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 ℃、0.79~3.77 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。

The nutritional quality and physicochemical characteristics of powder from 19 different varieties of sweet potato were compared and analyzed. The results showed that the 19 types of sweet potato powder could be divided into seven categories, among which the top three varieties with the best nutritional quality were Q7007>GanziC702>Ningzi 8. Cluster analysis showed that the different varieties could be classified according to their similarities in performance into four classes: Class I, seven varieties with medium water holding and swelling capacities, 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 and oil holding and swelling capacities; Class IV, four varieties with high oil holding and swelling capacities. The gelatinization onset temperature (To), peak temperature (Tp), end temperature (Tc), and enthalpy (ΔH) ranged between 73.47 ~83.00 ℃, 80.63~88.10 ℃, 86.87~92.90 ℃, and 0.79~3.77 J/g, respectively. Xushu 22 had the highest To, Tp, and Tc, whereas Sushu 32 had the lowest values. Correlation analysis showed that there was a significant negative correlation between protein content and swelling capacity, whereas water and oil holding capacities were significantly correlated with anthocyanin and β-carotene levels, respectively, thus demonstrating that there was a close relationship between the nutritional quality and physicochemical properties of sweet potato powder. Therefore, the different varieties of sweet potato powder can be processed and utilized according to their nutritional quality, physicochemical characteristics, and properties, 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）