热带作物学报2025，Vol.46Issue(8)：1816-1825,10.DOI:10.3969/j.issn.1000-2561.2025.08.004
三个食用木薯品种升糖指数的评价
Evaluation of the Glycemic Index of Three Edible Cassava Varieties
摘要
Abstract
Cassava(Manihot esculenta Crantz)has excellent characteristics such as barren resistance,drought resistance and strong stress resistance.Its roots are rich in carbohydrates,which can provide food rations for 1 billion people around the world,and plays an important role in consumption.The glycemic index(GI)is an indicator of how fast blood sugar rises after eating food containing carbohydrates for a certain period of time.Edible cassava with low glycemic index can improve blood sugar level,control body weight,and promote the edible and diversified development of cas-sava.Resource evaluation can provide a basis for the improvement of cassava varieties with low glycemic index.With three domestic popular edible cassava varieties for the test materials(SC9,SC 12,SC6068),the determination of the important agronomic traits and cooking before and after the total starch,fast digest starch,slow digestion starch,resis-tant starch,amylose,amylopectin,crude protein,crude fiber and other quality traits and in vitro sugar rise index were evaluated.The average weight of single potato was 3.31-4.13 kg,the starch rate of fresh potato was 25.07％-27.53％,and the dry rate was 37.07％-38.91％.GI of SC9,SC12 and SC6068 was 42.6,43.5 and 43.4,respectively,which was low glycemic index,69.4,66.9 and 64.0,respectively,all belonging to medium glycemic index food.In addition,the nutrient components changed significantly before and after cooking,in which the rapidly digested starch content and crude fiber content increased,the resistant starch content and soluble sugar content decreased significantly.Correlation analysis of each index found that the correlation between the glycemic index and the rapidly digested starch content and crude fiber content,the correlation coefficient was 0.95,with the resistant starch content and soluble sugar content,the correlation coefficient was-0.99 and-0.88 respectively,and the glycemic index and gelatinization characteristics.The differences of cassava varieties,processing methods,starch content and fiber content have a great influence on the gly-cemic index.Before cooking,SC9 has the lowest glycemic index,the highest taste evaluation,and good stability in processing,so it has the most potential for development among the three varieties.关键词
木薯/升糖指数/农艺性状/淀粉/品质性状Key words
cassava/glycemic index/agronomic traits/starch/quality characteristics分类
农业科技引用本文复制引用
段品顺,李开绵,叶剑秋,肖鑫辉,羊春秋,薛茂富,韦卓文,张洁..三个食用木薯品种升糖指数的评价[J].热带作物学报,2025,46(8):1816-1825,10.基金项目
国家热带植物种质资源库国家木薯产业技术体系项目(No.CARS-11-HNLKM). （No.CARS-11-HNLKM）
