不同熟化方式下甘薯果胶含量与质构相关性分析

Correlation analysis of pectin content and texture of Ipomoeabatatas(L.)Lam under different cooking methods

目的比较分析不同品种的甘薯在不同熟化方式下果胶含量的差异以及与质构指标的相关性。方法采用咔唑比色法对甘薯中的可溶性果胶含量和原果胶含量进行测定,并测定了生、熟薯块的质构指标。结果不同甘薯品种的生、烤和蒸薯中均含有可溶性果胶和原果胶,且各品种的果胶含量存在差异。在生薯的果胶含量中,原果胶含量最高;在烤薯和蒸薯的果胶含量中,可溶性果胶含量最高。参试品种的生薯、烤薯和蒸薯的质构指标间差异性较大。在生薯中,冀元2号的硬度最高,冀元1号的黏附性最大,冀元2号的胶黏性最大;烤薯中冀薯9号的硬度最大,慧谷2号的弹性最大,普薯32号的内聚性最高;蒸薯中慧谷2号的硬度最大,哈密的弹性最大,冀元1号的胶黏性最大。相关性分析结果表明,质构指标与可溶性果胶含量、原果胶含量之间存在着较好的相关性:生薯的原果胶含量与干物率呈极显著正相关,与黏附性呈极显著负相关;烤薯可溶性果胶含量与原果胶含量之间呈显著负相关;蒸薯的可溶性果胶含量与弹性呈显著正相关,原果胶含量与回复性呈显著负相关。结论该研究结果可为甘薯品种适宜加工方式的选择和评价,以及后续甘薯新品种的选育提供参考。

Objective To compare and analyze the difference of pectin content in different varieties of Ipomoeabatatas(L.)Lam under different cooking methods and the correlation with texture indexes.Methods The content of soluble pectin and raw pectin in Ipomoeabatatas(L.)Lam were determined by carbazole colorimetric method,and the texture indexes of raw and cooked potato blocks were determined.Results Soluble pectin and raw pectin were found in raw,roasted and steamed Ipomoeabatatas(L.)Lam varieties,and the pectin content was different among varieties.The pectin content of raw Ipomoeabatatas(L.)Lam was the highest;the content of soluble pectin was the highest in baked Ipomoeabatatas(L.)Lam and steamed Ipomoeabatatas(L.)Lam.The structural indexes of raw Ipomoeabatatas(L.)Lam,baked Ipomoeabatatas(L.)Lam and steamed Ipomoeabatatas(L.)Lam were different.Among the raw Ipomoeabatatas(L.)Lam,the hardness of Jiyuan 2 was the highest,the adhesion of Jiyuan1 was the highest,Jiyuan 2 had the largest adhesive property;the hardest baked potato was Jishu 9,Huigu 2 had the greatest elasticity,the cohesion of Pushu 32 was the highest;the hardness of Huigu 2 in steamed potato was the highest,Hami was the most elastic,Jiyuan 1 had the largest adhesive property.The results of correlation analysis showed that there was a good correlation between texture index and soluble pectin content and raw pectin content:The raw pectin content was positively correlated with dry matter rate,and negatively correlated with adhesion.There was a significant negative correlation between soluble pectin content and raw pectin content in baked Ipomoeabatatas(L.)Lam.The soluble pectin content of steamed Ipomoeabatatas(L.)Lam was positively correlated with elasticity,while the original pectin content of steamed Ipomoeabatatas(L.)Lam was negatively correlated with recovery.Conclusion The results of this study can provide reference for the selection and evaluation of suitable processing methods of Ipomoeabatatas(L.)Lam varieties and the subsequent breeding of new varieties of Ipomoeabatatas(L.)Lam.