广东省优质大米品质指标的研究

STUDY ON GRADING INDICES OF HIGH QUALITY RICE

重点研究了优质稻谷的垩白粒率、垩白度、直链淀粉、胶稠度及食味评分间的相关性。结果表明,垩白粒率与垩白度间呈显著正相关(P<0.05);直链淀粉与胶稠度间则呈显著负相关(P<0.05);垩白度与直链淀粉具有一定的正相关(P<0.01),但并未达到显著相关;其它各指标间没有显著相关性。因此,确立垩白度、直链淀粉和食味评分作为优质大米的品质定级指标。

This paper studied the correlativity of the percentage of chalky grains, chalkiness, amylose content, gel consistency and taste score in high quality grain. The results showed that percentage of chalky grains and chalkiness were evidently positive correlation, amylose content and gel consistency were evidently negative correlation, chalkiness and amylose content were positive correlation to some extent, but not evident, and the other indices also had no evident. So such factors as chalkiness, amylose content and taste score were confirmed as the grading indices of high quality rice.