马铃薯全粉品质综合评价及品种筛选

doi:10.3864/j.issn.0578-1752.2025.13.003

Abstract

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

ZHAO TianTian, YUAN JianLong, ZHUO FengQi, TANG ZhenSan, XU Jie, ZHANG Feng. Comprehensive Evaluation of Potato Flour Quality and Variety Screening[J].Scientia Agricultura Sinica, 2025, 58(13): 2522-2537.

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Figures/Tables 11

Table 1

Fig. 1

Fig. 2

Table 2

Physicochemical properties of potato flour of potato varieties (lines)"

编号 Number	溶解度 Solubility (%)	膨胀度 Swelling capacity (%)	持水力 Water holding capacity (g·g^-1)	持油力 Oil holding capacity (g·g^-1)	析水率 Bleeding rate (%)	碘蓝值 Blue value
G1	17.58±2.36defg	14.83±0.68defgh	2.89±0.03ijkl	2.98±0.15abc	40.45±0.06cdefgh	14.54±0.22de
G2	18.80±0.14bcdefg	16.13±0.84bcd	3.56±0.09b	3.12±0.15ab	37.13±0.13defghi	18.41±0.35b
G3	19.87±0.47bcdefg	16.60±0.12abc	3.40±0.05bcd	2.93±0.10abcd	39.26±0.14cdefgh	8.87±0.94hijk
G4	14.11±2.91h	17.32±0.99a	3.26±0.01defg	2.64±0.30bcdef	31.67±2.20hi	8.68±0.41hijk
G5	15.78±0.51gh	15.21±0.49cdef	2.98±0.16hijk	2.87±0.08abcdef	41.77±2.54cdefg	8.54±1.49hijk
G6	18.89±1.84bcdefg	13.61±0.23hi	2.87±0.19jkl	3.11±0.19ab	39.40±6.82cdefgh	6.77±0.33k
G7	19.33±0.88bcdefg	14.60±0.25efgh	2.89±0.13ijkl	2.69±0.11bcdef	46.67±8.64abcd	8.91±1.42hijk
G8	20.44±2.04bcdef	14.98±0.59defg	2.76±0.00hi	2.90±0.12abcdef	32.59±1.56ghi	6.35±0.88k
G9	21.22±1.64abcde	15.58±1.14cde	2.82±0.05kl	2.92±0.02abcde	36.03±0.81efghi	7.33±0.47jk
G10	21.83±0.17abcd	17.67±0.30a	3.02±0.09hij	2.73±0.05bcdef	23.96±2.69j	8.17±0.17hijk
G11	22.89±1.07ab	15.23±0.48cdef	2.83±0.02kl	2.91±0.03abcdef	45.75±0.71bcde	13.14±1.27def
G12	21.33±0.67abcde	17.71±0.01a	3.15±0.01fgh	3.02±0.07abc	41.66±6.19cdefg	9.89±0.44fghijk
G13	21.42±2.54abcde	13.16±0.13i	3.13±0.07fgh	2.98±0.04abc	43.12±3.30cdef	10.94±0.15efghij
G14	20.33±0.67bcdef	15.46±0.31cde	3.05±0.16hij	2.84±0.12abcdef	43.46±1.20cdef	12.87±0.50def
G15	19.00±0.00bcdefg	16.17±0.61bcd	3.10±0.04gh	2.64±0.04bcdef	35.37±0.73fghi	11.76±0.52defgh
G16	21.57±0.87abcde	13.67±0.51ghi	3.24±0.04efg	2.60±0.07bcdef	45.67±4.02bcde	11.49±0.79defghi
G17	22.76±0.17ab	13.28±0.61i	2.98±0.03hijk	2.78±0.42bcdef	49.15±1.93abc	14.31±1.36de
G18	19.22±1.73bcdefg	15.68±0.73cde	3.73±0.02a	2.87±0.03abcdef	43.14±0.44cdef	12.62±0.50defg
G19	25.03±3.36a	12.75±0.43i	3.36±0.01cde	2.86±0.23abcdef	54.34±0.19a	11.22±0.90efghi
G20	21.56±0.19abcde	15.18±0.16cdef	3.37±0.08cde	2.66±0.13bcdef	42.71±7.25cdef	15.09±0.95cd
G21	25.17±1.83a	13.91±0.03fghi	3.03±0.01hij	2.37±0.04f	47.64±0.36abc	9.18±0.64ghijk
G22	22.26±0.36abc	14.94±0.23defg	3.37±0.08cde	2.75±0.16bcdef	43.34±1.79cdef	12.93±2.83def
G23	22.35±0.75ab	15.08±0.20def	2.95±0.01hijk	2.64±0.13bcdef	52.70±0.37ab	13.98±1.78de
G24	22.11±0.39abc	13.59±0.37hi	3.42±0.05bcde	2.77±0.05bcdef	42.84±0.86cdef	8.00±0.00ijk
G25	20.40±0.57bcdef	15.43±0.22cde	3.28±0.02def	2.39±0.04ef	48.41±0.21abc	8.17±0.17hijk
G26	20.09±1.87bcdef	16.98±0.65ab	3.39±0.06cde	2.57±0.04cdef	39.53±2.44cdefgh	18.07±0.79bc
G27	17.31±0.89efgh	14.54±0.12efgh	3.05±0.04hij	2.56±0.09cdef	41.89±5.28cdefg	9.84±1.96fghijk
G28	16.28±1.85fgh	16.02±0.56bcde	3.06±0.06l	2.40±0.01def	37.56±6.36cdef	10.87±0.61efghij
G29	15.74±0.65gh	16.06±0.35bcde	3.29±0.03def	2.65±0.01bcdef	44.00±0.42cdef	22.52±2.32a
G30	19.05±1.34bcdefg	14.98±0.07defg	3.70±0.00a	3.29±0.16a	36.40±2.07efghi	18.87±0.61b
G31	19.71±1.39bcdefg	15.39±0.89cde	3.47±0.01bc	3.30±0.11a	35.42±0.84fghi	11.25±0.55efghi
G32	17.86±1.41cdefg	15.00±0.37defg	3.79±0.06a	2.88±0.04abcdef	30.28±1.32i	13.19±1.39def

