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营养品质和口感品质是组成黍稷种质子粒品质的重要组成部分。粗蛋白和粗脂肪含量是组成营养品质的主要成分,赖氨酸和可溶性糖含量是组成口感品质的主要成分。通过对山西省有代表性的90份黍稷种质的粗蛋白、粗脂肪、赖氨酸和可溶性糖的测定,评价了参试黍稷种质资源的营养品质和口感品质。结果表明,黍稷种质资源的粗蛋白平均含量为11.88%,粗脂肪平均含量为3.69%,赖氨酸平均含量为0.19%,可溶性糖平均含量为2.04%。鉴定筛选出7份粗蛋白含量13.00%、粗脂肪含量4.00%以上的高营养品质种质;15份赖氨酸含量0.20%以上、可溶性糖含量2.00%以上的口感品质优的种质;3份粗蛋白含量13.00%以上、粗脂肪含量4.00%以上、赖氨酸含量0.20%以上和可溶性糖含量2.00%以上的营养品质和口感品质均优的种质。营养品质和口感品质与不同类型种质的相关性分析表明,稷的营养品质好于黍,黍的口感品质好于稷,红粒种质营养品质和口感品质最好,白、褐、复色的种质居中,黄粒的最差;粒形和营养品质及口感品质相关不显著。研究结果为今后优质种质利用提供了参考依据。
Nutritional qualities and taste quality are important components of the quality of the germinated seeds of the millet millet. Crude protein and crude fat content is the main component of nutritional quality, lysine and soluble sugar content is composed of the main component of taste quality. Through the determination of the crude protein, crude fat, lysine and soluble sugar in 90 typical millet germplasms in Shanxi Province, the nutritional quality and taste quality of the millet millet germplasm resources were evaluated. The results showed that the average content of crude protein was 11.88%, the average content of crude fat was 3.69%, the average content of lysine was 0.19% and the average content of soluble sugar was 2.04%. Seven high quality germplasms with crude protein content of 13.00% and crude fat content of 4.00% or more were screened and identified. 15 germplasm with good taste quality with more than 0.20% lysine content and soluble sugar content of 2.00% Germplasm with good nutrition quality and taste quality with a crude protein content of 13.00% or more, a crude fat content of 4.00% or more, a lysine content of 0.20% or more, and a soluble sugar content of 2.00% or more. Correlation analysis of nutritional quality and taste quality with different types of germplasm showed that the nutritional quality of millet was better than that of millet and millet, the taste quality of millet was better than that of millet, the nutrition quality and taste quality of red millet germplasm were the best, white, brown, Of the germplasm center, the worst yellow particles; grain shape and nutritional quality and taste quality was not significant. The results provide reference for the future utilization of high quality germplasm.