黑龙江省粳米食用品质评价模型的建立  

A Evaluation Model of Eating Quality for Japonica Rice from Heilongjiang Province

作　　者：张呈良[1] 程建军[1] 解思雨 齐惠[1] 王帅[1] 王文勃 

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《中国粮油学报》2015年第8期1-6,共6页Journal of the Chinese Cereals and Oils Association

基　　金：东北农业大学科学研究(2012RCB104)

摘　　要：以15种黑龙江省常见粳米为原料,测定其理化特性、糊化特性和质构特性,并用感官评价方法对其食用品质进行评价。对理化特性、糊化特性和质构特性进行单因素方差分析,结果表明,直链淀粉含量、蛋白质含量、粗脂肪含量、含水量、糊化温度、崩解值、回生值、硬度、黏性和凝聚性等共计16项指标在品种间存在显著性差异。通过对理化特性、糊化特性、质构特性进行主成分分析,结果表明前5个主成分的贡献率分别为43.59%、14.19%、9.22%、8.54%、6.44%,累计贡献率为81.98%。根据主成分分析结果,建立了黑龙江省粳米食用品质评价模型。采用该模型评价15种常见的黑龙江省粳米食用品质的结果与感官评价方法的结果有80%的一致性。15 varieties of Japonica Rice from Heilongjiang have been selected and investigated in the paper. Their physical properties, chemical properties, cooking properties and textural features have been determined, as well as the eating qualities measured by sensory evaluation method. The results of 16 properties included amylose, pro- tein, fat, water content, gelatinization temperature, disintegration value, anabiosis value, hardness, coherence, co- hesiveness, and all the data have shown that the characteristics indicated significant difference between different kinds of rice. A normal Principal Component Analysis （PCA） has been utilized. The results of PCA reported that the dedi- cation from the first to the fifth principal component was 43.59%, 14.19%, 9.22% , 8.54% and 6.44% , respec- tively; the accumulative dedication was 81.98%. An evaluation model of taste quality of Japonica Rice from Hei- longjiang was established by method of Principal Component Analysis （PCA）. The consistency of eating qualities e- valuated by the model and sensory evaluation method was 80%.

关 键 词：黑龙江省粳米 食用品质 评价模型 

分 类 号：TS201.1[轻工技术与工程—食品科学]