稻米品质的相关性分析  

Correlation analysis of rice quality

作　　者：王志玺 吕文俊 崔晶 黄亮 张欣 楠谷彰人[3,2] 松江勇次 崔中秋[5,2] WANG Zhi-xi;LüWen-jun;CUI Jing;HUANG Liang;ZHANG Xin;Akihito Kusutani;Yuji Matsue;CUI Zhong-qiu(College of Agronomy and Resource Environment,Tianjin Agricultural University,Tianjin 300384,China;KagawaUniversity,Kagawa 761-0795,Japan;Kyushu University,Fukuoka 812-8581,Japan;Tianjin Rice Research Institute,Tianjin 300384,China;Tianjin International Joint Research and Development Center on Palatability and Quality of Rice,Tianjin 300384,China)

机构地区：[1]天津农学院农学与资源环境学院,天津300384 [2]天津市食味水稻国际联合研究中心,天津300384 [3]香川大学 [4]九州大学大学院农学研究院 [5]天津市农业科学院,天津300384

出　　处：《天津农学院学报》2018年第3期9-15,33,共8页Journal of Tianjin Agricultural University

基　　金：国家重点研发计划"七大农作物育种"重点专项(2017YFD0100505);天津市科技计划项目(ITTRRS2018013)

摘　　要：为深入研究稻米品质食味特性,本研究系统地探讨了影响品质食味的因素与综合评价值之间的相关性,以期为加速推进优质食味水稻品种(系)的选育提供相应的理论依据和技术参考。试验采用8个水稻品种(系)进行了稻米理化特性的测定,分析了糙米的外观品质、精米的蛋白质含有率、直链淀粉含有率、米饭的物化特性、稻米淀粉的糊化特性等指标。结果表明:综合评价值与糙米的外观品质、精米的蛋白质含有率、直链淀粉含有率、米饭的物化特性、稻米淀粉的糊化特性等存在不同程度的相关性,但这些理化指标与综合评价值之间相关性并不显著(P>0.05)。表明稻米的各理化指标并不能准确地反映最终的食味品质。In order to further study rice quality to accelerate the breeding of quality and eating rice varieties （or lines） and providethe corresponding theoretical basis and technical reference, this study systematically probed into the correlation between thefactors influencing the quality of rice and the synthetic evaluation value of rice. This test proposed 8 rice varieties（or lines）todetermine the physical and chemical properties of rice, at the same time analyzed the appearance quality of brown rice, white riceprotein containing rate, amylose content, and rice starch gelatinization characteristics index. The results show that there aredifferent degrees of correlation between the comprehensive evaluation value and appearance quality of brown rice, white riceprotein containing rate, amylose content, rice starch gelatinization characteristics, but the correlation between the physical andchemical index and the comprehensive evaluation value is not significant （P〉0.05）.The above results indicate that the variousphysicochemical indexes of rice can not accurately reflect the final taste quality.

关 键 词：水稻 加工品质 外观品质 营养品质 食味(蒸煮)品质 贮藏品质 

分 类 号：S511[农业科学—作物学]