糜子品种理化特性与体外抗氧化性研究

对39个粳性、糯性糜子品种的品质特性进行分析。结果表明，不同糜子品种的红绿值a*、粗脂肪、灰分、直链淀粉、溶解度、膨胀度、DPPH·清除率和糊化特性差异较大。糜子的平均淀粉含量73.91%，蛋白11.37%，粗脂肪4.02%，灰分0.55%，直链淀粉11.81%，支链淀粉62.10%；糜子的多酚、黄酮含量分别为8.20 mg/g、59.00 mg/100 g，对DPPH·和ABTS+·有一定的清除作用。糯性糜子较粳性糜子色泽鲜黄，具有较高的吸水性、溶解度和膨胀度。除破损值外，粳性糜子的各糊化指标值高于糯性糜子。聚类分析将糜子品种分为4类，可满足不同的加工需求。

Physicochemical properties and in vitro antioxidant activities of proso millet varieties

39 proso millet varieties including non-waxy and waxy proso millet were selected as experimental materials in this study. The quality characteristics among different varieties were analyzed. The results showed that the quality indexes of different proso millet varieties changed disproportionately. The differences of a*, crude fat content, ash content, amylose content, solubility and swelling power, DPPH· clearance rate and pasting properties was great. The average starch content, protein content, crude fat content, ash content, amylose content, amylopectin content were 73.91%, 11.37%, 4.02%, 0.55%, 11.81%, 62.10%, respectively. The contents of polyphenols and flavonoids in proso millet were 8.20 mg/g and 59.00 mg/100 g, respectively, which had certain scavenging effects on DPPH· and ABTS+·. Waxy proso millet was more bright yellow and had higher water absorption, solubility and swelling power. Except for the breakdown, the pasting index values of non-waxy proso millet were significantly higher than that of waxy proso millet. The results of cluster analysis divided proso millet varieties into four categories, which could meet the specific requirements of pasting characteristics.