Table 2

Table 3

Thermal characteristics of potato flour of potato varieties (lines)"

编号 Number	起始温度 To (℃)	峰值温度 Tp (℃)	终止温度 Tc (℃)	糊化焓值 ΔH (J·g^-1)
G1	62.21±1.08o	66.64±1.44lm	72.52±2.72klmn	4.01±0.43abc
G2	60.72±0.31p	64.84±0.21n	69.37±0.45p	3.50±0.80abc
G3	60.70±0.20p	65.16±0.10n	70.22±0.41op	4.08±0.36abc
G4	63.99±0.28hijkl	68.58±0.49ghij	73.06±0.53ijklm	4.11±0.57abc
G5	64.97±0.60fghi	69.32±0.41fgh	73.62±0.19ghijkl	3.61±0.50abc
G6	68.95±0.20b	73.11±0.18b	77.81±0.33a	4.76±1.20a
G7	64.09±0.27hijkl	68.12±0.13ijk	72.13±0.32lmn	3.74±0.41abc
G8	62.75±0.23ghijk	67.69±0.24ghi	72.72±0.28ghijkl	4.03±0.33abc
G9	64.00±0.36hijkl	68.39±0.33hij	73.13±0.56hijklm	4.53±0.70ab
G10	63.15±0.26lmno	66.63±0.13lm	70.94±0.21no	3.86±0.49abc
G11	65.39±0.61fg	69.47±0.45fgh	73.99±0.75fghijkl	3.83±1.44abc
G12	62.50±0.37no	66.24±0.33m	70.21±0.43op	3.68±0.38abc
G13	70.04±0.39a	74.06±0.48a	78.15±0.71a	4.56±0.25ab
G14	65.13±0.38fgh	69.28±0.28fgh	74.31±0.40efghijk	4.92±0.25a
G15	63.53±0.63klm	67.41±0.23kl	71.65±0.16mno	3.75±0.32abc
G16	66.67±0.34de	70.55±0.31de	74.52±0.53defghij	3.79±0.73abc
G17	67.77±0.46c	71.70±0.12c	75.60±0.31def	2.36±0.84c
G18	63.35±0.23klmn	67.91±0.19ijk	72.34±0.39lmn	4.09±0.76abc
G19	68.22±0.28c	71.98±0.37c	76.02±0.52cde	4.32±0.53abc
G20	67.98±0.82c	72.80±0.69b	77.20±1.28abc	3.00±0.76abc
G21	67.23±0.15cd	71.36±0.09cd	75.40±0.08defg	4.01±0.28abc
G22	63.73±0.40jklm	70.06±0.29ef	75.05±0.67defgh	3.99±0.08abc
G23	67.64±0.51c	71.85±0.55c	76.27±0.70bcd	3.77±0.15abc
G24	63.94±0.21ijkl	69.28±0.26fgh	74.73±0.18defghi	3.40±0.61abc
G25	65.28±0.37fg	69.60±0.37fg	74.94±0.76defghi	3.48±0.43abc
G26	64.31±0.37ghijkl	68.66±0.30ghij	73.88±0.37fghijkl	3.48±0.30abc
G27	69.27±0.92b	73.20±0.49b	77.53±0.06ab	3.86±1.21abc
G28	64.52±0.02mno	68.82±0.00jk	73.66±0.07jklm	3.97±0.53abc
G29	64.47±0.26ghijk	68.43±0.30hij	73.22±0.58hijklm	3.98±0.80abc
G30	67.30±0.01cd	71.27±0.02cd	75.31±0.23defg	2.59±0.12bc
G31	64.78±0.21ghij	68.77±0.22ghi	73.24±0.34hijklm	3.87±0.12abc
G32	65.98±0.36ef	70.27±0.48ef	75.88±0.66cde	3.68±0.31abc

