六种山药农艺性状、营养品质及抗氧化功能的比较

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关键词：山药；农艺性状；营养品质；抗氧化活性；综合评价

中图分类号：S632.1 文献标识码：A

文章编号：0439-8114（2025）12-0156-05

DOI：10.14088/j.cnki.issn0439-8114.2025.12.026 开放科学（资源服务）标识码（OSID）：口

Comparative of agronomic traits， nutritional quality， and antioxidant function of six varieties of Chinese yam

SUNRui-min1，CHEN Li-na²，LA Gui-xiao³，LI Xiang-yang³，YANG Tie-gang1，3 （1.SchoolofcyaUesitfsiingz506na;hoofcydicai Nanjig2166a;3stitteerbaldics，nadrual/arovaKybto Conservation and Utilisation of Chinese Materia Medica Resources，Zhengzhou 45ooO2，China）

Abstract：SixvarietiesofChineseyam（JJH，SY445，SY453，SY449，XBZ，andSY442）wereusedasmaterials tosystemticaly comparetheirfieldagronomictraits，nutritionalquality，andantioxidantfunctions.Theresultsshowedthatintermsofagronomic traits，JJH displayed strong growth vigor and the highest yield（ 60000.00kg/hm2 ）；regarding nutritional quality，JJH contained higherlevels of crude fiber（ 1.70% ），protein（ 13.06% ），and total sugar（ 6.44% ），whereas SY453 had the highest amylose content （ 27.86% ）and amylose-to-amylopectin ratio（ 67.54% ）；inantioxidant function，SY453 displayed the highest hydroxyl radical scavenging rate （ 96.43% ），while JH showed the lowest （ 77.59% ）； SY449 exhibited the strongest performance in both ferric ion reducing power and ABTS radical scavenging rate （ 95.44% ），followed bySY453，the remaining four varieties demonstrated relatively low antioxidantcapacitywitoutsinificantdiferences.InummaryY449soweduperiorcomprehensivepeformanceinantioidatfunction，whereasJIH，withhighyieldandcrisptexture，was moresuitableforfreshconsumptionorstir-frying；SY449，withmedium yield and soft texture，was more suitable for steaming，boiling，or as araw materialfor functional fods.

Key words：Chinese yam；agronomic traits；nutritional quality；antioxidant activity；comprehensive evaluation 提高，中国居民愈发关注山药的营养功能与价值。（剩余8084字）