大米表面颜色与碾削程度的相关性分析

Correlation between Color Characteristics and Milling Degree of Rice

以两优6393、蓉优3号、益禾8号3种稻谷为试验材料,研究大米表面颜色与糙出白率的关系。垄谷后,对每种糙米进行15、30、45、60和90 s的碾削,得到不同碾削程度的大米样本,测定出每个样本的糙出白率、明度(L)、红绿色调(a)和黄蓝色调(b)值,分析大米颜色特征随碾削时间的变化关系,通过回归分析的方法,分别建立大米表面明度(L)值、红绿色调(a)值和黄蓝色调(b)值与糙出白率关系的模型。结果显示,随着碾削时间的延长,大米的糙出白率显著降低,大米的表面明度明显增大,而红绿色调和黄蓝色调则逐渐减小;随着糙出白率的减少,大米表面的明度线性增大,红绿色调值和黄蓝色调值则线性降低;大米表面的L、a和b值与糙出白率的关系可以描述为简单的线性函数式。

The relationships between color features and milling degree of milled rice were discussed.Three cultivars＇ rough rice samples were dehulled.The brown rice samples were then milled for 15,30,45,60 and 90 s respectively to obtain milled rice samples with various milling degrees.The bran removal percent of each sample was calculated and rice lightness（L）,hue（a） and（b） values were measured with a colormeter.The relationships between the color features and milling durations were investigated.Regression analysis was used to relate the color features to the bran removal rates.Results：white rice yield of brown rice significantly decreases,（L） increases while both values（a） and（b） decrease gradually as milling duration increases.The regression analysis indicates that（L） linearly increases while values（a） and（b） linearly decrease with the decrease of white rice yield of brown rice. Simple linear equations could be used to depict the relationships between（L）,（a）,（b） and bran removal percent of milled rice.