摘要
利用酸水解-DNS法对西藏本地土豆品种——艾玛土豆的淀粉含量进行了测定,并对实验误差的可能原因进行了分析。结果显示,艾玛土豆中的淀粉含量为17%左右,高于实验所用的其他土豆品种。文章结合西藏地区特殊的土壤、光照、肥料和灌溉方式等因素,简要分析了艾玛土豆淀粉含量高于其他品种土豆的原因。
The starch content of Emma potato, a locally produced potato variety in Tibet, was determined by us-ing acid hydrolysis- DNS method under the plateau experimental condition, and the possible reasons for experi-mental errors were analyzed as well. The results showed that the starch content in Emma potato reach up to 17%and it is higher than that of other potato varieties used in the experiment. The cause of higher starch content ofEmma potato than other varieties of potatoes is analyzed combining with special environmental factors, such assoil, light, fertilizer and irrigation, in Tibet.
基金
2014年度西藏自治区大学生创新性实验训练计划项目"艾玛岗土豆与内地土豆营养物质含量的测定与对比分析"阶段性成果
项目号:2014QCX017
关键词
酸水解
DNS法
艾玛土豆
淀粉
acid hydrolysis
DNS method
Emma potato
starch
