| 摘要: |
| 【目的】研究氮肥对红甸子高粱外观品质、营养品质和蒸煮品质的影响，确定西北旱区有效促进红甸 子高粱外观品质、营养品质及蒸煮品质协同提升的最佳施氮量，为西北旱区酿酒高粱合理施肥及优质高效种植提供技 术支撑。【方法】以红甸子高粱品种为试验材料，在榆林小杂粮试验示范站进行大田种植，研究不施氮（N0）、低氮 （150 kg/hm2 ，N1）、中氮（225 kg/hm2 ，N2）、高氮（300 kg/hm2 ，N3）处理对高粱外观品质、营养品质和蒸煮品质的影 响。【结果】适量施氮（N1和N2，150-225 kg/hm2）使高粱米长度、宽度、直径显著增加，粒型最优；施氮量增至 225 kg/hm2（N2）时，产量达峰值；施氮显著降低高粱米全粉总淀粉与直链淀粉含量，提高支链淀粉占比；高粱米全粉蛋白 质、谷蛋白、醇溶蛋白及清蛋白含量随施氮量的增加而显著升高，高氮处理（N3）下增幅最为明显；球蛋白对氮素响应 不显著，谷醇比随施氮量增加呈先降后升的趋势。高粱米蒸煮吸水率、体积膨胀率、碘蓝值均随施氮量增加呈下降趋 势；施氮量显著影响高粱米蒸煮后的质构特性，其硬度、内聚性、胶黏性、咀嚼度与复原力均随施氮量增加呈先升后降 趋势，在N2处理出现最大值；施氮通过降低高粱米蒸煮后有机硫化物含量显著影响高粱米蒸煮后的风味特征；不施氮 处理（N0）的峰值黏度、崩解度、最终黏度、回生值等参数值最高，施氮后各项糊化指标整体降低，N2 处理的黏度参数 值最低。【结论】适量施氮（N1和N2，150-225 kg/hm2）在优化高粱米营养组成及蒸煮后质构特性方面表现较优，且N2处理产量最高，综合考虑投入产出成本及环境效应，在保证一定产量的前提下可考虑适量减氮，在西北旱区红甸子 高粱的推荐施肥量为150-225 kg/hm2。 |
| 关键词: 高粱 施氮量 外观品质 营养品质 蒸煮品质 |
| DOI：10. 13207/j. jnwafu. 2026. 11. 012 |
| 分类号: |
| 基金项目:陕西省技术创新引导专项“专用酿造高粱新品种选育及配套栽培技术示范”（2022QFY02-04）；陕西省重点研发计划项目“主要小宗粮豆丰产增效绿色技术集成与示范”（2023-ZDLNY-06） |
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| Effects of nitrogen application rate on the quality characteristics of wine⁃making sorghum |
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ZHANG Zhiyan, WU Zhen, ZHAO Hongxuan, GAO Xiaoli
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College of Agronomy，Northwest A&F University，Yangling，Shaanxi 712100，China
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| Abstract: |
| 【 Objective】This study aims to investigate the effects of nitrogen fertilizer on the appearance，nutritional and cooking qualities of Hongdianzi sorghum，and to determine the optimal nitrogen application rate for synergistically improving these qualities in the arid area of northwest China，thereby providing technical sup-port for rational fertilization and high-quality，efficient cultivation of wine-making sorghum in this region. 【Method】Using Hongdianzi sorghum as test materials，field experiments were conducted in Yulin Minor Grain Corps Experimental and Demonstration Station to investigate the effects of no nitrogen（N0），low nitrogen（150 kg/hm2，N1），medium nitrogen（225 kg/hm2，N2） and high nitrogen（300 kg/hm2，N3） treatments on the ap?pearance，nutritional and cooking qualities of sorghum.【Result】Appropriate nitrogen application（N1 and N2，150-225 kg/hm2） significantly increased the length，width and diameter of sorghum kernels，resulting in the optimal grain morphology. Grain yield peaked at 225 kg/hm2（N2）.Nitrogen application significantly reduced the total starch and amylose contents in whole sorghum flour，while increasing the proportion of amylopectin. The contents of protein，glutenin，prolamin and albumin in whole sorghum flour increased significantly with increas?ing nitrogen application rate，with the most pronounced increase under high nitrogen treatment（N3）.Globulin showed no significant response to nitrogen application，whereas the glutenin-to-prolamin ratio decreased initially and then increased with increasing nitrogen application rate. The boiling water absorption ratio，volume expansion ratio and iodine blue value of sorghum kernels decreased with increasing nitrogen application rate.Nitrogen application rate significantly affected the textural properties of cooked sorghum kernels，with hardness，cohesiveness，gumminess，chewiness and resilience all initially increasing and then decreasing with increasing nitrogen rate，peaking under the N2 treatment. Nitrogen application significantly affected the flavor characteristics of cooked sorghum kernels by reducing the content of organic sulfide. The peak viscosity，breakdown，final viscos?ity and retrogradation value were the highest under the N0（no nitrogen） treatment. Overall，nitrogen application decreased gelatinization parameters，with the lowest viscosity values observed in the N2 treatment.【Conclusion】 Appropriate nitrogen application（N1 and N2，150-225 kg/hm2） effectively optimized the nutritional com-position and cooked texture properties of sorghum kernels，with the highest grain yield obtained under the N2 treatment. Considering input-output efficiency and environmental impacts，appropriate nitrogen reduction could be adopted while maintaining adequate yield. For Hongdianzi sorghum in the arid region of Northwest China，the recommended nitrogen application rate is 150-225 kg/hm2. |
| Key words: sorghum nitrogen application rate appearance quality nutritional quality cooking quality |
