中国稻米

中国稻米 ›› 2022, Vol. 28 ›› Issue (4): 27-29.DOI: 10.3969/j.issn.1006-8082.2022.04.006

• 专论与研究 • 上一篇    下一篇

国内外优质粳稻品种品质分析

王翠玲1(), 戴常军1, 王晶1, 张瑞英1,*(), 李宛1, 张博超2, 王春雨2   

  1. 1黑龙江省农业科学院 农产品质量安全研究所,哈尔滨 150000
    2黑龙江省药品检验研究中心,哈尔滨 150000
  • 收稿日期:2021-12-16 出版日期:2022-07-20 发布日期:2022-07-21
  • 通讯作者: 张瑞英
  • 作者简介:57909030@qq.com
  • 基金资助:
    黑龙江省农业科学院“农业科技创新跨越工程”专项——寒地水稻种质资源创制与应用(HNK2019CX02);黑龙江省“百千万”工程生物育种重大科技专项“优质抗逆水稻新品种选育”(2020ZX16B01);黑龙江省农业科学院“高效、绿色现代农业示范”项目——黑龙江省优质稻米保优关键技术集成及产业化示范(TGY-2020-06)

Quality Analysis of High Quality Japonica Rice Varieties at Home and Abroad

WANG Cuiling1(), DAI Changjun1, WANG Jing1, ZHANG Ruiying1,*(), LI Wan1, ZHANG Bochao2, WANG Chunyu2   

  1. 1Quality and Safety Institute of Agricultural Products, Heilongjiang Academy of Agricultural Sciences, Harbin 150000, China
    2Heilongjiang Pharmaceutical Inspection and Research Center, Harbin 150000, China
  • Received:2021-12-16 Online:2022-07-20 Published:2022-07-21
  • Contact: ZHANG Ruiying

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摘要：

为挖掘优质粳稻品种资源,探求优质粳稻米品质指标最佳值,采集750批次国内外优质粳稻米进行品质分析,并对其外观品质、理化品质和感官品质进行相关性分析。结果表明,这些粳稻米品质总体较好,各指标中变异系数大小表现为垩白度>胶稠度>直链淀粉含量>蛋白质含量>水分>食味值。相关性分析表明,食味值与垩白度、直链淀粉含量呈极显著正相关,与蛋白质含量呈极显著负相关;垩白度与直链淀粉含量呈极显著正相关;直链淀粉含量与胶稠度呈极显著正相关,与蛋白质含量呈显著正相关,与水分呈极显著负相关;蛋白质含量与胶稠度、水分呈极显著正相关。本研究得出,优质粳稻米品质指标适宜值为：垩白度0~2%,蛋白质含量6%~8%,直链淀粉含量16%~18%,胶稠度80~86 mm,水分13%~15%。

关键词: 粳稻, 品质, 相关性分析

Abstract:

In order to excavate the resources of high-quality japonica rice varieties and explore the best value of the quality indicators of high-quality japonica rice, a total of 750 batches of domestic and foreign high-quality japonica rice were collected and analysed for quality, and the correlation between appearance quality, physicochemical quality and sensory quality. The results showed that the quality of these japonica rice was generally good, and the coefficient of variation in each index showed the order of chalkiness > gel consistency > amylose content > protein content > moisture > taste value. Correlation analysis showed that the taste value was significantly positively correlated with chalkiness and amylose content, and was extremely significantly negatively correlated with protein content. Chalkiness has a very significant positive correlation with amylose. Amylose content has a very significant positive correlation with gel consistency, a significant positive correlation with protein content, and a very significant negative correlation with moisture. The protein content has a very significant positive correlation with the gel consistency and moisture. In this study, the suitable values for the quality indicators of high-quality japonica rice are: chalkiness 0-2%, protein content 6%-8%, amylose content 16%-18%, gel consistency 80-86 mm, moisture 13%-15%.

Key words: japonica rice, quality, correlation analysis

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