Free sugar composition of sweetpotato cultivars after storage
Free sugar composition of sweetpotato cultivars after storage
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DOI：
10.1080/01140671.1997.9513984
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发表时间：
1997-03-01
影响因子：
1.3
通讯作者：
Triggs, CM
中科院分区：
文献类型：
--
作者：
Lewthwaite, SL;Sutton, KH;Triggs, CM
研究了甘薯中果糖、葡萄糖、蔗糖和麦芽糖的含量。LAM.)在8个月的储存期后，用高效液相色谱(HPLC)对根部进行评估。根据新西兰的标准，对进口品种和育种品系的生熟状态进行了比较。熟根中的糖(果糖、葡萄糖和蔗糖)浓度与生根中相应的糖浓度呈良好的线性关系(R2分别为93.5、93.8和88.8%)。果糖与葡萄糖的相对比例0.44：0.56在所有品种中都非常稳定，与果糖、葡萄糖和蔗糖的总浓度无关。蔗糖含量与果糖+葡萄糖含量呈极显著负相关(P<；0.001)，不包括‘珍珠’和‘托卡金’。所有无性系在烹饪过程中都产生了相当数量的麦芽糖，麦芽糖与干重百分比显著相关(P<；0.001)。使用典型变量对无性系进行分组，新西兰标准品种‘Owaraka Red’与日本品种‘Beniazuma’和台湾育种品系‘93N12/1’在高干物质和低果糖+葡萄糖水平的基础上聚为一类。新西兰的次要品种‘Toka Toka Gold’，在低麦芽糖、高蔗糖和中等干重的基础上，聚集在北美品种‘Jewel’附近。‘Toka Toka Gold’的果糖+葡萄糖含量高于其蔗糖浓度预测值，而麦芽糖含量低于其干物质含量估计值。
The concentrations of fructose, glucose, sucrose, and maltose in sweetpotato (Ipomoea batatas (L.) Lam.) roots, following an 8-month storage period, were assessed by high performance liquid chromatography (HPLC). Imported cultivars and breeding lines were compared in both the raw and cooked state against New Zealand standards. Strong linear relationships were demonstrated between concentrations of the sugars (fructose, glucose, and sucrose) in cooked roots, and the corresponding sugars in raw roots (R-2 of 93.5, 93.8, and 88.8% respectively). The relative proportion of fructose to glucose 0.44 : 0.56 was very stable across all cultivars, and independent of the total concentration of the three sugars-fructose, glucose, and sucrose. The negative relationship between sucrose and the levels of fructose + glucose was significant (P < 0.001) excluding cultivars 'Jewel' and 'Toka Toka Gold'. All of the clones produced considerable amounts of maltose during cooking, which was significantly (P < 0.001) related to % dry weight. Using canonical variates to group the clones, 'Owairaka Red', the New Zealand standard cultivar, was shown to cluster with the Japanese cultivar, 'Beniazuma', and the Taiwanese breeding line, '93N12/1', on the basis of high dry matter and low fructose + glucose levels. The minor New Zealand cultivar, 'Toka Toka Gold', clustered near the North American cultivar, 'Jewel', on the basis of low maltose, high sucrose, and medium dry weight. 'Toka Toka Gold' had a higher fructose + glucose than its sucrose concentration would predict, as well as a lower maltose level than estimated from its dry matter content.