摘 要：对比分析19个不同品种甘薯全粉的营养品质与物化特性，结果显示，19种甘薯全粉可筛分为7类，其中营养品质最好的前三品种为Q7007＞赣紫C702＞宁紫8号。聚类分析显示，根据各品种性能相似，可将其划分4个大类，Ⅰ类：7个品种，持水、吸水膨胀力中等，持油力低；Ⅱ类：3个品种，持水力高，持油力低；Ⅲ类：5个品种，持水、持油和吸水膨胀力均较低；Ⅳ类：4个品种，持油和吸水膨胀力高。此外，糊化起始温度(To)、峰值温度（Tp）、终止温度（Tc）、热焓（ΔH）分别介于73.47 ℃-83.00 ℃、80.63 ℃-88.10 ℃、86.87 ℃-92.90 ℃、0.79 J/g-3.77 J/g之间，To、Tp、Tc最高的是徐薯22，最低的是苏薯32。相关性分析显示，蛋白质含量与吸水膨胀性呈显著负相关，持水性与持油性分别与花青素、β-胡萝卜素含量呈显著正相关，证明甘薯全粉的营养品质与物化特性之间存在着紧密联系。因此，可根据不同品种甘薯全粉的营养品质、物化特性及性状相关对其进行加工利用，以期为甘薯资源的推广和产品开发提供理论依据。

Abstract: The nutritional quality and physicochemical characteristics of 19 different varieties of sweet potato powder were compared and analyzed. The results showed that 19 kinds of sweet potato powder could be divided into 7 categories, among which the top three varieties with the best nutritional quality were Q7007 > Ganzi C702 > Ningzi 8. Cluster analysis showed that according to the similar performance of each variety, it can be divided into four categories: class I: 7 varieties, with medium water holding capacity, water swelling capacity and low oil holding capacity; Class II: three varieties with high water holding capacity and low oil holding capacity; Class III: five varieties, with low water holding capacity, oil holding capacity and water swelling capacity; Class IV: 4 varieties with high oil holding and water absorption expansion. In addition, gelatinization start temperature (To), peak temperature (Tp), end temperature (Tc), enthalpy (ΔH) Between 73.47 ℃ - 83.00 ℃, 80.63 ℃ - 88.10 ℃, 86.87 ℃ - 92.90 ℃ and 0.79 J/g-3.77 J/g respectively. Xushu 22 has the highestTo, Tp and Tc ,and Sushu 32 has the lowest. Correlation analysis showed that there was a significant negative correlation between protein content and water swelling, and water holding capacity and oil holding capacity were significantly correlated with anthocyanins β-Carotene content showed a significant positive correlation, which proved that there was a close relationship between the nutritional quality and physicochemical properties of sweet potato powder. Therefore, it can be processed and utilized according to the nutritional quality, physicochemical characteristics and properties of different varieties of sweet potato powder, in order to provide a theoretical basis for the promotion of sweet potato resources and product development.

湖北省技术创新重大专项（2019AEE022）