不同品系马铃薯营养成分测定及筛选研究

目的筛选出适合加工成马铃薯全粉的品系。方法测定了16个马铃薯品系的蛋白质、还原糖、可溶性固形物、脂肪、水分等营养成分,采用强制决定法确定各指标权重分配,由权重计算得分并进行排序。结果 16个品系中蛋白质含量最高的品系为D6(9.99%),还原糖含量最低品系为D39(0.45%),可溶性固形物含量最高为中18(8.30%),脂肪含量最低为中22(0.20%),水分含量最低的为C15(6.24%);各指标所占权重分别为蛋白质33.3%,还原糖26.7%,可溶性固形物为20.0%,脂肪为13.3%,水分为6.7%。结论通过综合计算,得到D6马铃薯排名第一,因此D6为最适宜加工成马铃薯全粉的品系。

Study on determination and screening of nutritional components of potatoes of different strains

In order to screen out varieties suitable for processing into potato powder, the nutritional components of 16 potato varieties including protein, reducing sugar, soluble solids, fat, and water were determined, and the weight coefficient of each component was determined by a forced decision method to screen for suitable ones. The results show that the highest protein content is D6 (9.99%), the lowest reducing sugar content is D39 (0.45%), the highest soluble solid content is Chinese potato 18 (8.3%), and the lowest fat content is Chinese potato 22 ( 0.2%), the variety with the lowest moisture content is C6 (6.24%); the weight coefficient of each component are protein 33.3%, reducing sugar 26.7%, soluble solids 20%, fat 13.3%, and water weight is 6.7%. According to the score of weight coefficient and the order, D6 was the most suitable variety to be processed into potato powder.