摘要
营养品质和口感品质是组成黍稷种质子粒品质的重要组成部分。粗蛋白和粗脂肪含量是组成营养品质的主要成分,赖氨酸和可溶性糖含量是组成口感品质的主要成分。通过对山西省有代表性的90份黍稷种质的粗蛋白、粗脂肪、赖氨酸和可溶性糖的测定,评价了参试黍稷种质资源的营养品质和口感品质。结果表明,黍稷种质资源的粗蛋白平均含量为11.88%,粗脂肪平均含量为3.69%,赖氨酸平均含量为0.19%,可溶性糖平均含量为2.04%。鉴定筛选出7份粗蛋白含量13.00%、粗脂肪含量4.00%以上的高营养品质种质;15份赖氨酸含量0.20%以上、可溶性糖含量2.00%以上的口感品质优的种质;3份粗蛋白含量13.00%以上、粗脂肪含量4.00%以上、赖氨酸含量0.20%以上和可溶性糖含量2.00%以上的营养品质和口感品质均优的种质。营养品质和口感品质与不同类型种质的相关性分析表明,稷的营养品质好于黍,黍的口感品质好于稷,红粒种质营养品质和口感品质最好,白、褐、复色的种质居中,黄粒的最差;粒形和营养品质及口感品质相关不显著。研究结果为今后优质种质利用提供了参考依据。
Nutrition and taste quality are two main indexes of grain quality of proso millet. The content of crude protein and fat affects nutrition quality, while the content of lysine and soluble sugar influences taste quality. The nutrition and taste quality are appraised by testing and analyzing the crude protein, crude fat, lysine and soluble sugar of 90 proso millet accession from Shanxi province. Results show that the average contents of crude protein, crude fat, lysine and soluble sugar were 11.88%, 3.69%, 0. 19% and 2.04% respectively. Some superior germplasm accession were screened out, such as 7 better nutritional quality germplasm accession with crude protein content and crude fat content more than 13.00% and 4. 00% respectively; 15 better taste quality germplasm accession with higher lysine content of 0. 20% and soluble sugar content of 2.00%; 3 germplasm accession with both better nutritional quality and taste quality germplasm with more than 13.00% of crude protein,4.00% of crude fat, 0. 20% of lysine and 2. 00% of soluble sugar. Correlation analysis between nutrition quality and taste quality shows that hard proso millet is better than soft proso millet in nutritional quality and soft proso millet is better than hard proso millet in taste quality. Red grain germplasm is the best in both nutritional quality and taste quality, while the yellow grain was the worst . There was no clear correlation among grain shape, nutritional quality and taste quality.
作者
王纶
王星玉
王海岗
陈凌
王君杰
曹晓宁
刘思辰
康国帅
WANG Lun WANG Xing-yu WANG Hai-gang CHEN Ling WANG Jun-jie CAO Xiao-ning LIU Si-chen KANG Guo-shuai(Institute of Crop Germplasm Resources ,Shanxi Academy of Agricultural Sciences/Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture / Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan 030031)
出处
《植物遗传资源学报》
CAS
CSCD
北大核心
2017年第1期61-69,共9页
Journal of Plant Genetic Resources
基金
农业部作物种质资源保护与利用专项(2016NWB036-21)
国家黍稷种质资源平台(NICGR2016-027)
山西省农业科学院育种工程专项(16yzgc087)
关键词
黍稷
种质资源
营养品质
口感品质
proso millet
germplasm resources
nutritional quality
taste quality
