不同发芽阶段小麦降落数值变化规律的研究  

RESEARCH ON THE CHANGE RULE OF FALLING NUMBER OF COMMON WHEAT ON DIFFERENT GERMINATION STAGES

作　　者：吴存荣[1] 王艳艳[1] 唐怀建[1] 卞科[1] 杜政[2] 唐瑞明[2] 李美琴[2] 曹颍君[2] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052 [2]国家粮食局标准质量中心,北京100037

出　　处：《河南工业大学学报（自然科学版）》2010年第6期54-57,共4页Journal of Henan University of Technology：Natural Science Edition

基　　金："十一五"国家科技支撑计划项目(2006BAK04A20-25)

摘　　要：以采自河北、河南、安徽及新疆4个省区不同年份生产的9个小麦样品为材料,对不同发芽阶段小麦降落数值的变化情况进行了系统分析.结果表明:随着发芽时间的延长,小麦降落数值呈递减趋势,但递减到一定程度后,虽然发芽仍在继续,降落数值却基本不再发生大幅变化,而是趋于稳定,说明发芽小麦的α-淀粉酶活性达到一定程度后其活性不再增强.Selecting nine kinds of wheat varieties of different years from Hebei province,Henan province,Anhui province and Xinjiang province as samples,the article systematically analyzed the change rule of falling numbers of the wheat samples on different germination stages.The results showed that the falling number decreased gradually to a certain extent as the germination time increased,then kept a relative stable value although the germination process still wenton.This meant that the activity of α-amylase in the germinated wheat samples was not enhanced any more after being enhanced to a certain extent.

关 键 词：小麦 发芽 降落数值 

分 类 号：TS210.2[轻工技术与工程—粮食、油脂及植物蛋白工程]