不同采收期籼米外观与米饭食味品质的相关性分析  

Correlational Analysis between Appearance and Eating Quality of Indica Rice Harvested at Different Times

作　　者：徐兴凤[1] 钟业俊[1] 夏文[1] 刘成梅[1] 刘伟[1] 左艳娜[1] 艾亦旻[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品科学》2013年第23期147-150,共4页Food Science

摘　　要：以早籼米"早籼167"和晚籼米"赣晚籼923"为试材,研究采收期对籼米外观品质和米饭食味品质的影响,采用皮尔逊相关性分析籼米外观品质与米饭食味品质的关系。结果表明:当采收期从抽穗后第30天增加到第42天时,两种稻米的粒长、粒宽和白度均逐渐上升,黄度则相应降低。米饭食味品质分析(硬度、黏度、甜度、美味值和综合评分)表明,提前采收籼米米饭的食味品质要好于正常采收的籼米,尤其是甜度和美味值。相关分析表明,粒宽与米饭食味品质关系不显著;粒长、白度与食味品质呈负相关;黄度与食味品质则呈正相关;外观品质间,粒宽与粒长、黄度、白度关系不显著;粒长与白度呈正相关,与黄度呈负相关;黄度和白度呈负相关。In the present study, the effects of harvesting time on color parameters and sensory characteristics of indica rice （early indica rice ＂Zaoxian 167＂ and late indica rice ＂Gan Wanxian 923＂） were evaluted, and the relationships between appearance quality and eating quality were established by regression analysis. The results showed that when the picking time was increased from the thirtieth day to the forty-second day after heading, the length, width and whiteness of the grain revealed a gradual increase, while the yellow degree was reduced. The eating quality as evaluated by hardness, stickiness, sweetness, deliciousness and overall judgement analysis of both rice cultivars showed that the early-harvested rice was better than the ordinarily-harvested rice, especially on ＂sweetness＂ and ＂deliciousness＂. According to correlational analysis, the width of the grain did not have significant correlation with the eating quality, which had negative correlation with the length and whiteness, but had positive correlation with the yellow degree. As for the appearance indexes, the width of the grain had no significant correlation with the length, yellow and white degree; the length had positive correlation with the white degree and negative correlation with the yellow degree and there were negative correlations between yellow degree and white degree.

关 键 词：采收期 籼米 外观 食味品质 

分 类 号：TS201.2[轻工技术与工程—食品科学]