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5 蒸熟后可溶性糖增量对食味的贡献率
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Table 5 Contribution rate of soluble sugar increment to taste after steaming
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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 |
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