酿酒高粱籽粒微观形态分析及其果皮厚度和单宁含量的相关性
|
摘要
该研究对全国已推广的19份酿酒高粱的果皮(果皮层和种皮层)厚度及淀粉粒径长度进行统计分析,并初步总结了高粱籽粒单宁含量与果皮厚度间的关系。结果表明,酿酒高粱的果皮厚度并不呈单峰分布,西南糯高粱的果皮厚度与其他地区高粱差异显著(P<0.05),其中红缨子高粱果皮厚度在<100μm范围内平均值为(59.74±9.87)μm。不同酿酒高粱淀粉粒径长度差异也比较明显,说明高粱原料酿造性状的优劣要综合考虑其性状表现。单宁含量和果皮厚度间具有较好的直线相关关系(R=0.501 4),果皮厚度每增加1μm,籽粒的单宁含量则增高0.014 7%。
The pericarp thickness(pericarp layer and testa layer) and the length of starch grain diameter of 19 liquor-making sorghums which had been extended to the whole China were analyzed, and the relationship between tannin content of sorghum seeds and pericarp thickness were preliminarily summarized. The results showed that the distribution of pericarp thickness of liquor-making sorghums was not a single peak model. There was a significant difference between sorghums from southwestern China and those from other geographic regions(P<0.05). Moreover, the average pericarp thickness value of Hongyingzi sorghums was(59.74±9.87) μm with the range of less than 100 μm. The significant differences of starch grain diameter length among different sorghums indicated that the quality of the brewing characters of sorghum raw material should be taken into consideration.There was a good linear correlation between tannin content and pericarp thickness(R=0.501 4). The tannin content increased 0.014 7% with 1 μm increasing of pericarp thickness.
The pericarp thickness(pericarp layer and testa layer) and the length of starch grain diameter of 19 liquor-making sorghums which had been extended to the whole China were analyzed, and the relationship between tannin content of sorghum seeds and pericarp thickness were preliminarily summarized. The results showed that the distribution of pericarp thickness of liquor-making sorghums was not a single peak model. There was a significant difference between sorghums from southwestern China and those from other geographic regions(P<0.05). Moreover, the average pericarp thickness value of Hongyingzi sorghums was(59.74±9.87) μm with the range of less than 100 μm. The significant differences of starch grain diameter length among different sorghums indicated that the quality of the brewing characters of sorghum raw material should be taken into consideration.There was a good linear correlation between tannin content and pericarp thickness(R=0.501 4). The tannin content increased 0.014 7% with 1 μm increasing of pericarp thickness.
引文
[1]闫松显,吕云怀,王莉,等.西南区酿酒高粱的种质形成和发展[J].中国酿造,2017,36(5):17-21.
[2]WANG L,WANG Y Y,WANG D Q,et al.Dynamic changes in the bacterial community in Moutai liquor fermentation process characterized by deep sequencing[J].J Inst Brewing,2015,121(4):603-608.
[3]李栋梁,荆彦平,李小刚,等.高粱胚乳细胞与母体组织发育关系的研究[J].中国农业科学,2014,47(17):3336-3347.
[4]EARP C F,MCDONOUGH C M,AWIKA J,et al.Testa development in the caryopsis of Sorghum bicolor(L.)Moench[J].J Cereal Sci,2004,39(2):303-311.
[5]VARGAS-SOLORZANO J W,CARVALHO C W P,TAKEITI C Y,et al.Physicochemical properties of expanded extrudates from colored sorghum genotypes[J].Food Res Int,2014,55:37-44.
[6]DYKES L,SEITZ L M,ROONEY W L,et al.Flavonoid composition of red sorghum genotypes[J].Food Chem,2009,116(1):313-317.
[7]BETA T,ROONEY L W,MAROVATSANGA L T,et al.Phenolic compounds and kernel characteristics of Zimbabwean sorghums[J].J Sci Food Agr,1999,79:1003-1010.
[8]王桂梅.高粱胚乳性状的遗传研究[J].华北农学报,1987,2(2):25-30.
[9]伊祖涛,张海艳.不同玉米品种角质和粉质胚乳淀粉粒的粒度分布特征[J].吉林农业科学,2015,40(4):108-112.
