本文已被：浏览 1408次 下载 352次
投稿时间：2018-02-26
投稿时间：2018-02-26
中文摘要: 为探讨快速评价小麦营养品质性状的方法，利用近红外品质测定仪检测14个小麦品种全麦粉的营养组分。通过对蛋白、淀粉、纤维、脂肪、水分、氨基酸等15个营养组分比较分析发现不同品种间变异均达到极显著水平，脂肪含量变异系数最大为13.05%，淀粉含量变异系数最小为2.20%。不同品种方差分析发现强筋小麦品种小冰麦33和云南57的蛋白质、氨基酸含量显著高于其他品种。对这些品种的营养成分聚类分析可以分成2大类，并且很好的将强筋品种与其他筋力的品种区分开。
Abstract:In order to evaluate the method of rapid detection of wheat nutritional quality traits，the nutrient components of whole wheat flour from 14 wheat varieties were determined by near infrared spectroscopy.Through the comparative analysis of 15 nutritional components such as protein，starch，fiber，fat，water and amino acids，we found that the variation among different varieties had extremely significant level.The coefficient of variation of fat content was 13.05%and the coefficient of variation of starch content was 2.20%.Analysis of variance for different cultivars showed that the protein and amino acid contents of the strong gluten wheat cultivars Wheat-wheatgrass No.33 and Yunnan 57 were significantly higher than other cultivars.Clustering analysis of the nutrient components of these cultivars can be divided into two clusters，and the strong gluten varieties are well differentiated from other gluten varieties.
文章编号：201901027 中图分类号： 文献标志码：
基金项目:国家自然科学基金项目（31701502）；河南省高等学校重点科研计划项目（13A210287、15A210007）；河南科技学院高层次人才计划项目（201010612007）
引用文本：
津ICP备20000603号-1