氢氧化钾浓度和温度对水稻碱消值测量的影响  

The Impact of KOH Concentration and Temperature on Rice Alkali Spreading Value Measurement

作　　者：杨昆[1] 陈虹[1] 浦仕磊[1] 王云月[1] 陆春明[1] 董梅[2] 

机构地区：[1]云南农业大学植物保护学院,农业生物多样性应用技术国家工程研究中心,云南昆明650201 [2]云南农业大学学报编辑部,云南昆明650201

出　　处：《云南农业大学学报（自然科学版）》2013年第5期613-618,共6页Journal of Yunnan Agricultural University:Natural Science

基　　金：云南省应用基础研究计划面上项目(C020204)

摘　　要：糊化温度是决定稻米食味与蒸煮品质的重要因素,而碱消值则是衡量稻米糊化温度的关键指标。为了研究测定条件对稻米碱消值测定结果的影响,设计4种不同的氢氧化钾浓度和温度条件并测定了100个云南传统稻种在这4种测定条件下的碱消值。结果显示,温度对稻米碱消值的测定结果没有显著影响(P>0.05),在20℃和30℃条件下所测得的碱消值没有显著差异(P>0.05),因此测定中可用室温代替30℃恒温。但氢氧化钾的浓度对稻米碱消值的测定结果有显著影响,1.5%氢氧化钾条件下测得的碱消值显著低于1.7%氢氧化钾条件下所测得的(P>0.05)。此外,研究显示标准条件下碱消值均为7级的水稻品种具有不同的碱消值时间曲线,因此这些品种可能具有不同的糊化温度和蒸煮品质,这一结果也显示了目前的碱消值分级体系可能存在着一定的局限性。The Gelatinization Temperature （GT） is an important determinant of rice eating and cooking quality, while the alkali spreading value （ASV） is a key indicator to measure rice GT. To study the impact of KOH concentration and temperature on rice ASV measurement, We determined the ASV of 100 Yunnan rice landraces under four combinations of KOH concentration and temperature. The results showed that tem perature had no significant impact on ASV determination, that is the results were not significant difference between 20℃ and 30℃ （P 〉0. 05）, which suggested that room temperature could be used instead of 30℃ in rice ASV determination. However, the KOH concentration had significant impacts on ASV determina tion, that is the rice ASV determined under 1.5% KOH was significant lower than under 1.7% KOH （P 〉 0. 05）. In addition, landraces with the same 7 degree of ASV under standard condition had different ASV curve versus time, which suggested that these landraces might have different GT and cooking quality. This result also suggested that the current ASV categorization of rice midat have some limitations.

关 键 词：云商俜缔稻种 惹者品后 碱消值 糊化漏彦 

分 类 号：S511.033[农业科学—作物学]