[10]申瑞玲,陈明,任贵兴.高粱淀粉的研究进展[J].中国粮油学报,2012,7(7):123-128.
[11]郭旭凯,杨玲,张福耀,等.高粱子粒理化特性与清香型大曲白酒酿造关系的研究[J].中国酿造,2016,35(12):40-43.
[12]马勇.中国白酒三十年发展报告(上)[J].酿酒科技,2016(3):17-22.
[13]卫永太,张镔,张桂香.中国高粱品质性状的区域性差异[J].天津农业科学,2016,22(11):138-140.
[14]CHOPRA R,BUROW G,BURKE J J,et al.Genome-wide association analysis of seedling traits in diverse sorghum germplasm under thermal stress[J].BMC Plant Biol,2017,17(1):12.
[15]LASKY J R,UPADHYAYA H D,RAMU P,et al.Genome-environment associations in sorghum landraces predict adaptive traits[J].Sci Adv,2015,1(6):e1400218.
[16]田晓红,谭斌,谭洪卓,等.20种高粱淀粉特性[J].食品科学,2010,31(15):13-20.
[17]宋旭东,史红梅,张海燕,等.工艺用高粱种质资源性状多样性分析[J].辽宁农业科学,2011(4):31-33.
[18]王劲松,董二伟,武爱莲,等.不同香型白酒酿造高粱养分需求规律[J].山西农业科学,2016,44(7):977-980.
[2]WANG L,WANG Y Y,WANG D Q,et al.Dynamic changes in the bacterial community in Moutai liquor fermentation process characterized by deep sequencing[J].J Inst Brewing,2015,121(4):603-608.
[3]李栋梁,荆彦平,李小刚,等.高粱胚乳细胞与母体组织发育关系的研究[J].中国农业科学,2014,47(17):3336-3347.
[4]EARP C F,MCDONOUGH C M,AWIKA J,et al.Testa development in the caryopsis of Sorghum bicolor(L.)Moench[J].J Cereal Sci,2004,39(2):303-311.
[5]VARGAS-SOLORZANO J W,CARVALHO C W P,TAKEITI C Y,et al.Physicochemical properties of expanded extrudates from colored sorghum genotypes[J].Food Res Int,2014,55:37-44.
[6]DYKES L,SEITZ L M,ROONEY W L,et al.Flavonoid composition of red sorghum genotypes[J].Food Chem,2009,116(1):313-317.
[7]BETA T,ROONEY L W,MAROVATSANGA L T,et al.Phenolic compounds and kernel characteristics of Zimbabwean sorghums[J].J Sci Food Agr,1999,79:1003-1010.
[8]王桂梅.高粱胚乳性状的遗传研究[J].华北农学报,1987,2(2):25-30.
[9]伊祖涛,张海艳.不同玉米品种角质和粉质胚乳淀粉粒的粒度分布特征[J].吉林农业科学,2015,40(4):108-112.
[10]申瑞玲,陈明,任贵兴.高粱淀粉的研究进展[J].中国粮油学报,2012,7(7):123-128.
[11]郭旭凯,杨玲,张福耀,等.高粱子粒理化特性与清香型大曲白酒酿造关系的研究[J].中国酿造,2016,35(12):40-43.
[12]马勇.中国白酒三十年发展报告(上)[J].酿酒科技,2016(3):17-22.
[13]卫永太,张镔,张桂香.中国高粱品质性状的区域性差异[J].天津农业科学,2016,22(11):138-140.
[14]CHOPRA R,BUROW G,BURKE J J,et al.Genome-wide association analysis of seedling traits in diverse sorghum germplasm under thermal stress[J].BMC Plant Biol,2017,17(1):12.
[15]LASKY J R,UPADHYAYA H D,RAMU P,et al.Genome-environment associations in sorghum landraces predict adaptive traits[J].Sci Adv,2015,1(6):e1400218.
[16]田晓红,谭斌,谭洪卓,等.20种高粱淀粉特性[J].食品科学,2010,31(15):13-20.
[17]宋旭东,史红梅,张海燕,等.工艺用高粱种质资源性状多样性分析[J].辽宁农业科学,2011(4):31-33.
[18]王劲松,董二伟,武爱莲,等.不同香型白酒酿造高粱养分需求规律[J].山西农业科学,2016,44(7):977-980.