Effects of winter sowing on the nutrition and flavor of Jinfen 107 millet

doi:10.6048/j.issn.1001-4330.2024.12.006

Xinjiang Agricultural Sciences ›› 2024, Vol. 61 ›› Issue (12): 2913-2920.DOI: 10.6048/j.issn.1001-4330.2024.12.006

• Germplasm Resources · Molecular Genetics. Cultivation Physiology · Physiology and Biochemistry Microbes • Previous Articles Next Articles

Effects of winter sowing on the nutrition and flavor of Jinfen 107 millet

YU Xinyu¹^,²(), YU Jing¹^,², FENG Naihong¹^,²(), YUE Zhongxiao², HOU Donghui², YANG Chengyuan²^,³

1. College of Food Science and Engineering, Shanxi Agricultural University, Taigu Shanxi 030801, China
2. Institute of Economic Crops, Shanxi Agricultural University, Fenyang Shanxi 032200, China
3. Shanxi Weitong Permeable Membrane Biotechnology Co., Ltd., Fenyang Shanxi 032200, China

Received:2024-03-15 Online:2024-12-20 Published:2025-01-16
Correspondence author: FENG Naihong
Supported by:
Project of China Agriculture Research System of MOF and MARA(CARS-06-14.5-B9);National Key R & D Program Project(2023YFD1600703);Project of Agricultural Industrial Technology System of Shanxi Province(GZTX202220);Key R & D Program Project of Shanxi Province(202102140601011-3);Shanxi Provincial Key Laboratory of Mixed Grain Germplasm Innovation and Molecular Breeding, Shanxi Agricultural University(202105D121010);Biological Breeding Project of Shanxi Agricultural University(YZGC053)

冬播对谷子品种晋汾107营养及风味的影响

于欣宇¹^,²(), 于静¹^,², 冯耐红¹^,²(), 岳忠孝², 侯东辉², 杨成元²^,³

1.山西农业大学食品科学与工程学院,山西太谷 030801
2.山西农业大学经济作物研究所,山西汾阳 032200
3.山西微通渗水膜生物科技有限公司,山西汾阳 032200

通讯作者: 冯耐红
作者简介:于欣宇(1999- ),女,山东烟台人,硕士研究生,研究方向为食品加工与安全,(E-mail)yuxinyu0909@163.com
基金资助:
财政部和农业农村部国家现代农业产业技术体系(CARS-06-14.5-B9);国家重点研发计划项目(2023YFD1600703);山西省现代农业产业技术体系(GZTX202220);山西省重点研发计划项目(202102140601011-3);山西农业大学杂粮种质创新与分子育种山西省重点实验室(202105D121010);山西农业大学生物育种工程项目(YZGC053)

Abstract

Abstract:

【Objective】 To study and clarify the effect of sowing time on the nutrition and flavor of Jinfen 107 millet.The finding of which might provide a certain reference for future sowing agronomy and germplasm work, agricultural product processing and consumption selection.【Methods】 The basic nutrients of spring sown foxtail millet and winter sown foxtail millet were detected and the nutritional analysis and evaluation of fatty acids were carried out.Gas chromatography-ion migration chromatography (GC-IMS) technology was used to determine and analyze the volatile components of spring sown and winter sown foxtailmillet, and the differences between different products were explored based on the fingerprint of volatile components.【Results】 Spring sown foxtail millet had a higher content of basic nutrients such as protein than winter sown foxtail millet, while winter sown foxtail millet had a higher content of some vitamins and carotenoids than spring sown foxtail millet, and it also contained more nutritious and healthy fatty acids.Through GC-IMS technology, a total of 68 volatile differential substances were detected in spring and winter sown foxtail millet from Jinfen 107.Among them, winter sown foxtail millet had a richer variety of flavor substances, with the highest content of aldehydes, as well as various alcohols, ketones, esters, and heterocyclic compounds.【Conclusion】 Different sowing times can indeed have a corresponding impact on the nutrition and flavor of foxtail millet.

