重庆地产高粱理化性质分析及抗消化品种筛选

Analysis of Physicochemical Properties and Screening of Digestible Resistant Varieties of Sorghum in Chongqing

为了解重庆地产高粱品质并对当地高粱产业发展提供理论和应用指导,实验收集了12个重庆主栽高粱品种,以市购我国东北、西北两个地区的主产高粱各两个品种作对比,对其理化成分进行了测定和主成分分析。同时,测定高粱淀粉消化性,筛选出抗消化高粱品种。结果表明,16种高粱理化性质差异显著(P<0.05),千粒重在9.86~30.14g之间,淀粉、蛋白质和脂肪含量范围分别为39.41%~84.86%、7.21%~12.44%、1.80%~4.92%,单宁和植酸含量范围是0.19%~2.12%和8.42%~15.61%,含有丰富的氨基酸和矿物质。通过对高粱进行体外消化研究,表明云阳茅台红2号、市购东北高粱2号、垫江红缨子等品种淀粉消化率(C∞)较低,抗性淀粉(RS)含量较高,可用以制作低GI食品、低热值食品,满足特殊消费人群的食谱需求。本研究可为重庆高粱品质评价和应用提供一定参考。

In order to understand the quality of local sorghum in Chongqing and provide theoretical and applied guidance for the development of local sorghum industry,12 main sorghum varieties in Chongqing were collected in the experiment.The physical and chemical components of the two main sorghum varieties in the northeast and northwest were measured and analyzed by principal component analysis,and their components and uses were correlated.At the same time,the digestibility of sorghum starch was determined to screen out the anti-digestible sorghum varieties.The results showed that there were significant differences in the physical and chemical properties of 16 sorghum varieties(P<0.05).The 1000-grain weight ranged from 9.86 to 30.14 g.The contents of starch,protein and fat ranged from 39.41%to 84.86%,7.21%to 12.44%and 1.80%to 4.92%,respectively.The contents of tannin and phytic acid ranged from 0.19%to 2.12%and 8.42%to 15.61%,respectively.They were rich in amino acids and minerals.Through the study of in vitro digestion of sorghum,it was shown that the starch digestibility(C∞)of Yunyang Maotaihong 2,Northeast Sorghum 2,Dianjianghongyingzi and other varieties was lower,and their resistant starch(RS)content was higher,indicating that these varieties were suitable for making low GI food and low calorific value food to meet the recipes of special consumers.This study can provide a reference for the quality evaluation and application of sorghum in Chongqing.