不同产地‘晋谷21’小米品质特性差异研究  

Differences in quality characteristics of'Jingu 21'millet across different regions

作　　者：田翔 郑婷婷 郭伟 乔治军 刁现民[4] Tian Xiang;Zheng Tingting;Guo Wei;Qiao Zhijun;Diao Xianmin(Center for Agricultural Genetic Resources Research,Shanxi Agricultural University,Taiyuan 030031,China;College of agriculture,Shanxi Agricultural university,Jinzhong 030801,China;Key Laboratory of Crop Gene Resources&Germ-plasm Enhancement on Loess Plateau,Ministry of Agriculture,Taiyuan 030031,China;Institute of crop science,Chinese Academy of Agricultural Sciences,Beijing 100081,China)

机构地区：[1]山西农业大学农业基因资源研究中心,山西太原030031 [2]农业农村部黄土高原作物基因资源与种质创制重点实验室,山西太原030031 [3]山西农业大学农学院,山西晋中030801 [4]中国农业科学院作物科学研究所,北京100081

出　　处：《山西农业大学学报(自然科学版)》2025年第1期61-72,共12页Journal of Shanxi Agricultural University(Natural Science Edition)

基　　金：现代农业产业技术体系建设专项资金(CARS-06-14.5-A16);山西省基础研究计划项目(202103021223148);科技部、财政部国家科技资源共享服务平台项目(NCGRC-2023-026)。

摘　　要：[目的]探明不同生态环境小米在营养及加工等品质方面的差异,有利于实现优质谷子品种的合理布局,改良小米品质。[方法]以山西、陕西、宁夏、甘肃、北京的24个产地种植的谷子品种‘晋谷21’去壳后所得小米为材料,对其营养组分、淀粉糊化特性及小米粥、小米饭质构特性进行对比分析,并运用灰色关联分析评价法对其营养组分进行综合评价。[结果]不同产地的‘晋谷21’小米间纤维素和灰分含量变异系数最大,黄色素、脂肪、蛋白质、直链淀粉含量也存在较大差异,24个产地的‘晋谷21’小米淀粉及蛋白质含量整体较高。不同产地间小米粥浓稠度差异较大,小米饭蒸煮品质各有差异,小米凝聚力差异不大,表现出较好的一致性。山西临县和陕西的志丹、定边、米脂的小米崩解值高于其它产地;山西临县、北京延庆、陕西定边的小米回生值明显高于其它产地。灰色关联分析结果显示,各营养成分的权重表现为淀粉含量>蛋白质含量>脂肪含量>黄色素含量>直链淀粉含量>纤维素含量>灰分含量,各产地间的关联度较为接近,其综合品质相差不大。其中,山西兴县的‘晋谷21’与理想品种最为接近,综合品质最好;山西汾阳的‘晋谷21’与理想品种相差最大。[结论]生态环境对‘晋谷21’小米品质影响较大,且对多种营养组分影响较大。除基因筛选方法外,还可通过生态环境条件改善培育优良谷子品种。[Objective]This study aimed to investigate the differences in nutritional and processing qualities of'Jingu 21'millet under different ecological environments,optimize the regional layout of high-quality millet varieties,and improve millet quality.[Methods]'Jingu 21'millet planted in 24 regions,including Shanxi,Shaanxi,Ningxia,Gansu,and Beijing,was analyzed for its nutritional components,starch gelatinization characteristics,and the texture characteristics of millet porridge and millet rice.Grey correlation analysis was used to comprehensively evaluate the nutritional components of'Jingu 21'from different regions.[Results]The results showed that the coefficients of variation for cellulose and ash in'Jingu 21'millet across different regions were the largest,with significant differences also observed in yellow pigment,fat,protein,and amylose content.Starch and protein contents were generally higher in'Jingu 21'millet from all 24 regions.The concentration of millet porridge varied considerably among regions.While cooking quality differed across regions,the cohesion of millet was relatively consistent,indicating good uniformity.Millet from Lin County in Shanxi Province and Zhidan County,Dingbian County,and Mizhi County in Shaanxi Province showed higher disintegration values than millet from other regions.The retrogradation value was significantly higher in millet from Lin County in Shanxi Province,Yanqing in Beijing City,and Dingbian in Shaanxi Province compared to other regions.Grey relational analysis showed that the weight of nutrient components followed the order:starch content>protein content>fat content>yellow pigment content>amylose content>cellulose content>ash content.The correlation degree among different regions was relatively close,indicating minimal differences in comprehensive quality.Among them,'Jingu 21'from Lin County in Shanxi Province exhibited the closest characteristics to the ideal variety and the best overall quality,while Fenyang City in Shanxi Province showed the greatest divergence from the i

关 键 词：小米 产地差异 品质特性 灰色关联分析 

分 类 号：S515[农业科学—作物学]