Key words: millet; winter sowing; fatty acids; flavor analysis; GC-IMS

摘要：

【目的】 研究播期对谷子品种晋汾107营养及风味的影响,为谷子播种农艺与种质研究及农产品加工提供一定的参考。【方法】 对晋汾107春播谷子和冬播谷子的基础营养物质的检测及脂肪酸的营养分析评价,并采用气相色谱-离子迁移色谱(GC-IMS)技术分别测定与分析春播、冬播谷子挥发性成分,根据挥发性成分的指纹图谱分析不同样品间的差异。【结果】 春播谷子在蛋白质等基础营养物质含量均高于冬播谷子,冬播谷子则在部分维生素及类胡萝卜素含量上高于春播谷子,同时含有的脂肪酸更营养健康。共检出晋汾107春播与冬播中挥发性差异物质共有68种,其中冬播中的风味物质种类更为丰富,而醛类物质含量最为丰富,还含有多种醇、酮、酯及杂环类化合物等。【结论】 播种时间的不同对谷子的营养及风味产生将相应的影响。

关键词: 谷子, 冬播, 脂肪酸, 风味分析, GC-IMS

CLC Number:

S515

YU Xinyu, YU Jing, FENG Naihong, YUE Zhongxiao, HOU Donghui, YANG Chengyuan. Effects of winter sowing on the nutrition and flavor of Jinfen 107 millet[J]. Xinjiang Agricultural Sciences, 2024, 61(12): 2913-2920.

于欣宇, 于静, 冯耐红, 岳忠孝, 侯东辉, 杨成元. 冬播对谷子品种晋汾107营养及风味的影响[J]. 新疆农业科学, 2024, 61(12): 2913-2920.

Figures/Tables 8

References 21

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测定物质 Determination of substances	晋汾107春播 Spring sown millet of Jinfen 107	晋汾107冬播 Winter sown millet of Jinfen 107
蛋白质Protein(g/100g)	9.1±0.01	8.93±0.02
脂肪Fat(g/100g)	4.62±0.01	4.47±0.03
碳水化合物 Carbohydrate(g/100g)	76.1±0.02	75.48±0.02
水分Moisture content(g/100g)	9.16±0.00	9.74±0.03
淀粉Starch(g/100g)	74.04±0.03	72.78±0.01
直链淀粉Amylose(g/100g)	20.95±0.04	20.38±0.02
支链淀粉Amylopectin(g/100g)	53.14±0.04	52.39±0.01
可溶性膳食纤维 Soluble dietary fiber(g/100g)	0.14±0.00	0.15±0.01
不溶性膳食纤维 Insoluble dietary fiber(g/100g)	1.93±0.01	1.82±0.02
总膳食纤维 Total dietary fiber(g/100g)	2.07±0.01	1.97±0.02
VB₁Vitamin B1(mg/100g)	0.23±0.01	0.31±0.00
叶酸Folic acid(μg/100g)	61.94±0.04	76.94±0.03
β-胡萝卜素 β-carotene(μg/100g)	71.78±0.02	78.33±0.02
叶黄素Lutein(mg/100g)	1.82±0.01	1.88±0.01

测定物质 Determination of substances	晋汾107春播 Spring sown millet of Jinfen 107	晋汾107冬播 Winter sown millet of Jinfen 107
蛋白质Protein(g/100g)	9.1±0.01	8.93±0.02
脂肪Fat(g/100g)	4.62±0.01	4.47±0.03
碳水化合物 Carbohydrate(g/100g)	76.1±0.02	75.48±0.02
水分Moisture content(g/100g)	9.16±0.00	9.74±0.03
淀粉Starch(g/100g)	74.04±0.03	72.78±0.01
直链淀粉Amylose(g/100g)	20.95±0.04	20.38±0.02
支链淀粉Amylopectin(g/100g)	53.14±0.04	52.39±0.01
可溶性膳食纤维 Soluble dietary fiber(g/100g)	0.14±0.00	0.15±0.01
不溶性膳食纤维 Insoluble dietary fiber(g/100g)	1.93±0.01	1.82±0.02
总膳食纤维 Total dietary fiber(g/100g)	2.07±0.01	1.97±0.02
VB₁Vitamin B1(mg/100g)	0.23±0.01	0.31±0.00
叶酸Folic acid(μg/100g)	61.94±0.04	76.94±0.03
β-胡萝卜素 β-carotene(μg/100g)	71.78±0.02	78.33±0.02
叶黄素Lutein(mg/100g)	1.82±0.01	1.88±0.01

