粳稻品质特性指标差异性分析研究  

Study on the difference analysis of japonica rice quality

作　　者：孟庆虹[1,2] 张守文[1] 严松[2] 王丽群[2] 张志宏[2] 张英蕾[2] 关海涛 MENG Qing-hong;ZHANG Shou-wen;YAN Song;WANG Li-qun;ZHANG Zhi-hong;ZHANG Ying-lei;GUAN Hai-tao(Department of Food Engineering, Harbin University of Commerce, Harbin 150076;Food Processing Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086;Quality and Safety Institute of Agricultural Products, Heilongjiang Academy of Agricultural Sciences, Harbin 150086)

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150076 [2]黑龙江省农业科学院食品加工研究所,哈尔滨150086 [3]黑龙江省农业科学院农产品质量安全研究所,哈尔滨150086

出　　处：《中国食品添加剂》2018年第5期57-61,共5页China Food Additives

基　　金：黑农委体系(水稻)【2017】1号;国家现代农业产业技术体系建设专项资金资助项目(CARS-01-34);公益性行业(农业)科研专项经费项目(201403063)

摘　　要：征集108个粳稻品种为实验原料,对粳稻样品的25项品质特性指标进行测定,并进行差异性分析,结果表明25项品质特性在品种间存在不同程度的差异,其中糙米白度是碾米品质中差异性最大的指标,其变异系数为9.18%;垩白度是外观品质中差异性最大的指标,其变异系数为133.39%;蛋白质是理化品质中差异性最大的指标,其变异系数为11.51%;消减值是糊化特性中差异性最大的指标,其变异系数为92.54%。25项指标中变异系数超过10%的共有10项,从高到低依次为:垩白度、消减值、垩白粒率、垩白大小、碎米率、崩解值、长宽比、蛋白质、热浆黏度、胶稠度。A total of 108 japonica rice were collected as experimental materials, and 25 quality traits of japonica rice samples were determined and analyzed. The results showed that the 25 quality traits differed to some extent among cultivars, and brown rice whiteness was the most significant index of the milling quality with a coefficient variation of 9.18%. Chalkiness was the most significant index of appearance quality with a coefficient variation of 133.39%. Protein was the most significant index of physical and chemical quality, and the variation of coefficient was 11.51%. The subtraction value was the most significant difference in gelatinization characteristics, with a coefficient of variation was 74.73%. There were a total of 10 items with a coefficient variation exceeded 10% in the 25 items, ranging from high to low ： chalkyness, chalky grain rate, abatement value, chalky size, broken rice rate, disintegration value, aspect ratio, protein, hot paste viscosity and gel consistency.

关 键 词：粳稻 品质特性 差异性分析 变异系数 

分 类 号：TS210.2[轻工技术与工程—粮食、油脂及植物蛋白工程]