芋球茎贮藏物质积累与食味品质形成的关系  

Relationship Between Accumulation of Storage Substances and Formation of Eating Quality of Taro Corms

作　　者：孙子怡 张二金 姜伟杰 余徐润 熊飞[1] 冉莉萍 SUN Ziyi;ZHANG Erjin;JIANG Weijie;YU Xurun;XIONG Fei;RAN Liping(Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology/Agricultural College of Yangzhou University/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops,Yangzhou University,Yangzhou,Jiangsu 225009;Guangling College of Yangzhou University,Yangzhou,Jiangsu 225128)

机构地区：[1]江苏省作物遗传生理重点实验室/江苏省作物栽培生理重点实验室,扬州大学农学院,江苏省粮食作物现代产业技术协同创新中心,扬州大学,江苏扬州225009 [2]扬州大学广陵学院,江苏扬州225128

出　　处：《中国农学通报》2023年第12期131-138,共8页Chinese Agricultural Science Bulletin

基　　金：江苏高校“青蓝工程”项目(苏教师函[2020]42号)。

摘　　要：为探明芋球茎贮藏物质积累与食味品质的关系,本研究以靖江‘香沙芋’和泰兴‘香荷芋’为实验材料,运用树脂半薄切片、顶空气相色谱-质谱联用等方法比较了两芋品种球茎中淀粉和挥发性成分等物质的积累情况,并进行食味品质鉴定。结果表明,‘香荷芋’含水量较高,而总淀粉含量和直链淀粉含量较低。‘香荷芋’的淀粉平均粒径明显小于‘香沙芋’,前者淀粉粒度分布峰值为1~2μm,后者为2~3μm。‘香荷芋’中主要检测到10种挥发性成分,其中芳樟醇比例高达48.82%,‘香沙芋’中检测到28种,但大部分属于无色无味的物质。食味品质分析发现‘香荷芋’气味得分较高,但粘度、硬度、外观、口感得分都较低。综上所述‘,香荷芋’挥发性香味物质含量多,使得其气味评分高;‘香沙芋’含水量低、淀粉和直链淀粉含量高、淀粉粒径大使得其硬度、口感和和综合得分高。该结果说明芋球茎含水量、总淀粉含量、直链淀粉含量、挥发性成分含量等指标都影响食味品质的形成。In order to verify the relationship between the accumulation of storage substances and the formation of eating quality of taro corms,this study selected two varieties of taros named Jingjiang‘Xiangsha’and Taixing‘Xianghe’as experimental materials,and compared the accumulation of starch,volatile components and other substances in the corms of the two varieties by resin semi-thin section,headspace gas chromatography-mass spectrometry and other methods.The eating quality of the two varieties of taros was also evaluated.The results showed that the water content of‘Xianghe’was higher,while its total starch content and amylose content were lower than‘Xiangsha’.The average size of starch granule of‘Xianghe’was smaller than that of‘Xiangsha’,and the peak of starch grain size distribution of the former one was between 1 and 2μm,the other one had a peak of between 2 and 3μm.10 volatile components were mainly detected in‘Xianghe’,and the proportion of linalool was as high as 48.82%.28 volatile components were detected in‘Xiangsha’,while most of them were colorless and odorless.The taste quality analysis found that the score of smell of‘Xianghe’was higher,while its scores of viscosity,hardness,appearance and taste were lower.In summary,the high content of volatile aromatic substances of‘Xianghe’resulted in its high score of smell.The low water content,high starch and amylose content,and high starch granule size of‘Xiangsha’resulted in its high scores of hardness,taste and high comprehensive score.The results showed that water content,starch content,amylose content and volatile component content of taro corms all affected the formation of eating quality of corms.

关 键 词：芋 淀粉 挥发性成分 贮藏物质 食味品质 

分 类 号：S539[农业科学—作物学]