发芽糙米的品质比较分析  

Comparative analysis of quality of germinated brown rice

作　　者：陈冰洁 乔勇进[1] 张怡 王晓[1] 刘晨霞[1] CHEN Bingjie;QIAO Yongjin;ZHANG Yi;WANG Xiao;LIU Chenxia(Crop Breeding&Cultivation Research Institute,Shanghai Academy of Agricultural Sciences,Shanghai Agricultural Products Preservation and Processing Engineering Technology Research Center,Shanghai 201403,China)

机构地区：[1]上海市农业科学院作物育种栽培研究所,上海农产品保鲜加工工程技术研究中心,上海201403

出　　处：《上海农业学报》2023年第6期104-108,共5页Acta Agriculturae Shanghai

基　　金：上海市水稻产业技术体系[沪农科产字(2022)第3号];上海市农产品保鲜加工专业技术服务平台(18DZ2291300)。

摘　　要：为选择γ-氨基丁酸含量高、食味品质优良的上海地产发芽糙米品种,首先通过测定发芽糙米的感官品质选择出食味品质较好的品种,再通过发芽糙米的特性、蒸煮品质、糊化特性和γ-氨基丁酸含量分析发芽糙米的品质。结果表明:根据最佳蒸煮时间、吸水率和体积膨胀率综合评价得出,‘松香粳1018’的蒸煮时间较短;根据感官评分、质构特性及糊化特性综合分析得出,‘松香粳1018’食味品质较好,且γ-氨基丁酸含量高。综上,‘松香粳1018’可作为发芽糙米开发的优良品种。In order to select Shanghai native germinated brown rice varieties with high content ofγ-aminobutyric acid and good taste quality,firstly,the sensory quality of germinated brown rice was measured to select varieties with better eating quality,and then the germinated brown rice characteristics,cooking quality,gelatinization characteristics and the content ofγ-aminobutyric acid were used to analyze the quality of germinated brown rice.The results showed that from the comprehensive evaluation of the best cooking time,water absorption,and volume expansion rate,‘Songxiang 1018’had less cooking time;from the sensory score,textural property and gelatinization characteristics,‘Songxiang 1018’have better eating quality,and the content ofγ-aminobutyric acid was high.It is concluded that‘Songxiang 1018’can be used as an excellent variety for the development of germinated brown rice.

关 键 词：发芽糙米品种 品质 比较分析 

分 类 号：S511[农业科学—作物学] TS210.7[轻工技术与工程—粮食、油脂及植物蛋白工程]