西藏马铃薯淀粉的形态及组成研究

doi:10.14088/j.cnki.issn0439-8114.2024.07.025

湖北农业科学 ›› 2024, Vol. 63 ›› Issue (7): 154-157.doi: 10.14088/j.cnki.issn0439-8114.2024.07.025

西藏马铃薯淀粉的形态及组成研究

郭晓晴^1,2,3, 谢和兵^1,2,3,4, 杨林³, 尼玛次仁⁴, 白玛旦增⁴

1.安徽中医药大学药学院,合肥 230013;
2.南通市海门长三角药物高等研究院,江苏南通 226133;
3.江苏神猴医药研究有限公司,江苏南通 226133;
4.西藏神猴药业有限责任公司,西藏日喀则 857000

收稿日期:2023-04-11 出版日期:2024-07-25 发布日期:2024-07-24
通讯作者: 谢和兵（1982-）,男,江苏常州人,硕士生导师,硕士,主要从事新型药用辅料与药物制剂技术研究,（电话）13921087087（电子信箱）Binghe_8213@163.com。
作者简介:郭晓晴（1996-）,女,河北衡水人,在读硕士研究生,研究方向为淀粉改性与药物制剂技术,（电话）15932266263（电子信箱）xqguo0206@163.com
基金资助:
西藏自治区科技厅科技计划项目（XZ202301ZY0005G）

Study on the morphology and composition of potato starch in Tibet

GUO Xiao-qing^1,2,3, XIE He-bing^1,2,3,4, YANG Lin³, NIMA Ci-ren⁴, BAIMA Dan-zeng⁴

1. School of Pharmacy, Anhui University of Chinese Medicine, Hefei 230013, China;
2. Yangtze Delta Drug Advanced Research Institute, Nantong 226133, Jiangsu, China;
3. Jiangsu God Mokey Medical Research Co., Ltd., Nantong 226133, Jiangsu, China;
4. Tibet God Mokey Pharmaceutical Co., Ltd., Shigatse 857000, Tibet,China

Received:2023-04-11 Published:2024-07-25 Online:2024-07-24

摘要/Abstract

摘要： 采用粒径分布仪、扫描电镜、紫外双波长法分别测定西藏不同产地马铃薯淀粉的粒径分布、微观颗粒形态以及淀粉中的直链淀粉和支链淀粉含量,并与市售马铃薯淀粉原料和内地不同产地马铃薯的淀粉进行比较。结果表明,西藏马铃薯淀粉的粒径及微观形态与市售淀粉、内地马铃薯淀粉无明显差异;西藏马铃薯淀粉的直链淀粉含量平均为36.73%,支链淀粉含量平均为45.87%,市售马铃薯淀粉的直链淀粉含量平均为30.76%,支链淀粉含量平均为49.94%,内地马铃薯淀粉的直链淀粉含量平均为31.73%,支链淀粉含量平均为46.80%,与市售和内地的马铃薯淀粉相比,西藏马铃薯淀粉的直链淀粉含量极显著增高（P<0.001）,支链淀粉含量显著降低（P<0.05）。西藏马铃薯淀粉与市售及内地的马铃薯淀粉的组成存在显著差异,为西藏马铃薯淀粉的高值开发提供了试验依据。

关键词: 马铃薯, 淀粉, 形态, 组成, 西藏

Abstract: The particle size distribution, microscopic particle morphology and amylose and amylopectin contents of potato starch from different producing areas in Tibet were determined by particle size distribution instrument, scanning electron microscope and ultraviolet dual wavelength method, and compared with the commercial potato starch and those of potato starch from different producing areas in China's mainland. The results showed that the particle size and micromorphology of potato starch in Tibet were not significantly different from those in the market and the mainland. The average amylose content of Tibetan potato starch was 36.73% and the average amylopectin content was 45.87%. The average amylose content of commercial potato starch was 30.76% and the average amylopectin content was 49.94%. The average amylose content of potato starch in China's mainland was 31.73%, and the average amylopectin content was 46.80%. Compared with the potato starch in the market and China's mainland, the amylose content of potato starch in Tibet was significantly increased （P<0.001）, and the content of amylopectin was significantly decreased （P<0.05）. The composition of potato starch in Tibet was significantly different from that in the market and China's mainland, which provided an experimental basis for the high-value development of potato starch in Tibet.

Key words: potato, starch, morphology, composition, Tibet

中图分类号:

TS235.2

郭晓晴, 谢和兵, 杨林, 尼玛次仁, 白玛旦增. 西藏马铃薯淀粉的形态及组成研究[J]. 湖北农业科学, 2024, 63(7): 154-157.

GUO Xiao-qing, XIE He-bing, YANG Lin, NIMA Ci-ren, BAIMA Dan-zeng. Study on the morphology and composition of potato starch in Tibet[J]. HUBEI AGRICULTURAL SCIENCES, 2024, 63(7): 154-157.

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西藏马铃薯淀粉的形态及组成研究

Study on the morphology and composition of potato starch in Tibet

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