[1] TARI I, LASKAY G, TAKÁCS Z, et al.Response of sorghum to abiotic stresses:A review[J].Journal of Agronomy and Crop Science, 2013, 199(4):264-274.
[2] 赵冠. 酿酒高粱蒸煮品质及发酵特性研究[D].杨凌:西北农林科技大学, 2021.
ZHAO G.Study on cooking quality and fermentation characteristics of brewed sorghum[D].Yangling:Northwest A & F University, 2021.
[3] 陈冰嬬, 李继洪, 王阳, 等.高粱(Sorghum bicolor (L.) Moench)种质资源研究进展[J].西北农林科技大学学报(自然科学版), 2013, 41(1):67-72;77.
CHEN B R, LI J H, WANG Y, et al.Advances in germplasm resources of sorghum (Sorghum bicolor (L.) Moench)[J].Journal of Northwest A&F University (Natural Science Edition), 2013, 41(1):67-72;77.
[4] 刘晨阳, 张蕙杰, 辛翔飞.中国高粱产业发展特征及趋势分析[J].中国农业科技导报, 2020, 22(10):1-9.
LIU C Y, ZHANG H J, XIN X F.Analysis of the development characteristics and trends of sorghum industry in China[J].Journal of Agricultural Science and Technology, 2020, 22(10):1-9.
[5] 丁延庆, 周棱波, 汪灿, 等.酱香型酒用糯高粱研究进展[J].生物技术通报, 2019, 35(5):28-34.
DING Y Q, ZHOU L B, WANG C, et al.Research advance in glutinous sorghum for making sauce-flavor liquor in China[J].Biotechnology Bulletin, 2019, 35(5):28-34.
[6] 程度, 曹建兰, 王珂佳, 等.高粱对酱香型白酒品质影响的研究进展[J].食品科学, 2022, 43(7):356-364.
CHENG D, CAO J L, WANG K J, et al.Progress in understanding the effect of sorghum on the quality of Maotai-flavor Baijiu[J].Food Science, 2022, 43(7):356-364.
[7] 钟敏, 张健.原料糯高粱对酱香型白酒品质影响的研究现状[J].中国酿造, 2022, 41(1):32-36.
ZHONG M, ZHANG J.Research status of effect of raw glutinous sorghum on quality of sauce-flavor Baijiu[J].China Brewing, 2022, 41(1):32-36.
[8] LU Y G, ZHAO G L, LI Y, et al.Identification of two novel waxy alleles and development of their molecular markers in sorghum[J].Genome, 2013, 56(5):283-288.
[9] 田殿梅, 霍丹群, 张良, 等.3种不同品种高粱发酵酒糟及基酒品质的差异[J].食品与发酵工业, 2013(7):74-78.
TIAN D M, HUO D Q, ZHANG L, et al.Quality differences of grains and base liquor from three different species of sorghum’s fermentation[J].Food and Fermentation Industries, 2013(7):74-78.
[10] 周福平, 柳青山, 张晓娟, 等.不同高粱品系的淀粉糊化特征[J].植物学报, 2014, 49(3):306-312.
ZHOU F P, LIU Q S, ZHANG X J, et al.Genetic variation in the starch pasting properties of different sorghum cultivars[J].Chinese Bulletin of Botany, 2014, 49(3):306-312.
[11] 庄名扬. 白酒生产中的美拉德反应与工艺调控[J].酿酒科技, 2010(4):56-58.
ZHUANG M Y.Maillard reaction&technical control in liquor production[J].Liquor-Making Science ＆ Technology, 2010(4):56-58.
[12] 田新惠, 唐玉明, 任道群, 等.酿酒高粱蛋白提取工艺优化及其亚基组成分析[J].食品工业, 2018, 39(3):48-51.
TIAN X H, TANG Y M, REN D Q, et al.Optimization of extraction process and analysis of subunit component of protein from brew sorghum seed[J].The Food Industry, 2018, 39(3):48-51.
[13] 焦少杰, 王黎明, 姜艳喜, 等.高粱与固态白酒关系的研究综述[J].酿酒, 2015, 42(1):13-16.
JIAO S J, WANG L M, JIANG Y X, et al.Research overview of the relationship between sorghum and solid liqueur[J].Liquor Making, 2015, 42(1):13-16.
[14] 郑学玲, 王旭娟, 韩小贤.高粱单宁的结构、分布及分析方法综述[J].河南工业大学学报(自然科学版), 2020, 41(2):132-140.
ZHENG X L, WANG X J, HAN X X.A review on structures, distribution and analysis methods for sorghum tannins[J].Journal of Henan University of Technology (Natural Science Edition), 2020, 41(2):132-140.
