中国农业科学 ›› 2025, Vol. 58 ›› Issue (13): 2522-2537.doi: 10.3864/j.issn.0578-1752.2025.13.003

• 作物遗传育种·种质资源·分子遗传学 • 上一篇    下一篇

马铃薯全粉品质综合评价及品种筛选

赵甜甜1(), 袁剑龙2, 卓峰琦1, 唐振三2, 徐杰2, 张峰1,2()   

  1. 1 甘肃农业大学生命科学技术学院,兰州 730070
    2 甘肃农业大学农学院/省部共建干旱生境作物学国家重点实验室,兰州 730070
  • 收稿日期:2025-01-09 接受日期:2025-02-24 出版日期:2025-07-01 发布日期:2025-07-05
  • 通信作者:
    张峰,E-mail:
  • 联系方式: 赵甜甜,E-mail:752031205@qq.com。
  • 基金资助:
    甘肃省高等学校产业支撑计划(2023CYZC-44); 甘肃省科技重大专项(21ZD11NA009); 甘肃省高校科研创新平台(2024CXPT-01)

Comprehensive Evaluation of Potato Flour Quality and Variety Screening

ZHAO TianTian1(), YUAN JianLong2, ZHUO FengQi1, TANG ZhenSan2, XU Jie2, ZHANG Feng1,2()   

  1. 1 College of Life Science and Technology, Gansu Agricultural University, Lanzhou 730070
    2 Agronomy College, Gansu Agricultural University/State Key Laboratory of Arid Land Crop Science, Lanzhou 730070
  • Received:2025-01-09 Accepted:2025-02-24 Published:2025-07-01 Online:2025-07-05

摘要:

【目的】 分析不同马铃薯品种(系)全粉品质特性,筛选代表性评价指标及优异全粉加工型品种,为全粉加工型品种选育提供理论依据。【方法】 以32份国内外主栽品种(系)为供试材料,大西洋为对照,测定块茎干物质、淀粉、还原糖、直链淀粉、抗坏血酸、柠檬酸、绿原酸、糖苷生物碱含量,以及水分、灰分、粗淀粉、粗脂肪、溶解度、膨胀度、持水力、持油力、碘蓝值、冻融稳定性、白度、亮度、热特性等全粉品质指标,经主成分分析、聚类分析、相关性分析和逐步回归分析,比较各品种(系)全粉品质差异。【结果】 32份品种(系)块茎干物质含量为17.14%—25.58% FW,淀粉含量为11.34%—19.52% FW,直链淀粉含量占总淀粉含量为15.24%—24.44% FW,还原糖含量为0.10%—1.07% FW,抗坏血酸含量为0.51—4.10 mg·g-1 DW,柠檬酸含量为9.60—28.42 mg·g-1 DW,绿原酸含量为121.32—2 558.36 mg·kg-1 DW,糖苷生物碱含量为25.63—882.90 mg·kg-1 DW。全粉水分含量为2.05—7.21 g·100 g-1,灰分含量为2.00—5.34 g·100 g-1,粗淀粉含量为44.50—77.50 g·100 g-1,粗脂肪含量为0.10—0.93 g·100 g-1,溶解度为14.11%—25.17%,膨胀度为12.75%—17.71%,持水力为2.76—3.79 g·g-1,持油力为2.37—3.30 g·g-1,碘蓝值为6.35—22.52,析水率为23.96%—54.34%,白度为11.47—31.00,亮度为75.92—88.03,糊化初始温度为60.70—70.04 ℃,糊化峰值温度为64.84—74.06 ℃,糊化终止温度为69.37—78.15 ℃,糊化焓值为2.36—4.92 J·g-1。块茎品质、全粉品质及理化特性间呈不同程度的相关性,其中,全粉膨胀度与析水率、初始温度、峰值温度、终止温度呈极显著负相关性。建立马铃薯全粉品质综合评价模型:Y=0.612+0.352×干物质含量(%)-0.344×析水率(%)-0.233×糖苷生物碱含量(μg·g-1)-0.238×糊化峰值温度(℃)+0.152×全粉粗淀粉含量(g·100 g-1)(R2=0.952,P<0.01)【结论】 块茎干物质含量、糖苷生物碱含量,以及加工后全粉粗淀粉含量、冻融稳定性、峰值温度可作为评价筛选全粉加工型马铃薯的关键指标,甘农薯7号、中薯49号是优异的全粉加工品种。

