冬播对谷子品种晋汾107营养及风味的影响  

Effects of winter sowing on the nutrition and flavor of Jinfen 107 millet

作　　者：于欣宇 于静 冯耐红[1,2] 岳忠孝 侯东辉 杨成元 YU Xinyu;YU Jing;FENG Naihong;YUE Zhongxiao;HOU Donghui;YANG Chengyuan(College of Food Science and Engineering,Shanxi Agricultural University,Taigu Shanxi 030801,China;Institute of Economic Crops,Shanxi Agricultural University,Fenyang Shanxi 032200,China;Shanxi Weitong Permeable Membrane Biotechnology Co.,Ltd.,Fenyang Shanxi 032200,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801 [2]山西农业大学经济作物研究所,山西汾阳032200 [3]山西微通渗水膜生物科技有限公司,山西汾阳032200

出　　处：《新疆农业科学》2024年第12期2913-2920,共8页Xinjiang Agricultural Sciences

基　　金：财政部和农业农村部国家现代农业产业技术体系(CARS-06-14.5-B9);国家重点研发计划项目(2023YFD1600703);山西省现代农业产业技术体系(GZTX202220);山西省重点研发计划项目(202102140601011-3);山西农业大学杂粮种质创新与分子育种山西省重点实验室(202105D121010);山西农业大学生物育种工程项目(YZGC053)。

摘　　要：【目的】研究播期对谷子品种晋汾107营养及风味的影响,为谷子播种农艺与种质研究及农产品加工提供一定的参考。【方法】对晋汾107春播谷子和冬播谷子的基础营养物质的检测及脂肪酸的营养分析评价,并采用气相色谱-离子迁移色谱(GC-IMS)技术分别测定与分析春播、冬播谷子挥发性成分,根据挥发性成分的指纹图谱分析不同样品间的差异。【结果】春播谷子在蛋白质等基础营养物质含量均高于冬播谷子,冬播谷子则在部分维生素及类胡萝卜素含量上高于春播谷子,同时含有的脂肪酸更营养健康。共检出晋汾107春播与冬播中挥发性差异物质共有68种,其中冬播中的风味物质种类更为丰富,而醛类物质含量最为丰富,还含有多种醇、酮、酯及杂环类化合物等。【结论】播种时间的不同对谷子的营养及风味产生将相应的影响。【Objective】To study and clarify the effect of sowing time on the nutrition and flavor of Jinfen 107 millet.The finding of which might provide a certain reference for future sowing agronomy and germplasm work,agricultural product processing and consumption selection.【Methods】The basic nutrients of spring sown foxtail millet and winter sown foxtail millet were detected and the nutritional analysis and evaluation of fatty acids were carried out.Gas chromatography-ion migration chromatography(GC-IMS)technology was used to determine and analyze the volatile components of spring sown and winter sown foxtailmillet,and the differences between different products were explored based on the fingerprint of volatile components.【Results】Spring sown foxtail millet had a higher content of basic nutrients such as protein than winter sown foxtail millet,while winter sown foxtail millet had a higher content of some vitamins and carotenoids than spring sown foxtail millet,and it also contained more nutritious and healthy fatty acids.Through GC-IMS technology,a total of 68 volatile differential substances were detected in spring and winter sown foxtail millet from Jinfen 107.Among them,winter sown foxtail millet had a richer variety of flavor substances,with the highest content of aldehydes,as well as various alcohols,ketones,esters,and heterocyclic compounds.【Conclusion】Different sowing times can indeed have a corresponding impact on the nutrition and flavor of foxtail millet.

关 键 词：谷子 冬播 脂肪酸 风味分析 GC-IMS 

分 类 号：S515[农业科学—作物学]