甜高粱茎秆汁液锤度与总糖含量间相关性的研究

Studies on Brix Degree, Tota Sugar Content and Their Relationship in the Juice of Sweet Sorghum Stem

The changing law of brix degree in different varieties was studied at different periods,to provide important data for the collocation of varieties and to extend the working time. It was found that the mean internodal brix degree can substitute for the whole plant brix degree, and this conclusion provides some basis for fast measurement of the brix degree. There is significant or highly significant straight line correlation between the brix degree and the total sugar content of the juice. After measuring the brix degree, the total sugar content can be got by he correlative formula. This provides a theoretical basis for fully utilizing the total sugar in the juice of the stem,thereby, increasing the ethanol output, and lays solid foundation for studying the relationship between the fermentable sugar content and brix degree.