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＜ 100 μm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1 μm,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 ofpericarp 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.