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作者	单位
李涵鑫，李小平，马蓁，李俊俊，胡新中，任长忠	（1. 陕西师范大学食品工程与营养科学学院，陕西西安 710119； 2.吉林省白城市农科院，吉林白城 137000）

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中文摘要:

为了解燕麦籽粒特性与理化和加工品质特性的关系，综合分析了燕麦籽粒特性（长、宽等）与理化指标（水分、蛋白质等含量）和加工品质指标（出粉率等）之间的相关性及品种间差异性。结果表明，品种间理化指标存在显著差异，加工品质指标在品种间差异较小，籽粒特性在品种间的差异居中。籽粒宽度和宽长比均与蛋白质和灰分含量呈显著或极显著正相关，与淀粉含量呈显著负相关，宽长比与β-葡聚糖含量呈显著负相关。籽粒宽度、体积、表面积和千粒重均与燕麦米评分呈极显著正相关，色泽与燕麦窝窝评分呈极显著相关，籽粒特性与出粉率相关性不显著。品种对燕麦籽粒特性、理化特性和加工特性影响显著，籽粒特性与理化指标和加工品质关系密切，籽粒宽度和宽长比可以用于蛋白质、淀粉、β-葡聚糖和灰分含量的评价。

英文摘要:

Nineteen oat cultivars were selected to study the relationships among kernel characteristics， physicochemical properties,processing qualities and cultivar differences. The results showed that cultivars differed significantly in the physicochemical properties,followed by the kernel characteristics,but the processing qualities showed a weaker correlation with cultivar. The correlation results indicated that the kernel width and width to length ratio were negative related to starch content while the protein and ash content were positive related.The width to length ratio was negatively correlated with β-glucan content.Kernel width,volume,superficial area and 1 000 grain weight strongly correlated with oat grain score. In addition,grain color showed a significant correlation with oat-wowo score.However,oat kernel characteristics did not significantly correlate with flour yield. Overall,cultivar influenced kernel characteristics,physicochemical properties and processing qualities significantly,and there were close relationships among those parameters. It was suggested that kernel characteristics test had the potential guidance in the research and production of oat.

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