基于文献计量学的甘薯风味领域研究现状

doi:10.12190/j.issn.2096-1197.2025.06.11

摘要/Abstract

摘要： 【目的】梳理2002—2024年间国内外甘薯风味领域的研究现状,为甘薯风味领域研究提供理论参考。【方法】以中国知网（CNKI）和Web of Science（WOS）数据库为基础,采用CiteSpace 6.1.R1、VOSviewer 1.6.20软件与文献计量学相结合的方法,分析甘薯风味研究领域的中、英文文献发文量、发文机构、发文作者、关键词。【结果】检索得到甘薯风味研究领域相关中文文献327篇、英文文献3 555篇,中、英文文献发文量整体并非呈线性增长,而是呈现出周期性、波动性发展的趋势,我国占甘薯风味领域总发文量的30%,是该研究影响力最大的国家;中、英文文献发文量最高的发文机构分别为青岛农业大学资源与环境学院、China Agricultural University;中文文献发文作者形成以史春余、吴列洪、张立明、孟宪军、唐忠厚、朱必凤、张展、史衍玺、陈涵为代表的9个学者合作集群,英文文献发文作者形成以MA D F、HE S Z、KWAK S S、ZHANG P、SUN H N、CHEN H J为代表的6个学者合作集群。中文文献关键词主要有甘薯、产量、品质、糖蛋白、选育、鲜食甘薯、栽培技术、淀粉、感官评价,英文文献关键词主要有anthocyanin、beta-carotene、antioxidant activity、quality、starch、physicochemical property、gene expression、diversity。高引用文献主要来自《Food Chemistry》和《Journal of Agricultural and Food Chemistry》等期刊,研究内容包括甘薯基因组研究、紫薯中花青素等成分的鉴定。【结论】目前,甘薯风味研究正处于持续发展阶段,且已从基础的化学成分分析,逐步向功能性成分、营养健康以及加工方向深化和拓展。

关键词: 甘薯, 风味, 文献计量学, 研究现状

Abstract: 【Objective】 To review the research status in the field of sweet potato flavor both domestically and internationally from 2002 to 2024,thereby providing theoretical references for future studies on sweet potato flavor.【Methods】 Based on the China National Knowledge Infrastructure（CNKI）and Web of Science（WOS） databases,CiteSpace 6.1. R1 and VOSviewer 1.6.20 software combining bibliometric analysis was conducted to analyze the number of publications,publishing institutions,publishing authors,and keywords in Chinese and English literature on sweet potato flavor research.【Results】 A total of 327 Chinese and 3 555 English publications related to sweet potato flavor were retrieved. The number of publications in both Chinese and English literature did not exhibit linear growth overall but rather displayed a cyclical and fluctuating development trend. China accounted for 30% of the total publications in the field,ranking it the most influential country in this research. The institutions with the highest number of publications were the College of Resources and Environment at Qingdao Agricultural University for Chinese literature and China Agricultural University for English literature. In Chinese literature,nine scholarly collaboration clusters were formed,represented by authors such as SHI Chunyu,WU Liehong,ZHANG Liming,MENG Xianjun,TANG Zhonghou,ZHU Bifeng,ZHANG Zhan,SHI Yanxi,and CHEN Han. In English literature,six scholarly collaboration clusters were identified,represented by authors such as MA D F,HE S Z,KWAK S S,ZHANG P,SUN H N,and CHEN H J. The predominant keywords in Chinese literature included sweet potato,yield,quality,glycoprotein,breeding,fresh-eating sweet potato,cultivation techniques,starch,and sensory evaluation. In English literature,the main keywords were anthocyanin,beta-carotene,antioxidant activity,quality,starch,physicochemical property,gene expression,and diversity. Highly cited publications primarily came from journals such as Food Chemistry and Journal of Agricultural and Food Chemistry,with research content including sweet potato genome studies and the identification of components such as anthocyanins in purple-fleshed sweet potatoes.【Conclusion】 Research on sweet potato flavor is currently in a stage of sustained development. Studies have gradually progressed from basic chemical composition analysis to in-depth and extended studies in functional components, nutritional wellness, and processing fields.

