不同干燥方式对甘薯叶功能成分及抗氧化活性的影响

赵珊,仲伶俐,秦琳,黄世群,李曦,郑幸果,雷欣宇,雷绍荣,郭灵安,冯俊彦

Effects of Different Drying Methods on Functional Components and Antioxidant Activity in Sweet Potato Leaves

ZHAO Shan,ZHONG LingLi,QIN Lin,HUANG ShiQun,LI Xi,ZHENG XingGuo,LEI XinYu,LEI ShaoRong,GUO LingAn,FENG JunYan

表5 甘薯叶中8项功能成分的主成分分析

Table 5 Principal component (PC) analysis of 8 functional components in sweet potato leaves

指标 Index PC1 PC2 PC3 总酚 Total phenolic acids 0.967 -0.093 -0.120 总黄酮 Total flavonoids 0.946 0.001 -0.255 β-胡萝卜素 β-carotene 0.212 0.879 0.175 维生素D3 Vitamin D3 0.666 0.191 0.666 α-生育酚 α-tocopherol 0.844 0.078 0.353 L(+)-抗坏血酸 L(+)-ascorbic acid 0.639 0.467 -0.598 维生素B1 Vitamin B1 -0.953 0.225 0.088 维生素B2 Vitamin B2 -0.524 0.715 -0.084 特征值 Characteristic value 4.620 1.604 1.051 方差贡献率 Variance contribution rate (%) 57.746 20.053 13.137 累计方差贡献率 Cumulative variance contribution rate (%) 57.746 77.799 90.936