稻谷新陈度研究(五)——稻谷新陈度指标的筛选与数学模型的建立  

A Study on Freshness of Rice(V): Selection of Parameters for Rice Freshness and Establishment of a Mathematical Model

作　　者：周显青[1] 张玉荣[1] 周展明[1] 卞科[1] 钟丽玉 

机构地区：[1]河南工业大学,河南郑州450052 [2]江南大学,江苏无锡214036

出　　处：《粮食与饲料工业》2006年第7期1-3,共3页Cereal & Feed Industry

摘　　要：利用逐步回归分析法对各品质指标在稻谷新陈度预测中的显著性进行分析与筛选,并用二次多项式回归分析法建立了稻谷新陈度的预测模型。结果表明:综合多项指标预测稻谷新陈度比单一指标更为准确、可靠,对稻谷分类型进行新陈度的预测比混合样品更为准确、可靠。对籼型稻和粳型稻的混合样品,发芽率、脂肪酸值和还原糖含量为新陈度预测显著性指标;对籼型稻,脂肪酸值和非还原糖含量为新陈度预测显著性指标。The stepwise regression analysis method was used to analyze and select the correlative indexes to forecast the rice freshness. The mathematical forecasting model of the rice freshness was established by using the method of polynomial of degree two-regression analysis. The results show that the forecast of the rice freshness with multiplex indexes and classified rice varieties is more precise and reliable than that with single index and mixed rice variety respectively. For the mixed samples （ containing both long - grain and short-grain rice）, the spouted rate, fatty acid value and reduced sugar are better indexes to predict rice freshness. However, for longgrain rice samples, the fatty acid value and non-reduced sugar are better indexes.

关 键 词：稻谷 新陈度 指标 筛选 数学模型 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]