Study on spatio-temporal variation mechanism of phytic acid contents of wheat grains

被引：8

作者：

Sun, Tianjia ^{[2
]}

Zhang, Yingquan ^{[1
]}

Wang, Shuang ^{[2
]}

Guo, Boli ^{[1
]}

Yang, Qingli ^{[2
]}

Zhao, Haiyan ^{[2
]}

机构：

[1] Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China

[2] Qingdao Agr Univ, Coll Food Sci & Engn, 700 Changcheng Rd, Qingdao 266109, Peoples R China

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2022年 / 57卷 / 10期

关键词：

geographical origin; harvest year; irrigation; phytic acid; variety; wheat; PHYTASE ACTIVITY; ZINC CONTENTS; DURUM-WHEAT; GENOTYPE; MAIZE; ORIGIN; IRON;

D O I：

10.1111/ijfs.15951

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study aimed to understand the spatio-temporal variation mechanism of phytic acid in wheat. Firstly, phytic acid contents of wheat from the main producing areas in China were investigated. Then in combination with statistical methods, the effects of the geographical origin, variety, harvest year, their interactions as well as different irrigation frequency on phytic acid contents of wheat were comprehensively analysed based on field experiments. Furthermore, the structure of phytic acid in wheat was analysed by Fourier transform infrared spectroscopy. The phytic acid contents of wheat in China ranged from 6.262 to 9.872 g kg(-1). All the factors had significant effects on phytic acid contents of wheat. The characteristic spectra related to phytic acid in wheat included 3348, 1156, 1081, 1019, 927 and 861 cm(-1). The variety had the greatest impact on phytic acid contents of wheat. This study could provide reference for breeding wheat with low phytic acid contents.

引用

页码：6435 / 6444

页数：10

共 26 条

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