基于L^(*)a^(*)b^(*)表色系定量描述40个马铃薯品种褐变动态发生规律和差异性及其与氨基酸组分关系的研究

Research on the Relationship between Browning Dynamics and Amino Acid Components of 40 Potato Varieties Based on L^(*)a^(*)b^(*)Coloring System

以新疆种植的40个马铃薯品种为研究对象,通过实时监测其色泽(L值、a值、b值)的动态变化过程与程度,采用聚类分析法,探明各品种色泽显著发生变化时间点与次数的规律,判断其自身褐变抑制能力,并进行科学分类,同时对分类结果中品种间氨基酸组分含量的差异性进行分析,评价出氨基酸组分含量的差异与自身褐变抑制能力强弱间的相关性,最终获得较佳品种和其与氨基酸组分的内在关系,为马铃薯主食化加工中适加工性品种筛选和褐变抑制新技术研发提供一定的参考。

In this paper,research objects were 40 potato varieties suitable for planting in Xinjiang,the dynamic change process and degree of its color(L,a,b)were monitored in real time,cluster analysis was used,explored the time point and frequency of the color change of each variety,judged and scientifically classified its browning inhibition ability,analyzed the differences of amino acid components among varieties,evaluated the correlation between the content of amino acids and browning inhibition,finally,a better variety and its internal relationship with amino acid components were obtained,the research results would provide a certain reference for the selection of suitable processing varieties and the development of new browning inhibition technology in potato staple processing.