极良食味粳型软米胚乳成分特征分析  

Analysis of Endosperm Composition Characteristics of Japonica Soft Rice with Extremely Good Taste

作　　者：高明慧 程海涛[2] 马兆惠[2] 刘仁广 王红旭 吕文彦[2] GAO Ming-hui;CHENG Hai-tao;MA Zhao-hui;LIU Ren-guang;WANG Hong-xu;LÜWen-yan(School of Visual Science,He University,Shenyang 110163,China;School of Agriculture,Shenyang Agricultural University,Shenyang 110161,China;Benxi Agricultural Comprehensive Development Service Center,Benxi Liaoning 110170,China;Liaoning Province New Professional Farmers’Education and Training Center,Shenyang 110033,China)

机构地区：[1]辽宁何氏医学院视觉科学学院,沈阳110163 [2]沈阳农业大学农学院,沈阳110161 [3]本溪市农业综合发展服务中心,辽宁本溪117000 [4]辽宁省新型职业农民教育培训中心,沈阳110033

出　　处：《沈阳农业大学学报》2023年第3期257-265,共9页Journal of Shenyang Agricultural University

基　　金：国家自然科学基金项目(32201892);辽宁省教育厅科技项目(LJKMZ20221016)。

摘　　要：中国稻作目前已经由高产型逐渐向质量效益型转变,对于消费者来说,稻米食味是稻米品质的核心。软米总体具有较高的食味,但软米品种间还存在食味差异,遴选食味更加优良的软米品种具有重要意义。采用稻米食味感官品尝、饭食味计及快速黏度分析仪分析大米样品的食味特性,并比较大米样品胚乳性状组成及米饭显微特征,以明确几个软米新材料的食味特性。结果表明:软米感官品尝食味综合评价显著优于其他材料,100分制评分在90分以上,达到极良水平。其快速黏度分析仪特征值的峰值黏度、崩解值显著高,最低黏度、最终黏度和消减值、峰值时间显著低;胚乳性状表现为直链淀粉含量、支链淀粉长链显著低,其上限可能分别在13%、15%,清蛋白含量显著高,甜味氨基酸和苦味氨基酸总含量偏高,样品间可溶性糖含量差异显著,但极良食味品种没有表现出显著多。极良食味品种米饭显微图像自表及里,表现出充分糊化的网孔状特征,而不良食味品种则表现为没有充分糊化的熔岩状特点。多元回归分析表明,食味性状是由胚乳特性综合影响导致。综上,本研究的软米材料食味明显优良,具有显著的快速黏度分析仪特征值和胚乳成分含量特征。Rice cultivation in China has gradually changed from high yield to quality and efficiency.For consumers,rice taste is the core of rice quality.Soft rice generally has a high taste,but there are still differences in taste among soft rice varieties,so it is of great significance to select soft rice varieties with better taste.Therefore,in this study,the taste characteristics of rice samples were analyzed by sensory tasting,meal taste meter and rapid viscosity analyzer,and the endosperm composition and microscopic characteristics of rice samples were compared to clarify the taste characteristics of several new soft rice materials.The results showed that the comprehensive evaluation of soft rice sensory taste was significantly better than other materials,and the score of 100 points was above 90 points,reaching an excellent level.The peak viscosity and disintegration value of the characteristic value of its rapid viscosity analyzer are significantly higher,and the minimum viscosity,final viscosity and subtraction value and peak time are significantly lower.Endosperm traits are characterized by significantly low amylose content and long chain amylopectin,and their upper limits may be 13%and 15%respectively.Albumin content is significantly high,and the total content of sweet amino acids and bitter amino acids is relatively high.There are significant differences in soluble sugar content among samples,but the varieties with very good taste do not show much.The microscopic images of rice with excellent taste show mesh-like characteristics of full gelatinization from the surface to the inside,while those with poor taste show lava-like characteristics of insufficient gelatinization.Multiple regression analysis showed that the eating characteristics were caused by the comprehensive influence of endosperm characteristics.To sum up,the soft rice material in this study is obviously excellent in taste,with obvious characteristics of rapid viscosity analyzer and endosperm composition content.

关 键 词：粳稻 软米 食味品质 胚乳成分 

分 类 号：S511.2[农业科学—作物学]