名称 Name(mg/100g)	晋汾107春播 Spring sown millet of Jinfen 107	晋汾107冬播 Winter sown millet of Jinfen 107
丁酸Butyric acid(C4:0)	0.63±0.01	0.584±0.01
肉豆蔻酸Myristic acid(C14:0)	0.37±0.02	-
十五烷酸 Pentadecanoic acid(C15:0)	0.46±0.02	0.45±0.01
棕榈酸Palmitic acid(C16:0)	56.51±0.01	54.50±0.01
棕榈油酸 Palmitoleic acid(C16:1n7)	0.50±0.03	0.43±0.01
硬脂酸Stearic acid(C18:0)	6.48±0.01	5.98±0.02
油酸Oleic acid(C18:1n9c)	74.40±0.01	72.51±0.02
亚油酸Linoleic acid(C18:2n6c)	304.11±0.02	295.23±0.01
花生酸Arachidic acid(C20:0)	2.56±0.01	2.47±0.01
α-亚麻酸 α-linolenic acid(C18:3n3)	15.90±0.03	15.31±0.01
山嵛酸Behenic acid(C22:0)	2.07±0.01	1.98±0.02
二十四酸Lignoceric acid(C24:0)	0.90±0.01	0.93±0.03
饱和脂肪酸 Saturated fatty acids(SFA)	69.99	66.89
不饱和脂肪酸 Unsaturated fatty acid(UFA)	394.91	383.48
单不饱和脂肪酸 Monounsaturated fatty acids(MUFA)	74.90	72.94
多不饱和脂肪酸 Polyunsaturated fatty acid(PUFA)	320.01	310.54
饱和脂肪酸百分比 Percentage of saturated fatty acids	15.05%	14.85%
不饱和脂肪酸百分比 Percentage of unsaturated fatty acids	84.95%	85.15%
总量Total	464.90	450.37

名称 Name(mg/100g)	晋汾107春播 Spring sown millet of Jinfen 107	晋汾107冬播 Winter sown millet of Jinfen 107
丁酸Butyric acid(C4:0)	0.63±0.01	0.584±0.01
肉豆蔻酸Myristic acid(C14:0)	0.37±0.02	-
十五烷酸 Pentadecanoic acid(C15:0)	0.46±0.02	0.45±0.01
棕榈酸Palmitic acid(C16:0)	56.51±0.01	54.50±0.01
棕榈油酸 Palmitoleic acid(C16:1n7)	0.50±0.03	0.43±0.01
硬脂酸Stearic acid(C18:0)	6.48±0.01	5.98±0.02
油酸Oleic acid(C18:1n9c)	74.40±0.01	72.51±0.02
亚油酸Linoleic acid(C18:2n6c)	304.11±0.02	295.23±0.01
花生酸Arachidic acid(C20:0)	2.56±0.01	2.47±0.01
α-亚麻酸 α-linolenic acid(C18:3n3)	15.90±0.03	15.31±0.01
山嵛酸Behenic acid(C22:0)	2.07±0.01	1.98±0.02
二十四酸Lignoceric acid(C24:0)	0.90±0.01	0.93±0.03
饱和脂肪酸 Saturated fatty acids(SFA)	69.99	66.89
不饱和脂肪酸 Unsaturated fatty acid(UFA)	394.91	383.48
单不饱和脂肪酸 Monounsaturated fatty acids(MUFA)	74.90	72.94
多不饱和脂肪酸 Polyunsaturated fatty acid(PUFA)	320.01	310.54
饱和脂肪酸百分比 Percentage of saturated fatty acids	15.05%	14.85%
不饱和脂肪酸百分比 Percentage of unsaturated fatty acids	84.95%	85.15%
总量Total	464.90	450.37

	PUFA/ SFA	MUFA/ SFA	IA	IT
晋汾107春播 Spring sown millet of Jinfen 107	4.572	1.070	0.147	0.160
晋汾107冬播 Winter sown millet of Jinfen 107	4.642	1.090	0.142	0.157

