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6 熟薯可溶性糖组分对食味的贡献率
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Table 6 Contribution rate of soluble sugar increment to taste in steamed storage root
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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 (%) | | Fru (x1) | Suc (x3) | Mal (x4) | Fru (x1) | Suc (x3) | Mal (x4) | | Tts | y = 77.053+1.676x1+1.206x3+2.644x4 | 0.494** | 0.398** | 0.716** | 30.33 | 21.82 | 47.85 | | Swe | y = 76.796+1.276x1+1.161x3+2.118x4 | 0.432** | 0.419** | 0.672** | 28.01 | 25.49 | 46.50 | | Vis | y = 76.198+3.961x1+1.259x3+3.818x4 | 0.626** | 0.261** | 0.662** | 43.83 | 13.93 | 42.24 | | Tex | y = 77.527+1.192x1+1.359x3+2.762x4 | 0.374** | 0.438** | 0.730** | 22.44 | 25.58 | 51.99 | | Fra | y = 77.548+1.055x1+0.893x3+2.436x4 | 0.330** | 0.300** | 0.678** | 24.06 | 20.37 | 55.57 |
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