山西名优品牌小米米色及挥发性香味物质分析  

Analysis of Millet Color and Volatile Aroma Substances of the Famous Brand Millet in Shanxi

作　　者：成亮 张义茹[2] 贾亚涛 韩渊怀[2] Cheng Liang;Zhang Yiru;Jia Yatao;Han Yuanhuai(Shanxi Pharmaceutical Vocational College, Taiyuan, 030031;College of Agriculture, Shanxi Agricultural University, Taigu, 030801)

机构地区：[1]山西药科职业学院,太原030031 [2]山西农业大学农学院,太谷03080

出　　处：《分子植物育种》2019年第10期3340-3347,共8页Molecular Plant Breeding

基　　金：山西省高等学校科技创新项目(20161109);国家自然科学基金面上项目(31371693);山西药科职业学院院级课题(2016107)共同资助

摘　　要：为了充分了解山西不同品牌小米的米色及风味特性。本研究挑选具有代表性的24个名优品牌小米,对其米色和挥发性香味物质进行了检测、对比,并通过方差分析和隶属函数法进行综合分析。结果表明,山西不同品牌小米米色、挥发性香味物质变化范围较大,不同品牌各有差异,但整体表现都比较好。本研究结果为育种家在优质种质资源的开发和利用方面提供依据和参考,同时表明在不同品牌间的小米急需一个统一的产品综合评价标准。To fully understand the flavor characteristics of different brands of millet in Shanxi. A total of 24 typical famous brand millet were selected, and their color and volatile aromatic substances were tested and compared,and analyzed comprehensively by means of ANOVA and membership function. The results show that: there were wide variation range among different brands of millet in Shanxi in terms of color and volatile aromatic substances.The results of different brands were different but overall performances were good. There is an urgent need for a product standard to evaluate millet. The research results also provide basis and reference for breeders to develop and utilize high-quality germplasm resources.

关 键 词：小米 米色 挥发性香味物质 隶属函数法 

分 类 号：S515[农业科学—作物学]