摘要
对不同品种、不同时期甜高粱茎秆汁液锤度变化规律研究的结果表明:主茎秆各节段锤度最高部位基本上出现在4～6节,并可用各节段锤度的平均值代表该植株汁液锤度。实际测定汁液中的总糖含量高于用WYT—I型糖量折光仪测得的锤度,说明总糖中除蔗糖、葡萄糖、果糖3种可发酵糖外,还存在其它糖类,并说明了汁液锤度与总糖含量之间存在着极显著直线相关性,在测定锤度后,用回归方程式可求得总糖的含量,为更好地利用甜高粱茎杆汁液中的总糖提供了理论依据。
The changing law of brix degree in different varieties was studied at different periods,to provide important data for the collocation of varieties and to extend the working time. It was found that the mean internodal brix degree can substitute for the whole plant brix degree, and this conclusion provides some basis for fast measurement of the brix degree. There is significant or highly significant straight line correlation between the brix degree and the total sugar content of the juice. After measuring the brix degree, the total sugar content can be got by he correlative formula. This provides a theoretical basis for fully utilizing the total sugar in the juice of the stem,thereby, increasing the ethanol output, and lays solid foundation for studying the relationship between the fermentable sugar content and brix degree.
出处
《沈阳农业大学学报》
CAS
CSCD
1992年第3期187-191,共5页
Journal of Shenyang Agricultural University
关键词
甜高粱
汁液锤度
总糖
糖
锤度
sweet sorghum, brix degree in juice
total sugar
content
