Optimization Of Determination Method For Iron Content And Screening Of Iron-rich Resources In Potato

Iron is an essential minor element, and iron deficiency would seriously endanger humanhealth. Thus in modern times, erritic nutrition attracts more and more people’s concern. Potato isthe world’s fourth largest food crop, and it’s properties as both food and vegetable is favorited bythe majority of people. Therefore, increasing of iron content in potato varieties has a positiveeffect on the maintenance of the body iron content and national health status,. Iron-rich potatobreeding in China was conducted some late. National standards have not yet clearified thedetermination method for iron content and the exact value in iron-rich potato. This situationlimits the breeding for iron-rich potato breeding at some extent.In this study the conditions for dry ashing-phenanthroline colorimetric test were optimizedto measure potato iron content more efficiently and accurately. Further, by using the optimizeddetermination method101random selected potato samples maintained in Keshan Potato PlantletsLibrary of National Potato Germplasm Bank were measured for iron content, iron-rich materialscreening and internal standard definition for the breeding of iron-rich potato in the furure. Mainresults were achieved as follows:1, Measurement condidions were optimized for the requirement of no residual and obtainingof completely stable tsamples after pretreatment, in which the ashing temperature was540℃, andthe ashing time is4.5h.2, Measurement conditions for stable and precision test and satisfied recovery of qualifiedsamples, for which the color dosage was2ml, chromogenic time was35min, pH in solution was4.7, and sodium acetate with pH4.6was used as tune antacids.3, The101random selected potato varieties were measured for iron content by three timesusing the modified test method. Results indicated that the iron content among the potato varietiesranged from244.44μg/100g to905.50μg/100g, and the average content was477.84μg/100g. Basedon the average value, all the test materials were classified into high and low groupss. Then, theaverage iron content in each group was used as internal standard to evaluate iron rich or poorpotato resourcee.601.24μg/100g was taken as the internal standard of iron rich material, and16potato varieties were found to be over this standard for iron content, accounting for15.84%.393.51μg/100g was employed as the internal standard of iron poor materials, and26samples wereidentified to be iron deficiency varieties, accounting for25.74%.4. Four potato varieties with high iron content were screened out as iron-rich geneticresources according to the high internal standard, which were Орбита, Kuroda, FL1625, and andZilie Ba. Their iron content were more than800μg/100g. Variance analysis showed significantdifference between the four varieties and the other rest varieties.