云南师范大学学报（自然科学版）2026，Vol.46Issue(1)：31-39,49,10.DOI:10.7699/j.ynnu.ns-2026-06
3份马铃薯品种营养及加工品质的分析
Analysis of the Nutrition and Processing Quality of Three Potato Varieties
摘要
Abstract
Taking Zhaoshu 12,Lishu 6 and Qingshu 9 as the research objects,this study compared the differ-ences in the expression of starch synthesis-related genes,dry matter content,starch content,amylose content,starch pasting properties,sugar content,protein content and amino acid content among them.Significant differ-ences were observed in the expression of nine starch synthesis-related genes in the three potato varieties:Qing-shu 9 showed higher expression levels of AGPS1.1,SBE3 and ISA2,while Lishu 6 exhibited higher expres-sion levels of AGPL3,GBSSI and SS5,and Zhaoshu 12 had higher expression levels of SBE2,ISA1 and ISA3.Analysis of the physicochemical properties of starch revealed that Qingshu 9 had the highest dry matter content(21.72％)and starch content(69.24％),while Lishu 6 possessed a high amylose content(14.58％)and larger starch granules,and Zhaoshu 12 had relatively high dry matter content,starch content,and amylose content along with smaller starch granules and a higher peak viscosity(6 768 cp).In addition,both Zhaoshu 12 and Lishu 6 had a shorter peak time.There was no significant difference in protein content among the three potato varieties,but Zhaoshu 12 had a higher total amino acid content,and the reducing sugar content of all three potato varieties was below 0.3％.The results of this study provide a reference for the processing and ap-plication of potato varieties in Yunnan.关键词
马铃薯/加工品质/淀粉Key words
Potato/Processing quality/Starch分类
农业科技引用本文复制引用
吴云翼,胡祚,李周,迟绍轶,尚轶,高冬丽,艾菊..3份马铃薯品种营养及加工品质的分析[J].云南师范大学学报（自然科学版）,2026,46(1):31-39,49,10.基金项目
云南省基础研究计划资助项目(202401AT070121) （202401AT070121）
云南省高校服务重点产业科技计划资助项目(FWCY-BSPY2024066) （FWCY-BSPY2024066）
昭通市千和农业科技开发有限公司"尚轶专家工作站"资助项目. （）
