冬作马铃薯新品种(系)块茎营养品质综合评价  

Integrated Assessment of the Tuber Nutritional Quality of New Winter Potato Varieties

作　　者：李思梦 李凯峰 李茂兴 郭华春[1] 王琼[1] Li Simeng;Li Kaifeng;Li Maoxing;Guo Huachun;Wang Qiong(Tuber Crop Research Institute,Yunnan Agricultural University,Kunming 650051)

机构地区：[1]云南农业大学薯类作物研究所,昆明650051

出　　处：《中国农学通报》2021年第22期22-27,共6页Chinese Agricultural Science Bulletin

基　　金：国家马铃薯产业技术体系(CARS09-P15)。

摘　　要：评价冬作马铃薯新品种(系)块茎主要营养品质,筛选适宜主食化的新品种。以‘丽薯6号’为对照,对参试的5个马铃薯新品种(系)的干物质、还原糖、维生素C、蛋白质、淀粉、抗性淀粉、直链淀粉、支链淀粉等主要营养品质性状进行测定和分析。综合主成分和相关性分析以及利用模糊数学隶属函数分析法对不同品种(系)马铃薯块茎中的主要营养品质状况进行综合评价。结果表明,不同马铃薯品种(系)品质间的差异较大,其中还原糖变异系数最大(31.17%),支链淀粉的变异系数最小(2.37%)。主成分分析表明,参试的马铃薯品种(系)的营养品质指标可以用干物质、直链淀粉、支链淀粉3个主成分来表示(85.239%)。根据模糊数学隶属函数分析法对参试的马铃薯品种(系)营养品质进行评价,得分由高到低依次为‘D1224’>‘D1428’>‘D1208’>‘滇薯23’>‘滇薯47’>‘丽薯6号’。This study aims to assess the nutritional quality of new winter potato varieties(lines)and select the applicable materials for staple food.The‘Lishu 6’variety was used as control,the main nutritional quality traits of five new potato varieties(lines),including the contents of dry matter,reducing sugar,vitamin C,protein,starch,resistant starch,amylose and amylopectin,and etc.,were analyzed.Combining with principal component and correlation analysis,the fuzzy mathematics membership function method was used to evaluate the main nutritional quality of potato tubers of different varieties(lines).It was found that the reducing sugar has demonstrated the maximum variable coefficient(31.17%),while the minimum variable coefficient was reflected on the amylopectin(2.37%).Moreover,the dry matter,amylose and amylopectin were able to represent 85.239%of the nutritional quality to a large extent.Fuzzy mathematics membership function analysis further suggested that the recommended order of the experimental potato varieties(lines)for food consumption was:‘D1224’>‘D1428’>‘D1208’>‘Dianshu 23’>‘Dianshu 47’>‘Lishu 6’.

关 键 词：马铃薯 主食化 营养品质 主成分分析 隶属函数 

分 类 号：S532[农业科学—作物学]