Table 3

Fig. 3

Fig. 4

Table 4

Table 5

Fig. 5

Table 6

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编号 Number	品种（系） Variety (line)	编号 Number	品种（系） Variety (line)
G1	麦肯1号Innovator	G17	1422-1-12
G2	Panamera	G18	1428-1-31
G3	中加10号Zhongjia No.10	G19	1423-1-8
G4	大西洋Atlantic	G20	1423-1-20
G5	布尔班克Burbank	G21	1428-1-26
G6	夏波蒂Shepody	G22	1402-1
G7	新大坪Xindaping	G23	1412-1
G8	甘农薯7号Gannongshu No.7	G24	1416-5
G9	甘农薯9号Gannongshu No.9	G25	H0916
G10	冀张薯12号Jizhangshu No.12	G26	陇薯10号Longshu No.10
G11	庄薯5号Zhuangshu No.5	G27	华颂19号Huasong No.19
G12	陇薯7号Longshu No.7	G28	定薯6号Dingshu No.6
G13	陇薯14号Longshu No.14	G29	东农322 Dongnong No.322
G14	陇薯23号Longshu No.23	G30	Arizona
G15	中薯49号Zhongshu No.49	G31	华颂36号Huasong No.36
G16	1428-1-34	G32	克新21号Kexin No.21

性状 Traits	类群Ⅰ GroupⅠ		类群Ⅱ GroupⅡ		类群Ⅲ GroupⅢ
性状 Traits	平均数 Mean	变异系数 CV (%)	平均数 Mean	变异系数 CV (%)	平均数 Mean	变异系数 CV (%)
干物质Dry matter	23.49	7.33	22.15	7.91	18.94	7.89
淀粉Starch	17.50	9.53	16.20	10.47	13.09	11.05
还原糖Reducing sugars	21.48	11.69	20.70	9.37	16.81	6.72
直链淀粉Amylose	0.28	68.66	0.30	48.93	0.67	44.02
抗坏血酸Ascorbic acid	1.10	32.54	1.86	51.42	1.19	29.97
柠檬酸Citric acid	19.23	26.05	16.88	21.46	21.13	14.25
绿原酸Chlorogenic acid	316.95	46.72	1132.93	58.6	597.19	71.93
糖苷生物Glycoalkaloids	155.63	73.45	404.45	43.39	400.65	85.41
水分Moisture	3.50	31.83	5.52	21.76	3.94	38.10
灰分Ash	3.79	21.42	4.35	16.47	3.94	11.03
粗淀粉Crude starch	60.25	13.41	61.62	13.29	56.93	11.88
粗脂肪Crude fat	0.34	47.95	0.52	37.63	0.58	49.00
溶解度Solubility	19.55	11.05	22.69	6.31	17.76	8.89
膨胀度Swelling capacity	16.02	6.17	13.95	6.46	14.97	5.07
持水力WHC	3.14	9.00	3.21	5.78	3.31	10.93
持油力OHC	2.79	7.74	2.71	6.41	2.95	9.97
碘蓝值Blue value	11.17	32.28	11.91	20.05	13.00	44.07
析水率Bleeding rate	38.91	16.09	46.84	9.46	38.45	12.32
白度Whiteness	24.11	21.32	22.11	17.84	24.25	11.73
亮度Brightness	84.05	2.44	80.15	3.64	84.57	1.95
初始温度To	63.47	2.26	67.02	3.03	66.53	3.00
峰值温度Tp	67.72	2.16	71.51	2.01	70.62	2.79
终止温Tc	72.44	2.22	75.88	1.56	75.23	2.60
糊化焓值ΔH	3.94	9.64	3.69	18.44	3.77	17.01

