辽宁省地方高粱品种食用品质性状研究

doi:10.3864/j.issn.0578-1752.2019.04.002

Abstract

Abstract:

【Objective】 In this study, 16 sorghum landraces from Liaoning province were used as experimental materials to study the edible quality traits and the relationships among these traits. 【Method】 Nutritional components of 16 sorghum landraces, including amylose, amylopectin, crude fat, crude protein and tannin content in grains, were determined and the edible qualities of these sorghum landraces were evaluated using sensory evaluation. The viscosity of sorghum starch was measured using a Rapid Visco Analyzer (RVA). The differences and the correlations among indices were analyzed. 【Result】 In terms of nutritional quality and sensory evaluation, the overall score of Aizibai 1, Hongkebang, Jinliang 9-2 and Fenzhidahongsui were higher than the other landraces; the mouthfeel, taste, and smell of these two landraces were also better than the others. The content of crude fat in the grains of Aizibai 2 and Zhenbailiang were significantly higher than in other landraces. Contents of crude protein in Hongkebai 1, Hongkebai 2 and Huangkebai landraces were significantly higher than in the others. Starch content in the grains of Dabaigaoliang 1 was significantly higher than in other landraces. Tannin contents in all landraces were less than 0.5%. The taste value of sorghum porridge was negatively correlated with crude protein and tannin content and protein and tannin had negative effects on mouthfeel and taste. Amylopectin had a positive effect on mouthfeel and cold porridge texture. There was a significantly positive correlation between the content of crude fat and the cool paste viscosity, setback viscosity and peak time. The total starch content was positively related to the peak viscosity and the hot pulp viscosity. The crude protein content was significantly positively correlated with the cool paste viscosity, the setback viscosity and the peak time. Amylose content was significantly negatively correlates to the viscosity level and disintegration value of the RVA spectrum. Amylopectin was significantly positively correlated to the viscosity level and disintegration value of the RVA spectrum. RVA was significantly correlated with taste value. The peak viscosity and break down viscosity were positively correlated with the comprehensive score, while the peak time and pasting temperature were negatively correlated with the taste value. 【Conclusion】 There was a close relationship between RVA spectrum characteristic value and taste index. The taste characteristics of sorghum porridge were indirectly reflected by the RVA spectrum characteristic value. Based on comprehensively considering the edible quality, Aizibai 1 and Hongkebang were the ideal sorghum types.

Key words: sorghum, nutritional quality, eating quality, starch viscosity, rapid visco analyzer

XIAO MengYing,ZHANG RuiDong,ZHANG Zhuang,XU XiaoXue,CHEN XiaoFei,ZHOU YuFei,KONG FanHua,HUANG RuiDong. Taste Quality Traits of Sorghum Landraces from Liaoning Province[J].Scientia Agricultura Sinica, 2019, 52(4): 591-601.

Figures/Tables 8

Table 1

Table 2

Table 3

Table 4

Comparisons of starch viscosity among sorghum landraces"

