本研究考察了品种和种植年份对小米中胶稠度、直链淀粉含量和糊化温度3种蒸煮品质性状和19种矿质元素含量的影响，为了更简单有效判断小米的综合品质，探讨了小米中蒸煮品质性状与矿质元素含量的相关性。结果表明品种的差异对小米蒸煮品质和矿质元素含量的影响大于种植年份。品种对直链淀粉含量和糊化温度影响显著。Ca、S、Fe和Co也受品种差异显著。相关性分析结果表明小米中的蒸煮品质性状与多种矿质元素含量关系密切，小米中Cu含量与胶稠度呈显著相关性，K、Mn、Co含量与直链淀粉含量呈显著相关性，Mg、P、S、Cr、Co、Ni与糊化温度呈显著相关性。主成分分析结果表明选择的主成分有4个，可以解释总变异的92.090%，提高小米的综合品质性状，需要协调各个矿质元素含量的相互关系，从而筛选出符合不同用途的小米品种。

Effects of millet variety and planting year on three traits of cooking quality (gel consistency, amylose content, and pasting temperature) and the content of 19 minerals were investigated. In order to effectively determine millet quality, the correlation between cooking quality and mineral content in the millet was analyzed. The results showed that the effect of different varieties of millet on the cooking quality and mineral content was greater than that of the planting year. The amylose content, pasting temperature, and mineral (Ca, S, Fe, and Co) content were significantly different among different varieties. The results of the correlation analysis indicated that cooking quality traits were closely related to the mineral content. Cu content in the millet was significantly correlated with gel consistency. K, Mn, and Co contents were significantly correlated with amylose content; and Mg, P, S, Cr, Co, and Ni contents were significantly correlated with pasting temperature. Principal component analysis showed that four principal components were extracted to explain 92.090% of the total variance. To improve the quality traits of millet, the relationships among the contents of various mineral elements need to be understood, in order to select optimal millet varieties for different purposes.

中国农业科学院2016年创新工程项目；国家农产品质量安全风险评估重大专项子项目(GJFP201500203)