鲜甘薯还原糖含量及多酚氧化酶活性对颗粒全粉色泽影响的比较研究  

Comparative study of influence of reducing sugar content and polyphenol oxidase activity of raw sweet potato on the color of sweet potato granules

作　　者：王成[1] 木泰华[2] 何伟忠[1] 孙红男[2] 

机构地区：[1]新疆农业科学院农业质量标准与检测技术研究所,乌鲁木齐830091 [2]中国农业科学院农产品加工研究所,农业部农产品加工综合性重点实验室,北京100193

出　　处：《食品科技》2014年第2期144-147,共4页Food Science and Technology

基　　金：现代甘薯农业产业技术体系建设专项;国家科技支撑计划专题项目(2012BAD29B03-03)

摘　　要：为比较分析鲜甘薯中的还原糖含量和多酚氧化酶(Polyphenol oxidase,PPO)活性对甘薯颗粒全粉色泽影响程度,在分别测定了56个不同品种鲜甘薯还原糖含量、PPO活性以及由这些品种所制备甘薯颗粒全粉色泽(L*、a*、b*值)的基础上,分别采用四分位差法和典型相关分析法对鲜甘薯还原糖含量和PPO活性与L*、a*、b*值的离散程度及相关性进行了比较分析。结果表明:鲜甘薯还原糖含量与PPO活性的离散程度均较高,且与鲜薯还原糖含量相比,PPO活性对甘薯颗粒全粉色泽的影响更大。In order to compare and analyze the influence degree of reducing sugar content, PPO activity in raw sweet potato the color of sweet potato granules, the sugar content and PPO activity in 56 cultivars raw sweet potatoes and the L＊, a＊, b＊ value of granules made from 56 cultivars raw sweet potatoes were determined respectively. Based on the above data, the dispersion degree of reducing sugar content, PPO activity in raw sweet potato and L＊, a＊, b＊ value of sweet potato granules were analysed by quartile deviation, the correlation between reducing sugar content, PPO activity in raw sweet potato and the L＊, a＊, b＊ value of granules was analyzed by canonical correlation analysis. The results showed that dispersion degree of reducing sugar content and PPO activity in raw sweet potatoes were both high, and the PPOactivity had a greater impact on color of granules than reducing sugar content. In addition, It was found that the positive correlation between PPO activity in raw sweet potato and a＊ value of sweet potato granules, but the negative correlation between PPO activity in raw sweet potato and b＊ value of sweet potato granules.

关 键 词：还原糖含量 PPO活性 甘薯颗粒全粉 色泽 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]