Effects of winter sowing on the nutrition and flavor of Jinfen 107 millet

冬播对谷子品种晋汾107营养及风味的影响

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编号 Number	挥发性有机化合物 Vocs	CAS编号 CAS#	分子式 Formula	分子量 MW	保留时间 Rt (s)	迁移时间 Dt (s)
1	苯甲醛	C100527	C7H6O	106.1	1408.122	1.15266
2	二丙基二硫化物	C629196	C6H14S2	150.3	1056.08	1.26155
3	壬醛	C124196	C9H18O	142.2	1025.41	1.48606
4	1-己醇	C111273	C6H14O	102.2	956.037	1.33157
5	1-己醇	C111273	C6H14O	102.2	956.037	1.64056
6	E-2-庚烯醛	C18829555	C7H12O	112.2	878.405	1.25581
7	1-羟基-2-丙酮	C116096	C3H6O2	74.1	848.674	1.0716
8	乙偶姻	C513860	C4H8O2	88.1	818.942	1.07457
9	1-戊醇	C71410	C5H12O	88.1	763.713	1.25698
10	1-戊醇	C71410	C5H12O	88.1	763.713	1.51722
11	3-甲基-3-丁烯-1-醇	C763326	C5H10O	86.1	760.563	1.17573
12	E-2-己烯醛	C6728263	C6H10O	98.1	711.207	1.18081
13	2-戊基呋喃	C3777693	C9H14O	138.2	725.909	1.24809
14	3-甲基-1-丁醇	C123513	C5H12O	88.1	697.556	1.24428
15	3-甲基-1-丁醇	C123513	C5H12O	88.1	697.556	1.48929
16	3-甲基-2-丁烯醛	C107868	C5H8O	84.1	688.104	1.09321
17	庚醛	C111717	C7H14O	114.2	661.851	1.34838
18	庚醛	C111717	C7H14O	114.2	660.801	1.69241
19	邻二甲苯	C95476	C8H10	106.2	655.551	1.0856
20	2-庚酮	C110430	C7H14O	114.2	657.491	1.26154
21	1-戊烯-3-醇	C616251	C5H10O	86.1	623.037	0.93916
22	戊酸乙酯	C539822	C7H14O2	130.2	614.798	1.26031
23	1-丁醇	C71363	C4H10O	74.1	593.077	1.18249
24	1-丁醇	C71363	C4H10O	74.1	593.077	1.38629
25	环戊酮	C120923	C5H8O	84.1	563.118	1.1232
26	环戊酮	C120923	C5H8O	84.1	563.118	1.32454
27	对二甲苯	C106423	C8H10	106.2	562.369	1.07627
28	1	unidentified	*	0	537.652	1.08738
29	2-甲基-1-丙醇	C78831	C4H10O	74.1	497.207	1.17384
30	2-甲基-1-丙醇	C78831	C4H10O	74.1	497.956	1.369
31	己醛	C66251	C6H12O	100.2	482.227	1.2776
32	己醛	C66251	C6H12O	100.2	482.227	1.56169
33	1-丙醇	C71238	C3H8O	60.1	420.809	1.11209
34	1-丙醇	C71238	C3H8O	60.1	420.809	1.25042
35	E-2-丁烯醛	C123739	C4H6O	70.1	432.793	1.19731
36	1-戊烯-3-酮	C1629589	C5H8O	84.1	405.83	1.07997
37	2-丁醇	C78922	C4H10O	74.1	401.059	1.15118
38	3-甲基丁酸甲酯	C556241	C6H12O2	116.2	398.889	1.1948
39	2	unidentified	*	0	398.889	1.36928
40	4-甲基-2-戊酮	C108101	C6H12O	100.2	391.509	1.17735
41	戊醛	C110623	C5H10O	86.1	359.384	1.20025
42	戊醛	C110623	C5H10O	86.1	359.384	1.41944
43	3	unidentified	*	0	358.95	1.2984
44	异丁酸乙酯	C97621	C6H12O2	116.2	330.299	1.18389
45	乙醇	C64175	C2H6O	46.1	316.841	1.13155
46	2-丙醇	C67630	C3H8O	60.1	309.027	1.22533
47	3-甲基丁醛	C590863	C5H10O	86.1	304.252	1.39872
48	2-甲基-2-丙醇	C75650	C4H10O	74.1	306.856	1.33002
49	2-丁酮	C78933	C4H8O	72.1	295.135	1.24169
50	乙酸乙酯	C141786	C4H8O2	88.1	283.414	1.33002
51	丁醛	C123728	C4H8O	72.1	278.639	1.1261
52	2-丙烯醛	C107028	C3H4O	56.1	264.313	1.05739
53	丙酮	C67641	C3H6O	58.1	248.251	1.11519
54	乙酸甲酯	C79209	C3H6O2	74.1	256.933	1.03231
55	2-甲基丙醛	C78842	C4H8O	72.1	242.607	1.27877
56	丙醛	C123386	C3H6O	58.1	238.266	1.07048
57	丙醛	C123386	C3H6O	58.1	238.266	1.14463
58	二甲基硫醚	C75183	C2H6S	62.1	223.941	0.95707
59	乙醛	C75070	C2H4O	44.1	210.917	1.02577
60	甲基	C3268493	C4H8OS	104.2	1155.979	1.10659
61	E-2-辛烯醛	C2548870	C8H14O	126.2	1112.256	1.33736
62	1-庚醇	C111706	C7H16O	116.2	1237.462	1.41272
63	E-2-壬烯醛	C18829566	C9H16O	140.2	1487.875	1.41507
64	γ-丁内酯	C96480	C4H6O2	86.1	2008.574	1.08775
65	异丁酸己酯	C2349077	C10H20O2	172.3	925.326	1.4628
66	辛醛	C124130	C8H16O	128.2	817.643	1.4197
67	乙缩醛	C105577	C6H14O2	118.2	289.707	1.03226
68	E-2-戊烯醛	C1576870	C5H8O	84.1	568.9	1.36421

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