不同产地稻米的食味品质与化学组成的比较研究  

Comparison of Taste Quality and Chemical Composition of Rice from Different Growing Areas

作　　者：刘常金[1] 谢艳辉[1] 李静[1] 华泽田[1] 张杰[1] 刘胜斌[1] 宛红颖[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品科学》2013年第22期165-169,共5页Food Science

基　　金：国家"863"计划项目(2010AA101301);天津市科学技术委员会开发类项目(11ZCKFNC01200)

摘　　要：以21组分别产白天津、黑龙江和海南的稻米为实验材料，对蒸煮米的食味品质进行感官评价，并对直链淀粉含量和蛋白质含量进行分析。结果表明，北方低温稻区所产稻米的食昧品质变幅为66．67-82．11，海南高温稻区则为64．23-79．99，南北两地稻米食味品质间显著差异（P〈0．05）；北方稻区稻米总蛋白含量在6．23％-8．99％之间，海南稻区的蛋白质含量为6．78％～11．19％之间，南北两地稻米间的总蛋白含量差异极显著（P〈0．01），并且地理纬度越高，蛋白质含量越低，表明高温有利于蛋白质的累积；除香血糯外北方稻区直链淀粉含量变幅为15．39％19．75％，海南稻区则为14．68％～19．34％，两地稻米的直链淀粉含量差异极显著（P〈0．01）。相关性分析表明，蛋白质及直链淀粉含量与蒸煮稻米的食味品质均呈负相关的关系。扫描电镜观察表明不同品种稻米的胚乳淀粉体结构不同，蒸煮后稻米的糊化程度也有较大差异。On the basis of sensory evaluation of taste quality, the amylose and protein contents in 21 groups of rice harvested from Tianjin, Heilongjiang and Hainan were analyzed using a conventional method. The results showed that the sensory score of cooked rice grown in North China ranged from 66.6 to 82.11, while the sensory score of cooked rice grown in Hainan ranged from 64.23 to 79.99. A significant difference in rice taste quality between the two growing areas was observed （P 〈 0.05）. The protein content of rice grown in North China was 6.23%-8.99%, compared to 6.78%-11.19% for those from Hainan indicating a significant difference （P 〈 0.01）. Meanwhile, rice from higher geographic altitude areas exhibited lower protein content. This result suggests that higher temperature could result in more protein accumulation in rice. The amylose contents of rice from northern areas and Hainan were 15.39%-19.75% and 14.68%-19.34%, respectively. The contents of both protein and amylose had a negative correlation with taste quality of cooked rice. Scanning electronic microscopy showed that the structure of rice endosperm starch granule as well as gelatinization degree of cooked rice was different in different rice varieties.

关 键 词：稻米 蒸煮品质 蛋白质 淀粉 扫描电镜 

分 类 号：TS201.4[轻工技术与工程—食品科学]