作物学报 ›› 2023, Vol. 49 ›› Issue (8): 2240-2258.doi: 10.3724/SP.J.1006.2023.21038
刘琼1,2,3(), 杨洪坤1,2, 陈艳琦1,2, 吴东明1,2, 黄秀兰1,2, 樊高琼1,2,*()
LIU Qiong1,2,3(), YANG Hong-Kun1,2, CHEN Yan-Qi1,2, WU Dong-Ming1,2, HUANG Xiu-Lan1,2, FAN Gao-Qiong1,2,*()
摘要:
为研究不同施氮量对糯和非糯小麦原粮品质及酿酒品质的影响, 明确酿酒专用小麦高产优质生产的适宜氮肥用量。于2019、2020连续2年在四川省成都市大邑县, 以绵麦902 (非糯性)和中科紫糯麦168 (糯性)为材料, 设置6个施氮量(0、45、90、135、180和225 kg hm-2), 分析其对小麦原粮品质、酿酒品质和挥发性风味物质的影响。结果表明: 绵麦902产量、粉质率、灰分含量更高; 中科紫糯麦168硬度、容重、蛋白质、脂肪含量相对较高, 总淀粉和支链淀粉含量更高、直支比更低, 除稀澥值比绵麦902高以外, 其余RVA特征参数均更低。增加施氮量显著提高小麦产量, 两品种产量均在225 kg hm-2达最大值。粉质率和容重随施氮量增加而降低, 硬度指数和蛋白质随施氮量增加而升高; 脂肪和灰分含量在135 kg hm-2、总淀粉和支链淀粉含量在90~135 kg hm-2内较高, 峰值黏度、低谷黏度在135 kg hm-2后显著下降。两品种的出酒率年际间不同, 2019年绵麦902的出酒率要显著高于中科紫糯麦168, 2020年则相反, 推测与2020年灌浆期雨水较多, 中科紫糯麦168籽粒硬度指数下降、粉质率上升有关; 在90~135 kg hm-2施氮范围内两品种出酒率相对较高。绵麦902所酿制的白酒总酸、总酯含量不高, 杂醇油含量也相对更低; 中科紫糯麦168与之相反, 但杂醇含量仍在安全范围(≤0.2 g 100 mL-1)。两年度绵麦902所酿白酒的总酸含量均在90 kg hm-2处理下最高, 2020年中科紫糯麦168的总酸含量则在135 kg hm-2处理下最高。就总酯和杂醇油而言, 两品种的总酯含量在135 kg hm-2处理下相对较低, 杂醇油含量在90 kg hm-2下最低。与2019年相比, 2020年两品种的总酸、总酯含量显著降低, 这可能与该年度籽粒灌浆期降水较多, 总淀粉、支链淀粉含量下降有关。中科紫糯麦168挥发性风味物质的种类和数量更多, 整体酿酒特性要优于绵麦902。绵麦902的挥发性风味物质数量在90 kg hm-2处理最高, 综合评分最高, 中科紫糯麦168的挥发性风味物质数量在225 kg hm-2处理最高, 综合评分最高。相关性分析和通径分析表明: 总淀粉含量和支链淀粉含量与总酸、总酯含量呈极显著正相关关系, 大多数淀粉理化指标通过直链淀粉、糊化温度等在总酯形成过程中起正向间接作用。研究认为, 小麦出酒率受环境、粉质率影响, 淀粉含量、组分、糊化特性对总酸、总酯的形成具有重要影响, 酯类物质是挥发性风味物质主要成分, 受品种因素影响较大。90~135 kg hm-2施氮量下, 糯和非糯小麦淀粉含量、组分和糊化特性较好, 酿制白酒挥发性风味物质较多, 是适宜酿酒小麦高产优质的适宜施氮量。
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