福建省山药种质资源品质比较与综合评价  

Comprehensive Evaluation and Comparison of Chinese Yam Germplasm Resources in Fujian Province

作　　者：张武君[1] 刘保财[1] 陈菁瑛[1] 黄颖桢[1] 赵云青[1] ZHANG Wujun;LIU Baocai;CHEN Jingying;HUANG Yingzhen;ZHAO Yunqing(Institute of Crops Research/Research Center for Medicinal Plant,Fujian Academy of Agricultural Sciences,Fuzhou 350013,Fujian,China)

机构地区：[1]福建省农业科学院作物研究所/福建省农业科学院药用植物研究中心,福建福州350013

出　　处：《食品研究与开发》2024年第9期75-85,共11页Food Research and Development

基　　金：福建省农业科学院科研项目(ZZZYCXZX202208);福建省农业科学院科技创新团队建设项目(CXTD2021014-2);福建省科技计划项目(2020R1034004);福建省人民政府中国农业科学院农业高质量发展超越“5511”协同创新工程(XTCXGC2021003-5)。

摘　　要：该研究较为全面地收集福建省6个地市45份山药主栽种质资源,测定块茎的9个品质指标,利用隶属函数法、主成分分析和聚类分析对山药的营养品质、加工品质和综合品质进行评价。结果表明,测定的9个指标中,淀粉含量和可食率的变异系数低于8%,其余7个指标的变异系数大于20%,其中块茎鲜重的变异系数高达59.90%。筛选出可溶性糖含量、淀粉含量、可溶性蛋白含量、尿囊素含量、折干率、可食率、块茎鲜重7项指标,构建营养品质和加工品质相结合的品质综合评价体系。聚类分析将福建山药种质资源聚为4类,第Ⅰ类营养和加工品质较一般;第Ⅱ类适合加工;第Ⅲ类适合鲜食;第Ⅳ类鲜食销售和加工均有优势。In this study,45 main germplasm resources of Chinese yam in 6 cities of Fujian province were col⁃lected comprehensively,and 9 quality indexes of tubers were determined.The nutritional quality,processing quality and overall quality of the yam were evaluated by membership function method,principal component analysis and cluster analysis.The results showed that among the measured 9 indexes,the variation coefficients of starch content and edible rate were less than 8%,the variation coefficients of the other seven indexes were more than 20%,in which the variation coefficient of tuber fresh weight was as high as 59.90%.Seven indexes including soluble sugar content,starch content,soluble protein content,allantoin content,drying rate,ed⁃ible rate and tuber fresh weight were selected to construct a comprehensive quality evaluation system combin⁃ing nutritional quality and processing quality.The germplasm resources of Fujian yam were classified into four groups by cluster analysis.Category I had general nutritional and processing qualities;Category II was suitable for processing;Category III was suitable for fresh consumption;Category IV had advantages in both fresh con⁃sumption and processing.

关 键 词：山药 资源 营养 加工 综合评价 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]