广东地区早籼稻外观与内在品质相关性研究  

Study on the Correlation Between Appearance and Intrinsic Quality of Early Indica Rice in Guangdong

作　　者：黄玉 古汶玉 吴秋婷[1] 谢宇霞[1] 刘光亚[1] 钟国才[1] 王亚军[1] Huang Yu;Gu Wenyu;Wu Qiuting;Xie Yuxia;Liu Guangya;Zhong Guocai;Wang Yajun(Guangdong Food Science Research Institute,Guangzhou,Guangdong 510050)

机构地区：[1]广东省粮食科学研究所,广东广州510050

出　　处：《粮食科技与经济》2020年第3期101-103,共3页Food Science And Technology And Economy

基　　金：广东省现代农业产业技术体系创新团队项目(2019KJ117)。

摘　　要：本文以广东地区收获期一致的22个不同品种的大米为研究材料,探讨原料大米外观与内在品质的相关性。结果表明,大米垩白度与食味品质之间为负相关,与直链淀粉含量呈现正相关关系;大米长度与食味品质呈现正相关关系,与直链淀粉含量为负相关;食味品质与直链淀粉含量之间为负相关。由此可知,稻米外观品质对内在品质具有一定的影响,垩白度低、粒型长度较长的大米口感较好。In this paper,22 different varieties of rice with the same harvest time in Guangdong were used as research materials to explore the correlation between the appearance and internal quality of raw rice.The results showed that there was a negative correlation between rice chalkiness and eating quality,a positive correlation between rice chalkiness and direct starch content,a positive correlation between rice length and eating quality,a negative correlation between rice length and direct starch content,and a negative correlation between eating quality and direct starch content.The results showed that the appearance quality of rice had a certain effect on the internal quality,and the rice with low chalkiness and longer grain length had better taste.

关 键 词：垩白度 长度 食味品质 直链淀粉含量 相关性 

分 类 号：S511.21[农业科学—作物学]