摘要
硒对麦芽品质影响的研究结果表明 :不同浓度 ( 1 0~ 2 0 0 mg/ kg)的硒溶液处理 ,对麦芽硒的吸收均有效。麦芽对硒的吸收率 ,5个处理分别为 2 .4 9%、1 .1 3 %、0 .52 %、0 .60 %和 0 .50 %。其中 2 0 0 mg/ kg Na2 Se O3处理中 ,加赤霉素( GA4+GA7)比不加 GA4+GA7组其吸收率增加 0 .1 0 %。 1 0 mg/ kg Na2 Se O3+0 .0 5mg/ kg ( GA4+GA7)的处理能显著提高麦芽质量 ,其 α-氨基酸 ( α-AN)、糖化力、无水浸出率分别比对照高 8.5%、1 3 .1 %和 1 .2 %。而高浓度的硒 ( 2 0 0 mg/kg Na2 Se O3)则降低麦芽质量 ,其α-AN、糖化力、无水浸出物分别比对照低 9.9%、9.5%和 1 .7%。
WT5”,6BZ]Effects of selenium (Se) on the quality of malt were studied. The results indicated that malt could absorb Se from different concentrations (10~200 mg/kg) effectively. The absorption rates of Se in malt in conditions were 2.49%, 1.13%, 0.52%, 0.60% and 0.50%, respectively. The absorption rate of Se in malt was increased 0.10% by using of 200 mg/kg Na 2SeO 3+0.05 mg/kg gibberellin (GA 4+GA 7), compared to 200 mg/kg Na 2SeO 3. The contrast tests showed that the treatment of 10 mg/kg Na 2SeO 3+0.05mg/kg (GA 4+GA 7) could improve qualities of malt obviously in α AN, diastasic power and extraction rate by 8.5%, 13.1% and 1.2%, respectively, and high concentration of Se (200 mg/kg Na 2SeO 3) would decrease the α AN, diastasic power and extraction rate by 9.9%, 9.5% and 1.7%, respectively.
基金
江苏省新的农业技术革命资助项目!( BG985 0 110 )
关键词
硒
赤霉素
氨基氮
糖化力
麦芽品质
制麦工艺
malt
selenium
gibberellin
α AN
diastasic power
extraction rate