[15] BETA T, CORKE H, ROONEY L W, et al.Starch properties as affected by sorghum grain chemistry[J].Journal of the Science of Food and Agriculture, 2001, 81(2):245-251.
[16] 闫松显, 袁河, 雷元春, 等.酿酒高粱籽粒微观形态分析及其果皮厚度和单宁含量的相关性[J].中国酿造, 2018, 37(3):67-71.
YAN S X, YUAN H, LEI Y C, et al.Micro-morphology analysis of liquor-making sorghums grain and the correlation of pericarp thickness and tannin content[J].China Brewing, 2018, 37(3):67-71.
[17] 王新平, 沈永祥, 刘怀臣, 等.小曲酒新工艺不同澳洲高粱品种酿造研究[J].酿酒科技, 2018(1):69-72.
WANG X P, SHEN Y X, LIU H C, et al.Using different species of Australian sorghum to produce Xiaoqu Baijiu by new techniques[J].Liquor-Making Science ＆ Technology, 2018(1):69-72.
[18] 李奇. 不同品种高粱酿造汾酒研究[J].酿酒, 2014, 41(1):23-26.
LI Q.Research on Fen liquor making using different variety of sorghum[J].Liquor Making, 2014, 41(1):23-26.
[19] 闫松显, 吕云怀, 王莉, 等.西南区酿酒高粱的种质形成和发展[J].中国酿造, 2017, 36(5):17-21.
YAN S X, LYU Y H, WANG L, et al.Germplasm formation and development of Baijiu-making sorghum in the southwest of China[J].China Brewing, 2017, 36(5):17-21.
[20] 吴幼茹, 刘诗宇, 樊晓璐, 等.GC-O-MS分析5种酿酒原料中蒸煮香气成分[J].食品科学, 2016, 37(24):94-98.
WU Y R, LIU S Y, FAN X L, et al.Analysis of aroma components of five different cooked grains used for Chinese liquor production by GC-O-MS[J].Food Science, 2016, 37(24):94-98.
[21] 杨玉波, 倪德让, 林琳, 等.高粱蒸煮风味物质香气活力研究[J].食品与发酵工业, 2018, 44(5):222-226.
YANG Y B, NI D R, LIN L, et al.Odor activity study on the aroma compounds of steamed sorghum[J].Food and Fermentation Industries, 2018, 44(5):222-226.
[22] ZANAN R, KHANDAGALE K, HINGE V, et al.Characterization of fragrance in sorghum (Sorghum bicolor (L.) Moench) grain and development of a gene-based marker for selection in breeding[J].Molecular Breeding, 2016, 36(11):146.
[23] 吕佳慧.白酒酿酒和制曲原料中结合态风味物质的研究[D].无锡:江南大学,2017.
LYU J H.Bound aroma compounds of liquor-making and Qu-making materials[D].Wuxi:Jiangnan University, 2017.
[24] 袁蕊, 敖宗华, 刘小刚, 等.南北方几种高粱酿酒品质分析[J].酿酒科技, 2011(12):33-36.
YUAN R, AO Z H, LIU X G, et al.Brewing quality analysis of some kinds of sorghum in north and in South China[J].Liquor-Making Science ＆ Technology, 2011(12):33-36.
[25] 肖析蒙. 一株纤维素降解菌的分离鉴定及其在酿酒上的应用初探[D].成都:西华大学, 2020.
XIAO X M.Isolation and identification of A cellulose degrading bacterium and its application in liquor fermentation[D].Chengdu:Xihua University, 2020.
[26] 刘沛龙, 唐万裕, 练顺才, 等.白酒中金属元素的测定及其与酒质的关系(下)[J].酿酒科技, 1998(1):20-27.
LIU P L, TANG W Y, LIAN S C, et al.Determination of metal elements in liquor and its relationship with liquor quality (Part Ⅱ)[J].Liquor-Making Science & Technology, 1998(1):20-27.
[27] 张海燕, 史红梅, 周福平, 等.不同来源高粱品系农艺性状及品质性状遗传多样性分析[J].种子, 2021, 40(3):71-75.
ZHANG H Y, SHI H M, ZHOU F P, et al.Genetic diversity analysis of agronomic traits and quality traits of sorghum from different sources[J].Seed, 2021, 40(3):71-75.
[28] 张丛卓, 任志强, 肖建红, 等.中尼酿酒高粱籽粒中淀粉含量的相关分析[J].农业开发与装备, 2017,(6):81-82.