序号 Serial number	最高黏度 PKV	热浆黏度 HPV	冷胶黏度 CPV	崩解值 BDV	消减值 SBV	回复值 CSV	峰值时间 PeT	糊化温度 PaT
S1	3687.00±101.06b	2506.33±67.86cdef	4915.67±211.88ef	1180.67±40.53b	1645.67±32.87cde	2834.67±187.70cdef	4.84±0.08gh	77.60±0.05abc
S2	3485.67±20.03cde	2630.33±40.28abc	5332.67±116.21cd	855.33±21.83de	1646.67±31.79cde	2826.33±68.38bc	5.15±0.04bc	77.10±0.52cde
S3	4002.67±46.29a	2367.67±46.69efgh	5939.00±12.29a	1635.00±40.29a	1936.33±38.94a	3571.33±49.96a	5.11±0.04ghi	75.98±0.06f
S4	3527.33±65.84bc	2492.33±34.93cdefg	5233.00±61.22cd	1135.00±36.51b	1605.67±12.66ef	2740.67±37.74cd	4.71±0.03i	77.63±0.06abc
S5	3369.00±63def	2514.00±89.35bcdef	5132.33±19.14de	855.00±27.51de	1956.33±61.27a	2502.00±45.18defg	5.20±0.12ab	77.03±0.40cde
S6	3619.67±20.01bc	2695.00±89.87ab	5219.00±87.11cd	924.67±105.22cd	1809.67±73.92b	2809.00±54.81bc	5.02±0.04cd	77.55±0.48a
S7	3283.67±50.77ef	2518.33±14.36bcdef	5239.00±89.60cd	765.33±58.35ef	1579.33±70.51ef	2704.00±55.68cdef	5.11±0.03bcd	77.6abc
S8	3991.33±104.01a	2796.33±100.31a	4863.00±112.82f	1195.00±18.03b	1639.67±18.72de	2344.67±124.28g	4.82±0.07hi	77.55±0.05abc
S9	3291.33±235.89ef	2332.33±240.14fgh	4871.00±55.43f	959.00±284.56cd	1579.67±74.45ef	2312.67±28.10g	4.98±0.17def	78.1±0.44a
S10	2995.33±69.64g	2305.33±55.81h	5631.00±102.47b	690.00±15.13f	1806.33±54.54b	2834.67±2.31bc	5.29±0.03a	78.13±0.46a
S11	3276.33±53.35ef	2558.33±36.07bcd	5325.33±101.16cd	718.00±23.51ef	1594.67±5.51def	2811.33±67.60bc	5.09±0.03bcd	77.85±0.43ab
S12	3225.67±33.08f	2469.67±18.34cdefgh	5429.33±93.52bc	756.00±17.52ef	1723.33±75.75bcd	2734.33±175.59cde	5.05±0.04cd	78.15±0.43a
S13	3457.00±66.09cde	2410.00±49.11defgh	4871.00±277.78f	1047.00±28.35bc	1762.00±26.46b	2538.67±358.29defg	5.00de	7.30±0.48bcd
S14	3284.67±126.43ef	2310.00±40.85gh	4801.67±80.69f	974.67±101.19cd	1631.00±86.63ef	2496.33±59.37efg	4.87±0.07fg	76.52±0.45ef
S15	3495.67±76.56bcd	2535.00±34.77bcde	4949.00±94.62ef	960.67±41.79cd	1743.33±19.14bc	2479.33±89.59fg	4.89±0.08efg	77.55±0.09abc
S16	3897.67±223.79a	2363.67±200.70efgh	5405.00±294.38bc	1534.00±43.59a	1507.33±75.41f	3041.33±95.27b	4.56±0.10j	76.75de

Table 4

Table 5

Table 6

Table 7

Table 8

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序号 Serial number	品种 Variety	品种来源 Origin	序号 Serial number	品种 Variety	品种来源 Origin
S1	矮子白1 Aizibai1	辽宁凌海 Linghai, Liaoning	S9	大白高粱2 Dabaigaoliang2	辽宁建平 Jianping, Liaoning
S2	矮子白2 Aizibai2	辽宁葫芦岛 Huludao, Liaoning	S10	红壳白1 Hongkebai1	辽宁朝阳 Chaoyang, Liaoning
S3	红壳棒子 Hongkebangzi	辽宁朝阳 Chaoyang, Liaoning	S11	红壳白2 Hongkebai2	辽宁阜新 Fuxin, Liaoning
S4	红壳棒 Hongkebang	辽宁锦州 Jinzhou, Liaoning	S12	黄壳白 Huangkebai	辽宁北票 Beipiao, Liaoning
S5	真白粱 Zhenbailiang	辽宁建昌 Jianchang, Laioning	S13	黄壳白高粱 Huangkebaigaoliang	辽宁新宾 Xinbin, Liaoning
S6	小白高粱1 Xiaobaigaoliang1	辽宁义县 Yixian, Liaoning	S14	分枝大红穗 Fenzhidahongsui	辽宁朝阳 Chaoyang, Liaoning
S7	小白高粱2 Xiaobaigaoliang2	辽宁绥中 Suizhong, Liaoning	S15	大红粮 Dahongliang	辽宁朝阳 Chaoyang, Liaoning
S8	大白高粱 1 Dabaigaoliang1	辽宁葫芦岛 Huludao, Liaoning	S16	锦粱9-2 Jinliang9-2	辽宁锦州 Jinzhou, Liaoning

