摘要
本文就啤酒大麦的几个品质性状对麦芽品质的影响进行了研究。通径分析结果表明，邯郸地区的啤酒大麦对麦芽品质的直接作用因素依次可溶性氮（0．6884）、无水麦芽浸出物（0．5048）、糖化力（0．1261）库尔巴哈值（－0．2013）、蛋白质含量（－0．4631）；间接作用依次为库尔巴哈值（1．078）、无水麦芽浸出物（0．4221）、糖化力（0．2897）、蛋白质含量（0．0768）和可溶性氮（－0．0019）。相关系数和通径最接近的是可溶性氮和蛋白质含量，比较接近的是无水麦芽浸出物。根据本研究结果，认为邯郸地区的大麦品质育种，应在现有糖化力水平的基础上，以蛋白质含量、可溶性氮和麦芽浸出物为主攻方向。
The influence of several quality characters of malting barley to malt quality were studied in this paper. The path analysis showed that the direct effects of Handan malting barley to malt quality were in order:soluble nitrogen Content (P =0. 6884), malt extract rate (P= o. 5O48 ), diastatic power(P=0.1261), Kolbach index (P =-0. 2013) and malt protein content (P=-0. 4631 ), The indirect effects were in order: Kolbach index(1.078), malt extract rate (0. 4221), diastatic power (0. 2897), malt protein content (0. 0768) and soluble nitrogen content(-0. 0019). protein content and sobuble nitrogen content were more closely where cofficient of correlation and direct effects be analysed. next to malt extract rate be closely. The results indicate we think our quality breeding should be specialized in protein content, basing on diastatic power of existent popularized varieties in Handan.
出处
《大麦科学》
1996年第3期9-11,共3页
Barley Science
