| 米饭理化指标与食味品质的相关性研究 |
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| 引用本文： | 张欣,施利利,丁得亮,王松文,崔晶.米饭理化指标与食味品质的相关性研究[J].中国农学通报,2010,26(12):45-47. |
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| 作者姓名： | 张欣 施利利 丁得亮 王松文 崔晶 |
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| 作者单位： | 1. 天津农学院农学系,天津,300384;天津中日水稻品质·食味研究中心,天津,300384
2. 天津中日水稻品质·食味研究中心,天津,300384 |
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| 基金项目： | 天津市农业科技成果转化与推广项目;天津市科技支撑项目 |
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| 摘 要： | 以72个粳稻品种和2个日本品种的米饭为研究材料，分析了米饭的加热吸水率、膨胀率、米粒延伸率、碘蓝值和透光率等理化指标及食味品质，并对米饭理化指标与食味计各评价指标进行了相关性分析。结果表明：随着米饭碘蓝值的增加及米饭透光率的减小，食味等级有增加的趋势；食味等级好的2个日本水稻品种的米饭碘蓝值和透光率分别远大于和远小于食味等级好的5个中国水稻品种；相关分析表明，与米饭食味值达到极显著相关的品质指标有米饭碘蓝值和米饭透光率，加热吸水率、膨胀率及米粒延伸率与食味计各评价指标之间的相关性均不显著。
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| 关 键 词： | 水稻 水稻 野败型细胞质雄性不育 育性恢复基因 SSR标记 |
| 收稿时间： | 2010-01-20 |
| 修稿时间： | 2010-02-25 |
Study on the correlation between physicochemical properties and palatability qualities of cooked rice |
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| Zhang Xin,Shi Lili,Ding Deliang,Wang Songwen,Cui Jing.Study on the correlation between physicochemical properties and palatability qualities of cooked rice[J].Chinese Agricultural Science Bulletin,2010,26(12):45-47. |
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| Authors: | Zhang Xin Shi Lili Ding Deliang Wang Songwen Cui Jing |
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| Institution: | (1Department of Agronomy, Tianjin Agricultural University, Tianjin 300384;
2China-Japan Joint Center on Palatability and Quality of Rice in Tianjin, Tianjin 300384) |
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| Abstract: | The physicochemical properties and palatability quality of cooked rice of seventy-two japonica rice varieties at home and two japonica rice varieties from Japan were analyzed and relationships between them were studied with correlation analysis. The results showed that as blue value increased and transparency decreased, the palatability grade of cooked rice became more hiher; the blue value and transparency of two Japanese varieties with best palatability grade is much larger or much smaller than those of 5 China rice varieties; there were significant positive and negative correlations between the taste value and blue value or transparency respectively, the water absorption ratio, swelling ratio and elongation rate were not significant with taste evaluation index. |
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| Keywords: | Palatabilityzz |
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