3种不同类型山药品种的性状比较分析  

Comparative Analysis of Characters of Three Different Types of Chinese Yam (Dioscorea opposita) Varieties

作　　者：徐寸发 张芳[1] 徐蓉[1] 周昊[1] 徐世伟[1] 徐为民[1] XU Cun-fa ZHANG Fang XU Rong ZHOU Hao XU Shi-wei XU Wei-min(Central Laboratory, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China)

机构地区：[1]江苏省农业科学院中心实验室,江苏南京210014

出　　处：《江西农业学报》2017年第7期48-52,共5页Acta Agriculturae Jiangxi

摘　　要：采用扫描电子显微镜(SEM)、傅立叶变换红外光谱仪(FTIR)、X射线衍射仪(XRD)和差示扫描量热仪(DSC),研究了3种不同类型山药品种紫山药、铁棍山药、白山药的性状差异。结果表明:3种山药均富含淀粉,淀粉颗粒形状及尺寸不一,铁棍山药所含淀粉颗粒尺寸相对较小;相比铁棍山药,紫山药和白山药的红外谱图和X射线衍射图中的特征峰基本一致,但白山药结晶度最高,为16.5%;铁棍山药熔融热焓值为(12.97±0.15)J/g,是紫山药的1.1倍、白山药的1.4倍。综上所述,3种山药在微观形貌、结晶性、热学性质等方面存在一定差异。This paper studied the character differences among three different types of Chinese yam（ Dioscorea opposita） varieties（ purple yam,tiegun yam and white yam） by using scanning electron microscope（ SEM）,fourier transform infrared spectrometer（ FTIR）,X-ray diffractometer（ XRD） and differential scanning calorimeter（ DSC）. The results indicated that three types of yam varieties all contained abundant starch with various shapes and sizes of grains,and the size of starch grains in tiegun yam was smaller than that in other two yam varieties. The characteristic peaks about FTIR and XRD of purple yam were almost the same as those of white yam. However,the crystallinity of white yam was the highest（ 16.5%） among three yam varieties. In addition,the melting enthalpy of tiegun yam was（ 12.97± 0.15） J/g,being 10% and 40% higher than that of purple yam and white yam,respectively. Therefore,there were certain differences in micro-morphology,crystallinity and thermal property among three types of yam varieties.

关 键 词：山药 扫描电子显微镜 傅立叶变换红外光谱仪 X射线衍射仪 差示扫描量热仪 性状 

分 类 号：S632.1[农业科学—蔬菜学]