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。
Objective To select strains suitable for processing into whole potato flour. Methods The protein, reducing sugar, soluble solids, fat, water and other nutrients of 16 potato strains were determined. The weight distribution of each index was determined by the compulsory decision method. The scores and ranks were calculated by weight and sorted. Results Among the 16 strains, the highest protein content was D6 (9.99%), the lowest reducing sugar content was D39 (0.45%), the highest soluble solids content was medium 18 (8.30%), and the lowest fat content was medium 22 (0.20%), the lowest moisture content was C15 (6.24%). The weights of each indicator were protein 33.3%, reducing sugar 26.7%, soluble solids 20.0%, fat 13.3%, and water 6.7%. Conclusion Through comprehensive calculation, D6 potato ranks first, so D6 is the most suitable strain for processing into potato powder.
标题：不同品系马铃薯营养成分测定及筛选研究
英文标题：Study on determination and screening of nutritional components of potatoes of different strains
作者：
李铁梅 河北工程大学生命科学与食品工程学院；功能主食创制与慢病营养干预北京市重点实验室
王玺 功能主食创制与慢病营养干预北京市重点实验室；中国食品发酵工业研究院有限公司
刘美玉 河北工程大学生命科学与食品工程学院
张亚春 河北工程大学生命科学与食品工程学院
段盛林 功能主食创制与慢病营养干预北京市重点实验室；中国食品发酵工业研究院有限公司
苑鹏 功能主食创制与慢病营养干预北京市重点实验室；中国食品发酵工业研究院有限公司
夏凯 功能主食创制与慢病营养干预北京市重点实验室；中国食品发酵工业研究院有限公司
中文关键词:马铃薯,全粉,营养成分,强制决定法,
英文关键词:potato,whole meal,nutritional ingredients,mandatory decision method,
发表日期：2020-04-14
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