| There are many superior millet species in Shanxi, an important area of planting millet in China. The millet has abundant nutrition and full nutriments, better than rice as far as nutriments be concerned in some millet species. Therefore, the reasonable application of millet resources in Shanxi can not only exhibit its value, but also offer a way for the development of Shanxi economy. Presently, the study on millet potential value is indeed inadequate, and the products of millet as processing material are very lacking. The millet is mainly circulated in the form of original grains. On the other hand, aging which results in inferior quality of millet along with the storage prolonging, is an unavoidable problem in millet storage process. The study on aging mechanism and corresponding factors mainly focuses on pericarp crops, such as rice, wheat and soybean; the aging mechanism about millet is few reported. Lipoxygenase (LOX) activities of millet in aging process and theapplication of millet──fermentation of China yellow wine werepreliminarily studied in this paper.1. Change of LOX activities and yellow pigments in aging process was studied. The aging process was accelerated at 35℃, and the samples were taken every 2 weeks; LOX activities was determined using linolic acid as substrate spectrophotometerly, the results showed that the activity of LOX was the highest 6 weeks and 8 weeks later after aging and declined rapidly. 2. The changes of yellow pigments during the aging process was studied in OD446. And the results showed that the fat and yellow pinments content and LOX activity of "fenzhouxiang" were both higher than "changnong0302", and the changes of yellow pigments content and LOX activity were different between the two millet varieties. The changes on yellow pigments of "fenzhouxiang" in OD446 was similar to its lipoxygenase activities, all OD446 dropped and showed a "down-up-down" tread line comparing with untreated sample, but the changes on yellow pigments of "changnong0302" in OD446 was steady in the first two weeks then increased subsequently then reached rock bottom at the eighth week. Lipoxygenase activities and yellow pigments in the two examined millet varieties were changed after being placed at 35℃, suggesting that the aging process affect lipoxygenase and yellow pigments in OD446 in millets.3. The millet was used as raw material to ferment Chinese yellow wine. In order to select the suitable varieties for brewing Chinese yellow wine, the moisture, fat acid and protein content in 10 samples of different millet varieties which include waxy proso millets (No.1, No.2, No.3 and No.4), ordinary waxy proso millet (No.5), waxy millet (No.6) and ordinary millet (No.7, No.8, No.9, and No. 10) were determined; The results suggested that No.2 and No.4 were suitable. A strain with high amylase activity suitable for Chinese yellow wine was also screened in this paper.4. Four different varieties were used for preparation of Chinese yellow wine; The results showed that the waxy proso millets were more suitable; The optimal time of fermentation was among 12-18 days. Lastly, the quality of fermented mash was further studied by using degreased millets and adding beneficial microorganism during the fermentation period. The results showed that the total sugar content of fermented mash by using degreased millets was obviously increased, but the total acid and amino acid nitrogen were reduced. The beneficial microorganisms were added to fermented mash before post-fermentation or added in the end of fermentation; the results indicated that the contents of total sugar of fermented mash were obviously increased by means of adding before post-fermentation.
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