甘薯块根在不同温度贮藏过程中游离糖及膳食纤维的变化  

Changes of free sugar and dietary fiber in sweet potato roots during storage at different temperatures

作　　者：陈玲玲 曹如霞 徐舒 李玲 崔鹏 陆国权 CHEN Lingling;CAO Ruxia;XU Shu;LI Ling;CUI Peng;LU Guoquan(College of Agriculture and Food Science,Zhejiang A&F University,Key Laboratory of Quality Agricultural Products Improved Technology in Zhejiang Province,Institute of Root&Tuber Crops,Zhejiang A&F University,Hangzhou 311300,China)

机构地区：[1]浙江农林大学农业与食品科学学院,浙江省农产品品质改良技术研究重点实验室,浙江农林大学薯类作物研究所,杭州311300

出　　处：《植物生理学报》2020年第4期871-878,共8页Plant Physiology Journal

基　　金：国家甘薯产业技术体系(CARS-10-B19);国家自然科学基金(31671750);浙江省农业(粮食)新品种选育重大科技专项(2016C02050-7-5)。

摘　　要：三个甘薯(Ipomoea batatas)品种‘166-7’、‘商薯19’和‘浙薯13’分别在温度12和22℃下贮藏,测定甘薯块根中游离糖及膳食纤维的变化。甘薯块根中游离糖含量最高的是蔗糖,贮藏过程中蔗糖含量升高,并且12℃贮藏的蔗糖浓度比22℃的高。在2个贮藏温度下3个品种果糖、葡萄糖浓度随着贮藏时间的延长表现出先升高后降低的趋势。贮藏过程中不同温度下‘166-7’的木质素含量无显著差异,半纤维素含量受温度影响无明显规律。‘商薯19’和‘浙薯13’的木质素、纤维素以及半纤维素含量均表现为12℃下比22℃高。贮藏温度对3个品种的果胶含量无显著影响。Three sweet potato varieties, ‘166-7’, ‘Shangshu19’ and ‘Zheshu13’, were stored at temperatures of 12 and 22℃, respectively, and the changes of free sugar and dietary fiber in sweet potato roots were determined. The highest content of free sugar in sweet potato roots was sucrose, the sucrose content increased during storage, and the sucrose content stored at 12℃ was higher than that at 22℃. The fructose and glucose contents of three varieties showed a trend of increasing firstly and then decreasing with the storage time at the two storage temperatures. There was no significant difference in the lignin content of ‘166-7’ at different temperatures during storage, and the hemicellulose content was not affected by temperature. The lignin, hemicellulose, and hemicellulose contents of ‘Shangshu19’ and ‘Zheshu13’ both appeared to be higher at 12℃ than those at 22℃. The storage temperature had no significant effect on the pectin content of three varieties.

关 键 词：甘薯 ‘166-7’ ‘商薯19’ ‘浙薯13’ 温度 贮藏 游离糖 膳食纤维 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]