用于食用、飼用和加工，是12.7%世界人口的主糧，木薯塊根中約有1.0%～2.0%薯外皮、10.0%～14.0%薯內皮（簡稱木薯皮）和80.0%～90.0%木薯肉[1-2]。近年，楊亮宇等[3]研究了飼用木薯粉的營養價值，徐娟等[4]分析了6份木薯種質薯肉中的6種營養成分，Katayama等[5]概述了木薯塊根的碳水化合物、維生素、礦質元素等營養成分含量，陳曉明等[6-7]報道了木薯皮的礦質營養和生物活性物質，但鮮見相關木薯肉、木薯皮營養成分的系統分析研究報道。目前，為增強農作物的產業競爭力，充分利用作物的營養資源，提高其產值，國內外非常重視農產品的綜合利用研究，如國內外對水稻和小麥等糧食作物的營養成分分布規律有較多研究[8-12]，進而利用米糠加工米糠油和米糠蛋白等[10]，用小麥麩皮加工膳食纖維和多肽等[13-15]；此……