摘要
【目的】研究中国优质稻品种品质和食味感官评分值的差异性,阐明中国北方优质粳稻、南方优质粳稻和优质籼稻品种品质特征,挖掘与食味感官评分值(食味值)相关的理化指标,为中国稻米品质评价和优质稻品种品质改良提供理论依据。【方法】以第三届全国优质稻品种食味品鉴会中来自30个省(市)的122份优质稻米样品为试验材料,按种植区域分为北方粳稻(38份)、南方粳稻(15份)和籼稻(69份)3个品种类型。通过测定稻米外观品质、米粉糊化特性、蛋白质含量和食味感官评分值等指标,阐明稻米理化指标与食味品质间的关系。同时,按食味值大小分别将三大类稻米分成高(≥90)、中(80-90)和低(<80)3种食味类型,并比较分析不同类别不同食味类型稻米品质的差异性。【结果】北方粳稻可分为高和中2种食味类型。与中食味类型相比(P<0.05),高食味类型稻米的长宽比较小(低0.2),蛋白质含量较低(低0.32 g/100g),峰值黏度较高(高145 cP),消减值较低(低134 cP),米饭硬度较低(低16 g),黏度较高(高70 g),弹性较大(高0.04%)。南方粳稻可分为高、中和低3种食味类型。与低食味类型相比(P<0.05),高食味类型稻米的垩白度稍高(高0.65%),直链淀粉和蛋白质含量较低(分别约低4.0和0.92 g/100 g),峰值黏度较高(高314 cP),崩解值较高(高259 cP),最终黏度低(低260 cP),消减值较低(低574 cP),米饭黏度较高(高261 g)。籼稻可分为高、中和低3种食味类型。与低食味类型相比(P<0.05),高食味类型籼稻粒形细长,外观更优,蛋白质含量较低(低0.45 g/100 g),崩解值较高(高115cP),消减值较低(低157 cP),米饭硬度较低(低46 g),黏度较高(高107 g)。【结论】中国优质稻品种中,北方粳稻高食味类型品种外观晶莹剔透(垩白度小于1%),蛋白质含量低(6 g/100 g左右),米饭软硬适中,弹性高(0.6%左右);南方粳稻高食味类型品种外观较好,直链淀粉含量低(13 g/100 g左右),消减值小(-250 cP左右),米饭黏度高(-1 200 g左右);籼稻高食味类型品种米粒细长(长宽比4.0左右),外观晶莹剔透,米饭硬度/黏度比值小(0.25左右)。
【Objective】In order to clarify the quality characteristics of high quality japonica rice in north and south China and high quality indica rice, and explore the physical and chemical indexes related to rice taste quality, this study investigated the differences of quality and taste sensory evaluation value of high quality rice in China. It would provide theoretical basis for quality evaluation and improvement of high quality rice varieties in China. 【Method】 A total of 122 high quality rice grain varieties from 30 provinces of China in the third national high-quality rice variety taste quality evaluation activities were used as materials. According to suitable planting area, all the samples were divided into three types as northern japonica, southern japonica and indica rice with the sample numbers of 38, 15 and 69, respectively. To clarify the relationship between physical chemical parameters and taste sensory evaluation value, rice appearance quality, rice flour pasting properties, protein content and taste sensory evaluation value were measured.According to the taste sensory evaluation value, each type of rice was divided into three categories as high(≥90), medium(80-90)and low taste(<80). The differences of rice qualities among different types and taste categories were analyzed.【Result】Northern japonica rice could be divided into high and medium taste categories. The length-width ratio, protein content, setback viscosity and hardness of high taste category rice were lower than those of medium taste category rice, by 0.2, 0.32 g/100 g, 134 c P, 16 g,respectively(P<0.05). However, the peak viscosity, stickiness and spring value of high taste category rice were higher than those of medium taste category rice, by 145 cP, 70 g and 0.04%, respectively(P<0.05). Southern japonica rice could be divided into high,medium and low taste categories. The chalkiness degree, peak, and breakdown viscosity, and stickiness of high taste category rice were higher than those of low taste category rice, by 0.65%, 314 cP, 259 cP, 261 g, respectively(P<0.05). However, the apparent amylose content, protein content, final and setback viscosity of high taste category rice were lower than those of low taste category rice, by 4.0 g/100 g, 9.2 g/100 g, 260 cP and 574 cP, respectively(P<0.05). Indica rice could be divided into high, medium and low taste categories. The high taste category rice had a longer and thinner grain shape and a better appearance quality than the low taste category rice(P<0.05). The protein content, setback viscosity and hardness of high taste category rice were higher than those of low taste category rice, by 0.45 g/100 g, 157 cP, 46 g, respectively(P<0.05). However, the breakdown viscosity and stickiness of high taste category rice were lower than those of low taste category rice, by 115 cP and 107 g, respectively(P<0.05).【Conclusion】Northern japonica rice type with high taste sensory evaluation value had a crystal-clear appearance(chalkiness degree was less than 1%), low protein content(about 6 g/100 g), moderate hardness, and high elasticity(about 0.6%). Southern japonica rice type with high taste sensory evaluation value had a good appearance quality, low apparent amylose content(about 13 g/100 g) and setback viscosity(about-250 cP), and high cooked rice stickiness(about-1200 g). Indica rice type with high taste sensory evaluation value had a long and thin grain(length-width ratio about 4.0) and crystal-clear appearance, and low ratio of hardness to stickiness(about 0.25).
作者
朱大伟
章林平
陈铭学
方长云
于永红
郑小龙
邵雅芳
ZHU DaWei;ZHANG LinPing;CHEN MingXue;FANG ChangYun;YU YongHong;ZHENG XiaoLong;SHAO YaFang(China National Rice Research Institute/Rice Products Quality Supervision and Inspection Center,Ministry of Agriculture and Rural Affairs,Hangzhou 311400)
出处
《中国农业科学》
CAS
CSCD
北大核心
2022年第7期1271-1283,I0001,I0002,共15页
Scientia Agricultura Sinica
基金
国家自然科学基金(31901453)
浙江省农业重大技术协同推广计划(2019XTTGLY01)
院所统筹基本科研业务项目(CPSIBRF-CNRRI-202125、202126)。
关键词
优质稻
品质评价
食味感官评分值
北方粳稻
南方粳稻
籼稻
high quality rice
quality evaluation
taste sensory evaluation value
northern japonica rice
southern japonica rice
indica rice
