9个木薯品种酒精加工特性综合评价  

Comprehensive Assessment of Ethanol Processing Characteristics for Cassava

作　　者：张振文[1] 古碧[2] 

机构地区：[1]中国热带农业科学院热带作物品种资源研究所/农业部木薯种质资源保护与利用重点实验室,海南儋州571737 [2]广西大学,广西南宁530007

出　　处：《西南农业学报》2014年第2期807-812,共6页Southwest China Journal of Agricultural Sciences

基　　金："973"专项(木薯分子育种技术集成与创新);现代农业产业技术体系(CARS-12)和农业部木薯种质资源创新利用重点实验室;中央及地方基本科研业务费专项(1630032012013)

摘　　要：木薯块根含有丰富的淀粉,是非洲和部分南美洲国家居民的主要食物能量来源,也是酒精加工的重要原料,用途广泛。由于不同木薯品种其加工利用特性存在较大差异,影响了酒精加工过程的酒精产率。对9个木薯品种块根的淀粉和酒精加工特性进行因子分析。结果表明,16个检测指标可以分为5个评价因子,根据F1和F22个因子将9个品种进行分类,且SC6、SC8和SC93个品种自成一类,并获得5个因子的评价得分,其中SC8在F2因子即淀粉加工特性因子中的得分最高,达到2.49,说明SC8的酒精加工特性主要受到块根淀粉加工特性影响,这为选育不同加工类型木薯品种提供理论基础。Cassava which has abundant starch in tuberous root was an important staple crop for African and Latin American People and also was used to produce ethanol worldwide.Due to the different processing characteristics,the yields of their ethanol were affected during processing In this paper,the ethanol processing characteristics of the root starch of nine cassava varieties were analyzed.The result showed that the sixteen indices was classified into five factors,among which two factors were used to cluster all subjects,three varieties SC6,SC8 and SC9 among them became one special type respective,and their score were different based the five factors models.One of the highest score was 2.49,which indicated that the ethanol yields of ethanol processing for SC8 was controlled by the starch processing characteristic in cassava tubberous roots.The result would provide a theory support for the cassava breeding and selection.

关 键 词：木薯 酒精 加工特性 因子分析 

分 类 号：S533[农业科学—作物学]