甘薯营养成分与口感品质的相关性研究  

Study on the relationship between nutritional ingredient and taste quality of sweetpotato varieties

作　　者：刘文静[1,2] 余华[1,2] 任丽花[1,2] 潘葳[1,2] 郭嘉[1,2] 

机构地区：[1]福建省农业科学院中心实验室,福建福州350003 [2]福建省精密仪器农业测试重点实验室,福建福州350003

出　　处：《食品工业科技》2014年第12期91-95,共5页Science and Technology of Food Industry

基　　金：福建省属公益类科研院所基本科研专项(2011R1027-2);国家甘薯产业技术体系病害防控岗位(CARS-11-B-10)

摘　　要：通过检测不同甘薯品种蒸煮前后总淀粉、直链淀粉、还原糖、总糖、蛋白质、粗纤维、VC等营养成分含量的变化,并对薯块食用口感品质进行评价和相关性分析。结果表明:F22-158综合总分、粉香味、甜味、肉质细腻度均是品种中最好;而福薯13的各项评分为品种间最差;不同甘薯品种蒸煮后淀粉减少含量与甜味呈显著正相关,直链淀粉含量与综合口感、粉香味呈显著正相关;蒸煮前甘薯总糖含量与各项口感指标呈负相关,但总糖增加量与各项口感指标正相关;甘薯蒸煮前后粗纤维含量与4项指标均负相关,其中蒸煮前粗纤维含量与综合口感、粉香味呈极显著负相关,与甜味呈显著负相关;蒸煮后蛋白质含量和维生素C含量与4项口感指标均为正相关,但相关性不显著。The changes of starch,amylase,reducing sugar,total sugar,protein,crude fibre and Vc in different varieties of sweetpotato were detected before and after cooking in this study. The taste quality of sweetpotato was evaluated and their correlative analysis was studied. The results showed that F22-158 was the best in mouthfeel,aroma,sweetness and texture evenness,but Fushu13 was the worst one. The decrement of starch content after cooking was significant positive to sweetness,and the contents of mylose had a significantly positive correlation with mouthfeel and aroma. The total sugar content of fresh sweetpotato was negatively correlated with all the taste quality,but the increment of total sugar after cooking was positive to them. No matter cooking or not,the content of crude fibre in sweetpotato was also negative correlated with four taste indicators,that,crude fibre content of fresh sweetpotato was extremely significant negative correlated with mouthfeel and aroma,significant negative correlated with sweetness. After cooking,the contents of protein and Vc showed positive correlation with all the taste indicators, but it was not significant.

关 键 词：甘薯营养成分 口感品质 相关性 

分 类 号：TS201.4[轻工技术与工程—食品科学]