早籼稻谷直链淀粉含量与食味值关联性探索  

Exploring the relationship between amylose content and taste value of indica rice in early cropping season

作　　者：黄晓赞 黄冬 张桂福 HUANG Xiao-zan;HUANG Dong;ZHANG Gui-fu(Guangxi Grain and Oil Quality Inspection Center,Nanning 530031,China)

机构地区：[1]广西壮族自治区粮油质量检验中心,广西南宁530031

出　　处：《粮食与饲料工业》2020年第5期3-5,共3页Cereal & Feed Industry

摘　　要：米饭是否好吃,食味值高低很关键,食味值是《好粮油》标准中重要的一项指标,食味值越高,代表米饭越好吃,但食味值检测难度太大,不利于《好粮油》标准在基层的执行和快速筛选符合好粮油的原粮。通过实验检测多个项目,找出直链淀粉含量与食味值有关联,直链淀粉含量在10%~21%时,其食味值达到《好粮油》标准的机率在98.6%,直链淀粉含量大于等于21%,其食味值达不到《好粮油》标准的规律。另外,直链淀粉含量检测方法难度小,准确可靠,可以作为基层粮食部门快速筛查稻谷的食味值是否符合好粮油标准的筛查方法。Whether rice is delicious or not,the taste value is the key factor.The taste value is an important indicator of the"good grain and oil"standard.The higher of the taste value,the more delicious of the rice.However,it is very difficult to test the taste value,which is not convenient to the implementation of the"good grain and oil"standard at the grassroots level and the rapid screening of raw grains in accordance with"good grain and oil".The amylose content has been found related to the taste value among a number of items of the experiments test.When the amylose content is range in 10%-21%,the probability of the taste value to meet the"good grain and oil"standard is 98.6%.But when the amylase content is equal or more than 21%,the taste value does not conform to the"good grain and oil"standard.Furthermore,the test method of the amylose content is simple,accurate and reliable.It can be used as a screening method for the grassroots level grain departments to quickly screen whether the taste value of rice meets the"good grain and oil"standard or not.

关 键 词：直链淀粉 食味值 好粮油标准 

分 类 号：TS212.4[轻工技术与工程—粮食、油脂及植物蛋白工程]