籼米食味值与品质性状的相关性研究

Correlation analysis between taste value and quality characteristics of hsien rice

选取南方主要种植的51个籼稻品种,对其进行食味值、RVA谱、蒸煮品质及外观品质等各项品质指标的测定,研究了食味值与外观品质、理化性质,蒸煮品质及RVA谱特征值的相关关系。结果表明,食味值与理化性质中的直链淀粉及蛋白质含量相关性极显著负相关,与水分相关性不显著;食味值与外观品质中的各项指标的相关性均不显著相关;食味值与蒸煮品质中的胶稠度呈显著负相关;食味值与RVA谱中的崩解值呈极显著负相关,与回生值呈显著负相关。

51 varieties of hsien rice which were mainly planted in the south of China were selected. According to the taste value,RVA spectrum, cooking quality, physical-chemical property and appearance quality, the correlation between them was analyzed. The results showed that：there was significantly negative correlation between taste value and amylase content, protein contents of physical-chemical properties,but not significant between taste value and moisture content;There was no significant correlation between taste value and any indicator of appearance quality;There was significant negative correlation between taste value and gel consistency of cooking quality;There was significant negative correlation between taste value and breakdown,and negative correlation between taste value and setback in RVA spectrum.