基于淀粉与可溶性糖转化的百合鳞茎甜度分析

Sweetness Analysis of Lily Bulbs Based on Conversion of Starch to Soluble Sugar

以16份百合种质为试材,分析冷藏时间、鳞片类型及不同百合品种冷藏前后淀粉与可溶性糖含量的变化规律,为百合鳞茎采后贮藏、冷藏后食用口感的快速测定、货架期调控及鳞茎休眠打破时间的确定提供参考。结果表明:冷藏后Tiny double you鳞茎的甜度值及可溶性固形物含量最高,兰州百合次之,卷丹最低;大花卷丹鳞茎的可溶性糖含量最高,兰州百合次之,卷丹最低;相关性分析表明,甜度值与可溶性固形物含量的相关系数为0.8284,可溶性糖含量与甜度值、可溶性固形物含量的相关系数分别为0.7673和0.5711,均存在一定相关性。随着冷藏时间的增加,龙牙百合鳞茎的可溶性糖含量上升,冷藏60 d时最高,而兰州百合和S8鳞茎的可溶性糖含量呈先上升后下降的趋势,冷藏45 d时最高;龙牙百合、兰州百合和S8的淀粉含量呈下降—上升—下降的变化趋势,冷藏60 d时最低;S8外层鳞片冷藏后的可溶性糖含量高于中层和内层鳞片,外层鳞片的淀粉含量下降最多,冷藏后淀粉含量最低。16份资源冷藏前后的可溶性糖含量均以大花卷丹最高、卷丹最低;冷藏前兰州百合的淀粉含量最高,红百合最低,冷藏后兰州百合的淀粉含量最高,Tiny double you最低。综上表明,冷藏条件对鳞茎中淀粉转化为可溶性糖效率的影响程度因品种而异。

16 lily bulbs were used as test material,the effects of cold storage time,scale type and varieties on the changes of starch and soluble sugar content before and after cold storage were analyzed,which could provide reference for the postharvest storage,shelf life control and dormancy breaking time of edible lily bulbs.The results showed that the sweetness value and soluble solid content of‘Tiny double you’bulbs were the highest after cold storage,followed by‘L.davidii var.unicolor’,and‘L.lancifolium Thunb.’was the lowest.The soluble sugar content of‘L.brownii var.viridulum Baker’bulbs was the highest,followed by‘L.davidii var.unicolor’,and‘L.lancifolium Thunb.’was the lowest.Correlation analysis showed that the correlation coefficient between sweetness value and soluble solid content was 0.8284,and the correlation coefficient between soluble sugar content and sweetness value as well as soluble solid content was 0.7673 and 0.5711,respectively.The soluble sugar content in the bulbs of‘L.brownii var.viridulum Baker’gradually increased with the duration of cold storage time and reached the highest value at 60 d.The soluble sugar content of‘L.davidii var.unicolor’and S8 increased at first and reached the highest value at 45 d.The starch content in the bulbs of‘L.brownii var.viridulum Baker’,‘L.davidii var.unicolor’and S8 showed a decreasing-increasing-decreasing trend and reached the lowest value at 60 d.The soluble sugar content of the outer layer in S8 was higher than that in the middle layer and the inner layer.The starch content in the outer layer decreased the most,and the starch content was the lowest after cold storage.Before and after cold storage,the highest soluble sugar content was in‘L.leichtlinii var.maximowiczii’and the lowest soluble sugar content was in‘L.lancifolium Thunb.’.Before cold storage,the starch content of‘L.davidii var.unicolor’was the highest,‘Red lily’was the lowest.After cold storage,the starch content of‘L.davidii var.unicolor’was the highest,and‘Tiny double you’was the lowest,indicating that the conversion efficiency of starch to soluble sugar varied in different varieties.