Nutrient Composition Analysis and Quality Comprehensive Evaluation of Lotus Root in 10 Producing Areas

Tingting CHENG; Xiaohan XI; Xinxin SHANG; Xinbo YUAN; Weidong KE; Hongbo GUO; Xiaorong ZUO; Jingling LIU

doi:10.13386/j.issn1002-0306.2020060110

Volume 42 Issue 8

Apr. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(8): 320-325. > DOI: 10.13386/j.issn1002-0306.2020060110

CHENG Tingting, XI Xiaohan, SHANG Xinxin, et al. Nutrient Composition Analysis and Quality Comprehensive Evaluation of Lotus Root in 10 Producing Areas[J]. Science and Technology of Food Industry, 2021, 42(8): 320−325. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020060110.

Citation:

PDF (728 KB)

Nutrient Composition Analysis and Quality Comprehensive Evaluation of Lotus Root in 10 Producing Areas

1.
College of Chemistry and Pharmacy, Northwest A&F University, Yangling 712100, China
2.
Institute of Vegetable, Wuhan Agricultural Academy, Wuhan 430065, China
3.
Xi’an Ande Pharmaceutical Co., Ltd., Xi’an 710075, China
4.
College of Life Sciences, Northwest A&F University, Yangling 712100, China

More Information

Received Date: June 08, 2020
Available Online: January 27, 2021

Graphical Abstract

Abstract

Abstract

The purpose of this study is to explore the content characteristics of main nutrient components in lotus root from different producing areas and to establish a comprehensive quality evaluation system for the quality of lotus root. The contents of crude protein, starch, fat, crude fiber, soluble total sugar, total flavonoids, total polyphenols, vitamin C, minerals and amino acids in 12 lotus root samples from 10 places of origin were determined. The results showed that the contents of starch (136.87 g/kg), fat (7.26 g/kg), total polyphenols (155.5 mg/kg), total amino acids (15.75%), iron (50.7 mg/kg), zinc (3.52 mg/kg) and potassium (407 mg/100 g) in lotus root of Honghe in Yunnan were the highest. The contents of total soluble sugar (71.35 mg/g) and crude fiber (69.84 g /kg) in Lotus root of Heze in Shandong were the highest. The highest contents of V_C, flavonoids, crude protein, phosphorus, calcium and selenium were found in Lotus root from Huaian, Jiangsu (67.53 mg/100 g), Meishan, Sichuan (117.92 mg/kg), Jingzhou, Hubei (38.4 g/kg), Sanmenxia, Henan (61.3 mg/100 g), Fuping 1, Shaanxi (323 mg/kg) and Xiangtan, Hunan(9.5 μg/kg). The nutrient components and comprehensive quality of lotus root were evaluated by factor analysis and systematic cluster analysis. Factor analysis showed that the evaluation indexes of lotus root quality could be expressed by two factors, and the contents of starch, potassium, vitamin C, selenium, iron and zinc could be used to measure the quality of lotus root. The result of comprehensive evaluation showed that the quality of lotus root from Honghe in Yunnan province was the best, while the quality of lotus root from Fuping 3 in Shaanxi province, Huai'an in Jiangsu province and Jingzhou in Hubei province were poor.
- lotus root,
- different producing areas,
- nutrient content,
- factor analysis,
- systematic cluster analysis,
- quality evaluation

FullText(HTML)

References (34)

