中国部分优质粳稻外观及蒸煮食味品质特征比较

Analysis on Appearance and Cooking Taste Quality Characteristics of Some High Quality Japonica Rice in China

【目的】研究中国部分优质粳稻外观和食味相关的理化指标特征的差异,以期为优质粳稻品种改良提供一定的理论依据。【方法】以参加第二届全国优质稻品种食味品质鉴评活动的39个粳稻品种为材料,研究不同粳稻品种外观与蒸煮食味品质的差异,分析稻米各项理化指标与食味品质间的关系。将荣获第二届全国优质稻品种食味品质鉴评金奖的15个粳稻品种按地域分为南、北两大来源,比较研究不同地域来源粳稻外观和食味相关的理化指标的差异。【结果】(1)参评第二届全国优质稻品种食味品质鉴评活动的39个粳稻品种无论是粒型,还是垩白率与垩白度差异均较大;在蒸煮食味方面,米饭食味计测定的食味值与专家的感官评分分值分别在44.00—82.00和52.20—91.86。稻米的直链淀粉含量、RVA谱中的消减值、回复值以及米饭质构特性中的黏性和均衡值与米饭食味值均呈显著负相关,相关系数分别为-0.39、-0.60、-0.57、-0.37和-0.56;而RVA谱中的峰值黏度和崩解值与米饭食味值呈显著正相关,相关系数为0.32和0.36。(2)与北方优质粳稻相比,南方优质粳稻的垩白率和垩白度分别增加了178.78%和139.11%;直链淀粉含量降低28.25%,蛋白质含量提高7.37%;米粉RVA谱的消减值和回复值分别降低12.00%和21.19%;米饭质构特性中的黏性和均衡值的绝对值提高16.15%和15.00%;南方与北方优质粳稻经米饭食味计测定的食味值与专家感官评分间无显著差异。【结论】参与第二届全国优质稻品种食味品质鉴评活动的粳稻品种,其稻米的外观和蒸煮食味品质差异显著;北方粳稻外观晶莹剔透,垩白度在0.50%—3.50%,米饭直链淀粉含量高,蛋白质含量低,口感在56.00—74.00;而南方粳稻外观相对浑浊,垩白度1.86%—11.21%,米饭虽然蛋白质含量高,但直链淀粉含量较低,米饭软而黏,食味值在54.00—82.00。

【Objective】The differences of physical and chemical characteristics related to appearance and taste of some high-quality japonica rice varieties in China were studied in order to provide some theoretical basis for improvement of high-quality japonica rice varieties.【Method】39 japonica rice varieties participating in the second national high-quality rice variety taste quality evaluation activities were used as materials to study the differences in appearance and cooking taste quality of different japonica rice varieties,and to analyze the relationship between various physical and chemical indexes of rice and taste quality.15 japonica rice varieties that won the second national high-quality rice variety taste quality evaluation gold medal were divided into two major sources of south and north according to regions,and the differences in appearance and taste related physical and chemical indexes of japonica rice from different regions were compared and studied.【Result】(1)The 39 japonica rice varieties participating in the second national high-quality rice variety taste quality evaluation activities had great differences in grain type,chalkiness rate and chalkiness degree.In terms of cooking taste,the taste value measured by the rice taste meter and the sensory score of experts were 44.00-82.00 and 52.20-91.86,respectively.Amylose content of rice,setback,consistence in RVA spectrum,stickiness and balance in texture characteristics of rice were significantly negatively correlated with taste value of rice,with correlation coefficients of-0.39,-0.60,-0.57,-0.37 and-0.56,respectively.However,the peak viscosity and breakdown in RVA spectrum were significantly positively correlated with the taste value of cooked rice,with correlation coefficients of 0.32 and 0.36,respectively.(2)Compared with northern high-quality japonica rice,chalkiness rate and chalkiness degree of southern high-quality japonica rice increased by 178.78%and 139.11%,respectively;amylose content decreased by 28.25%,protein content increased by 7.37%;setback and consistence in RVA spectra of rice flour decreased by 12.00%and 21.19%,respectively.The absolute values of stickiness and balance in texture characteristics of cooked rice increased by 16.15%and 15.00%,respectively;There was no significant difference between the taste value measured by the rice taste meter and the expert sensory score between the high-quality japonica rice from the south and the north.【Conclusion】The appearance and cooking taste quality of japonica rice varieties participating in the second national high-quality rice variety taste quality evaluation activities were significantly different.The appearance of northern japonica rice was crystal clear,chalkiness degree was 0.50%-3.50%,amylose content of rice was high,protein content was low,and taste was 56.00-74.00.However,the appearance of southern japonica rice was relatively turbid with chalkiness degree of 1.86%-11.21%.Although the protein content was high in rice,the amylose content was low,the rice cooked was soft and sticky,and the taste value was 54.00-82.00.