不同基因型甘薯直链淀粉含量差异研究  

Genotype variation in amylose content of sweetpotato

作　　者：唐忠厚[1] 朱晓倩[1] 李强[1] 李洪民[1] 徐飞[1] 

机构地区：[1]中国农业科学院甘薯研究所,江苏徐州221121

出　　处：《食品工业科技》2011年第11期108-110,共3页Science and Technology of Food Industry

基　　金：农业部行业计划项目(NYHYZX07-012-01C)

摘　　要：研究快速测定甘薯淀粉中直链淀粉含量的方法,分析不同基因型甘薯直链淀粉含量差异。结果显示,该法测定直链淀粉与表观直链淀粉呈高度相关性(r=0.9992),在取样0.50g、不脱脂的情况下,5份甘薯样品的直链淀粉含量与脱脂后的测定结果相比,误差小于或接近2%,接近国标允许的误差范围(GB8648-87),表明该法适合于甘薯直链淀粉含量测定。不同品种甘薯直链淀粉含量存在一定差异,变幅为14.22%～35.12%,其中以黄心型变异系数最大,最有可能筛选到高直链淀粉品种或低直链淀粉品种。To study on rapid determination of amylose content in sweetpotato starch,the difference were assayed for genotypes variation in amylose content of sweetpotato.The results showed that it was highly correlated between true amylose and apparent amylose using the method（r=0.9992）,the error of five various samples of sweetpotato amylose content using degreasing were less than or near 2% of samples by using 0.50g,non-degreasing,which was accepted according to GB8648-87,indicated it was fit to the determination of amylose content in sweetpotato starch.There were some differences of amylose content among 50 sweetpotato varieties,which ranged from 14.22% ~ 35.12%,the largest coefficient of variation from yellow-flesh varieties,which was the most likely to be screened with high or low amylose varieties.

关 键 词：甘薯 直链淀粉含量 测定方法 基因型差异 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]