| 邹 波1，吴继军1，徐玉娟1，唐道邦1，房伯平2，余元善1，肖更生1.不同紫肉甘薯品种饮料加工特性评价[J].广东农业科学,2017,44(4):118-124 |
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不同紫肉甘薯品种饮料加工特性评价 |
| Evaluation of processing characteristics of beverageby different purple-fleshed sweetpotato（ Ipomoea batatas L.） varieties |
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| DOI：10.16768/j.issn.1004-874X.2017.04.018 |
| 中文关键词: 紫肉甘薯饮料 贮藏 稳定性 总酚 花色苷 |
| 英文关键词: purple-fleshed sweetpotato beverage storage stability total phenolics anthocyanins |
| 基金项目:广东省科技计划项目（2015B020202008）；广东省自然科学基金（2015A030312001）；国家自然科学
基金（31501541） |
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| 摘要点击次数: 2296 |
| 全文下载次数: 809 |
| 中文摘要: |
| 对9 个广东紫肉甘薯品种饮料在室温贮藏条件下的稳定性进行比较，探讨了不同紫肉甘薯品
种饮料的加工特性。结果表明：贮藏期间，各紫肉甘薯品种饮料的pH 值、可溶性固形物、总酚含量没有显
著变化；广薯11-173、广薯12-87、广薯13-79 的沉淀率显著增加，贮藏30 d 后分别增加58.6%、105.8%
和68.4%，而相对浊度在前15 d 急剧下降，说明悬浮稳定性差，适合澄清处理后加工成清汁；广紫薯2 号、
广紫薯8 号、广紫薯9 号、广紫薯10 号、广薯13-203 的沉淀量较少，相对浊度稳定无显著变化，适合浊
汁的加工；贮藏期内广紫薯9 号饮料色泽变化最小，总色差值ΔE* 增加5.70；总酚以广紫薯9 号最高，
达到150.5 mg/100mL，其次是广紫薯10 号和广薯11-173；花色苷的含量以广紫薯10 号最高，达到20.5
mg/100mL，其次是广薯11-173 和广紫薯9 号，适用于功能饮料的开发。 |
| 英文摘要: |
| In order to understand the effects of raw material varieties on stability of purple-fleshed sweet potato
（Ipomoea batatas L.） beverage，nine varisties of purple-fleshed sweetpotatoe were collected from Guangdong
Province，and the stability of beverage was compared during the storage at room temperature. The results showed that
there were no significant changes in the value of pH，contens of total soluble solid and phenolics. After 30 days，
the amount of precipitate of Guangshu No. 11-173，12-87，and 13-79 increased by 58.6%，105.8%，and 68.4%，
respectively，while the relative turbidity declined sharply at 15 d，the results indicated that the suspension stability
of beverage made from these purple-fleshed sweetpotatoes was poor，and the three cultivars were suitable for makingclear beverage after clarified. Small amout of precipitate and no significant changes in relative turbidity were observed
in Guangzishu No. 2，8，9，11，and Guangshu No. 13-203，the results suggested that these cultivars were suitable
for cloudy beverage processing. The least change of colour was observed in Guangzishu No. 9，and the total chromatic
aberration ΔE* increased 5.70. The highest content of total phenolics was found in Guangzishu No. 9，which reached
150.5 mg/100mL，followed by Guangzishu No. 11 and Guangshu No. 11-173；while the highest content of total
anthocyanins was observed in Guangzishu No. 11，which reached 20.5 mg/100mL，followed by Guangshu No. 11-173
and Guangzishu No. 9. The results suggested that the cultivars were suitable for functional beverage processing. |
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