安徽优质稻米食味与理化品质的相关性研究  

Correlation among eating qualities and physico-chemical qualities of rice in Anhui Province

作　　者：夏加发[1] 李泽福[1] 陈多璞[2] 王元垒 石英尧[2] 唐光勇[1] 

机构地区：[1]安徽省农科院水稻研究所 [2]安徽农业大学农学院,合肥230036 [3]安徽省水稻遗传重点开放实验室,合肥230031

出　　处：《安徽农业大学学报》2008年第1期56-60,共5页Journal of Anhui Agricultural University

基　　金：农业部农业结构调整重大技术研究专项(05-01-03B)资助

摘　　要：以2006年安徽省各地推广种植的优质米品种为材料,进行稻米品质的理化指标与食味间的典型相关性分析。结果表明,籼稻的直链淀粉含量、胶稠度、碱消值和蛋白质含量4个理化指标与食味构成因子间的相关系数达到极显著水平,构成的线性组合已包含了原有变量全部信息的80.8%。籼稻的蒸煮、营养品质与食味构成因子之间的相关主要是蛋白质含量、碱消值与冷饭柔软性之间的相关。粳稻食味构成因子与长宽比、垩白度、透明度、碱消值、胶稠度、直链淀粉和蛋白质含量等几个理化指标间的相关系数达到极显著水平,构成的线性组合已包含了原有变量全部信息的76.3%。粳稻的外观、蒸煮、营养品质与食味构成因子之间的相关主要是透明度、长宽比和碱消值与冷饭柔软性之间的相关。并对食味与理化品质性状进行回归分析,建立回归方程。Properties of 54 elite rice varieties in Anhui were tested by the MOA standard,to study the correlation among the rice physico-chemical qualities and eating qualities （EQ）. The result of canonical correlation indicated that, correlation coefficients between 4 physico-chemical indices, i. e. amylase content （AC）, gel consistency （GC）, gelatinization temperature （GT）, protein content （PC） ）, and constitution factors of EQ were significant in indica rice, the constituted linear combination contained 80.8% information of the original variable. In japonica rice, the correlation coefficients between length/width ratio （ L/W）, chalkiness （ C ）, transparence （ T）, GC, AC, PC and the constitution factors of EQ were significant;the constituted linear combination contained 76.3% information of the original variable. Japonica rice with transparent appearance was tasty and flexibility with cold rice, but the influence about the shape of grain and GT should be considered, if L/W was oversize or GT was excessively higher, it will can debase rice taste. And the regression equation was obtained by backward analysis estimation a- mong EQ and rice quality characters.

关 键 词：稻米 食味 理化品质 相关性 

分 类 号：S511.033[农业科学—作物学]