序号 Serial number	综合评分 Taste scoring	气味 Flavor	外观 Appearance	适口性 Palatability	滋味 Relish	冷粥质地 Cold porridge texture
S1	81.50±4.84abc	15.67±2.01ab	14.87±0.60bc	23.37±2.57ab	23.60±0.76a	4.00±0.26ab
S2	78.27±3.71bcde	14.87±0.70ab	18.30±1.15a	21.77±1.96abc	19.27±1.07bcdef	4.07±0.51a
S3	79.43±6.23abcd	16.03±2.67ab	15.00±0.62bc	23.97±2.40ab	23.93±2.22a	3.50±.010abc
S4	85.80±4.83a	17.13±2.54a	15.83±0.06b	23.87±0.72ab	20.93±0.47abcde	2.97±0.21c
S5	65.30±0.36hi	14.80±0.87ab	13.07±0.38de	17.17±0.97e	16.87±1.18f	3.40±0.36abc
S6	64.93±3.29i	14.47±0.83ab	11.87±0.60ef	17.07±1.95e	18.00±0.53def	3.53±0.21abc
S7	74.93±3.32cdef	14.33±0.81ab	13.30±0.35d	22.47±1.15ab	21.27±1.37abcd	3.57±0.25abc
S8	72.83±1.80defg	14.40±0.17ab	15.70±1.08b	21.03±0.55bcd	17.63±0.87ef	4.07±0.81a
S9	66.87±3.55ghi	14.17±0.65b	12.80±0.87def	18.43±2.79cde	17.80±1.57def	3.67±0.32abc
S10	71.67±3.80efghi	14.10±0.85b	18.17±0.91a	18.17±1.16de	17.67±0.96ef	3.57±0.25abc
S11	72.50±2.27defgh	14.73±1.20ab	18.17±0.64a	17.23±1.46e	19.23±0.76bcdef	3.13±0.83bc
S12	69.43±2.57fghi	15.07±0.67ab	11.53±0.49f	21.53±1.35bcd	17.90±1.48def	3.40±0.44abc
S13	73.57±6.83defg	14.67±1.01ab	13.17±0.85de	23.07±2.80ab	18.87±3.80cdef	3.80±0.46abc
S14	85.13±3.37ab	17.10±2.00a	13.50±0.30d	25.33±1.10a	21.77±3.80abc	4.10±0.17a
S15	77.80±5.10bade	16.13±2.08ab	13.87±0.91cd	23.60±2.30ab	20.47±2.05abcde	3.73±0.21abc
S16	82.93±1.39ab	16.13±1.46ab	15.33±1.10b	24.53±2.76ab	22.67±1.42ab	4.27±0.76a

序号 Serial number	粗脂肪 Crude fat (%)	粗蛋白质 Crude protein (%)	总淀粉 Total starch (%)	单宁 Tannin (%)	直链淀粉 Amylose (%)	支链淀粉 Amylopestin (%)
S1	3.11±0.13def	8.21±0.35d	68.61±0.11cd	0.29±0.04b	10.03±0.67h	58.59±0.78b
S2	4.35±0.32a	8.05±0.02d	67.68±0.44d	0.25±0.02cd	13.96±0.23abc	53.72±0.22gh
S3	3.50±0.18cd	8.01±0.07d	65.03±0.61ef	0.38±0.05a	10.43±0.13gh	54.60±0.61fg
S4	3.33±0.09cde	7.95±0.06d	64.30±0.55f	0.25±0.02cd	14.58±0.15a	49.72±0.40j
S5	4.53±0.20a	9.44±0.14c	65.66±0.75ef	0.12±0.03g	13.55±0.32cd	52.10±0.42hi
S6	3.61±0.38bc	8.15±0.03d	69.01±1.53bcd	0.27±0.01bc	11.12±0.93fg	57.90±2.13bc
S7	2.68±0.23ghi	9.39±0.01c	69.22±0.32bc	0.27±0.03bc	12.76±0.42de	56.46±0.53cde
S8	2.23±0.26j	9.13±0.01c	72.40±0.18a	0.23±0.01d	8.75±0.33i	63.65±0.41a
S9	2.66±0.21hi	10.07±0.05b	65.81±0.75e	0.27±0.02bc	13.19±0.45cd	52.62±0.30h
S10	3.92±0.41b	10.91±0.02a	65.03±0.51ef	0.29±0.04b	14.49±0.24ab	50.53±0.27ij
S11	3.46±0.38cd	10.96±0.60a	65.47±2.01ef	0.25±0.03cd	11.89±0.13ef	53.58±2.05gh
S12	2.99±0.10efgh	10.69±0.06a	68.27±0.57cd	0.19±0.02e	13.23±0.21cd	55.03±0.65efg
S13	2.34±0.04ij	9.39±0.23c	69.51±0.74bc	0.15±0.01fg	13.60±0.91bcd	55.91±1.62def
S14	3.25±0.17cde	10.14±0.61b	70.27±0.03b	0.18±0.09ef	12.78±1.10de	57.48±1.09bcd
S15	2.84±0.08fgh	9.19±0.02c	70.18±0.45b	0.41±0.10a	13.34±0.13cd	56.84±0.58bcd
S16	3.06±0.11efg	8.30±0.01d	70.44±0.74b	0.14±0.01g	7.55±0.38j	62.89±0.72a

