进口泰国香米纯度鉴定方法的研究  

Study on the Methods for Identifying the Purity of Imported Thai Jasmine Rice

作　　者：荣德福[1] 黄海泉[1] 徐亚飞[1] 杨仙萍[1] 

机构地区：[1]北仑出入境检验检疫局,浙江宁波315800

出　　处：《湖南农业科学》2012年第1期99-100,共2页Hunan Agricultural Sciences

基　　金：宁波出入境检验检疫局基金资助(甬F05-2009)

摘　　要：采用水煮法对进口泰国香米的纯度进行了鉴定,并和感官检测香米纯度的方法进行了比较研究。结果表明:17 min是最为合适的香米糊化时间,水煮法精密度高于感官检验方法。水煮法是符合口岸快速通关要求和准确鉴定香米纯度的合适方法,适合对感官检测不合格的香米进行纯度复验,可减少进口商的损失,保证进口泰国香米的质量,值得在检验检疫系统内推广。Using water boiling method to identify the purity of imported Thai jasmine rice,and a comparative study was conducted between boiling method and sensory test method.The results showed that 17 min is the optimum time for gelatinization of Thai jasmine rice;the precision of water boiling method is higher than that of sensory test method.Therefore,the water boiling method is a suitable method for quick customs clearance and precise identification of the purity of Thai jasmine rice,and it suit to reinspection of the purity of Thai jasmine rice that not pass the sensory test.So,the water boiling method deserved to be popularized in system of inspection and quarantine because it can reduce the loss of importer and guarantee the quality of imported Thai jasmine rice.

关 键 词：泰国香米 纯度鉴定 水煮法 感官检测 

分 类 号：S511[农业科学—作物学]