FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (10): 238-240.doi: 10.7506/spkx1002-6630-201310052

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Comparative Analysis of Chemical Composition of Sweet Potato Vines from Different Cultivars

LUO Xia,WEI Wei,YU Meng-yao,JIANG Nan,WU Ming,XU Xiao-yan   

  1. 1. Sichuan Academy of Chinese Medicine Science, Chengdu 610041, China;
    2. College of Life Sciences, Sichuan University, Chengdu 610064, China
  • Received:2012-03-19 Revised:2013-03-20 Online:2013-05-25 Published:2013-05-07
  • Contact: Xia LUO


This study aimed to compare bioactive compound contents in sweet potato vines from seven cultivars. The
water soluble protein content was measured by Bradford methodm polysaccharide content by anthrone-H2SO4 colorimetry;
polyphenol content by Folin-Ciocalteu method, flavonoids content by NaNO3-Al(NO3)3-NaOH colorimetry, anthocyanin
content by vanillin-HCl method, β-carotene content by spectrophotometric method; chlorogenic acid, and caffeic acid
contents by HPLC. All other bioactive compounds contents except water soluble protein were significantly different in 7
cultivars of sweet potato vines: soluble protein, 9.54–16.89 mg/g; polysaccharide, 2.63–8.79 mg/g; polyphenol, 1.89–43.21
mg/g; flavonoids, 15.27–41.52 mg/g, anthocyanins, 1.83–4.00 mg/g, β-carotene, 1.26–2.88 mg/g; chlorogenic acid,
69.38–1150.61 μg/g; and caffeic acid, 53.86–426.85 μg/g. Bioactive compound contents of sweet potato vines were greatly
impacted by the cultivar, and there were significant differences among different cultivars for the content of some of the
bioactive compounds, especially chlorogenic acid, showing a 16-fold difference at most.

Key words: sweet potato vines;water soluble protein;polysaccharide;polyphenol;flavonoid;anthocyanin;&beta, -carotene;chlorogenic acid;caffeic acid

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