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中国农学通报

中国农学通报 ›› 2020, Vol. 36 ›› Issue (3): 154-157.doi: 10.11924/j.issn.1000-6850.casb18090054

• 食品·营养·检测·安全 • 上一篇    下一篇

不同产地谷子籽粒营养品质与食味品质的比较研究

王瑞, 李齐霞(), 祁丽婷, 王敏, 孙万荣, 邬志远, 李中青()   

  1. 山西省农业科学院谷子研究所,山西长治 046011
  • 收稿日期:2018-09-11 修回日期:2018-11-30 出版日期:2020-01-25 发布日期:2020-01-22
  • 通讯作者: 李齐霞,李中青
  • 作者简介:王瑞,女,1986年出生,山西霍州人,助理研究员,硕士,主要从事谷子、玉米栽培和生理生态。通信地址:046011 山西省长治市漳沂西路科研巷2号 山西农科院谷子研究所,Tel:0355-2204017,E-mail: wangrui031400@163.com
  • 基金资助:
    山西省农业科学院攻关项目“谷子优质米生产技术研究”(YGG1644);山西省农业科技成果转化和示范推广项目“长农44号谷子新品种绿色高效技术示范”(2017CGZH29)

Comparative Study on Nutritional Quality and Tasting Quality of Millet Grains from Different Producing Areas

Wang Rui, Li Qixia(), Qi Liting, Wang Min, Sun Wanrong, Wu Zhiyuan, Li Zhongqing()   

  1. Millet Research Institute, Shanxi Academy of Agricultural Sciences, Changzhi Shanxi 046011
  • Received:2018-09-11 Revised:2018-11-30 Online:2020-01-25 Published:2020-01-22
  • Contact: Li Qixia,Li Zhongqing

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摘要：

为了在现有谷子品种的基础上,明确有利于提高谷子籽粒营养品质和食味品质的生长环境,本文对‘长农38号’、‘长农39号’、‘长农41号’谷子在长治和沁县两个生态点谷子籽粒的营养品质与食味品质进行比较分析。结果表明:种植地区对‘长农38号’谷子籽粒的维生素B1、直链淀粉、粗蛋白和‘长农41号’的维生素B1、粗脂肪的影响较大,变异系数均在10%以上;对‘长农39号’谷子籽粒的营养品质影响较小,变异系数均在10%以下。通过食味品质的比较可以看出种植在沁县的‘长农38号’谷子籽粒的一致性高于长治,种植在长治的‘长农39号’、‘长农41号’谷子籽粒的一致性低于沁县;种植于长治的‘长农38号’、‘长农39号’谷子籽粒的色泽高于沁县,种植于长治的‘长农41号’谷子籽粒色泽与沁县的评分结果一样;种植于沁县的3个基因型谷子籽粒食味品质的分数合计结果均高于长治。因此通过优化谷子栽培管理措施对提高谷子籽粒品质具有重要意义。

关键词: 谷子, 籽粒, 产地, 生长环境, 营养品质, 食味品质

Abstract:

The study aims to identify suitable growing environment for improving the nutritional quality and tasting quality of millet grain based on the existing millet varieties. The nutritional quality and tasting quality of ‘Changnong No.38’, ‘Changnong No.39’ and ‘Changnong No.41’ millet grains were analyzed. The results showed that the millet growing area had a greater effect on vitamin B1, amylose, crude protein of ‘Changnong No.38’ millet grains, vitamin B1 and crude fat of ‘Changnong No.41’ millet grains, and the coefficient of variation was above 10%; the growing area had little effect on the nutritional quality of ‘Changnong No.39’ millet grains, and the coefficient of variation was below 10%. It can be seen from the comparison of the tasting quality that the consistency of millet grains planted in Qinxian was higher than that in Changzhi; the consistency of ‘Changnong No.39’ and ‘Changnong No.41’ millet grains in Changzhi were lower than that of Qinxian; the grain color of ‘Changnong No.38’ and ‘Changnong No.39’ millet planted in Changzhi were superior to that in Qinxian, and the grain color of ‘Changnong No.41’ millet planted in Changzhi was the same as that in Qinxian. The total scores of the tasting quality of the three genotypes of millet planted in Qinxian were higher than those in Changzhi. Therefore, it is of significance to improve the quality of millet grains by optimizing the management measures of millet cultivation.

Key words: millet, grains, producing areas, growing environment, nutritional quality, tasting quality

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