中国稻米

中国稻米 ›› 2026, Vol. 32 ›› Issue (5): 82-88.DOI: 10.3969/j.issn.1006-8082.2026.05.014

• 专论与研究 • 上一篇    下一篇

中国市售稻米品质综合评价及国内外稻米品质比较

张小琴1,#(), 姜慧萍2,#(), 卢林3, 闪月2, 陈铭学3, 符渊淼2,*(), 胡贤巧3,*()   

  1. 1 浙江省农产品绿色发展中心， 杭州 310003
    2 杭州九阳小家电有限公司， 杭州 310018
    3 中国水稻研究所， 杭州 310006
  • 收稿日期:2026-01-26 出版日期:2026-09-20 发布日期:2026-09-04
  • 通讯作者: * fuyuanmiao@joyoung.com；
    huxianqiao@caas.cn
  • 作者简介:

    #共同第一作者：zxq10050814@163.com；jianghuiping@joyong.com

  • 基金资助:
    中央级公益性科研院所基本科研业务费专项(CPSIBRF-CNRRI-202507);中央级公益性科研院所基本科研业务费专项(Y2024JC07);浙江省“尖兵”“领雁”研发攻关计划项目(2023C02014)

Comprehensive Quality Evaluation of Commercial Rice in China and Comparison with Foreign Varieties

ZHANG Xiaoqin1,#(), JIANG Huiping2,#(), LU Lin3, SHAN Yue2, CHEN Mingxue3, FU Yuanmiao2,*(), HU Xianqiao3,*()   

  1. 1 Zhejiang Green Agricultural Product Development Center, Hangzhou 310003, China
    2 Hangzhou Joyoung Household Electric Appliances Co. Ltd., Hangzhou 310018, China
    3 China National Rice Research Institute, Hangzhou 310006, China

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摘要：

为全面掌握我国稻米市场整体品质现状，本研究采集国内主流商品大米样品 139 份，系统对比分析北方粳米、南方粳米及南方籼米的外观品质、蒸煮食味品质、淀粉糊化特性与营养品质，并引入日本粳米、东南亚籼米开展横向品质对比。结果表明，我国市售大米外观品质与蒸煮食味品质整体优良，蛋白质、脂肪、淀粉等核心营养组分含量配比合理，碎米指标优质率达94.0%以上，蒸煮食味品质优质率高于95.0%，外观品质优质率除南方粳米外的其余品类大米均超85.0%。糊化特性分析显示，南方籼米的消减值、回生值与北方粳米水平相近，显著高于南方粳米；崩解值则与南方粳米基本一致，低于北方粳米。不同品类稻米差异特征显著：北方粳米崩解值最低，回生值与消减值最高；南方粳米崩解值最高，回生值与消减值最低；日本粳米各项糊化指标介于我国北方粳米和南方粳米之间。综上，我国市售稻米在外观、蒸煮食味及营养品质方面表现优异，与日本、东南亚产区大米整体品质无明显差距。

关键词: 商品大米, 稻米品质, 区域差异, 国际比较

Abstract:

To comprehensively assess the overall quality status of the rice market in China, this study collected 139 mainstream commercial rice samples. The appearance quality, cooking and eating quality, starch pasting properties, and nutritional quality of northern japonica rice, southern japonica rice, and southern indica rice were systematically analyzed and compared with those of Japanese japonica rice and Southeast Asian indica rice. The results indicated that the appearance and cooking-eating qualities of domestic commercial rice were generally excellent, with a reasonable proportion of core nutritional components such as protein, fat, and starch. The high-quality rate for broken kernel content reached over 94.0%, and the high-quality rate for cooking and eating quality was above 95.0%, The high-quality rate of appearance exceeded 85.0% for all rice except southern japonica rice. Pasting property analysis revealed that the setback value and retrogradation value of southern indica rice were similar to those of northern japonica rice but significantly higher than those of southern japonica rice; meanwhile, its breakdown value was basically consistent with southern japonica rice but lower than that of northern japonica rice. Significant varietal differences were observed: northern japonica rice exhibited the lowest breakdown value and the highest consistency and setback values; Southern japonica rice showed the highest breakdown value and the lowest consistency and setback values; and Japanese japonica rice fell between these two categories. In conclusion, Chinese commercial rice performs excellently in terms of appearance, cooking-eating quality, and nutritional quality, showing no significant difference from rice produced in Japan and Southeast Asia.

Key words: commercial rice, rice quality, regional differences, international comparison

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