Study On Oats Quality Characteristics And Profiling Of Inner Mongolia

The test used67oat varieties of Inner Mongolia as test materials, and18other varieties as a control. Analysied their quality and profiling. Determined the grain traits and basic nutrition indicators. Analysied the correlation between the index the correlation. Used profiling analysis to study Inner oat species characteristics, to provide a theoretical basis for the processing and breeding. The main conclusions of this paper were as followed:(1) Grain grain length distribution of Inner Mongolia is6.08mm～9.10mm. Grain width distribution of2.00mm～3.05mm. Grain weight distribution of10.68g～38.12g. The maximum is WY5, and grain weight is38.12g. Bulk density distribution is296.65g/L～772.50g/L, and the average is514.84g/L.Correlation analysis showed that oat grain grain weight and grain length, grain weight and grain width, grain length and grain length/width was positively correlated (P<0.05). Grain weight and bulk density. Bulk density and grain length, grain width and grain length/grain width was significantly negatively correlated (P<0.05).(2) Inner oat protein content is in the range of9.66%～16.95%with an average of14.28%, significantly higher than the average of13.70%of all protein oat varieties. Fat content is in the range of3.05%～8.65%with an average of5.82%. The total sugar content in the range of0.71%to1.16%with an average of0.99%. Reducing sugar content ranged from0.11%to0.96%with an average of0.45%. β-glucan content is in the range of2.59%～7.49%, with an average of5.26%, which is higher than the average of all samples. Starch content is in the range of40.35%～69.84%with an average of54.09%, which is slightly higher than the average of53.29%of all samples starch. Cellulose content ranged from1.20%to2.91%with an average value of2.07%, which is slightly higher than the average of2.05%of all samples of cellulose.Analysied Inner oats basic nutrition indicators derived correlation. The results showed that, protein and ash, sugar and ash were positively correlated (P<0.05); moisture and protein, fat and sugar, total sugars and ash, sugar and β-glucan sugar were negatively correlated (P<0.05).(3) Analysied statistical of Inner Mongolia oat by on the bare skin. Inner naked oats and oat protein content of the skin were closer to mean, respectively,14.28%and 6.09%and4.73%. Naked oat oats reducing sugar content was significantly higher than the skin, up0.67%. Naked oat starch content is higher than the mean skin oats,54.77%. Mean skin oat cellulose content is higher than the naked oats,2.15%. Mean grain weight is higher than the bare skin of oats oats, as27.32g. Bare skin isabove the mean density of oats oats for543.47g/L.(4) The results of fingerprint characteristics:Analysied profling of Inner oat varieties. The quality factor of Inner oat is protein, bulk density. The level of the order other factors were weight>β-glucan>starch>fat>sugar>ash>cellulose.Analysied Inner Mongolia oat varieties profiling by bare skin. Shoewed the apparent bare skin oats and oat enclave enclave. Oats and oat skin showed significant differences, which affect the skin and fat density difference of bare, followed by β-glucan and protein.