中国高粱营养特性及其利用的研究

Studies on Nutritional Characters and Utilization of Chinese Sorghum

1、对我国21个省市自治区的3039份高粱种质资源进行了主要成分的含量测定,提出了我国高粱籽实中粗蛋白、赖氨酸、单宁的含量均值、最大值、最小值、标准差、变异系数和相关值。2、通过鉴定分析,筛选出高蛋白资源材料85份,高赖氨酸(占蛋白％)486份,低单宁288份。根据营养特性,生理价值和加工性能又可筛选出食用高粱2638份,工艺高粱120份,帚用高粱44份,高杆高梁158份,编席制箔高粱21份,糖用高粱59份,酒用高粱39份。3、统计分析得出高粱不同粒色所占比率以红、黄、褐、紫为主色,这样可从高粱籽粒中特别是从颖壳中提取色素,广泛应用于食品、饮料、化妆和其他民用产品中,是今后高粱利用中一个有待开发的新课题。

1. An analysis of major quality factors was conducted for 3039 sorghum germplasm from 21 provinces and autonomous regions of China. The average content maximum value, minimum value, standard variation, variation coefficients and reated functions of crude protein, lysine and tannin of the seeds were given. 2. Through identification, 85 high protein material, 486 high lysine (percent of protein) material and 288 low tannin material have been selected. Entire material have also been classified as follows: 2638 edible grain sorghum, 120 handicraft sorghums, 44 broom sorghums, 158 tall-stalk sorghum, 21 mat-making sorghums, 59 sugar sorghums and 39 brewing sorghums. 3. the statistics prevails that the main colors of sorghum grains are red, yellow, brown and purple. Pigments can be extracted from sorghum grains and caryopsis in particular. The pigments extracted might be used for food, beverage, cosmetics and other consumed products, which will be a new aspect to be developed for sorghum utilization.