小麦发芽过程中抑制根叶芽生长的研究

对氢氧化钠、甲醛、赤霉酸、溴酸钾等浸麦过程中的添加剂的添加量进行了研究，并将其对小麦芽的影响进行了比较。研究结果表明：氢氧化钠对于小麦芽生长的影响不显著，甲醛可以显著抑制根芽的生长，对叶芽的影响不显著；赤霉酸可以显著促进根芽和叶芽的生长，溴酸钾对小麦发芽有抑制作用。赤霉酸作为发芽促进剂的理想添加量为0．25ppm，采用甲醛(0．15％)与赤霉酸(0．25ppm)结合使用以及赤霉酸(0．25ppm)与溴酸钾(125ppm)结合处理，都可以在不影响麦芽溶解的情况下降低制麦损失2．0％左右。

Controlling Growth of Root Bud and Leaf Bud during Wheat Germination

The additive quantities of NaOH, HCHO, gibberellin and bromate during wheat steeping were researched and their effects on the quality of wheat malt were compared. The research results showed that the effects of NaOH on malt growth were invisible,and that HCHO restrained the growth of root bud visibly, but the effects of HCHO on leaf bud were invisible.Gibberellin promoted the growth of root bud and leaf bud significantly.Bromate restrained the growth of wheat germination. As a germination accelerator,the optimal dose of gibberellin was 0.25ppm.Adopting HCHO(0.15%)with gibberellin(0.25ppm)or adopting gibberellin(0.25ppm)with bromate(125ppm)in wheat steeping both reduced wheat-preparation loss about 2% without affecting the dissolve of malt.