摘要
利用尖刀镰刀菌侵染小麦,研究小麦霉变的内部结构、主要营养成分及气味变化,试验结果表明:微生物在小麦皮质层及胚乳内形成菌丝,产生孢子;在高温高湿条件下(20℃,20%)贮藏49 d后小麦支链淀粉的消耗速率提高2.04倍,清蛋白消耗速率高于球蛋白、谷蛋白;采用电子鼻分析小麦霉变各个时期气味变化,通过PCA主成分分析确定2个主成分,其贡献率累计为98.3%,从气味特征上明确霉变粒与正常粒的差异。
Fusarium oxysporum was used to infect normal wheats to study the changes of internal structure,main nutrients and odor during wheat mildew.The experimental results showed tha hyphae and sporest were formed in wheat cortex and endosperm;the consumption rate of wheat amylopectin increased by 2.04 times under high temperature and high humidity(20℃,20%)for 49 days,the consumption rate of albumin was higher than that of globulin and glutenin;the odor changes in each period of wheat milden were analyzed by electronic nose,and two principal components determined by PCA principal component analysis had a cumulative contribution rate of 98.3%.The difference between moldy grain and normal grain was clear from the odor characteristics.
作者
吴茜茜
张鹏宇
WU Qian-qian;ZHANG Peng-yu(School of Biology,Food and Environment,Hefei University,Hefei,Anhui 230601)
出处
《安徽农业科学》
CAS
2023年第7期171-174,共4页
Journal of Anhui Agricultural Sciences
基金
安徽省科技厅重点研发项目“小麦不完善粒高效检测关键技术研究及应用”(202004a06020025)。
关键词
尖刀镰刀菌
霉变粒
营养成分
气味特征分析
Fusarium oxysporum
Wheat mildew
Nutrients
Odor characteristic analysis
