辽宁省代表性水稻品种食味特性及其与糙米粒质关系分析

Relationship between Taste Value and Grain Quality of Brown Rice for Representative Varieties in Liaoning Province

为明确辽宁省不同年代育成水稻品种食味状况及其与糙米粒质的关系,以优质品种辽粳294为对照,通过品尝试验和食味计分析2种方法分析了直、弯2种穗型30份试材的食味,并分析了充实糙米类别。结果表明:品尝试验中弯穗品种的综合评定值与黏度明显优于对照,味道与外观也有优于对照的趋势,而直穗品种的外观、气味、味道、黏度、综合评定都有低于对照的趋势。直穗品种总体食味不如弯穗品种,其外观、黏度与弯穗品种有显著区别。日本静冈县生产的FOSS TECATOR1241型近红外谷物分析系统的味度值与品尝试验中综合评定值相关系数达显著水平(r=0.394)。因此,可用食味计的味度值评价米饭口感的好坏。不论穗型如何,其糙米中均是整糙米占绝大比例。与直穗品种相比,弯穗品种有较高的整糙米率,较少的未熟粒、碎米和被害粒。弯穗品种在糙米粒质上好于直穗品种。但弯穗品种的整糙米率、未熟米率、碎米率品种间变异较大。相关分析表明,整糙米率与味度值呈显著正相关,未熟米率、被害米率与味度值呈显著、极显著负相关,因此,糙米中的整米越多、未熟粒等越少,食味越好。

In order to theoretically define relationship between rice taste value and texture of brown rice of developed varieties in Liaoning Province in different years, 30 varieties with erect-panicle or curved-panicle were used to analyse taste quality and full brown rice kind by eating and taste analyzer in contrast with a famous high-quality variety, Liaojing 294. The results of eating test showed that： Comprehensive evaluation and viscosity of curved-panicle type were superior to the contrast, and their taste and appearance tended to be better than the contrast. But appearance, smell and comprehensive evaluation of erect-panicle ones were lower than the contrast. Generally, curved-panicle varieties were better than e-rect-panicle ones in taste and they were significantly different in appearance and viscosity. Taste value by taste analyzer was significantly correlated with comprehensive evaluation by eating test （r=0. 394）, which can be used to judge taste sense of cooked rice,i, e. the higher taste value the better eating sense. No matter what kind of panicles, head brown rice was the main part in all the brown rice. Curved-panicle varieties had more head brown grains, fewer immature, broken and ill grains than erect-panicle ones, and were better than erect-panicle in texture characters, but the variation rate of curved-panicle ones was a little bigger among varieties. Head brown rice rate was positively correlated with taste value, but immature and ill brown rice rate was negatively correlated with taste value. So more head rice and fewer immature rice will promote taste aualitv.