Key words: Sweet potato, Flavor, Bibliometrics, Research status

中图分类号:

S531

何婉洁, 杨璇, 许晨珖, 李友军, 程相涵, 侯文邦. 基于文献计量学的甘薯风味领域研究现状[J]. 北方农业学报, 2025, 53(6): 120-134.

HE Wanjie, YANG Xuan, XU Chenguang, LI Youjun, CHENG Xianghan, HOU Wenbang. Research status of sweet potato flavor based on bibliometric analysis[J]. Journal of Northern Agriculture, 2025, 53(6): 120-134.

参考文献

[1] 王欣,李强,曹清河,等.中国甘薯产业和种业发展现状与未来展望[J].中国农业科学,2021,54(3):483-492.
[2] LUO Z X,YAO Z F,YANG Y L,et al.Genetic fingerprint construction and genetic diversity analysis of sweet potato(Ipomoea batatas)germplasm resources[J].BMC Plant Biology,2023,23(1):355.
[3] 谢子玉,王可尔,赵雯靓,等.不同肉色甘薯的营养成分与生物活性[J].浙江农业科学,2020,61(7):1312-1315.
[4] WANG S N,NIE S P,ZHU F.Chemical constituents and health effects of sweet potato[J].Food Research International,2016,89:90-116.
[5] KWAK S S.Biotechnology of the sweet potato:ensuring global food and nutrition security in the face of climate change[J].Plant Cell Reports,2019,38(11):1361-1363.
[6] EL SHEIKHA A F,RAMESH R C.Potential impacts of bioprocessing of sweet potato:review[J].Critical Reviews in Food Science and Nutrition,2017,57(3):455-471.
[7] JOHNSON M,PACE R D.Sweet potato leaves:properties and synergistic interactions that promote health and prevent disease[J].Nutrition Reviews,2010,68(10):604-615.
[8] WILLIAMS R,SOARES F,PEREIRA L,et al.Sweet potato can contribute to both nutritional and food security in Timor-Leste[J].Field Crops Research,2013,146:38-43.
[9] 张超,柳平增.我国甘薯市场与产业调查分析报告[J].农产品市场,2021(20):50-51.
[10] YU Y,WANG Y J,YU Y,et al.Overexpression of IbPAL1 promotes chlorogenic acid biosynthesis in sweet potato[J].The Crop Journal,2021,9(1):204-215.
[11] NWOSISI S,NANDWANI D,RAVI R.Texture profile analysis(TPA)of organic sweet potato(Ipomoea batatas)cultivars as affected by different processing methods[J].Journal of Microbiology,Biotechnology and Food Sciences,2021,8(6):1254-1259.
[12] 许燕,孟迪,柳洪鹃,等.钾肥对甘薯块根营养成分的影响及其与烘烤风味的关系[J].植物营养与肥料学报,2020,26(10):1758-1767.
[13] 李星,赵海,刘国强,等.甘薯营养品质评价的研究进展[J].农业与技术,2020,40(19):8-12.
[14] DING X,YANG Z.Knowledge mapping of platform research:a visual analysis using VOSviewer and CiteSpace[J].Electronic Commerce Research,2022,22(3):787-809.
[15] ALI BUKAR U,SAYEED M S,RAZAK S F A,et al.A method for analyzing text using VOSviewer[J].MethodsX,2023,11:102339.
[16] 张增可,王齐,吴雅华,等.基于CiteSpace植物功能性状的研究进展[J].生态学报,2020,40(3):1101-1112.
[17] MUSILOVÁ J,FRANKOVÁ H,FEDORKOVÁ S,et al.Comparison of polyphenols,phenolic acids,and antioxidant activity in sweet potato(Ipomoea batatas L.)tubers after heat treatments[J].Journal of Agriculture and Food Research,2024,18:101271.
[18] 杨金初,王宏伟,李耀光,等.加工方式对甘薯糖类、香味及甜度影响研究进展[J].食品研究与开发,2017,38(5):221-224.
[19] 赵祥颖,刘丽萍,张家祥,等.基于气相色谱-离子迁移谱联用技术分析甘薯块根不同组分对甘薯特征风味剂香气的贡献[J].食品与发酵工业,2021,47(12):236-243.
[20] ZHANG R,TANG C C,JIANG B Z,et al.Characterization of volatile compounds profiles and identification of key volatile and odor-active compounds in 40 sweetpotato(Ipomoea Batatas L.)varieties[J].Food Chemistry:X,2025,25:102058.
