2种裸燕麦籽粒硬度测定方法比较

裸燕麦（Avena nuda L.）籽粒硬度与其在收获、清洗和加工过程中籽粒的破损程度密切相关,也对其加工品质和食用品质有重要影响。确定裸燕麦籽粒硬度检测方法是全面了解其籽粒硬度形成机制的基础。利用单粒谷物特性测定仪（single kernel characterization system,SKCS）和质构仪（texture analyzer,TA）检测10份在仓储含水量条件下裸燕麦籽粒的硬度。结果表明,SKCS法测得硬度值为负值,变幅为-47.69~-15.81,且数据准确性较差;经过对籽粒形变量、压缩位移和上样量的统计分析,TA法是随机选取100颗籽粒,在籽粒形变35%时获得压缩至籽粒0.30mm位移处的硬度值,变幅为13.87’33.59N,数据能准确代表该材料的硬度值。籽粒硬度值受籽粒物理结构的影响,SKCS法测得硬度值与籽粒长呈正相关,TA法测得硬度值与籽粒宽呈正相关,相关系数分别为0.64和0.65。在籽粒物理特性和硬度值准确度等因素的综合评价下,质构仪更适合用于检测裸燕麦籽粒硬度。

Comparison of Two Methods for Kernel Hardness Determination of Naked Oats

The kernel hardness of naked oat is closely related to the degree of damage during harvesting, washing, and processing. It also affects its processing and quality. To understand the mechanism of grain hardness formation of naked oat is to make clear the detection method and the factors related to kernel hardness. In this study, the hardness of 10 naked oat materials were tested by using single kernel characterization system (SKCS) and texture analyzer (TA) in storage moisture content. The results showed that the hardness values measured by the SKCS method were negative, and the hardness values ranged from -47.69 to -15.81, which had less accuracy. TA method carried out the statistical analysis of grain deformation, compression displacement, and sample amount. To detect grain hardness, compress the grain deformation by 35%, and obtain the hardness value compressed to the 0.30mm displacement of the grain. The hardness value of the tested materials ranged from 13.87 N to 33.59 N, which could accurately represent the hardness value of the material. The best sample size was 100 grains, which were randomly selected. The hardness value of the grain was affected by the physical structure of grain. The hardness values measured by SKCS were positively correlated with the grain length, and the hardness values measured by the TA method were positively correlated with the grain width. The correlation coefficients were 0.64 and 0.65, respectively. Texture analyzer was more suitable for testing the hardness of naked oat grains comprehensively considering the physical properties of grain and the accuracy.