低升糖型马铃薯品种的筛选  

Screening of Low Glycemic Potato Varieties

作　　者：段惠敏 刘玲玲 夏露露 袁剑龙 程李香 陈爱荣[3] 张峰[1,2] DUAN HuiMin;LIU LingLing;XIA LuLu;YUAN JianLong;CHENG LiXiang;CHEN AiRong;ZHANG Feng(College of Agriculture,Gansu Agricultural University,Lanzhou 730070;State Key Laboratory of Aridland Crop Science,Lanzhou 730070;Department of Endocrinology and Metabolism,Lanzhou University Second Hospital,Lanzhou 730000)

机构地区：[1]甘肃农业大学农学院,兰州730070 [2]干旱生境作物学国家重点实验室,兰州730070 [3]兰州大学第二临床医学院,兰州730000

出　　处：《中国农业科学》2024年第12期2295-2308,共14页Scientia Agricultura Sinica

基　　金：国家重点研发计划(2022YFD1602104);甘肃省高校科研创新平台(2024CXPT-01);甘肃省科技重大专项(22ZD6NA009);甘肃省高等学校产业支撑计划(2023CYZC-44)。

摘　　要：【目的】筛选低升糖型马铃薯品种,是控制血糖、减少肥胖、保护口腔健康的需要,也是满足多元消费需求和增加马铃薯产出效率的重要途径,为实现低升糖指数马铃薯品种选育和生物育种改良提供依据。【方法】以8个国内外主栽马铃薯品种为试验材料,考证块茎农艺性状、分析蒸制加工前后块茎总淀粉、直链淀粉、快速消化淀粉、慢速消化淀粉、抗性淀粉、可溶性糖、不可溶性膳食纤维、可溶性膳食纤维、可溶性蛋白质的含量和保留程度,以及加工后块茎风味品质和体内外升糖指数。【结果】8个品种产量为21.50—49.90 t·hm^(-2),商品率为60.04%—90.21%,长宽比为1.21—2.90;品种风味感官评价得分为64—73;物性分析仪测定结果,硬度为9.78—19.97 N,粘附性为0.44—1.66 mJ,内聚性为0.052—0.070,弹性为0.51—1.02 mm,咀嚼性为0.28—1.38 mJ。蒸制前后,8个品种总淀粉含量范围分别为67.07%—76.72%和57.69%—67.40%DW(dry weight,DW);直链淀粉含量范围为5.36%—19.23%DW和5.43%—6.83%DW;快速消化淀粉含量范围为1.18%—8.23%DW和14.31%—28.56%DW;慢速消化淀粉含量范围为3.33%—7.69%DW和12.81%—27.65%DW;抗性淀粉含量范围为53.71%—70.36%DW和11.80%—25.80%DW;可溶性糖含量范围为25.98—56.86 mg·g^(-1)DW和11.38—50.24 mg·g^(-1)DW;总膳食纤维含量范围为29.62%—36.17%DW和43.67%—52.55%DW;不可溶性膳食纤维含量范围为17.69%—23.70%DW和30.31%—44.12%DW;可溶性膳食纤维含量范围为11.07%—18.48%DW和7.37%—14.09%DW;可溶性蛋白质含量范围为42.26—64.14 mg·g^(-1)DW和0.71—4.82 mg·g^(-1)DW。加工后8个品种总淀粉含量变化范围为-15.49%—-5.97%,直链淀粉含量变化范围为-12.39%—0.56%,快速消化淀粉、慢速消化淀粉和抗性淀粉的变化范围分别为10.44%—25.86%、5.12%—23.09%和-56.8%—-29.88%,可溶性糖含量变化范围为-27.07%—15.70%,不可溶性膳食纤维和可溶性膳食纤维【Objective】The selection of low glycemic index potato varieties is not only essential for controlling blood glucose,reducing obesity,and maintaining oral health but also constitutes a crucial approach to meeting diverse consumer demands and enhancing potato production efficiency.This process provides a foundation for the breeding of low glycemic index potato varieties and the improvement of biological breeding methods.【Method】Eight domestically and internationally cultivated potato varieties were employed as experimental materials.The study involved the examination of tuber agronomic traits,analysis of total starch,amylose,rapidly digestible starch,slowly digestible starch,resistant starch,soluble sugars,insoluble dietary fiber,soluble dietary fiber,and soluble protein content in tubers before and after steaming processing.Additionally,the investigation included the evaluation of the retention levels of these components and the post-processing tuber flavor quality and in vitro/vivo glycemic index.【Result】Among the eight varieties,the yield ranged from 21.50 to 49.90 t·hm^(-2),with marketable yield percentages ranging from 60.04%to 90.21%and length-to-width ratios from 1.21 to 2.90.Sensory evaluation scores for flavor ranged from 64 to 73.Texture profile analysis results indicated that hardness ranged from 9.78 N to 19.97 N,adhesiveness from 0.44 mJ to 1.66 mJ,cohesiveness from 0.052 to 0.070,springiness from 0.51 to 1.02 mm,and chewiness from 0.28 to 1.38 mJ.Before and after steaming,the total starch content of eight potato varieties ranged from 67.07%to 76.72%dry weight(DW)and 57.69%to 67.40%DW,respectively.The range of amylose content was 5.36%to 19.23%DW and 5.43%to 6.83%DW,while rapidly digestible starch content varied from 1.18%to 8.23%DW and 14.31%to 28.56%DW.The range of slowly digestible starch content was 3.33%to 7.69%DW and 12.81%to 27.65%DW,and resistant starch content varied from 53.71%to 70.36%DW and 11.80%to 25.80%DW.Soluble sugar content ranged from 25.98 to 56.86 mg·g^(-1)DW and 11.3

关 键 词：马铃薯 升糖指数 农艺性状 风味品质 淀粉组分 膳食纤维 

分 类 号：S532[农业科学—作物学]