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Position: Home > Articles > Study on Palatability Characteristics of High Quality Rice Varieties Hubei Agricultural Sciences 2010,49 (10) 2366-2369

优质粳稻品种的食味特性研究

作  者：
张欣;施利利;丁得亮;黄晓珊;赵梅;王松文;崔晶
单  位：
天津中日水稻品质·食味研究中心;天津农学院农学系
关键词：
粳稻;品质;食味;直链淀粉;蛋白质;RVA谱
摘  要：
以20个全国优良食味粳稻品种及1个日本品种越光为材料,测定了稻米的直链淀粉含量、蛋白质含量、RVA特征值以及对稻米食味进行了感官综合评价和食味测定,并对这些指标得分之间的相关性进行了研究。结果表明,供试品种的直链淀粉含量适中,RVA参数中的崩解值高,消减值低,食味评价得分较高,但蛋白质含量偏高。相关分析表明,稻米的直链淀粉含量与最高黏度和崩解值呈显著负相关(r=-0.470)与极显著负相关(r=-0.610);与最终黏度和消减值呈显著正相关(r=0.482)与极显著正相关(r=0.839)。蛋白质含量与直链淀粉含量呈显著负相关(r=-0.517),蛋白质含量与最终黏度呈显著负相关(r=-0.474)。食味评价得分与蛋白质含量呈极显著负相关(r=-0.618)。
译  名：
Study on Palatability Characteristics of High Quality Rice Varieties
作  者：
ZHANG Xin1,2,SHI Li-li1,2,DING De-liang1,2,HUANG Xiao-shan1,2,ZHAO Mei1,2,WANG Song-wen1,2,CUI Jing2 (1.Department of Agronomy,Tianjin Agricultural University,Tianjin 300384,China; 2.China-Japan Joint Center on Palatability and Quality of Rice in Tianjin,Tianjin 300384,China)
关键词：
Japonica rice;quality;palatability;amylose content;protein content;RVA profile
摘  要：
Twenty high quality japonica rice varieties at home and one japonica rice variety from Japan were used to study physical and chemical quality properties,RVA profile and eating quality through sensory test and taste meter test.The correlation coefficients between amylose content,protein content,RVA profile and the value of overall eating quality of high quality rice varieties were studied.The results showed that the amylose content was moderate and the value of breakdown and setback could be within an optimum range.All rice varieties obtained higher palatability values.Protein content of Chinese varieties was higher than that of Japanese rice variety.The amylose content was significantly negatively correlated to the peak viscosity(r=-0.470),highly significantly negatively correlated to the breakdown value(r=-0.610),significantly positively correlated to the final viscosity(r=0.482)and highly significantly positively correlated to the setback value(r=0.839).The protein content was significantly negatively correlated to the amylose content(r=-0.517)and to the setback value(r=-0.474).The value of overall eating quality was highly significantly negatively correlated to the protein content(r=-0.618).

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