施氮量对糯和非糯小麦原粮品质、酿酒品质及挥发性风味物质的影响  

Effect of nitrogen application rate on grain quality,wine quality and volatile flavor compounds of waxy and no-waxy wheat

作　　者：刘琼 杨洪坤 陈艳琦 吴东明 黄秀兰 樊高琼 LIU Qiong;YANG Hong-Kun;CHEN Yan-Qi;WU Dong-Ming;HUANG Xiu-Lan;FAN Gao-Qiong(State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China,Ministry of Science and Technology,Chengdu,611130 Sichuan,China;Southwest Key Laboratory of Crop Physiological Ecology and Tillage,Ministry of Agriculture and Rural Affairs,Chengdu 611130,Sichuan,China;Longmen Town People’s Government Agricultural Comprehensive Service Center,Shizhong District,Neijiang City,Sichuan Province,Neijiang 641000,Sichuan,China)

机构地区：[1]西南作物基因资源发掘与利用国家重点实验室,四川成都611130 [2]农业农村部西南作物生理生态与耕作重点实验室,四川成都611130 [3]四川省内江市市中区龙门镇人民政府农业综合服务中心,四川内江641000

出　　处：《作物学报》2023年第8期2240-2258,共19页Acta Agronomica Sinica

基　　金：四川省十四五重点研发项目(2021YFYZ0002);四川省科技支撑计划项目(2021YJ0504)资助。

摘　　要：为研究不同施氮量对糯和非糯小麦原粮品质及酿酒品质的影响,明确酿酒专用小麦高产优质生产的适宜氮肥用量。于2019、2020连续2年在四川省成都市大邑县,以绵麦902(非糯性)和中科紫糯麦168(糯性)为材料,设置6个施氮量(0、45、90、135、180和225 kg hm^(–2)),分析其对小麦原粮品质、酿酒品质和挥发性风味物质的影响。结果表明:绵麦902产量、粉质率、灰分含量更高;中科紫糯麦168硬度、容重、蛋白质、脂肪含量相对较高,总淀粉和支链淀粉含量更高、直支比更低,除稀澥值比绵麦902高以外,其余RVA特征参数均更低。增加施氮量显著提高小麦产量,两品种产量均在225 kg hm^(–2)达最大值。粉质率和容重随施氮量增加而降低,硬度指数和蛋白质随施氮量增加而升高;脂肪和灰分含量在135 kg hm^(–2)、总淀粉和支链淀粉含量在90~135 kg hm^(–2)内较高,峰值黏度、低谷黏度在135 kg hm^(–2)后显著下降。两品种的出酒率年际间不同,2019年绵麦902的出酒率要显著高于中科紫糯麦168,2020年则相反,推测与2020年灌浆期雨水较多,中科紫糯麦168籽粒硬度指数下降、粉质率上升有关;在90~135kghm^(–2)施氮范围内两品种出酒率相对较高。绵麦902所酿制的白酒总酸、总酯含量不高,杂醇油含量也相对更低;中科紫糯麦168与之相反,但杂醇含量仍在安全范围(≤0.2 g 100 mL^(–1))。两年度绵麦902所酿白酒的总酸含量均在90 kg hm^(–2)处理下最高,2020年中科紫糯麦168的总酸含量则在135 kg hm^(–2)处理下最高。就总酯和杂醇油而言,两品种的总酯含量在135 kg hm^(–2)处理下相对较低,杂醇油含量在90kghm^(–2)下最低。与2019年相比,2020年两品种的总酸、总酯含量显著降低,这可能与该年度籽粒灌浆期降水较多,总淀粉、支链淀粉含量下降有关。中科紫糯麦168挥发性风味物质的种类和数量更多,整体酿酒特性要优于绵In order to study the effects of different nitrogen application rates on the quality of waxy and non-waxy wheat and brewing quality,the suitable nitrogen application rate for high yield and high-quality production of wheat for brewing was determined.Mianmai 902(non-waxy)and Zhongkezinuomai 168(waxy)were used as the experimental materials in Dayi County,Chengdu City,Sichuan Province,in 2019 and 2020.Six nitrogen application rates(0,45,90,135,180,and 225 kg hm^(–2))were set to analyze their effects on the quality of wheat raw grain,brewing quality,and volatile flavor compounds.The results showed that the yield,flour quality rate,and ash content of Mianmai 902 were higher.Zhongkezinuomai 168 had higher hardness,bulk density,protein,and fat content,higher total starch and amylopectin content,lower straight branch ratio,and lower RVA characteristic parameters except that breakdown value was higher than that of Mianmai 902.Increasing nitrogen application rate significantly increased wheat yield,and the yield of both varieties reached the maximum at 225 kg hm^(–2).Silty rate and bulk density decreased with the increase of nitrogen application rate,while hardness index and protein content increased.Fat and ash content were higher in 135 kg hm^(–2),the total starch and amylopectin content were higher in 90–135 kg hm^(–2),peak viscosity and trough viscosity decreased significantly after 135 kg hm^(–2).The wine yield of the two varieties was higher in the range of 90–135 kg hm^(–2) nitrogen application,but the inter-annual difference was different.The wine yield of Mianmai 902 was significantly higher than that of Zhongkezinuomai 168 in 2019,and the opposite was true in 2020.We speculated that it was related to the more rain at filling stage in 2020,the decrease of grain hardness index and the increase of silty rate of Zhongkezinuomai 168.The content of total acid and total ester in liquor brewed by Mianmai 902 was not high,and the content of fusel oil was relatively low.Zhongkezinuomai 168 was the opposite,

关 键 词：施氮量 糯小麦 非糯小麦 原粮品质 酿酒品质 挥发性风味物质 

分 类 号：S512.1[农业科学—作物学]