山西重要黍稷种质资源品质性状的初步鉴定与评价

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。

Nutritional Quality and taste quality appraisal analysis of proso millet

Nutrition and taste quality are two main indexes of grain quality of proso millet. Crude protein and fat are importment components of nutrition quality, while lysine and soluble sugar are two main ingredients of taste quality. The contents of crude protein, crude fat, lysine and soluble sugar of Shanxi Province representative 90 proso millet accession were tested and analysed. That proso millet in the differences of nutritional quality and taste quality, select a group of germplasm resources which is good in nutritional quality or taste quality or both, and provide the use in breeding, production and processing. The results showed 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 were screened out, such as 7 better nutritional quality germplasm with crude protein content and crude fat content more than 13.00%,and 4.00% respectively; 15 better taste quality germplasm with higher lysine content of 0.20% and soluble sugar content of 2.00% and 3 both better nutritional quality and taste quality germplasm with more than 13.00% crude protein content, 4.00%crude fat content, 0.20%lysine and 2.00% soluble sugar. Again at the same time analyzed the nutritional quality and taste quality and relevance of different types of germplasm, shows that nutritional quality of hard proso millet is better than soft proso millet,, taste quality of soft proso millet is better than hard proso millet, red grain germplasm nutritional quality and taste quality is the best, white, brown, multicolor germplasm is in the middle, yellow grain is the worst; Grain shape and nutritional quality and taste is not significantly related to quality. It will Provide reference which high quality character can be used in the future.