我国南方甘薯品种资源部分营养成分分析研究  

A STUDY ON SEVERAL NUTRITIONAL COMPOSITIONS OF SWEET POTATO GERMPLASM IN SOUTH CHINA

作　　者：林汝湘[1] 谢春生[1] 冯祖虾[1] 黄宏城[1] 

机构地区：[1]广东省农业科学院旱地作物研究所

出　　处：《中国农业科学》1995年第4期39-45,共7页Scientia Agricultura Sinica

基　　金：国际马铃薯中心(CIP)合同项目

摘　　要：利用甘薯品种资源电脑管理分析系统分析了２９８份南方甘薯品种资源的食味、干物质、淀粉、可溶性糖及维生素Ｃ的含量，分析结果表明：１．它们的分布基本上遵循正态分布这一自然规律。２．甘薯食味与淀粉、干物质、可溶性糖、维生素Ｃ几种营养成分间的关系，从整体看，对食味影响最大的是干物质，淀粉次之，维生素Ｃ和可溶性糖分别居第三和第四位；从各种不同品质的群体看，品质差类的干物质含量是食味的主要矛盾，品质中类的淀粉含量是食味的主要矛盾，品质优类的干物质、淀粉、可溶性糖和维生素Ｃ含量与食味间关系不显著，但它们都可能在不同优质薯品种中起主导作用，使优质薯风味各异。３．显示出干物质与淀粉、可溶性糖、维生素Ｃ的关系密切，它们的数值每增减一个单位，干物质含量都相应增减若干单位。Several nutritional compositions and eating quality of 298 sweet potato germplasms in South China were determined.Having been analysed the data by using 'Microcomputer management and analysis systam of sweet potato germplasm',it was found that:1.The distribution of the eating quality(EQ),dry matter(DM)content,starch content,soluble sugar(SS)content and vitamin C(V-C)content generally followed the normal distribution.2.The most important factor influencing the eating quality as a whole was dry matter content,followed by starch,soluble sugar and vitamin C contents;However,the major nutritional factor influencing the eating quality was dry matter content in the poor eating quality group, starch content in the medium eating quality group and no major nutritional factor in the good quality group,of which,four nutritional components may have a different major behaviours in different kinds of tasty varieties.3.Dry matter content has a close relation with starch,soluble sugar and vitamin C contents.

关 键 词：甘薯 食味 营养成分 品种资源 

分 类 号：S531.02[农业科学—作物学]