稻米味度计测定值与食味品质性状间的相关性分析

Analysis of the Relationship between the Tasted Values from Rice Taste Instrument and Rice Taste Characters

采用日本 5 7个水稻品种较为系统地分析鉴定了味度计测定值与食味品质性状间的相关性。结果表明 ,味度计测定值与食味综合值 ,米饭粘性、柔软性和光泽度均呈极显著正相关 ,相关系数 (γ)分别为 0 .64 5 、0 .967 、0 .688 和 0 .92 1 ,且与直链淀粉含量无明显相关。从而提出利用现代化测试仪器味度计是准确、快速、有效地鉴定稻米食味品质优劣的一项重要手段。

The relationship between the tasted values from Rice Taste Instrument (RTI) and taste characters of 57 Japan rice varieties was systematically analyzed. The results showed that there was respectively the positive relation between the tasted values from Rice Taste Instrument and the integrated value of rice taste, rice plasticity, flexibility and lustre of these varieties, but no relation between the tasted value and the contain of amylose, and the relative coefficient (r) was 0.645 ** , 0.967 ** , 0.688 ** respectively and the advanced auto analyser was a accurate, rapid and effective one in evaluating rice grain quality.