10个水稻品种(组合)食味特性的研究

Investigation on the Palatability Characteristics of 10 Rice Varieties(Combinations)

[目的]研究水稻直链淀粉含量、蛋白质含量与RVA特征值间的关系及其食味特性。[方法]以在天津市推广的10个水稻品种(组合)为材料,通过测定分析其直链淀粉含量、蛋白质含量、RVA特征值及食味值研究了其食味特性。[结果]试验稻米的直链淀粉含量与最高粘度、崩解值呈极显著负相关,与消减值呈显著正相关,其相关系数分别为-0.826、-0.861和0.896。试验稻米的蛋白质含量仅与消减值呈显著负相关,其相关系数为-0.659。初步推测津川1号、盐丰47、DB16和E28的食味较好。食味计测定结果表明,津川1号的食味值最高,津原D1的食味值最低;津川1号、DB14、E28和DB16的食味较好,而其他6种稻米的食味稍差。[结论]该研究为天津市改良水稻品种和选育优良食味品种提供了理论依据。

[ Objective] The purpose was to study the relationships among the amylose content, protein content and RVA viscosity characters of rice and its palatability characteristics. [：Method] With 10 rice varieties （emnbinations） generalized in Tianjin Municipality as materials, their palatability characteristics were studied through determining and analyzing their amylose contents, protein contents, RVA viscosity charaeters and palatability values. [ Result ] The amylose contents of tested rice showed extremely significantly negative correlation with their peak viscosities and breakdown values and significantly positive correlation with their setback values, their correlation coefficients were -0.826 and - 0. 861 and 0. 896 respectively. The protein contents of tested rice only showed significantly negative correlation with their setback values and their correlation coefficient was -0. 659. It was concluded preliminarily that the palatability of Jinehuanl, Yanfeng47, DB16 and E28 was better. The determination results by rice taste meter showed that the palatability value of Jinehuanl was highest and that of JinyuanD1 was lowest; the palatability of Jinchuanl , DB14, E28 and DB16 was better and that of the other 6 rice varieties was a little worse. [ Conclusion] This study supplied theoretical basis for improving rice varieties and breeding the varieties with good palatability.