甘薯贮藏过程中淀粉与可溶性糖的变化  

Change of Sweet Potato Starch and Soluble Sugar in the Process of Storage

作　　者：刘少茹 聂明建[1] 王丽虹[1] 崔强旺 

机构地区：[1]湖南农业大学农学院,湖南长沙410128

出　　处：《安徽农业科学》2015年第25期274-276,共3页Journal of Anhui Agricultural Sciences

基　　金：湖南省教育厅课题(11A054)

摘　　要：[目的]研究甘薯在贮藏过程中淀粉含量和可溶性糖含量的变化.[方法]以47145、47177、47157、47151、47138、47175共6个自选高淀粉甘薯品系为试验材料,采用硫酸蒽酮比色法测定淀粉,苯酚法测定可溶性糖。[结果]试验表明,随着贮藏时间增加甘薯淀粉含量下降,可溶性糖含量增加,淀粉含量的下降和可溶性糖的增加呈显著负相关,低温可减缓这一进程。在17℃条件下,6个材料平均贮藏7 d淀粉含量下降0.80个百分点,可溶性糖含量增加0.87个百分点;贮藏28 d的淀粉含量下降2.96个百分点,可溶性糖含量增加3.87个百分点。10℃贮藏7 d淀粉含量下降0.16个百分点,可溶性糖含量增加0.28个百分点;贮藏28 d的淀粉含量下降1.42个百分点,可溶性糖含量增加1.16个百分点。[结论]研究可为甘薯贮藏和加工提供参考依据。[ Objective ] To study the change of starch content and soluble sugar content in storage of sweet potato. [ Method ] There are 6 self-chosen strains, 47145, 47177, 47157, 47151, 47138, 47175, in the experiment as test materials to research the changes of starch content and soluble sugar content during storage of sweet potato. Determine starch content by sulfuric acid anthrone colorimetric method, soluble sugar content by phenol method. [ Result] It is suggested that starch content will decrease, and soluble sugar content will increase with the in- crease of storage time at different temperatures and in different species, and storage temperature aspects the trend change obviously. The result shows that starch content decreases 0.80%, soluble sugar content increases 0.87% during average 7-day storage at 17 ℃ ; starch content decreases 2.96% , soluble sugar content increases 3.87% during average 28-day storage at 17 ℃ ; starch content decreases 0.16% , soluble sugar content increases 0.28% during average 7-day storage at 10 ℃ ; starch content decreases 1.42%, soluble sugar content increases 1. 16% during average 28-day storage at 10 ℃. [ Conclusion] The study can provide reference basis for sweet potato storage and processing.

关 键 词：甘薯淀粉 贮藏温度 贮藏时间 淀粉含量 可溶性糖含量 

分 类 号：S509.3[农业科学—作物学]