Comprehensive Evaluation of Potato Flour Quality and Variety Screening

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主成分 Principle components	指标 Index	主成分Principle factor
主成分 Principle components	指标 Index	1	2	3	4	5	6	7	8
因子载荷矩阵 Factor loading matrix	X₁	0.21	0.40	0.00	0.03	0.06	0.08	-0.02	0.03
	X₂	0.21	0.40	0.00	0.03	0.06	0.08	-0.02	0.03
	X₃	0.16	0.35	-0.12	0.12	0.12	-0.14	0.00	0.25
	X₄	0.09	0.37	-0.04	-0.05	0.24	0.26	-0.04	-0.09
	X₅	-0.21	0.02	-0.01	0.39	-0.01	-0.10	0.44	0.12
	X₆	0.07	-0.12	0.20	0.18	-0.11	0.38	-0.45	0.15
	X₇	0.21	-0.03	0.37	0.16	0.07	-0.20	0.06	-0.23
	X₈	0.17	0.17	0.33	0.17	-0.11	0.24	0.14	-0.33
	X₉	-0.21	0.15	-0.12	-0.20	0.34	0.24	0.10	0.04
	X₁₀	-0.20	0.21	0.25	-0.10	0.17	-0.25	-0.11	-0.16
	X₁₁	0.01	0.16	0.01	0.47	0.16	-0.27	-0.33	0.19
	X₁₂	-0.12	-0.10	0.15	0.17	-0.04	0.59	0.22	0.12
	X₁₃	-0.20	0.19	-0.15	-0.08	-0.05	-0.15	0.39	-0.05
	X₁₄	0.32	-0.11	-0.13	0.09	-0.21	-0.02	0.15	0.02
	X₁₅	-0.02	-0.20	-0.39	0.14	0.27	0.05	-0.12	0.23
	X₁₆	0.04	-0.17	0.01	-0.29	0.49	0.08	0.02	-0.26
	X₁₇	-0.02	-0.12	-0.34	0.23	0.17	0.03	-0.27	-0.46
	X₁₈	0.24	-0.23	0.12	-0.04	0.17	-0.10	0.15	0.37
	X₁₉	0.15	-0.09	0.22	0.05	0.47	0.07	0.19	0.24
	X₂₀	0.22	-0.24	0.26	0.03	0.20	-0.20	0.03	-0.12
	X₂₁	-0.35	0.01	0.23	0.07	0.06	-0.07	-0.09	-0.01
	X₂₂	-0.36	0.03	0.20	0.07	0.07	-0.01	-0.07	0.07
	X₂₃	-0.35	0.01	0.20	0.06	0.05	0.00	-0.11	0.12
	X₂₄	0.05	0.08	0.17	-0.51	-0.17	-0.07	-0.23	0.30
特征值 Eigenvalue		6.04	4.01	2.42	1.77	1.60	1.39	1.15	1.01
贡献率Contribution rate (%)		25.18	16.70	10.07	7.36	6.66	5.78	4.78	4.20
累计贡献率 Cumulative contribution rate (%)		25.18	41.88	51.96	59.32	65.98	71.76	76.54	80.74

编号 Number	综合得分（F） Composite score (F)	排名 Rank	编号 Number	综合得分（F） Composite score (F)	排名 Rank
G1	0.68	8	G17	0.48	17
G2	0.72	7	G18	0.66	11
G3	0.67	9	G19	0.28	28
G4	0.83	2	G20	0.40	21
G5	0.51	14	G21	0.14	31
G6	0.39	23	G22	0.21	30
G7	0.49	16	G23	0.37	25
G8	0.84	1	G24	0.50	15
G9	0.67	10	G25	0.46	18
G10	0.74	6	G26	0.65	12
G11	0.56	13	G27	0.39	22
G12	0.79	4	G28	0.78	5
G13	0.37	24	G29	0.35	26
G14	0.42	20	G30	0.11	32
G15	0.81	3	G31	0.23	29
G16	0.45	19	G32	0.35	27

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