不同贮藏条件对甘薯块根中绿原酸含量的影响  

Effects of Different Storage Conditions on Chlorogenic Acid Content in Root Tubers of Sweet Potato

作　　者：陈子怡 牟欣尚 王庆佳 张斌 逄岩 赵恩江 辛华[2] 张恩盈[1] CHEN Ziyi;MOU Xinshang;WANG Qingjia;ZHANG Bin;PANG Yan;ZHAO Enjiang;XIN Hua;ZHANG Enying(College of Agronomy, Qingdao Agricultural University, Qingdao 266109, China;College of Life Sciences, Qingdao Agricultural University;Weifang Xiashan Taibaozhuang Subdistrict Office, Weifang 261202,China)

机构地区：[1]青岛农业大学农学院,山东青岛266109 [2]青岛农业大学生命科学学院 [3]潍坊市峡山区太保庄街道办事处,山东潍坊261202

出　　处：《青岛农业大学学报（自然科学版）》2022年第1期32-35,共4页Journal of Qingdao Agricultural University(Natural Science)

基　　金：山东省大学生创新创业计划项目(S202010435110);山东省农业良种工程项目(2020LZGC004);山东省现代农业产业体系薯类创新团队遗传育种岗位(SDAIT-16-03);青岛市科技特派员项目(21-4-ny-30-nsh)。

摘　　要：以甘薯品种‘徐紫8号’‘普薯32’和‘烟薯25’为试验材料,通过冰冻切片制片技术和显微镜观察,研究绿原酸在甘薯块根不同部位的分布;利用高效液相色谱法研究不同贮藏温度(10℃和20℃)以及不同贮藏时间甘薯块根中绿原酸的含量变化。结果表明,在3个甘薯品种块根中均含有绿原酸,甘薯块根不同部位绿原酸含量不同,外部含量较高。不同品种甘薯在不同的贮藏温度下绿原酸含量变化不同,随着贮藏时间的延长,除‘徐紫8号’在10℃和20℃贮藏温度下块根外部绿原酸含量呈现先上升后下降的趋势外,其余品种在10℃和20℃两个贮藏温度下块根外部绿原酸含量均为先下降后上升再下降的趋势。10℃贮藏温度下的‘徐紫8号’甘薯块根外部绿原酸含量最高可达0.23%,而同温度下的‘普薯32’甘薯块根外部绿原酸含量最低仅为0.01%,最高值为最低值的23倍。试验结果为确定甘薯的最佳贮藏时期和贮藏温度提供参考。Three sweet potato cultivars‘Xuzi 8’‘Pushu 32’and‘Yanshu 25’were used as experimental materials.The distribution of chlorogenic acid in different parts of sweet potato tuber roots was studied through frozen section and microscopic observation,and the content change of chlorogenic acid in sweet potato tuber roots under different storage temperatures(10℃and 20℃)and various storage time was determined by High Performance Liquid Chromatography(HPLC).The results showed that chlorogenic acid was observed in the root tubers of three sweet potato cultivars.The content of chlorogenic acid in different parts of root tubers was different,and that of the outer part was higher than the other parts.The changes of chlorogenic acid in three cultivars were different at two storage temperatures.With the extension of storage time,the content of chlorogenic acid in root tubers of‘Xuzi 8’first increased and then decreased at 10℃and 20℃,while that of other cultivars first decreased and then increased and decreased again at 10℃and 20℃.The highest content of chlorogenic acid in root tubers of‘Xuzi 8’was 0.23%at 10℃,while the lowest content of chlorogenic acid in root tubers of‘Pushu 32’was 0.01%at the same temperature.Among the three cultivars,the highest content of chlorogenic acid was 23 times higher than that of the lowest one.The results provided a reference for determining the best storage time and temperature of sweet potato.

关 键 词：甘薯 块根 绿原酸 组织化学定位 液相色谱 

分 类 号：S531[农业科学—作物学]