不同芽长对马铃薯理化指标的影响  

Effects of Different Shoot Length on Potato Physical and Chemical Indexes

作　　者：杨薇红[1] 童斌[1] 张小华[1] 唐晶红 

机构地区：[1]江苏农林职业技术学院,江苏句容212400

出　　处：《农产品加工》2017年第10期52-53,53,共3页Farm Products Processing

基　　金：江苏省大学生创新创业训练计划项目(201513103017Y)

摘　　要：比较不同芽长对马铃薯理化指标的影响。用DNS比色法测定还原糖含量和淀粉酶活性,用酸水解法测定淀粉含量,用5.4~7.0的精密pH值试纸测定pH值。结果表明,处理2的马铃薯(芽长为4 cm)还原糖含量最高;处理3的马铃薯(芽长为5 cm)淀粉含量最高,占鲜质量的0.147%;pH值比较稳定,为5.4~5.8;处理4的马铃薯(芽长为6 cm)淀粉酶活性最高,达到716.25 U/m L。因此,同芽长的马铃薯还原糖含量、淀粉含量和淀粉酶活性存在差异,pH值差异比较小,淀粉含量越高,淀粉酶活性越低。To compare the difference of different shoot length of potato and index of the effect. The reducing sugar content and amylase activity are determined by DNS Colorimetric method. Starch content of potato is measured by acid hydrolysis,and pH value is determined by 5.4~7.0 precise pH test paper show that the highest content of reducing sugar is treatment 2（shoot length 4 cm）. Treatment 3（shoot length 5 cm） had the highest starch content,accounting for about 0.147% of fresh weight.The pH is relatively stable,between 5.4~5.8,the activity of amylase is highest in treatment 4（shoot length 6 cm）,reaching 716.25 U/m L. The contents of reducing sugar,starch content and amylase activity of potato with different shoot length are different,the difference of pH is small,the higher the starch content,the lower the amylase activity.

关 键 词：马铃薯 还原糖 淀粉 PH值 淀粉酶 

分 类 号：S532[农业科学—作物学]