不同肉色甘薯块根品质分析

Quality Analysis of Sweet Potato Tubers with Different Flesh Color

试验以不同肉色13份甘薯品种(包括商薯19、蜂蜜罐、徐薯27、澳洲紫白、秦薯5号5份白色品种,高系14、金安娜、香薯、济薯26、白薯5份黄色品种和普薯32、烟薯25、紫云红3份橙色品种)的块根为试验材料,对其叶酸含量、硒含量、总类胡萝卜素含量、糊化度以及干率等不同品质指标进行主成分分析,评价13份甘薯块根的品质差异。结果表明,不同肉色甘薯的营养成分存在较大差异,其中,烟薯25的叶酸含量最高,显著高于商薯19;白薯的硒含量显著高于其他品种;黄色度(b*)与总类胡萝卜素含量成正比,橙肉甘薯总类胡萝卜素含量最高,其中普薯32最高,并显著高于其他品种。根据淀粉糊化度的2个特征值(衰减值和回生值)发现,秦薯5号和金安娜的食味品质较好。利用因子分析得到3个公因子,贡献率为82.666%,其中,公因子1贡献率最大,即峰值黏度、衰减值、最终黏度和回生值对甘薯品质影响较大。

In this experiment,root tubers of thirteen different flesh-colored sweet potato varieties(Five white varieties,Shangshu 19,Fengmiguan,Xushu 27,Aozhouzibai,and Qinshu 5.Five yellow varieties,Gaoxi 14,Jin'anna,Xiangshu,Jishu 26,Baishu.Three orange varieties,Pushu 32,Ynashu 25,Ziyunhong.)were used as the tested materials,and principal component analysis of different quality indexes(folic acid content,selenium content,total carotenoid content,gelatinization,and dry rate)of the materials was conducted for evaluation of quality difference in root tubers of the thirteen sweet potato varieties.The results showed there were great differences in nutritional components among different of sweet potato varieties.The folic acid content of Yanshu 25 was the highest,which was significantly higher than that of Shangshu 19.The selenium content of Baishu was significantly higher than that of other varieties.Yellownes(b*)was directly proportional to the total carotenoid content.The total carotenoid content of orange flesh sweet potato was the highest,of which the content of Pushu 32 was the highest and significantly higher than that of other varieties.According to the two characteristic values of gelatinization(attenuation value and retrogradation value),it was found that Qinshu 5 and Jin'anna had better eating quality;three common factors were extracted by factor analysis,and their cumulative contribution rate was 82.666%.Among the common factors,the common factor I had the highest contribution rate,indicating that peak viscosity,attenuation value,final viscosity,and retrogradation value had greater effect on sweet potato quality.