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| 小米油脂成分含量与小米粥感官品质的相关性 |
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郄倩茹1,胡萌萌1,张丽玲1,张雅坤1,李旭凯2,韩渊怀1,杨宏斌1*
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| (1.山西农业大学 农学院, 山西 太谷 030801;2.山西农业大学 生命科学学院, 山西 太谷 030801) |
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| 摘要: |
| 为探究谷子油脂成分含量对小米粥感官品质的影响，以米色有显著差异的11个谷子品种为试验材料，测定油脂成分含量，并熬制成小米粥进行感官指标评价鉴定。对其中3个品种籽粒灌浆S2和S4时期油脂成分合成的上游基因转录组表达量数据及小米粥感官品质、米色和油脂成分含量进行相关性分析。结果表明:1)有5个基因通过控制油脂成分的合成可能进一步影响小米粥的感官品质。2)小米粥感官品质与肉豆蔻酸、顺-11-十六碳烯酸和2，4-二叔丁基苯酚含量呈显著正相关。通过增加小米籽粒中肉豆蔻酸、顺-11-十六碳烯酸和2，4-二叔丁基苯酚的含量可改善小米粥的感官品质。小米粥感官品质与硬脂酸、α-亚麻酸、花生酸、二十三烷酸含量呈负相关，R2分别为-0.31、-0.23和-0.29。 |
| 关键词: 小米 油脂 感官品质 相关性分析 候选基因 |
| DOI：10.11841/j.issn.1007-4333.2021.04.04 |
| 投稿时间：2020-04-16 |
| 基金项目:山西农业大学科技创新基金(2017YJ27)；山西省应用基础研究计划(201901D211362)；山西省研究生教育创新项目(2019SY228) |
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| Correlation between vegetable oils contents and sensory quality in foxtail millet |
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QIE Qianru1,HU Mengmeng1,ZHANG Liling1,ZHANG Yakun1,LI Xukai2,HAN Yuanhuai1,YANG Hongbin1*
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| (1.College of Agriculture, Shanxi Agricultural University, Taigu 030801, China;2.College of Life Sciences, Shanxi Agricultural University, Taigu 030801, China) |
| Abstract: |
| In order to study the effect of the content of millet vegetable oils on the sensory quality of millet porridge, 11 millet varieties with significant differences in millet color were used to determine the content of vegetable oils components, sensory evaluation and identification was then conducted on sensory index of millet porridge made from them. Transcriptome expression data of enzyme genes upstream of vegetable oils compounds synthesis pathway in grain filling of three millet varieties at S2 and S4 periods were analyzed and the correlation analysis between sensory quality of millet porridge, millet color and content of vegetable oils component were carried out. The results showed that: 1)Five genes maight further affect the sensory quality of millet porridge by controlling the synthesis of vegetable oils composition. 2)The sensory quality was significant positive correlation with myristic acid, cis-11-hexadecenoic acid and 2, 4-di-tert-butylphenol. The sensory quality of millet porridge was improved by increasing the contents of myristic acid, cis-11-hexadecenoic acid and 2, 4-di-tert-butylphenol in millet grain. The sensory quality was negatively correlated with octadecanoic acid, α-linolenic acid, arachidic acid, tricosanoic acid absolute, R2 were -0. 31, -0. 23 and -0. 29, respectively. |
| Key words: foxtail millet vegetable oils sensory quality correlation analysis candidate gene |
