播种时期对小米营养成分的影响  

Effect of Sowing Date on the Nutrient Components of Millet

作　　者：杨延兵[1] 秦岭[1] 管延安[1] 王海莲[1] 张华文[1] 

机构地区：[1]山东省农业科学院作物研究所,山东济南250100

出　　处：《河北农业科学》2010年第11期19-21,27,共4页Journal of Hebei Agricultural Sciences

基　　金：现代农业产业技术体系建设专项资金;国家科技支撑计划项目(2006BAD02B02)

摘　　要：以华北夏谷区新选育的谷子品种济谷12、济谷13、济谷14、济0515和冀谷19为试材,采用对比设计,每品种均设春播(5月8日播种)和夏播(6月21日播种)2个处理,研究了播种时期对小米主要营养成分的影响。结果表明:播种时期对小米粗蛋白质、粗脂肪和氨基酸含量影响较小,对籽粒淀粉含量、直链淀粉含量和支链淀粉含量影响较大,春播能显著提高小米的VE含量。其中,夏播可以提高小米的总淀粉含量,明显提高支链淀粉含量且降低直链淀粉含量。Using millet varieties Jigu 12,Jigu 13,Jigu 14,Ji 0515 and Jigu 19 as tested materials,the effect of sowing date on the nutrient components was studied.The results showed that the effect on the contents of crude protein,crude fat and amino acid was little,while that on the contents of starch in grain,amylose and amylopectin was great.The content of VE could be significantly increased by sowing in spring,and the total starch content could be increased by sowing in summer,and the amylopectin content could be obviously increased,while the amylose content could be reduced.

关 键 词：播种时期 小米 营养成分 粗蛋白质 粗脂肪 氨基酸 淀粉 VE 

分 类 号：S515[农业科学—作物学]