摘要
为探求东北粳稻食味特性的影响因素,对80份东北粳稻材料进行感官食味品尝评价、仪器（食味计、成分分析仪）测定及品质相关理化指标测定.结果表明,供试粳稻品种的食味品尝综合评分为66.74-82.31 分,变异系数为4.86%.感官品尝综合评分与食味计测得的食味值呈显著正相关（r=0.25）,与成分分析仪测得的品质评价值相关不显著;综合评分与外观品质指标相关不显著,但食味值与垩白粒率、垩白度呈显著正相关,与籽粒长宽比呈显著负相关;综合评分与淀粉RVA谱特征参数相关性不大,但食味值与开始糊化温度呈显著负相关;综合评分与谷蛋白含量呈显著正相关,相关系数为0.23.综上可知,品尝试验获得的综合评分与食味计测得的食味值和理化指标测定中的谷蛋白含量呈显著正相关.因此,大量粳稻样品食味品质评价可着重参考食味值和谷蛋白含量指标.
In order to explore the factors affecting rice taste value, the palatability of 80 japonica rice （Oryza sativa L.） cultivarsplanted widely in Northeastern China were evaluated through sense taste evaluation, instrument measurement （taste analyzer andcomposition analyzer） and measurement of physical and chemical indices correlated to quality. Results showed that thecomprehensive value distribution of rice cultivars in the range 66.74-82.31 and the coefficient of variation was 4.86%. Thecomprehensive value due to sensual taste was significantly positive correlated with taste value due to taste analyzer （r=0.25）,while the comprehensive value was not significantly correlated with value of quality evaluation due to composition analyzer. Thecomprehensive value was not significantly correlated with appearance quality indices, while the taste value was significantlypositive correlation with chalky grain rate and chalkiness degree, and significantly negative correlation with length∕width. Thecomprehensive value was not significantly correlated with feature parameters of RVA profile for amylum, while the taste valuewas significantly negative correlation with Tp. The comprehensive value was significantly positive correlated with glutelin content（r=0.23）. Above knowable, taste value and glutelin content should be paid more attention during taste quality evaluation among alarge number sampling of japonica rice.
出处
《沈阳农业大学学报》
CAS
CSCD
北大核心
2016年第4期467-473,共7页
Journal of Shenyang Agricultural University
基金
国家农业科技成果转化基金项目(2011GB2B000006)
辽宁省百千万人才工程基金项目(2012921026)
东北老工业地区大学农业科技服务关键技术继承与示范项目(2013BAD20B08)
辽宁省高校优秀人才支持计划(A类)项目(LR2013031)
关键词
粳稻
品质
食味
RVA
蛋白质组分
japonica rice
quality
palatability
RVA profile
protein component
