不同肉色甘薯块根主要营养品质特征与综合评价

doi:10.3864/j.issn.0578-1752.2014.09.005

摘要/Abstract

摘要： 【目的】甘薯(Ipomoea batatas (L.) Lam)是淀粉类块根作物，为中国重要的粮食、饲料和工业加工原料，营养品质分析与评价是甘薯品种选育和综合利用过程的重要环节。因此，通过分析不同肉色甘薯资源主要营养品质，建立适合、高效的中国甘薯营养品质评价方法，探讨甘薯营养品质综合评价中的主要影响因子，为甘薯育种和利用提供基础。【方法】以中国主栽优质的30份不同肉色甘薯资源为研究对象，采用常规化学分析与近红外光谱技术,测定块根中主要营养品质指标，通过隶属函数转化与因子分析，综合评价甘薯块根营养品质特征。【结果】供试的30份不同肉色甘薯块根中营养品质指标均有一定差异，以胡萝卜素、花青素、黄酮、多酚与果糖等指标含量变异系数大，蛋白质与淀粉等碳水化合物含量差异相对较小；紫肉甘薯材料中Fe、Zn、Mg等矿物质元素、黄酮和多酚等含量多高于白肉与黄肉品系,但其淀粉率较白肉与黄肉品系偏低。相关分析表明，块根各营养品质组分既相互独立又关系复杂，多数营养品质指标间有一定相关性。品质指标转化数据经因子分析，被提取的前8个公共因子累积方差贡献率达92.36%，前8个公共因子对16个指标变量的贡献范围为0.83—0.98，甘薯营养品质指标可划为功能物质因子、碳水化合物因子与营养品质辅助因子，它们的方差贡献率和权重分别为33.34%、38.7%、20.32%和0.36、0.42、0.17，该结果表明，利用因子分析可将相同或类似本质的多个甘薯营养品质变量归入一个具有代表性的因子，减少分析变量数目。根据各因子隶属函数值、权重的确定，以计算出综合评价值的大小反映供试材料营养品质综合评价高低，结果表明，不同肉色甘薯品种（系）营养品质综合评价差异达显著水平（P＜0.05），主要表现为紫肉型＞黄肉型＞白肉型，紫肉型甘薯品种（系）受其功能物质因子的影响，其营养品质综合评价明显高于其它类型，表明甘薯块根中黄酮类、多酚类、花青素、胡萝卜素等物质组分对其营养品质综合评价的贡献高，可作为衡量甘薯块根营养品质综合评价优劣重要指标，而干基条件下含量差异不明显的蛋白质与淀粉等甘薯块根营养基本组成因子，在综合评价中贡献较小。【结论】不同肉色甘薯块根重要营养品质特征存在一定差异；不同肉色甘薯品种（系）营养品质综合评价差异明显,主要表现为紫肉型块根＞黄肉型块根＞白肉型块根，影响甘薯营养品质综合评价的关键因子依次是功能性物质因子、碳水化合物因子与营养品质辅助因子。

关键词: 甘薯 , 块根 , 营养品质 , 因子分析 , 综合评价

Abstract: 【Objective】Sweetpotato (Ipomoea batatas (l.) Lam) is one of the most important starchy root crops, also a kind of raw material for staple food, animal feed and industrial products in China. Nutritional quality analysis and evaluation is a significant procedure of sweetpotato variety breeding and comprehensive utilization. This study was conducted to analyse nutrient quality of different color-fleshed sweetpotato storage root, establish a suitable and cost-effective evaluation method for sweetpotato nutrient quality, discuss the key factors influencing the comprehensive evaluation of sweetpotato nutrient quality, and provide a basis for sweetpotato breeding and its utilization. 【Method】Thirty sweetpotato materials with different flesh colors were chosen to measure their starch, protein, glucose, sucrose, fructose, polyphenols, flavonoids, anthocyanin, carotene, iron (Fe), calcium (Ca), magnesium (Mg), zinc (Zn), phosphorus (P) and potassium (K) contents by using conventional chemical method and near infrared spectroscopy analysis (NIRS). A comprehensive evaluation on nutritional quality of sweetpotato root was obtained with subordinate function and factor analysis.【Result】The results showed that some differences of nutrient quality existed in thirty sweetpotato storage root materials with different fresh colors. High CV values (coefficient of variation) appeared in carotene, anthocyanin, flavonoids, polyphenols and fructose content, yet little in protein and carbohydrate content. Purple flesh sweetpotato had much Fe, Zn, Mg, flavonoids and polyphenols, more than white flesh and yellow flesh, but its starch rates were lower than the other two kinds. There was a certain correlation among most nutrient quality indexes. From sixteen nutrition quality indexes converted data matrix and factor analysis, the cumulative variance contribution of eight principal factors extracted was 92.36% approximately. The primary nutrition quality indexes can be classified as functional material factor, carbohydrate factor and fundamental nutritional quality factors, and the variance contribution rate and weight index of three common factors were 33.34%, 38.7%, 20.32% and 0.36, 0.42, 0.17, respectively. The results showed that factor analysis is a good statistical method for describing nutritional quality variability among similar, correlated variables. According to weight index and subordinate function value of eight principal factors, the comprehensive evaluation of nutritional quality showed a significant difference in different color-fleshed sweetpotato varieties (or lines) (P＜0.05). Purple flesh type had highest value, which was attributed mainly to much flavonoids, polyphenols, anthocyanin and other functional materials in storage root. The white was the lowest. Hence, functional materials can be used as an important index to assess the comprehensive evaluation on sweetpotato nutritional quality. Nevertheless, some fundamental nutritional quality factors including carbohydrate and protein had no obvious impacts on comprehensive evaluation. 【Conclusion】There were some differences of nutrient quality characteristics among different color-fleshed sweetpotato storage roots. Meantime, evident difference existed in comprehensive evaluation on different nutrient qualities using factor analysis. The comprehensive evaluation value of purple flesh sweetpotato varieties was more than white and yellow ones. The key factors affecting nutrient quality evaluation were successively functional substances factor, carbohydrate factor and fundamental nutrient quality. This study has enriched and perfected the evaluation system of sweetpotato storage root nutrient quality.

Key words: sweetpotato , storage root , nutrient quality , factor analysis , comprehensive evaluation

唐忠厚1, 2, 魏猛1, 陈晓光1, 史新敏1, 张爱君1, 李洪民1, 丁艳锋2. 不同肉色甘薯块根主要营养品质特征与综合评价[J]. 中国农业科学, 2014, 47(9): 1705-1714.

TANG Zhong-Hou-1, 2 , WEI Meng-1, CHEN Xiao-Guang-1, SHI Xin-Min-1, ZHANG Ai-Jun-1, LI Hong-Min-1, DING Yan-Feng-2. Characters and Comprehensive Evaluation of Nutrient Quality of Sweetpotato Storage Root with Different Flesh Colors[J]. Scientia Agricultura Sinica, 2014, 47(9): 1705-1714.

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