碾磨品质对籼稻食味品质的影响  

Effect of Milling Quality on Eating Quality of Indica Rice

作　　者：郭桂英 王青林 马汉云 鲁伟林 沈光辉 全瑞兰 余新春 扶定 霍二伟 

机构地区：[1]信阳市农业科学院水稻研究所,河南信阳464000

出　　处：《天津农业科学》2017年第6期40-44,53,共6页Tianjin Agricultural Sciences

基　　金：国家农业科技成果转化资金项目(2014D00000063);河南省重点科技攻关(162102110022);河南省重点科技攻关(152102110035);河南省重点科技攻关(142102110029);国家现代农业产业技术体系建设专项资金(CARS-01-61);河南省农业产业技术体系建设专项资金(Z2012-04-01);河南省科技成果转化项目(14220111038)

摘　　要：分别测定豫南稻区2013年收获的153个普通籼稻品种材料的糙米食味品质和精米食味品质,并比较分析碾磨前后食味值、直链淀粉含量、蛋白质含量和水分含量之间的相关性,最后运用DPS软件进行数据处理并分析得出碾磨品质和食味品质的典型相关性。结果显示,糙米的食味值明显高于精米的食味值,食味品质是直链淀粉含量与蛋白质含量综合作用的结果,只有蛋白质与直链淀粉两者含量相互协调时才能形成良好的食味品质,食味值才会比较高。研究认为:稻米碾磨精加工后,食味值下降,食味品质相应变差;稻米碾磨品质和食味品质具有典型性相关关系。The index of eating quality of brown rice and polished rice of 153 ordinary indica rice harvested in 2013 were separately determined, and comparatively analyzed the correlation between eating value, amylose content, protein content and water content before and after grinding, DPS software was used for data processing and analysis. The results showed that the value of brown rice was significantly higher than that of polished rice, eating quality was a result of the combined action of amylose content and protein content, protein and amylose content could form a good eating quality only when they coordinated each other. It was concluded that after grinding, rice eating values falls, rice eating quality became poor, and the grinding quality and eating quality had typical correlation.

关 键 词：籼稻 糙米 精米 碾磨品质 食味品质 典型性相关关系 

分 类 号：S511.21[农业科学—作物学]