摘要
以72个粳稻品种和2个日本品种的米饭为研究材料,分析了米饭的加热吸水率、膨胀率、米粒延伸率、碘蓝值和透光率等理化指标及食味品质,并对米饭理化指标与食味计各评价指标进行了相关性分析。结果表明:随着米饭碘蓝值的增加及米饭透光率的减小,食味等级有增加的趋势;食味等级好的2个日本水稻品种的米饭碘蓝值和透光率分别远大于和远小于食味等级好的5个中国水稻品种;相关分析表明,与米饭食味值达到极显著相关的品质指标有米饭碘蓝值和米饭透光率,加热吸水率、膨胀率及米粒延伸率与食味计各评价指标之间的相关性均不显著。
The physicochemical properties and palatability quality of cooked rice of seventy-two japonica rice varieties at home and two japonica rice varieties from Japan were analyzed and relationships between them were studied with correlation analysis. The results showed that as blue value increased and transparency decreased, the palatability grade of cooked rice became more hiher; the blue value and transparency of two Japanese varieties with best palatability grade is much larger or much smaller than those of 5 China rice varieties; there were significant positive and negative correlations between the taste value and blue value or transparency respectively, the water absorption ratio, swelling ratio and elongation rate were not significant with taste evaluation index.
出处
《中国农学通报》
CSCD
北大核心
2010年第12期45-47,共3页
Chinese Agricultural Science Bulletin
基金
天津市农业科技成果转化与推广项目"天津中日水稻品质.食味研究中心"(0704190)
天津市科技支撑项目"津稻291水稻新品种设计与技术开发"(09ZCKFNC01900)
关键词
米饭
理化指标
食味
cooked rice
physicochemical properties
palatability
作者简介
张欣，女，1978年出生，天津人，硕士，实验师，从事水稻品质育种方面的研究。通信地址：300384天津市西青区津静路22号、天津农学院农学系，Tch022—23785839，13920475285，E-mail：tnzhangxin@yahoo．com．cn。
通讯作者：崔晶，男，1960年出生，黑龙江人，研究员，研究生，博士，从事水稻品质食味育种、栽培技术研究及水稻产业化研究。通信地址：300384天津市西青区津静路22号、天津农学院科技处，Tel：022—23785839，E-mail：cuijing60@yahoo．com．cn。
