我国稻米食味品质的研究进展及其影响因素  

Research progress of rice taste quality and its influencing factors in China

作　　者：王乐惠 张继宁[1,3,4] 张鲜鲜 孙会峰 周化岚[2] 周胜 WANG Lehui;ZHANG Jining;ZHANG Xianxian;SUN Huifeng;ZHOU Hualan;ZHOU Sheng(Eco-Environmental Protection Research Institute,Shanghai Academy of Agricultural Sciences,Shanghai 201403,China;School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China;Shanghai Engineering Research Center of Low-carbon Agricultural,Shanghai 201415,China;Key Laboratory of Low-carbon Green Agriculture in Southwestern China,Ministry of Agriculture and Rural Affairs,Shanghai 201403,China.)

机构地区：[1]上海市农业科学院生态环境保护研究所,上海201403 [2]上海理工大学健康科学与工程学院,上海200093 [3]上海低碳农业工程技术研究中心,上海201415 [4]农业农村部东南沿海农业绿色低碳重点实验室,上海201403

出　　处：《上海农业学报》2023年第3期148-154,共7页Acta Agriculturae Shanghai

基　　金：上海市科技兴农推广项目[沪农科推字(2021)第1-4号]。

摘　　要：随着水稻产业体系的飞速发展,稻米的食味品质引起广泛关注。研究对比了国内外稻米食味品质的研究现状,简述了我国近年来稻米食味品质的研究历程,细化和列举了影响稻米食味品质的主要指标:蛋白质含量、淀粉含量、淀粉的糊化特性和胶稠度,并分别阐述了这四个指标的检测方法和检测标准。同时,分析了现有的稻米食味品质的综合检测方法,如感官评价法、理化指标检测评价法和无损检测评价法及其对应的评价标准。最后,对今后的发展方向进行了展望,认为应通过精准评价构建科学规范、本国化的稻米食味品质评价标准∕系统,实现食味型水稻真正的本地化和产业化。The taste quality of rice has attracted widespread attention along with the development of the rice industry.This paper compared the research status from both China and overseas,summarized the research progress of rice taste quality in recent years,listed the measurements and standards for the four main indicators including protein content,starch content,gelatinization characteristics of rice starch,and gel consistency.The paper also investigated the integrated evaluation method and corresponding evaluation standards based on the sensory,physical&chemical,and nondestructive testing.The paper prospected the future development directions,and pointed out that a scientific,standardized and domestic rice taste quality evaluation standard∕system was expected to be built through accurate evaluation for the research and development of edible rice.

关 键 词：稻米 食味 检测方法 检测指标 农事管理 

分 类 号：S511[农业科学—作物学]