张凼伟^1，2，苏 伟^1，2*，母应春^1，2，杨忠良³

（1.贵州大学酿酒与食品工程学院，贵州贵阳 550025；

2.贵州省农畜产品贮藏与加工重点实验室，贵州贵阳 550025；

3.贵州省铜仁市思南县佳里佳农业发展有限公司，贵州思南 565100）

摘要：以红薯渣为研究对象，研究其酿酒前后水分、灰分、淀粉、蛋白质、脂肪、粗纤维、膳食纤维、氨基酸及矿物质元素的营养成分差异。测定结果表明：酿酒前后的红薯渣主要成分差异为淀粉含量，即酿酒前淀粉含量为43.85 g/100 g，酿酒后含量为9.68 g/100 g。红薯渣富含膳食纤维，酿酒前后含量分别为30.83 g/100 g和62.74 g/100 g。酿酒前后氨基酸总量分别为1.148 8 mg/100 mg和2.648 4 mg/100 mg，其中赖氨酸是酿酒前红薯渣中含量最多的必需氨基酸，含量为0.100 9 mg/100 mg。本次测定共检出4种常量元素、10种微量元素及4种重金属元素。钾元素为红薯渣中含量最多的常量元素，酿酒前后分别为5 946.20 mg/kg和4 500.58 mg/kg，铁元素为红薯渣中含量最多的微量元素，酿酒前后含量分别为20.07 mg/kg和93.40 mg/kg。此研究结果为红薯渣酿酒提供一定的理论基础。

关键词：红薯渣；营养成分差异；酿酒

中图分类号：TS261.2    文献标识码：A    文章编号：1674-506X（2022）04-0073-0007

Analysis of Nutritional Components of Sweet Potato Residue Before and After Wine Making

ZHANG Dangwei^1，2, SU Wei1^，2*, MU Yingchun^1，2, YANG Zhongliang³

（1.School of Liquor and Food Engineering, Guizhou University, Guiyang Guizhou 550025, China;

2.Guizhou Key Laboratory for Storage and Processing of Agricultural and Animal Products, Guiyang Guizhou 550025, China;

3.Guizhou Jialijia Agricultural Development Co., Ltd., Sinan Guizhou 565100, China）

Abstract：Taking sweet potato residue as the research object, the differences of water, ash, starch, protein, fat, crude fiber, dietary fiber, amino acids and mineral elements before and after brewing were studied. The results showed that the main component difference of sweet potato residue before and after wine making was starch content, that is, the starch content before wine making was 43.85 g/100 g and after wine making was 9.68 g/100 g. Sweet potato residue is rich in dietary fiber, and the contents before and after brewing are 30.83 g/100 g and 62.74 g/100 g respectively. The total amino acids before and after wine making were 1.1 48 8 mg/100 mg and 2.648 4 mg/100 mg respectively, in which lysine was the most essential amino acid in sweet potato residue before wine making, with a content of 0.100 9 mg/100 mg. A total of 4 major elements, 10 trace elements and 4 heavy metals were detected in this determination. Potassium is the most abundant major element in sweet potato residue, which is 5 946.20 mg/kg and 4 500.58 mg/kg before and after wine making, and iron is the most abundant trace element in sweet potato residue, which is 20.07 mg/kg and 93.40 mg/kg before and after wine making. The results provide a theoretical basis for making wine with sweet potato residue.

Keywords：sweet potato residue; nutritional difference; wine making

doi：10.3969/j.issn.1674-506X.2022.04-012

收稿日期：2021-11-16

基金项目：贵州省科技厅2022重点项目：红薯粉条功能品质挖掘及加工副产物增值利用（黔科合支撑［2022］重点 013 号）；贵州省科技厅项目（黔科合基础（2019）1078号）；科技平台及人才团队计划项目（黔科合平台人才［2018］5251）；铜仁市科技局项目：红薯资源化利用研究与应用〔铜科成合〔2020〕04号〕

作者简介：张凼伟（1997-），男，硕士研究生。研究方向：食品加工与安全。

*通信作者：苏伟（1974-），男，博士，教授。研究方向：食品应用生物技术。

引用格式：张凼伟,苏伟,母应春,等.红薯渣酿酒前后的营养成分分析[J].食品与发酵科技,2022,58(4):73-79.