VOLATILE CONSTITUENTS AND SUGARS OF 3 DIVERSE CULTIVARS OF SWEET-POTATOES [IPOMOEA-BATATAS (L) LAM]

被引：17

作者：

HORVAT, RJ ^{[1
]}

ARRENDALE, RF ^{[1
]}

DULL, GG ^{[1
]}

CHAPMAN, GW ^{[1
]}

KAYS, SJ ^{[1
]}

机构：

[1] UNIV GEORGIA,DEPT HORT,ATHENS,GA 30602

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb05363.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Gas-liquid chromatography-mass spectrometric analyses of steam distillates from Jewel, Tainung 57 and a breeding line (No. 99) showed qualitative and quantitative differences in constituents. Twenty-one compounds consisting of aldehydes, ketones, furans, pyridine, alcohols, terpenes and palmitic acid were identified. Maltose, sucrose, glucose and fructose were isolated and identified by gas-liquid chromatography. There were no qualitative differences in sugars between the three selections, however, quantitative differences were found in concentration of total sugars. Maltose, the principal sugar formed during cooking, ranged from 0.07% in the breeding line No. 99 to 5.3% in Tainung 57.

引用

页码：714 / &

共 10 条

[1] DETERMINATION OF NONVOLATILE ACIDS AND SUGARS FROM FRUITS AND SWEET-POTATO EXTRACTS BY CAPILLARY GLC AND GLC/MS [J].