甘薯块根可溶性糖组分特征及其与食味的关联分析

沈升法,项超,吴列洪,李兵,罗志高

Analysis on the Characteristics of Soluble Sugar Components in Sweetpotato Storage Root and Its Relationship with Taste

SHEN ShengFa,XIANG Chao,WU LieHong,LI Bing,LUO ZhiGao

表1 不同干物率类型的生薯和熟薯可溶性糖组分含量

Table 1 The content of soluble sugar components in raw and steamed storage roots of different dry matter content types

类型 Type 项目 Item 生薯Raw (mg·(g·FW)-1) 熟薯Steamed (mg·(g·FW)-1) Fru Glu Suc Mal Sol Fru Glu Suc Mal Sol 试验群体 Test group 最小值Min 1.82 1.58 6.49 0.92 34.27 1.88 1.09 7.24 14.80 56.70 最大值Max 26.05 30.46 59.21 24.67 82.99 25.14 27.09 60.23 136.16 172.95 平均值Mean 11.58 12.76 25.79 6.79 56.91 10.09 10.75 26.38 63.85 111.07 变异系数CV(%) 50.46 55.35 37.93 61.08 15.50 53.99 57.73 38.36 43.80 21.92 比例Proportion (%) 20.34 22.43 45.31 11.92 100.00 9.08 9.68 23.75 57.49 100.00 低干物率 Low dry matter content 最小值Min 9.75 10.05 7.90 0.92 45.18 8.30 8.35 8.35 14.80 56.70 最大值Max 26.05 30.46 59.21 10.13 82.99 25.14 27.09 60.23 82.03 138.44 平均值Mean 16.86 18.63 23.17 4.00 62.67 14.87 15.79 24.08 46.35 101.08 变异系数CV(%) 23.87 28.01 44.81 53.85 11.57 29.48 31.49 44.51 36.34 16.55 比例Proportion (%) 26.91 29.73 36.98 6.38 100.00 14.71 15.62 23.82 45.85 100.00 中干物率 Medium dry matter content 最小值Min 1.82 1.58 12.41 3.00 38.55 1.92 1.42 11.64 28.15 65.33 最大值Max 19.60 26.28 41.05 14.12 71.26 17.78 21.43 44.68 121.62 162.76 平均值Mean 11.29 12.85 25.29 7.26 56.69 9.82 10.91 25.56 70.70 117.00 变异系数CV(%) 38.63 44.42 29.53 45.51 13.61 39.83 44.94 29.63 37.49 21.43 比例Proportion (%) 19.92 22.66 44.61 12.81 100.00 8.39 9.33 21.85 60.43 100.00 高干物率 High dry matter content 最小值Min 2.33 2.33 6.49 2.48 34.27 1.88 1.09 7.24 18.93 66.53 最大值Max 15.32 21.22 43.34 24.67 64.99 12.53 16.86 47.21 136.16 172.95 平均值Mean 6.75 7.14 28.60 9.11 51.60 5.73 5.87 29.10 75.88 116.59 变异系数CV(%) 49.04 59.71 34.12 49.29 14.21 49.53 61.58 35.46 38.18 22.99 比例Proportion (%) 13.08 13.83 55.42 17.66 100.00 4.91 5.04 24.96 65.09 100.00