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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。
In order to study the relationship between the eating quality of indica rice and its related quality index, the appearance, physicochemical properties and RVA characteristics of 50 indica rice varieties were determined, and the cooking and eating quality was evaluated. The results showed that grain width, chalkiness rate, chalkiness and protein content had a significant negative correlation with the taste value, while the aspect ratio, alkali consumption value and gel consistency had a significant positive correlation with the taste value; disintegration There was a significant positive correlation between value and taste value, the final viscosity, the value of recovery, the reduction value and taste value were significantly negatively correlated; RVA spectrum and amylose content, gel consistency, Of the six main factors affecting the eating quality of rice, the cumulative contribution rate of viscosity factor, cooking factor, appearance factor, trophic factor and grain factor to the eating quality was 83.8%, which was the main factor. Due to the complexity of the relationship between the quality traits of rice and the contribution rates of the main factors, the selection of viscosity factors, cooking factors and appearance factors should be taken into consideration when breeding high-quality indica rice varieties.