不同甘薯品种(系)品质性状差异研究  

Difference study on the quality traits of various sweet potato varieties(lines)

作　　者：骆乐谈[1] 章红运 石江[1] 赵琳[1] LUO Letan;ZHANG Hongyun;SHI Jiang;ZHAO Lin(Hangzhou Academy of Agricultural Sciences,Hangzhou 310024,China;Zhejiang Wuwangnong Seeds Shareholding Co.,Ltd.,Hangzhou 310020,China)

机构地区：[1]杭州市农业科学研究院,浙江杭州310024 [2]浙江勿忘农种业股份有限公司,浙江杭州310020

出　　处：《北方农业学报》2021年第6期22-34,共13页Journal of Northern Agriculture

基　　金：杭州市科技发展计划项目(20211122I26)。

摘　　要：【目的】分析不同类型甘薯品种(系)品质性状的差异,筛选品质性状优良的甘薯品种(系),以便后续的品种选育及加工利用。【方法】对16个甘薯品种(系)冻干率、淀粉、可溶性糖、蛋白质含量等品质指标进行测定,对淀粉主要品质性状进行比较,并对甘薯烤薯感官食味进行评价。【结果】品系ZH1042的冻干率和淀粉含量最高,品系ZZ1-358的可溶性糖含量和蛋白质含量最高,品种浙薯20的总淀粉酶活性和α-淀粉酶活性最高,品系QZ2-2的β-淀粉酶活性最高。衢紫9号、金薯67、ZH1042和Z329所提取的淀粉纯度高于其他品种(系);品系F2-93和Z329的淀粉小颗粒粒径占比较大,品系ZH1042的淀粉大颗粒粒径占比较大;金薯67的淀粉最高黏度和崩解值最高。相关分析表明,甘薯块根中的淀粉含量与可溶性糖含量、蛋白质含量呈极显著负相关(P<0.01),最高黏度与热浆黏度、崩解值、最终黏度呈极显著正相关(P<0.01),热浆黏度与最终黏度呈极显著正相关(P<0.01),崩解值与糊化温度呈极显著负相关(P<0.01)。聚类分析表明,16个甘薯品种(系)的淀粉含量可分为>74%、69%~73%、60%~68%和<60%4类。【结论】16个甘薯品种(系)中,金薯67、ZZ1-358和ZH1042品质性状优良,具有一定的综合利用价值。【Objective】The differences in quality traits among sweet potato varieties(lines)were investigated.Sweet potato varieties(lines)with high quality traits were selected for subsequent breeding and processing.【Methods】The freeze-drying rate,starch,soluble sugar and protein content,as well as other quality indexes of 16 sweet potato varieties(lines)were assessed.The main strach quality traits were compared.The taste of baked sweet potato was evaluated.【Results】ZH1042 had the highest freeze-drying rate and starch content.ZZ1-358 had the highest soluble sugar content and protein content.Zheshu 20 had the highest total amylase activity andα-amylase activity.QZ2-2 had the highestβ-amylase activity.The purity of starch extracted from Quzi No.9,Jinshu 67,ZH1042 and Z329 was higher than the other varieties(lines).The starch extracted from F2-93 and Z329 had high proportion of the small particles,while ZH1042 had high proportion of the large particles.Jinshu 67 had the highest viscosity and starch disintegration value.In the correlation analysis,the starch content in sweet potato was extremely significantly negatively correlated with soluble sugar content and protein content(P<0.01).The highest viscosity was extremely significantly positively correlated with hot paste viscosity,disintegration value,and final viscosity(P<0.01).The hot paste viscosity was extremely significantly positively correlated with final viscosity(P<0.01).The disintegration value was extremely significantly negatively correlated with gelatinization temperature(P<0.01).The starch content of 16 sweet potato varieties(lines)was divided into four categories:more than 74%,69%-73%,60%-68%and less than 60%,respectively,according to cluster analysis.【Conclusion】Among the 16 sweet potato varieties(lines),Jinshu 67,ZZ1-358 and ZH1042 had excellent quality traits,and had a certain comprehensive utilization value.

关 键 词：甘薯 品质性状 淀粉 相关分析 聚类分析 

分 类 号：S531[农业科学—作物学]