【作者】 马冬云； 郭天财； 王晨阳； 朱云集； 宋晓； 查菲娜； 岳艳军； 王永华；

【机构】 河南农业大学/国家小麦工程技术研究中心；

【摘要】 通过对不同施氮水平下豫麦49-198和兰考矮早8两种小麦品种面粉色泽影响的研究。结果表明,随着施氮水平的增加,面粉中的 PPO 活性、类胡萝卜素含量均呈增加的趋势,分别于 360kg/hm~2(N3)和180kg/hm~2(N2)处理达到最高值;同时,随着施氮水平的增加,面粉的 a*、b*值升高,而 L*值下降,表明施氮水平对面粉色泽有重要的影响。面粉色泽和类胡萝卜素含量、PPO 活性的相关分析表明、胡萝卜素含量、PPO 活性与面粉 L*值呈极显著负相关,与面粉 b*值(黄度指数)则呈极显著正相关,表明 PPO 活性、类胡萝卜素含量增加则面粉的色泽较差。更多还原

【Abstract】 Two winter wheat cultivars,Yumai49-198 and Aizao8 were used to investigated effects of nitrogen application on flour color.The results indicated that both in Yumai49-198 and Aizao8,as nitrogen application rate increased,The carotenoid pigment contents and PPO activity increased and occurred the highest value in N3 or N2 treatments.At the sane time,redness(a~*),yellowness(b~*)of flour increased while brightness(L)declined with nitrogen application rate increasing.The correlation analysis between flour color and carotenoid pigment contents and PPO activity showed that carotenoid pigment contents and PPO activity were negatively correlated with L~*,and positively correlated with b~* value.更多还原