摘要
采用扫描电子显微镜对巴西蕉、宝岛蕉、红香蕉3个品种（AAA基因型）的淀粉颗粒形状及大小进行观察，并测定果实中总淀粉、直链淀粉、支链淀粉及风味物质的含量，以揭示不同品种间香蕉果实品质差异的内在机理。结果显示：（1）巴西蕉、宝岛蕉、红香蕉淀粉颗粒的形状分别为不规则三角形、圆形、棒形，大小分别为8．20～35．70μm、6．90～29．80μm、5．47～23．80μm。（2）巴西蕉、宝岛蕉、红香蕉总淀粉含量分别为（66．93±2．48）％、（90．38±2．46）％、（48．91±2．49）％；直链淀粉含量分别为（20．48±1．09）％、（21．48±1．08）％、（14．67±1．10）％；支链淀粉含量分别为（46．45±1．85）％、（68．90±1．25）％、（34．24±1．45）％；且3个品种总淀粉、支链淀粉及直链淀粉含量差异均达到显著水平。（3）巴西蕉、宝岛蕉、红香蕉Vc含量分别为（15．54±1．10）、（17．63±1．14）、（16．76±1．03）mg／100gFM；可溶性固形物含量分别为（15．50±0．22）％、（15．67±0．30）％和（16．17±0．30）％；糖／酸比分别为2．75：1、2．74：1、3．15：1；差异显著性分析发现，3个品种Vc及可溶性固形物含量差异分别达到极显著、显著水平；巴西蕉和宝岛蕉糖／酸比差异不显著。研究认为，同～基因型（AAA）不同品种香蕉果实的淀粉形状、大小、总淀粉、直链淀粉、支链淀粉以及Vc和可溶性固形物含量均存在明显差异，为解释不同品种间香蕉果实品质差异提供了理论依据。
Shape and size of starch granules of Brazil banana,Baodao banana,and red banana was performed using scanning electron microscopy. The contents of total starch, amylose, amylopectin, and flavor was de- termined in fruit of three banana varieties （Genome AAA）. The study will reveal the internal mechanism of different quality in different varieties. The results showed that： （1）The shapes of the starch granules fromBrazil banana, Baodao banana, and red banana were irregular triangles, circles, and rod, respectively ; the size was 8.20～35.70 μm,6.90～29.80 μm,and 5.47～23.80 μm,respectively. （2）The contents of total starch from Brazil banana,Baodao banana,and red banana were （66.93±2.48）%, （90.38±2.46）%,and （48.91±2.49） %,respectively;amylose content was （20. 48±1.09） %, （21.48 ± 1.08） %,and （14.67 ±1.10） %, respectively ;amylopectin contents were （46.45 ±1.85） %, （68.90 ±1.25）%, and （34.24 ±1.45） %, respec- tively;and three banana varieties were significant different in the contents of total starch, amylose, and amylopectin. （3）Vitamin C contents from Brazil banana,Baodao banana, and red banana were （15. 54±1.10） ,（17.63±1.14） and （16.76±1.03） mg/100g FM,respectively;soluble solids contents were （15.50 ±0. 22）%, （15. 67 ±0. 30）%,and （16. 17±0. 30）%,respectively;sugar/acid ratios were 2. 75 ： 1, 2.74 ： 1 ,and 3.15 .： 1,respectively;and three banana varieties were significantly different in the content of Vitamin C and soluble solids,but there was no significant difference in the sugar/acid ratio between Brazil banana and Baodao banana. These results suggest that different varieties of the same genotype （AAA） ba- nana have significant different in the shape and size of starch granule, total starch, amylose, amylopectin, Vitamin C and soluble solids contents. The study provided a theoretical basis to explain the different quali- ty in different banana varieties.
出处
《西北植物学报》
CAS
CSCD
北大核心
2014年第3期560-564,共5页
Acta Botanica Boreali-Occidentalia Sinica
基金
现代农业产业技术体系建设专项(CARS-32)
‘十二五’农村领域国家科技计划(2011AA10020605)
中央级公益性科研院所基本科研业务费(ITBB140205)
关键词
香蕉
果实
淀粉颗粒
淀粉含量
风味物质
banana
fruit
starch granules
starch content
fruit flavor
