为探明不同米色小米间品质差异,本文选取5种具有色差代表性的小米(沁州黄、黄金苗米、白小米、黑小米和绿小米)进行研究。对原花青素、多酚、矿物质等营养成分,直链淀粉、糊化温度、胶稠度蒸煮特性进行测定分析。营养品质研究结果表明不同米色小米之间差异较大,深色小米(绿小米、黑小米)原花青素含量分别为0.295、0.261 mg/g,显著(P<0.05)高于其他米色小米,黄色小米(沁州黄、黄金苗米)总胡萝卜素含量在1.98~2.07 μg/g之间,显著(P<0.05)高于其它米色小米。黄色小米(沁州黄、黄金苗米)易于糊化,蒸煮品质较好,直链淀粉含量在28.53~29.01 mg/g之间,糊化温度在87.60~88.45 ℃之间,显著(P<0.05)低于其它米色小米,胶稠度在93.26~94.85 mm之间,显著(P<0.05)高于其他米色小米。相关性分析表明小米中总胡萝卜素与直链淀粉含量、糊化温度显著(P<0.05)负相关,相关系数为-0.96、-0.98,与胶稠度显著(P<0.05)正相关,相关系数为0.97。
Nutritional indicators(proanthocyanidins,polyphenols,minerals,and so on.)and cooking indicators(amylose,gelatinization temperature and gel consistency)were measured to evaluate the quality differences between Qinzhouhuang millet,Huangjin millet,white millet,black millet and green millet. Results showed that the presence of nutritional quality of different color of millet had significant difference,wherein the content of proanthocyanidins in dark millet(green millet,black millet)were 0.295 and 0.261 mg/g,significantly higher than other color millets. The yellow millet(Qinzhouhuang millet and Huangjin millet)total carotene content was in the range of 1.98~2.07 μg/g,higher than other color millets. The yellow millet had the better cooking quality,which amylose content was in the range of 28.53~29.01 mg/g,gelatinization temperature was in the range of 87.60~88.45 ℃,significantly lower than other color millets,and the gel consistency was in the range of 93.26~94.85 mm,significantly higher than other color millets.The correlation analysis in millet showed that the total carotene was negatively correlated with amylose content and gelatinization temperature(P<0.05),correlation coefficient was -0.96,-0.98,which was positively correlated with gel consistency(P<0.05),and the correlation coefficient was 0.97.