不同品种马铃薯化学组成及香气成分的研究

Study on Chemical Composition and Aroma Composition of Different Potato Varieties

研究通过测定武川县不同品种马铃薯:夏波蒂、费乌瑞它、康尼贝克、兴佳和冀张12的水分/干物质、碳水化合物(还原糖、淀粉)、维生素C、蛋白质、脂肪和膳食纤维的含量及香气成分,为马铃薯加工利用提供理论依据。结果表明:调查的5种马铃薯品种的水分76.94%~82.12%,干物质17.88%~23.06%,还原糖0.10%~0.23%,淀粉18.36%~20.33%,维生素C 12.39%~19.42%,蛋白质1.72%~2.56%,脂肪0.11(g/100 g)~0.22(g/100 g),膳食纤维0.27(g/100 g)~0.42(g/100 g);不同品种马铃薯香气成分存在明显差异,醇类、醛类、酸类、烃类和酮类化合物对香味形成有重要作用。

The study measured different varieties of potatoes in Wuchuan County:the moisture/dry matter,carbohydrates(reducing sugar,starch),vitamin C,protein,fat,and dietary fiber’s content and aroma components of shapoti,faurita,connebeck,xingjia,and jizhang12.These provided theoretical basis for potato processing and utilization.The results showed that the moisture of the five potato varieties was 76.94%-82.12%,dry matter17.88%-23.06%,reducing sugar 0.10%-0.23%,starch 18.36%-20.33%,vitamin C 12.39%-19.42%,protein 1.72%-2.56%,fat 0.11(g/100 g)-0.22(g/100 g),dietary fiber 0.27(g/100 g)-0.42(g/100 g);there were obvious differences in the aroma components of different varieties of potatoes,alcohols,aldehyde,acids,hydrocarbons,and ketones had important effects on aroma formation.