特征值 Eigenvalue	最高黏度 PKV	热浆黏度 HPV	冷胶黏度 CPV	崩解值 BDV	消减值 SBV	回复值 CSV	峰值时间 PeT
热浆黏度HPV	0.39**
冷胶黏度CPV	0.10	-0.11
崩解值BDV	0.85**	-0.16	0.17
消减值SBV	0.04	-0.02	0.34*	0.06
回复值CSV	0.32*	-0.17	0.88**	0.44**	0.26
峰值时间PeT	-0.71**	0.07	0.18	-0.80**	0.34*	-0.09
糊化温度PaT	-0.46**	0.20	-0.19	-0.61**	0.19	-0.34**	0.38**

营养指标 Nutritional quality	最高黏度 PKV	热浆黏度 HPV	冷胶黏度 CPV	崩解值 BDV	消减值 SBV	回复值 CSV	峰值时间 PeT	糊化温度 PaT
总淀粉Total starch	0.29*	0.28*	-0.50**	0.15	-0.29*	-0.33*	-0.38**	-0.11
粗脂肪Crude fat	-0.22	-0.05	0.39**	-0.21	0.44**	0.29*	0.49**	-0.14
粗蛋白Crude protein	-0.30*	0.06	0.38**	-0.36*	0.40**	0.14	0.60**	0.25
单宁Tannin	-0.35*	0.20	0.10	-0.49**	0.37**	-0.17	0.62**	0.43**
直链淀粉Amylose	-0.70**	-0.22	-0.02	-0.62**	0.23	-0.22	0.60**	0.25
支链淀粉Amylopestin	0.56**	0.30*	-0.30*	0.43**	-0.30*	-0.09	-0.56**	-0.2

Taste Quality Traits of Sorghum Landraces from Liaoning Province

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食味指标 Eating quality	总淀粉 Total starch	粗脂肪 Crude fat	粗蛋白 Crude protein	单宁 Tannin	直链淀粉 Amylose	支链淀粉 Amylopestin
综合评分 Taste scoring	0.11	-0.11	-0.55**	-0.78**	-0.12	0.14
气味 Flavor	0.01	-0.02	-0.34*	-0.47**	-0.03	0.02
外观 Appearance	-0.28	0.32*	0.36*	0.09	0	-0.18
适口性 Palatability	0.33*	0.32*	-0.73**	-0.86**	-0.15	0.29*
滋味 Relish	0.03	-0.16	-0.56**	-0.74**	-0.2	0.12
冷粥质地 Cold porridge texture	0.57**	-0.26	-0.34*	-0.2	-0.33*	0.53**

食味指标 Eating quality	最高黏度 PKV	热浆黏度 HPV	冷胶黏度 CPV	崩解值 BDV	消减值 SBV	回复值 CSV	峰值时间 PeT	糊化温度 PaT
综合评分 Taste scoring	0.31*	-0.18	0.06	0.43**	-0.34*	0.28*	-0.51**	-0.47**
气味 Flavor	0.22	-0.12	0.04	0.30*	-0.07	0.16	-0.36*	-0.32*
外观 Appearance	0.03	0.07	0.34*	0.01	-0.15	0.28	0.09	-0.1
适口性 Palatability	0.34*	-0.2	-0.06	0.47**	-0.26	0.21	-0.54**	-0.52**
滋味 Relish	0.31*	-0.13	0.09	0.41**	-0.31*	0.30*	-0.49**	-0.31*
冷粥质地 Cold porridge texture	0.18	-0.05	-0.27	0.22	-0.21	-0.11	-0.27	-0.2

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