不同品种(系)小米食味品质评价

Eating Quality Evaluation of Different Millet Varieties(Lines)

为了评价鉴定不同品种(系)小米的食味品质,探究小米食味品质与部分理化性质的关系,为后续谷子品质育种提供理论参考,试验测定了23个小米品种(系)的直链淀粉含量和快速黏度分析仪(RVA)特征值,同时用感官评价法测定不同小米的食味品质。结果表明,小米RVA特征值之间大多数呈极显著相关;直链淀粉含量与糊化温度呈极显著负相关,与回生值和最终黏度呈极显著正相关;食味品质与峰值黏度和崩解值均呈极显著正相关,相关系数分别为0.664、0.564,表明小米的食味品质越好,其峰值黏度和崩解值越高。从中筛选出8个食味品质良好的品种(系),其直链淀粉含量在14%~19%,峰值黏度都在2000 cP以上。综上,小米淀粉的部分理化指标可以从一定程度上反映小米的食味品质,可以利用直链淀粉含量和RVA特征值对小米食味品质进行辅助鉴定。

In order to evaluate and identify the eating quality of different varieties(lines)of millet,explore the relationship between the eating quality of millet and some physical and chemical properties,provide theoretical reference for subsequent quality breeding of millet,in this study,amylose content and rapid viscosity analyzer(RVA)eigenvalues of 23 varieties(lines)of millet were determined.At the same time,sensory evaluation was used to analyze the eating quality of different millet.The results showed that there was a extremely significant correlation among most RVA eigenvalues of millet.Amylose content was extremely negatively correlated with gelatinization temperature and extremely positively correlated with retrogradation values and final viscosity.Eating quality was extremely positively correlated with peak viscosity and breakdown value,the correlation coefficients were 0.664 and 0.564,indicating that the better the eating quality of millet was,the higher the peak viscosity and breakdown value were.Amylose content of 8 selected varieties(lines)with good eating quality was between 14%-19%,and peak viscosity was above 2000 cP.Therefore,some physical and chemical properties of millet could reflect eating quality to some extent,amylose content and rapid viscosity analysis could be used to assist the identification of eating quality of millet.