尽管从丰富的中国高粱资源中可以找到不少白粒的高粱,但是用这种白粒高粱磨制的面粉,以及蒸煮炸炒以后的食品,都会出现一种高粱特有的红色。这种色素主要是由酚类物质氧化后产生的,不仅影响到高粱制品的品质和适口性,而且也决定着高粱植株的颜色。高粱植株的机械损伤处,以及病虫害危害过的茎叶,甚至一场暴雨之后,从 Although plenty of white sorghum can be found in abundant Chinese sorghum resources, a sorghum-specific red appears in the flour milled with the sorghum and cooked and fried. This pigment is mainly produced by the oxidation of phenols, not only affects the quality and palatability of sorghum products, but also determines the color of sorghum plants. Mechanical damage of sorghum plants, and pests and diseases harm stems and leaves, even after a heavy rain, from