以12个中等直链淀粉含量的软米和8个高直链淀粉含量的硬米为研究材料,分析了两类稻米食味品质与其他品质性状的关系。结果表明,直链淀粉含量低的软米食味优于直链淀粉含量高的硬米;硬米食味值与整精米率呈显著负相关,与粒长和粒型呈显著正相关,软米食味与外观品质和加工品质的相关性不显著;硬米和软米食味值与胶稠度分别呈极显著和显著正相关,与蛋白质含量呈显著和极显著负相关;硬米食味值与RVA谱相关性不显著,软米食味值与崩解值和最高黏度呈极显著正相关,与消减值呈极显著负相关。在今后的稻米食味品质评价工作中,应根据不同直链淀粉含量进行分类,再有针对性地选择相应食味品质指标进行测定,以便能更加准确地评价不同类型稻米的食味品质。

Twelve soft rice with medium amylose content and eight hard rice with high amylose content were used to study the relationship between eating quality and other quality traits. The results showed that the taste of soft rice with low amylose content was better than that of hard rice with high amylose content; the taste value of hard rice was significantly negative correlated with the head rice rate and positive correlated with grain length and grain type, while the taste value of soft rice was not significantly correlated with appearance quality and processing quality; the taste value of hard rice and soft rice was significantly positive correlated with gel consistency, and significantly negative correlated with protein content. There was no significant correlation between the taste value of hard rice and RVA spectrum, but there was a significant positive correlation between the taste value of soft rice and the disintegration value and the highest viscosity value, and a significant negative correlation between the taste value of soft rice and the reduction value. In order to evaluate the eating quality of different types of rice more accurately, we should classify the rice according to different amylose content, and then select the corresponding eating quality index to measure.