分析8个不同芋头品种真空微波干燥前后营养成分的变化，比较不同芋头品种生产的芋头脆片色泽、硬度、脆度、膨化率、微观结构和感官品质等品质变化。结果表明：新鲜芋头含水量高达61.33~82.94%，奉化芋头含量最高；淀粉含量范围为15.87~30.25%，香沙芋含量最高；荔浦芋中的蔗糖最高，约为2.6 g/100 g，红香芋中的可溶性蛋白为1455 mg/100 g，明显高于其他品种。芋头片干燥后营养成分中除了蔗糖，其他含量均减少，且减少量差异显著，淀粉含量减少最多。不同品种的芋头真空微波干燥后品质差异明显，其中，荔浦芋、龙香芋、奉化芋头、槟榔芋和香沙芋亮度大、色差小，产品色泽保持良好；龙香芋和乌骨芋外形膨化且内部多孔状结构明显，硬度适中、酥脆性好；龙香芋、奉化芋头和乌骨芋的色泽、形态、口感、风味综合评分高，可接受程度明显高于其他芋头品种。

Changes in the nutritional composition of eight different varieties of taro (Colocasia esculenta (L.)Schott) before and after microwave vacuum drying were analyzed, and the changes in color, hardness, crispness, expansion rate, microstructure, sensory quality and other quality parameters of dried products from different taro varieties were studied. The results showed that the moisture content of fresh taro corm ranged from 61.33~82.94%, and the highest moisture content was found in Fenghua taro. The starch content of fresh taro corm ranged from 15.87~30.25%, and the highest starch content was found in Xiangsha taro. The highest sucrose content (2.6 g/100 g) and the highest soluble protein content (1455 mg/100 g) were observed in Lipu taro and Hongxiang taro, respectively. Except for sucrose, other nutritional components were significantly reduced in the dried taro products, and starch content showed the highest decrease. The differences in the quality of dried taro slices among different varieties were significant after microwave vacuum drying. Among them, Lipu taro, Longxiang taro, Fenghua taro, Pinlang taro, and Xiangsha taro had high brightness values and small color change values, and the color of the products was well maintained. Longxiang taro and Wugu taro exhibited a high expansion rate, an apparent internal porous structure, moderate hardness, and good crispness. Sensory evaluation showed that Longxiang taro, Fenghua taro, and Wugu taro had better color, shape, texture, and sensory quality, and their acceptable levels were significantly higher than those of the other taro varieties.

江苏省农业科技自主创新资金项目[CX (14) 2055]