摘要
为研究籼型稻米食味品质与其相关品质指标的关系,对50份籼稻品种的外观性状、理化指标和RVA特征值进行测定,对蒸煮食味品质进行评定。研究结果表明,粒宽、垩白率、垩白度、蛋白质含量均与食味值达到了极显著负相关,而长宽比、碱消值和胶稠度与食味值呈极显著正相关;崩解值与食味值呈显著正相关,最终粘度、回复值、消减值与食味值呈极显著负相关;RVA谱与直链淀粉含量、胶稠度、碱消值的相关性较高;在选出的6个影响稻米食味品质的主因子中,粘度因子、蒸煮因子、外观因子、营养因子和粒形因子对食味品质的累计贡献率为83.8%,为主要因子。由于稻米品质性状间相互关系较为复杂和各主因子的贡献率不同,因此在籼稻优质食用品种选育时,应注意粘度因子、蒸煮因子和外观因子的选择。
A total of 50 indica rice varieties were employed to study the relationship between eating quality and its correlative quality indexes, such as the appearance quality, physicochemical index, RVA profile, and eating qual- ity. The results indicated that, the correlations between eating quality, grain width, chalkiness grain rate and chalki- ness degree were all negative and highly significant, but length/width ratio of grains , Alkali spreading value and gel consistency were all extremely significant positive correlation with eating quality. Breakdown value was positive signif- icance correlation to eating quality, final viscosity and consistency value were all extremely significant negative corre- lation with eating quality. RVA profile had high correlations with amylose content, Alkali spreading value and gel consistence. Six principal component factors affecting eating quality of rice were selected. The cumulative contribu- tion rate of viscosity, cooking quality, appearance quality, nutritious quality and grain shape to eating quality was 83.8%. Since the interrelationship of rice quality characters was complex and the contribution of principal divisors were different, it was suggested that viscosity, cooking quality and appearance quality should be particularly considered in breeding for high eating quality indica rice.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2012年第1期1-5,共5页
Journal of the Chinese Cereals and Oils Association
基金
"十二五"国家科技支撑计划(2011BAD35B02)
973计划前期专项(2008CB117004)
江西省主要学科学术与技术带头人培养计划(060005)
关键词
稻米
食味品质
理化性状
RVA谱
rice, eating quality, physicochemical index, RVA profile
