甘薯块根可溶性糖组分特征及其与食味的关联分析
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沈升法,项超,吴列洪,李兵,罗志高
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Analysis on the Characteristics of Soluble Sugar Components in Sweetpotato Storage Root and Its Relationship with Taste
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SHEN ShengFa,XIANG Chao,WU LieHong,LI Bing,LUO ZhiGao
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表2 蒸熟后可溶性糖组分含量的增量
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Table 2 Content increment of soluble sugar components after steaming
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组分
Component | 增量Increment (mg·(g·FW)-1) | 正向增量Positive increment | 最小值
Min | 最大值
Max | 平均值
Mean | 含量占比
Proportion of content (%) | 品种数
No. of variety | 品种数占比
Proportion of variety No. (%) | | Fru | -4.95 | 1.86 | -1.46 | -1.40 | 15 | 14.71 | | Glu | -6.42 | 2.04 | -1.97 | -1.90 | 8 | 7.84 | | Suc | -6.03 | 8.80 | 0.64 | 0.51 | 60 | 58.82 | | Mal | 5.21 | 122.41 | 57.51 | 49.41 | 102 | 100.00 | | Sol | -3.46 | 123.94 | 54.73 | 46.62 | 101 | 99.02 |
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