References

[1]	张长贵, 董加宝, 王祯旭, 等. 莲藕的营养保健功能及其开发利用[J]. 中国食物与营养,2006(1):22−24. doi: 10.3969/j.issn.1006-9577.2006.01.006
[2]	邱艳. 蔡甸莲藕产业化发展与对策研究[D]. 武汉: 华中师范大学, 2012.
[3]	范传会, 陈学玲, 何建军, 等. 混合保鲜剂浸泡对新鲜莲藕冷藏保鲜过程中色泽和气味的影响[J]. 现代食品科技,2019,35(12):47−53.
[4]	张永清, 姜亚平, 张佳雯. 蒲公英提取液对鲜切莲藕的保鲜作用[J]. 北方园艺,2019(19):75−80.
[5]	孙世旭, 李莉, 韩祥稳, 等. 纳米抗菌包装材料对延缓白莲藕风味品质劣变的影响[J]. 食品科学,2019,40(7):212−218. doi: 10.7506/spkx1002-6630-20181130-352
[6]	鲍锐, 孔令明, 普建文, 等. 施用不同配比化肥与有机肥对莲藕植物学性状、产量及品质的影响[J]. 西南农业学报,2019,32(4):911−915.
[7]	Zhu Z, Li S, He J, et al. Enzyme-assisted extraction of polyphenol from edible lotus(Nelumbo nucifera) rhizome knot: Ultra-filtration performance and HPLC-MS² profile[J]. Food Research International,2018,111:291−298. doi: 10.1016/j.foodres.2018.05.047
[8]	Zhao X, Shen J, Chang K J, et al. Analysis of fatty acids and phytosterols in ethanol extracts of Nelumbo nucifera seeds and rhizomes by GC-MS[J]. Journal of Agricultural and Food Chemistry,2013,61(28):6841−6847. doi: 10.1021/jf401710h
[9]	Yang D, Wang Q, Ke L, et al. Antioxidant activities of various extracts of lotus (Nelumbo nuficera Gaertn) rhizome[J]. Asia Pacific Journal of Clinical Nutrition,2007,16(S1):158−163.
[10]	张朔. 藕和藕节的化学成分研究[D]. 昆明: 云南中医药大学, 2019.
[11]	亢金秀, 罗靖璠, 任清华, 等. 新生莲藕生长发育过程中主要物质积累[J]. 食品工业科技,2018,39(5):76−80.
[12]	韩丽娟, 黄楚雄, 李洁, 等. 不同品种莲藕水煮风味物质比较[J]. 食品科学,2020,41(22):245−251. doi: 10.7506/spkx1002-6630-20191104-037
[13]	国家食品药品监督管理总局. 食品中蛋白质的测定: GB 5009.5-2016[S]. 北京: 中国标准出版社, 2016: 3−6.
[14]	国家食品药品监督管理总局. 食品中脂肪的测定: GB 5009.6-2016[S]. 北京: 中国标准出版社, 2016: 1−2.
[15]	国家食品药品监督管理总局. 食品中淀粉的测定: GB 5009.9-2016[S]. 北京: 中国标准出版社, 2016: 5−7.
[16]	中华人民共和国农业部. 棉花中水溶性总糖含量的测定-蒽酮比色法: NY/T 3030-2016[S]. 北京: 中国农业出版社, 2016: 1−2.
[17]	中国国家标准化管理委员会. 植物类食品中粗纤维的测定: GB/T 5009.10-2003[S]. 北京: 中国标准出版社, 2003: 1−2.
[18]	国家食品药品监督管理总局. 食品中抗坏血酸的测定: GB 5009.86-2016[S]. 北京: 中国标准出版社, 2016: 7−9.
[19]	国家质量监督检验检疫总局. 出口食品中总黄酮的测定: SN/T 4592-2016[S]. 北京: 中国标准出版社, 2016: 1−3.
[20]	安徽省食品行业协会. 植物提取物及其制品中总多酚含量的测定: T/AHFIA 005-2018 [OL]. (2018-12-26) [2020-5-10]. http://down.foodmate.net/standard/sort/12/54494.html.
[21]	国家食品药品监督管理总局. 食品中多元素的测定: GB 5009.268-2016[S]. 北京: 中国标准出版社, 2016: 1−5.
[22]	国家食品药品监督管理总局. 食品中氨基酸的测定: GB 5009.6-2016[S]. 北京: 中国标准出版社, 2016: 1−6.
[23]	李洁, 严守雷, 王清章, 等. 两类不同质地莲藕烹煮过程中的差异研究[J]. 长江蔬菜,2011(16):128−132. doi: 10.3865/j.issn.1001-3547.2011.16.048
[24]	杨冬梅. 莲藕抗氧化特性研究[D]. 杭州: 浙江大学, 2007.
[25]	钱文文. 两类不同质地莲藕的特性研究[D]. 武汉: 华中农业大学, 2011.
[26]	李静萍. 多元统计分析——原理与基于SPSS的应用(第二版)[M]. 北京: 中国人民大学出版社, 2015: 31−45.
[27]	巴克豪斯, 埃里克森, 普林克, 等. 多元统计分析方法: 用SPSS工具[M]. 上海: 格致出版社, 2009: 235-281.
[28]	FAO/WHO and Hoc Expert Committee. Energy and protein requirement[R]. Rome: World Health Organization, Geneva: FAO, 1973.
[29]	中国预防医学科学院营养与食品卫生研究所. 食物成分表[M]. 北京: 人民卫生出版社, 1980: 88−90.
[30]	Miao J Y, Lin H M, Zhang S, et al. Effect on amino acid and mineral content of the loach (Misgurnus anguillicaudatus) by adding Fe (II) chelating hairtail protein hydrolysates (Fe (II)-HPH) to the feed[J]. Food Science & amp; Nutrition,2020,8(3):1575−1582.
[31]	Perignon M, Barré T, Gazan R, et al. The bioavailability of iron, zinc, protein and vitamin A is highly variable in French individual diets: Impact on nutrient inadequacy assessment and relation with the animal-to-plant ratio of diets[J]. Food Chemistry,2018,238:73−81.
[32]	Rafii M, Pencharz P B, Ball R O, et al. Bioavailable methionine assessed using the indicator amino acid oxidation method is greater when cooked chickpeas and steamed rice are combined in healthy young men[J]. The Journal of Nutrition,2020. doi: 10.1093/jn/nxaa086
[33]	Lorenzo J M, Agregán R, Munekata P E S, et al. Proximate composition and nutritional value of three macroalgae: Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata[J]. Marine Drugs,2017,15(11):360. doi: 10.3390/md15110360
[34]	焦扬, 折发文, 张娟娟, 等. 基于主成分与聚类分析的甘肃地区产地木耳品质综合评价[J]. 食品科学,2019,40(8):130−135. doi: 10.7506/spkx1002-6630-20180806-053