大麦新品种啤用品质比较分析  

Analysis of quality of malting barley cultivars

作　　者：蔡康锋 郝建秦[2] 陈风明 岳文浩 刘磊 夏雪 宋秀娟 汪军妹 CAI Kangfeng;HAO Jianqin;CHEN Fengming;YUE Wenhao;LIU Lei;XIA Xue;SONG Xiujuan;WANG Junmei(Zhejiang Provincial Key Laboratory of Digital Dry Grain,Hangzhou 310021,Zhejiang;China Research Institute of Food and Fermentation Industry,Beijing 100015;Zhejiang Shuren University,Hangzhou 310015,Zhejiang)

机构地区：[1]浙江省数字旱粮重点实验室,浙江杭州310021 [2]中国食品发酵工业研究院,北京100015 [3]浙江树人大学,浙江杭州310015

出　　处：《浙江农业科学》2024年第4期949-952,共4页Journal of Zhejiang Agricultural Sciences

摘　　要：以近年育成的7个大麦新品种(系)为材料,分析籽粒和麦芽品质性状以及关键指标之间的相关性。结果表明,供试材料的各项指标品种间存在较大差异。浙皮19号的籽粒品质指标达到国标优级标准。7个品种(系)的α-氨基氮和糖化力均达到行业标准优级。相关性分析显示,浸出率与脆度呈显著正相关,α-氨基氮与库尔巴哈值呈显著正相关,黏度与脆度呈极显著负相关。In this study,seven new barley varieties(lines)bred in recent years were used as materials,and the correlation between grain and malt quality traits and key indicators was analyzed.The results showed that there were great differences among the index varieties of the tested materials.The grain quality index of Zhepi No.19 has reached the excellent grade of the national standard.Theα-amino nitrogen and saccharogenic power of 7 varieties(lines)reached the excellent grade of the industry standard.The results of correlation analysis showed that the leaching rate was significantly positively correlated with brittleness,theα-amino nitrogen was significantly positively correlated with the Kolbach value,and the viscosity was negatively correlated with the brittleness.

关 键 词：大麦 籽粒品质 麦芽品质 相关性 

分 类 号：S512.3[农业科学—作物学]