ZHANG C Z, REN Z Q, XIAO J H, et al.Correlation analysis of starch content in Chinese and Nigerian brewing sorghum grains[J].Agricultural Development & Equipments, 2017,(6):81-82.
[29] 赵冠, 党科, 宫香伟, 等.粳糯高粱籽粒理化性质及酿酒特性分析[J].中国酿造, 2021(2):77-82.
ZHAO G, DANG K, GONG X W, et al.Analysis on the physicochemical properties and Baijiu-making characteristics in grain of Japonica sorghum and glutinous sorghum[J].China Brewing, 2021(2):77-82.
[30] 田晓红, 谭斌, 谭洪卓, 等.我国主产区高粱的理化性质分析[J].粮食与饲料工业, 2009(4):10-13.
TIAN X H, TAN B, TAN H Z, et al.Analysis of physicochemical properties of sorghums in our main producing area[J].Cereal ＆ Feed Industry, 2009(4):10-13.
[31] 毛祥, 温雪瓶, 黄丹, 等.5种常用酿酒高粱的主要成分及淀粉特性差异分析[J].中国酿造, 2020, 39(3):57-62.
MAO X, WEN X P, HUANG D, et al.Difference analysis on main components and starch properties in five commonly used liquor-making sorghum[J].China Brewing, 2020, 39(3):57-62.
[32] 田新惠, 唐玉明, 任道群, 等.南北方酿酒高粱淀粉理化特性比较[J].食品与发酵工业, 2017, 43(1):91-95.
TIAN X H, TANG Y M, REN D Q, et al.The physicochemical properties of brewing sorghum starch from different area[J].Food and Fermentation Industries, 2017, 43(1):91-95.
[33] 张雪梅, 张玲, 高飞虎, 等.重庆主栽酿酒糯高粱的品质特性[J].食品与发酵工业, 2016, 42(3):177-181;187.
ZHANG X M, ZHANG L, GAO F H, et al.Study on the quality characteristics of six kinds of glutinous sorghum in Chongqing[J].Food and Fermentation Industries, 2016, 42(3):177-181;187.
[34] 兰静, 叶红红, 孙向东, 等.我国高粱品质现状分析[J].黑龙江农业科学, 2018(2):99-102.
LAN J, YE H H, SUN X D, et al.Analysis of present quality of sorghum in China[J].Heilongjiang Agricultural Sciences, 2018(2):99-102.
[35] 李宝生, 杨凯环, 苏建如, 等.不同高粱酿造性能与单粮清香型白酒品质的关联性研究[J].食品与发酵工业, 2021, 47(22):55-62.
LI B S, YANG K H, SU J R, et al.Correlation between the brewing performance of different sorghum varieties and the quality of single grain light-aroma Baijiu[J].Food and Fermentation Industries, 2021, 47(22):55-62.
[36] 屈洋, 张飞, 王可珍, 等.黄淮西部高粱籽粒产量与品质对气候生态条件的响应[J].中国农业科学, 2019, 52(18):3 242-3 257.
QU Y, ZHANG F, WANG K Z, et al.Response of sorghum (Sorghum bicolor(L.) Moench) yield and quality to climatic and ecological conditions on the west yellow-Huaihe-Haihe rivers plain[J].Scientia Agricultura Sinica, 2019, 52(18):3 242-3 257.
[37] 葛占宇, 成慧娟, 王立新, 等.不同播期对高粱籽粒淀粉积累规律及籽粒产量的影响[J].东北农业科学, 2020, 45(1):13-16.
GE Z Y, CHENG H J, WANG L X, et al.Effect of different sowing dates on the starch accumulation and yield in sorghum grains[J].Journal of Northeast Agricultural Sciences, 2020, 45(1):13-16.
[38] 张瑞栋, 张壮, 岳忠孝, 等.播期对高粱营养与食味品质的调控效应[J].中国生态农业学报(中英文), 2020, 28(3):386-394.
ZHANG R D, ZHANG Z, YUE Z X, et al.Effects of the sowing dates on the nutritional and edible quality of sorghum[J].Chinese Journal of Eco-Agriculture, 2020, 28(3):386-394.
[39] 张瑞栋, 高铭悦, 岳忠孝, 等.灌浆期不同阶段干旱对高粱籽粒淀粉积累的影响[J].作物杂志, 2021(4):172-177.
ZHANG R D, GAO M Y, YUE Z X, et al.Effects of drought at different stages of grain filling period on starch accumulation of sorghum grains[J].Crops, 2021(4):172-177.
[40] 高欣, 肖木辑, 周宇飞, 等.种植密度对高粱子粒淀粉积累的影响[J].作物杂志, 2009(6):35-38.
