水稻品质分析仪在食味育种中的应用研究

Studies on Application of Rice Quality Analyzer in Rice Palatability Breeding

以具有代表性的中、日、韩粳稻品种各10个(共计30个)为供试材料,对稻米的米饭食味特性、淀粉糊化(RVA)特性、外观及稻米主要组分含量进行了全面测定。结果表明:米饭食味计测定值中,中、日、韩品种的外观、硬度、粘度及平衡性的平均值间不存在显著差异,而食味值在p=0.05水平上差异显著。硬度粘度计测定值中,中、日、韩品种的硬度和弹力性的平均值间不存在显著差异,而粘度和平衡性在p=0.05水平上差异显著(表1);关于RVA特性,中、日、韩品种各平均值间均不存在显著差异(表2);在整精米率、蛋白质含量、食味计测定的直链淀粉含量和食味值方面,中、日、韩品种的平均值间不存在显著差异,而流动分析仪测定的直链淀粉含量平均值在p=0.05水平上差异显著(表3)。从相关性分析来看,米饭食味计的外观、硬度、粘度和平衡性中,除硬度和米饭食味值相关不显著外,其余均达到显著或极显著水平(表4);RVA特性值中,最高粘度、崩解值和消减值和食味值相关显著,最低粘度、最终粘度和食味值的相关并不显著(表5);整精米率和主要组分含量同食味值的相关中,只有蛋白质含量和食味值间存在显著的相关关系,其余相关均不显著(表6)。

Abstract：Each 10 representative Japonica rice varieties from China,Japan and South Korea respectively （total 30） were used as material,the rice palatability analysis,RVA characteristics,appearance,and main contents were determined.The results show that,there are no significant differences among mean value of Chinese,Japanese and South Korean varieties in cooked rice appearance,hardness,viscosity and balance measured by taste analyzer,but exists significant difference at p =0.05 level in palatability value.On the other hand,there are no significant differences in hardness and elasticity measured by hardness viscometer,however exist significant differences at the p =0.05 level in viscosity and balance （table 1） ; About RVA properties,all of the gelatinization characteristics have no significant differences among mean value of Chinese,Japanese and South Korean varieties（table 2） ;There are no significant differences in head rice rate,protein content,amylose （measured by rice analyzer） and palatability value,but there is significant difference at p =0.05 level in amylose content determined by autoanalyzer （table 3）.From correlation analysis to see,the palatability value show significant correlation with appearance,hardness,viscosity and balance except for rice taste analyzer value with hardness （table 4） ; In RVA characteristic,the peak viscosity,breakdown and setback value show significant correlation with palatability value,yet the hot paste viscosity and final viscosity exist no significant correlation（table 5）;In head rice rate and main rice components,only the protein content shows significant correlation with palatability value（table 6）.