不同品种糯高粱的品质分析

Quality analysis of different varieties of glutinous sorghum

为明晰各种高粱品种的品质特性,以7种糯高粱品种(编号为G1~G7)为研究对象,对其籽粒的主要组成成分及淀粉特性进行测定和对比分析。结果表明,基于糯高粱籽粒的组成成分,通过聚类分析将7种糯高粱分为A(G1、G2、G6)、B(G3、G4、G5、G7)两个大类。两类糯高粱籽粒的主要组成成分及淀粉特性存在较大差异,淀粉糊化特性受高粱支链淀粉含量的影响最大。B类糯高粱有较高的支链淀粉含量(97.53%~98.71%),水分(10.46%~12.14%)、蛋白质(9.26%~10.54%)和单宁(1.06%~1.43%)含量均较适宜,但脂肪含量(4.22%~5.33%)略高。B类糯高粱淀粉颗粒略小,部分表面较为光滑,其虽具有较高的起始糊化温度(73.60~74.33℃)、终止温度(84.07~84.37℃)和热焓值(14.42~15.34 J/g),但具有较低的峰值黏度(281.25~311.25 RVU)、衰减值(189.00~233.25 RVU)和回生值(32.88~39.46 RVU),因此,B类糯高粱较A类糯高粱品种具有更好的糊化特性,更适用于酿造。

In order to clarify the quality characteristics of various sorghum varieties,using seven glutinous sorghum varieties(Numbered G1-G7)as research objects,and main components and starch characteristics of their grains were determined and compared.The results showed that,based on the components of glutinous sorghum grains,seven kinds of waxy sorghum were divided into two categories:A(G1,G2,G6)and B(G3,G4,G5,G7)by cluster analysis.The main components and starch characteristics of the two types of glutinous sorghum grains were quite different,and the starch gelatinization characteristics were most affected by the amylopectin content of sorghum.Class B glutinous sorghum had higher amylopectin content(97.53%-98.71%),water content(10.46%-12.14%),protein content(9.26%-10.54%)and tannin content(1.06%-1.43%),but slightly higher fat content(4.22%-5.33%).Class B glutinous sorghum starch granules were slightly smaller and part of the surface was smooth.Although the initial gelatinization temperature(73.60-74.33℃),final temperature(84.07-84.37℃)and enthalpy value(14.42-15.34 J/g)of Class B glutinous sorghum starch granule were higher,the peak viscosity(281.25-311.25 RVU),attenuation value(189.00-233.25 RVU)and retrogradation value(32.88-39.46 RVU)were relatively lower,so Class B glutinous sorghum had better gelatinization characteristics than Class A glutinous sorghum varieties,and was more suitable for brewing.