杂草稻稻米RVA谱特征值与外观品质及蒸煮食味品质性状的相关性分析

Correlation Analysis between RVA Profile Characteristicsand Appearance and Eating and Cooking Quality Traits in Weedy Rice

通过对40份杂草稻材料稻米外观品质、蒸煮品质和RVA谱特征值的测定,分析了RVA谱各特征值之间、杂草稻与栽培稻稻米的RVA谱特征值,以及主要RVA谱特征值(消减值、崩解值、回复值)与外观品质及蒸煮食味各项品质指标的相关关系。结果表明,RVA谱8个特征值之间、最高黏度与热浆黏度、热浆黏度与起浆温度之间相关性不显著,其余特征值之间均呈显著或极显著相关。杂草稻的消减值和回复值平均值高于选育品种,崩解值平均值低于选育品种;杂草稻的消减值和崩解值平均值介于地方品种杨和白皮大稻和叶升白皮大稻之间,回复值平均值低于杨和白皮大稻和叶升白皮大稻。RVA谱特征值与外观品质(粒长、长/宽比、垩白粒率、垩白度、透明度)指标相关性不显著,与直链淀粉含量、胶稠度呈显著或极显著相关,与碱消值相关性不显著。由此可知,杂草稻稻米的RVA谱特征值高低可以直观反映出其直链淀粉含量高低以及胶稠度的大小。

By measuring the appearance quality,cooking quality and RVA profile of 40 weedy rice materials,the RVA profile and the main RVA profile of weedy rice and cultivar were analyzed between the RVA profiles.The relationship between the reduction value(cut value,disintegration value,recovery value)and the appearance and the quality indicators of cooking and eating.The results showed that there was no significant correlation between the highest viscosity and hot paste viscosity,disintegration value,hot paste viscosity and pulping temperature among the eight eigenvalues of RVA spectrum.The other eigenvalues were significantly or extremely significant.The average value of the reduction and recovery values of weedy rice was higher than that of the selected varieties,and the average value of disintegration value was lower than that of the selected varieties;the average value of the elimination value and disintegration value of weedy rice was between local varieties Yang and Baipi.The average value of recovery between large rice and Yesheng white rice was lower than that of Yang and Baipi large rice and Yesheng white rice large rice.The correlation between RVA spectral eigenvalue and appearance quality(grain length,length/width ratio,chalkiness,chalkiness,transparency)was not significant,and it was significantly or significantly correlated with amylose content and gel consistency.The correlation of the cut value is not significant.It can be seen that the RVA profile of weedy rice can visually reflect the high and low amylose content and the consistency of the gel.