GAO X, XIAO M J, ZHOU Y F, et al.Effects of planting density on starch accumulation in sorghum grains[J].Crops, 2009(6):35-38.
[41] 董二伟, 王劲松, 武爱莲, 等.行距和密度对高粱籽粒灌浆、淀粉及氮磷钾累积特征的影响[J].作物学报, 2021, 47(12):2 459-2 470.
DONG E W, WANG J S, WU A L, et al.Effects of row space and plant density on characteristics of grain filling, starch and NPK accumulation of sorghum grain of different parts of panicle[J].Acta Agronomica Sinica, 2021, 47(12):2 459-2 470.
[42] 王媛, 王劲松, 董二伟, 等.长期施用不同剂量氮肥对高粱产量、氮素利用特性和土壤硝态氮含量的影响[J].作物学报, 2021, 47(2):342-350.
WANG Y, WANG J S, DONG E W, et al.Effects of long-term nitrogen fertilization with different levels on sorghum grain yield, nitrogen use characteristics and soil nitrate distribution[J].Acta Agronomica Sinica, 2021, 47(2):342-350.
[43] 曹晓燕, 武爱莲, 王劲松, 等.施氮量对高粱产量、品质及氮利用效率的影响[J].作物杂志, 2021(2):108-115.
CAO X Y, WU A L, WANG J S, et al.Effects of nitrogen fertilization on yield, quality and nitrogen utilization efficiency of sorghum[J].Crops, 2021(2):108-115.
[44] 黄瑞冬, 于泳, 肖木辑, 等.施磷、钾肥对高粱子粒淀粉积累规律的影响[J].作物杂志, 2009(2):29-32.
HUANG R D, YU Y, XIAO M J, et al.Effects of different phosphorus and potassium fertilizer application on starch accumulation in sorghum grain[J].Crops, 2009(2):29-32.
[45] 周紫阳, 马英慧, 王江红, 等.钾肥施用方式对高粱干物质积累及产量的影响[J].河南农业科学, 2016, 45(4):76-79.
ZHOU Z Y, MA Y H, WANG J H, et al.Effect of application mode of potassium fertilizer on dry matter accumulation and grain yield of sorghum[J].Journal of Henan Agricultural Sciences, 2016, 45(4):76-79.
[46] 王劲松, 董二伟, 武爱莲, 等.不同肥力条件下施肥对粒用高粱产量、品质及养分吸收利用的影响[J].中国农业科学, 2019, 52(22):4 166-4 176.
WANG J S, DONG E W, WU A L, et al.Responses of fertilization on sorghum grain yield, quality and nutrient utilization to soil fertility[J].Scientia Agricultura Sinica, 2019, 52(22):4 166-4 176.
[47] 于广宇, 曹尚,张美琦, 等.黑龙江省高粱靶斑病病原菌的鉴定及其生物学特性[J].植物保护学报, 2021:1-15.
YU G Y, CAO S, ZHANG M Q, et al.Identification and biological characteristics of the pathogen causing sorghum target leaf spot disease in Heilongjiang Province[J].Journal of Plant Protection, 2021:1-15.
[48] 潘明凤, 魏媛.高粱种植基本技术及常见病虫害防治措施[J].农村经济与科技, 2021, 32(5):74-75.
PAN M F, WEI Y.Basic techniques of sorghum planting and control measures of common diseases and insect pests[J].Rural Economy and Science-Technology, 2021, 32(5):74-75.
[49] 李祥艳, 许文志, 林超文, 等.西南地区高粱常见病虫害和鸟害的发生与防治[J].四川农业科技, 2022,(3):56-57.
LI X Y, XU W Z, LIN C W, et al.Occurrence and control of common diseases, insects and birds of sorghum in southwest China[J].Sichuan Agricultural Science and Technology, 2022,(3):56-57.
[50] 罗宇翔, 穆彪, 陈娟, 等.茅台酒用有机高粱产量和品质与原料基地气象条件的关系[J].西南师范大学学报(自然科学版), 2011, 36(5):119-124.
LUO Y X, MU B, CHEN J, et al.How meteorological factors affect the yield and quality of sorghum planting for Maotai liquor in Guizhou[J].Journal of Southwest China Normal University (Natural Science Edition), 2011, 36(5):119-124.
[51] KAUFMAN R C, WILSON J D, BEAN S R, et al.Effect of nitrogen fertilization and cover cropping systems on sorghum grain characteristics[J].Journal of Agricultural and Food Chemistry, 2013, 61(24):5 715-5 719.
[52] 姜培跃. 仁怀市高粱主要病虫害综合防治措施[J].植物医生, 2016, 29(8):57-58.