关键词: 马铃薯, 全粉, 加工品质, 综合评价, 品种筛选

Abstract:

【Objective】 This study analyzes the quality characteristics of potato flour from different potato varieties (lines), aiming to identify key indicators for selecting suitable varieties for potato flour processing and to provide a theoretical basis for breeding high-quality processing varieties. 【Method】 Thirty-two domestically and internationally cultivated potato varieties (lines) were employed as experimental materials, with the variety Atlantic as the control. The contents of dry matter, starch, amylose, reducing sugars, ascorbic acid, citric acid, chlorogenic acid, and glycoalkaloids in the tubers were measured, along with the quality and physicochemical properties of the potato flour, including moisture, ash, crude starch, crude fat, solubility, swelling capacity, water-holding capacity, oil-holding capacity, blue value, freeze-thaw stability, whiteness, brightness, and thermal characteristics. After principal component analysis, cluster analysis, correlation analysis, and stepwise regression analysis, the differences in tuber and potato flour quality among the various varieties (lines) were compared, and representative indicators and superior processing quality varieties were identified. 【Result】 Among the thirty-two varieties, the tuber dry matter content ranged from 17.14% to 25.58% FW, starch content ranged from 11.34% to 19.52% FW, amylose content ranged from 15.24% to 24.44% FW of the starch content, reducing sugars content ranged from 0.10% to 1.07% FW, ascorbic acid content ranged from 0.51 to 4.10 mg·g-1 DW, citric acid content ranged from 9.60 to 28.42 mg·g-1 DW, chlorogenic acid content ranged from 121.32 to 2 558.36 mg·kg-1 DW, and glycoalkaloids content ranged from 25.63 to 882.90 mg·kg-1 DW. The potato flour moisture content ranged from 2.05 to 7.21 g·100 g-1, ash content ranged from 2.00 to 5.34 g·100 g-1, crude starch content ranged from 44.50 to 77.50 g·100 g-1, crude fat content ranged from 0.10 to 0.93 g·100 g-1, solubility ranged from 14.11% to 25.17%, swelling capacity ranged from 12.75% to 17.71%, water-holding capacity ranged from 2.76 to 3.79 g·g-1, oil-holding capacity ranged 2.37 to 3.30 g·g-1, blue value ranged from 6.35 to 22.52, bleeding rate ranged from 23.96% to 54.34%, whiteness ranged from 11.47 to 31.00, brightness ranged from 75.92 to 88.03, onset temperature ranged from 60.70 to 70.04 ℃, peak temperature ranged from 64.84 to 74.06 ℃, crystallization temperature ranged from 69.37 to 78.15 ℃, and pasting enthalpy ranged from 2.36 to 4.92 J·g-1. Significant correlations were found among various indicators, including agronomic traits of tubers and the quality and physicochemical properties of potato flour. Notably, there are an extremely significant negative correlation among swelling capacity, bleeding rate, To, Tp, and Tc. A comprehensive evaluation model for potato flour quality was developed: Y=0.612+0.352×Dry matter (%)-0.344×Bleeding rate (%)-0.233×Glycoalkaloid content (μg·g-1)-0.238×Peak temperature (℃)+0.152×Crude starch (g·100 g-1) (R²=0.952, P<0.01). 【Conclusion】 The content of dry matter, glycoalkaloid, crude starch, freeze-thaw stability, and peak temperature are key indicators for evaluating and selecting potatoes for flour processing. Gannongshu No.7 and Zhongshu No.49 are excellent varieties for potato flour processing.

Key words: potato, flour, processing quality, comprehensive evaluation, variety screening