生育期对鲜食甘薯品种“心香”营养成分及产品加工特性的影响

doi:10.3969/j.issn.1004-1524.2017.12.01

浙江农业学报 ›› 2017, Vol. 29 ›› Issue (12): 1957-1962.DOI: 10.3969/j.issn.1004-1524.2017.12.01

生育期对鲜食甘薯品种“心香”营养成分及产品加工特性的影响

李臣^{1, 2}, 薛冠炜^{1, 2}, 黄静艳^{1, 2}, 王宁东^{1, 2}, 陆国权^{1, 2, *}

1.浙江农林大学农业与食品科学学院/浙江省农产品品质改良技术研究重点实验室,浙江临安 311300;
2.浙江农林大学薯类作物研究所,浙江临安 311300

收稿日期:2017-06-06 出版日期:2017-12-20 发布日期:2018-01-08
通讯作者: 陆国权,E-mail:lugq10@zju.edu.cn
作者简介:李臣(1990—),男,江苏徐州人,硕士研究生,主要从事甘薯风味调控研究。E-mail:1035053766@qq.com
基金资助:
国家现代农业产业技术体系建设专项(CARS-11-B-18); 国家自然科学基金面上项目(31671750); 浙江省农业(粮食)新品种选育重大科技专项薯类项目(2016C02050-7-5)

Effects of different growth stages on nutritional components and processing characteristics of sweetpotato cultivar Xinxiang

LI Chen^{1, 2}, XUE Guanwei^{1, 2}, HUANG Jingyan^{1, 2}, WANG Ningdong^{1, 2}, LU Guoquan^{1, 2, *}

1.School of Agricultural and Food Science, Zhejiang A & F University/Key Laboratory for Quality Improvement of Agro-Products of Zhejiang Province, Lin'an 311300, China;
2.Institute of Root & Tuber Crops, Zhejiang A & F University, Lin'an 311300, China

Received:2017-06-06 Online:2017-12-20 Published:2018-01-08

摘要/Abstract

摘要： 以鲜食甘薯代表性品种“心香”为试验材料,自大田栽植70 d后每7 d取样1次,共8次(70、77、84、91、98、105、112和119 d),对其干率、淀粉率、可溶性糖含量、淀粉酶活性、多酚含量以及薯片含油量、全粉吸水值和碘兰值进行测定,并分析各指标的变化规律和相关性。结果表明,不同生育期内,淀粉含量总体呈上升趋势,而干率与淀粉变化相似,可溶性糖含量呈缓慢下降趋势。同时,生育期天数与全粉吸水值、碘兰值呈极显著正相关性,与薯片含油量呈显著正相关。干率与全粉吸水率呈极显著正相关,可溶性糖含量与全粉碘兰值呈显著负相关。因此,甘薯“心香”在生育期77~84 d时,干率为24.17%,含油量为23.30%,多酚含量较低,最适合油炸薯片加工;生育期119 d的淀粉率最高,适合淀粉加工;84 d则可溶性糖含量最高,适合烤薯和鲜食。

关键词: 甘薯, 生育期, 营养成分, 加工特性

Abstract: This article took sweetpotato cultivar Xinxiang as the test material, which were sampled every 7 days after 70 days of planting at 70, 77, 84, 91, 98, 105, 112, and 119 days. The dry matter content, starch content, soluble sugar content, amylase activity, polyphenol content, oil content of sweetpotato chips, water absorption value and iodine value of the whole powder were measured, and the change rules and correlations of each index were analyzed. The results showed that starch content was increasing in different growth stages, and the trend of the dry matter content was similar to that of starch content. Soluble sugar content showed a slow downward trend. At the same time, there was a significant positive correlation between the number of days of growth stages and water absorption value and iodine value of the whole powder, and positively correlated with the oil content of sweetpotato chips. There was a significantly positive correlation between the dry matter content and water absorption value of the whole powder, and soluble sugar content was negatively correlated with iodine value of the whole powder. Therefore, in the growth stages of 77-84 days, the dry matter content was 24.17%, oil content was 23.30%, polyphenol content was low and suitable for sweetpotato chips processing; in the growth stages of 119 days, it was suitable for starch processing with the highest starch rate; in the growth stages of 84 days, it was suitable for roasting and cooking with the highest soluble sugar content.

Key words: sweetpotato, growth stages, nutritional components, processing characteristics

中图分类号:

S531

李臣, 薛冠炜, 黄静艳, 王宁东, 陆国权. 生育期对鲜食甘薯品种“心香”营养成分及产品加工特性的影响[J]. 浙江农业学报, 2017, 29(12): 1957-1962.

LI Chen, XUE Guanwei, HUANG Jingyan, WANG Ningdong, LU Guoquan. Effects of different growth stages on nutritional components and processing characteristics of sweetpotato cultivar Xinxiang[J]. , 2017, 29(12): 1957-1962.

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生育期对鲜食甘薯品种“心香”营养成分及产品加工特性的影响

Effects of different growth stages on nutritional components and processing characteristics of sweetpotato cultivar Xinxiang

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