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%。

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%.