米饭理化指标与食味品质的相关性研究.pdfVIP

中国农学通报 2010,26(12):45-47 Chinese Agricultural Science Bulletin 米饭理化指标与食味品质的相关性研究 1,2 1,2 1,2 1,2 2 张 欣 ，施利利 ，丁得亮 ，王松文 ，崔 晶 1 2 （天津农学院农学系，天津300384 ；天津中日水稻品质·食味研究中心，天津300384） 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。 关键词：米饭；理化指标；食味 中图分类号：S3 文献标志码：A 论文编号：2010-0226 Study on the Correlation between Physicochemical Properties and Palatability Qualities of Cooked Rice Zhang Xin1,2, Shi Lili1,2, Ding Deliang1,2, Wang Songwen1,2, Cui Jing2 1 ( Department of Agronomy, Tianjin Agricultural University, Tianjin 300384; 2 China-Japan Joint Center on Palatability and Quality of Rice in Tianjin, Tianjin 300384) Abstract: 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 betwe