JIANG P Y.Integrated control measures of main sorghum diseases and insect pests in Renhuai[J].Plant Doctor, 2016, 29(8):57-58.
[53] 龚荣, 李卫东, 黄进, 等.酱香型白酒下沙、糙沙过程中高粱淀粉糊化的影响因子及相关过程控制[J].酿酒科技, 2019(12):36-39.
GONG R, LI W D, HUANG J, et al.Factors influencing sorghum starch gelatinization in the processes of the first and the second grain-feeding of Jiangxiang Baijiu production and the corresponding process control[J].Liquor-Making Science ＆ Technology, 2019(12):36-39.
[54] 张彩飞, 张阳阳, 尉晓东, 等.前处理工艺对白酒原料淀粉利用率的影响[J].食品与发酵工业, 2018, 44(6):115-118.
ZHANG C F, ZHANG Y Y, YU X D, et al.The effect of pre-processing on starch utilization[J].Food and Fermentation Industries, 2018, 44(6):115-118.
[55] SONI P L, SHARMA H W, BISEN S S, et al.Unique physico-chemical properties of sal (Shorea robusta) starch[J].Starch-Strke, 1987, 39(12):411-413.
[56] 田晓红, 谭斌, 谭洪卓, 等.20种高粱淀粉特性[J].食品科学, 2010, 31(15):13-20.
TIAN X H, TAN B, TAN H Z, et al.Properties of sorghum starches from twenty varieties in China[J].Food Science, 2010, 31(15):13-20.
[57] RAINA C S, SINGH S, BAWA A S, et al.Some characteristics of acetylated, cross-linked and dual modified Indian rice starches[J].European Food Research and Technology, 2006, 223(4):561-570.
[58] 刘茂柯, 唐玉明, 任道群, 等.酿酒高粱籽粒酿造性能的比较[J].中国酿造, 2012, 31(11):111-114.
LIU M K, TANG Y M, REN D Q, et al.Brewing property comparison between several species of sorghum seed[J].China Brewing, 2012, 31(11):111-114.
[59] 李长江, 张洪远, 沈才洪, 等.武陵酱香型白酒工艺创新:控制酱香大曲酒前3轮次出酒率工艺研究(Ⅱ)[J].酿酒科技, 2010,(2):68-70.
LI C J, ZHANG H Y, SHEN C H, et al.Technical innovation of Wuling Maotai-flavor liquor research on the approaches to control liquor yield of Maotai-flavor Daqu in the preceding three production turn (II)[J].Liquor-Making Science ＆ Technology, 2010(2):68-70.
[60] 赵益梅, 唐佳代, 江璐.酿造工艺对酱香大曲酒的影响概述[J].现代食品, 2020(5):106-111.
ZHAO Y M, TANG J D, JIANG L.Overview of the influence of brewing process on Moutai-flavor Daqu liquor[J].Modern Food, 2020(5):106-111.
[61] 倪德让, 孔祥礼, 孙崇德, 等.红缨子高粱淀粉分子结构及糊化特性研究[J].中国酿造, 2019, 38(12):75-79.
NI D R, KONG X L, SUN C D, et al.Molecular structure and gelatinization characteristics of starch from Hongyingzi sorghum[J].China Brewing, 2019, 38(12):75-79.
[62] 申瑞玲, 陈明, 任贵兴.高粱淀粉的研究进展[J].中国粮油学报, 2012, 27(7):123-128.
SHEN R L, CHEN M, REN G X.Research progress of the sorghum starch[J].Journal of the Chinese Cereals and Oils Association, 2012, 27(7):123-128.
[63] LI E P, YANG C T, WANG J P, et al.Leached starch content and molecular size during sorghum steaming for Baijiu production is not determined by starch fine molecular structures[J].International Journal of Biological Macromolecules, 2021, 184:50-56.
[64] 冯兴垚, 杨文斌, 罗惠波, 等.3种酿酒高粱蒸煮工艺的优化[J].食品科技, 2017, 42(11):187-194.
FENG X Y, YANG W B, LUO H B, et al.Optimization of three kinds of wine-making sorghum stewing process[J].Food Science and Technology, 2017, 42(11):187-194.
[65] 冯兴垚, 杨文斌, 罗惠波, 等.三种酿酒高粱的理化特性与基酒风味分析[J].中国酿造, 2017, 36(8):76-79.
FENG X Y, YANG W B, LUO H B, et al.Physicochemical property of three varieties of sorghum for Baijiu-making and flavor of base liquor[J].China Brewing, 2017, 36(8):76-79.
