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5 蒸熟后可溶性糖增量对食味的贡献率
Table 5 Contribution rate of soluble sugar increment to taste after steaming
食味指标
Taste index
最优标准化回归方程
Optimal standardized regression equation
偏相关系数Partial correlation coefficient 贡献率Contribution rate(%)
x1 x2 x1 x2
Tts y = 76.817+1.567x1+2.418x2 0.548** 0.707** 39.32 60.68
Swe y = 76.606+1.418x1+2.016x2 0.564** 0.692** 41.29 58.71
Vis y = 75.762+2.444x1+3.000x2 0.459** 0.531** 44.89 55.11
Tex y = 77.319+1.240x1+2.599x2 0.445** 0.718** 32.30 67.70
Fra y = 77.378+1.134x1+2.341x2 0.423** 0.689** 32.63 67.37