[21] YAO Y Q,ZHANG R,JIA R X,et al.Impact of different cooking methods on the chemical profile of orange-fleshed sweet potato(Ipomoea batatas L.)[J].LWT-Food Science and Technology,2023,173:114288.
[22] YAO Y Q,ZHANG R,JIANG X,et al.Impact of steam cooking on the chemical profile of table-stock sweet potatoes with different carotenoids content[J].Food Chemistry,2024,22:101308.
[23] WANG Y,KAYS S J.Effect of cooking method on the aroma constituents of sweet potatoes [Ipomoea batatas(L.)Lam.][J].Journal of Food Quality,2001,24(1):67-78.
[24] 刘文静,余华,任丽花,等.甘薯营养成分与口感品质的相关性研究[J].食品工业科技,2014,35(12):91-95.
[25] LI X Y,LI R J,MA X Y,et al.Comparison of nutrients and antioxidant activities in sweet potatoes[J].Journal of Food Biochemistry,2024,2024:6645155.
[26] REN Z T,HE S Z,ZHAO N,et al.A sucrose non-fermenting-1-related protein kinase-1 gene,IbSnRK1,improves starch content,composition,granule size,degree of crystallinity and gelatinization in transgenic sweet potato[J].Plant Biotechnology Journal,2019,17(1):21-32.
[27] GUAN Y G,LU X H,CHENG J Y,et al.Montmorillonite-based edible coating enhances the postharvest quality of sweetpotato by regulating ROS and membrane lipid metabolism[J].Food Control,2024,158:110259.
[28] ZHANG X D,CHENG J X,PANG L L,et al.Hot water pre-treatment alleviates chilling injury in sweet potato:synergistic regulatory effects on antioxidant and energy metabolism[J].Postharvest Biology and Technology,2025,225:113514.
[29] ZHOU S Q,CHEN L,CHEN G,et al.Molecular mechanisms through which short-term cold storage improves the nutritional quality and sensory characteristics of postharvest sweet potato tuberous roots:a transcriptomic study[J].Foods,2021,10(9):2079.
[30] CAO Y P,HU W F,YUAN J,et al.Cyclic variable temperature conditioning-maintained storage quality of sweet potatoes by enhancing antioxidant activity[J].Food Bioscience,2024,61:104689.
[31] DOVENE A K,WANG L,BOKHARY S U F,et al.Effect of cutting styles on quality and antioxidant activity of stored fresh-cut sweet potato(Ipomoea batatas L.)cultivars[J].Foods,2019,8(12):674.
[32] ZHANG M Y,GOLDING J B,PRISTIJONO P,et al.Effects of Huangjing polysaccharides on the properties of sweet potato starch[J].LWT-Food Science and Technology,2024,204:116474.
[33] HABINSHUTI I,MU T H,ZHANG M.Structural,antioxidant,aroma and sensory characteristics of Maillard reaction products from sweet potato protein hydrolysates as influenced by different ultrasound-assisted enzymatic treatments[J].Food Chemistry,2021,361:130090.
[34] WEI S Y,LU G Q,CAO H P.Effects of cooking methods on starch and sugar composition of sweetpotato storage roots[J].PLoS One,2017,12(8):e0182604.
[35] ZHANG R,CHEN H C,CHEN Y H,et al.Impact of different cooking methods on the flavor and chemical profile of yellow-fleshed table-stock sweet potatoes(Ipomoea batatas L.)[J].Food Chemistry:X,2023,17:100542.
[36] LAI Y C,HUANG C L,CHAN C F,et al.Studies of sugar composition and starch morphology of baked sweet potatoes;[Ipomoea batatas(L.)Lam][J].Journal of Food Science and Technology,2013,50(6):1193-1199.
[37] 叶夏芳,胡琼之,邱天越,等.不同品种和加工方式对甘薯糖化特性的影响[J].河南农业科学,2019,48(7):141-149.
[38] 闵燕萍,刘乐宁,赵国华.不同加工方式下红薯中还原糖的动态变化研究[J].粮油加工,2008(4):107-109.