宁夏不同品种粳米食用品质与理化性质的相关性研究

Study on the correlation between the edible quality and physicochemical properties of different varieties of japonica rice in Ningxia

以宁夏产区9种粳米为原料,测定粳米直链淀粉含量、粗淀粉含量、粗蛋白含量、粗脂肪含量、总氨基酸含量、灰分、水分、胶稠度、膨胀率、吸水率、碱消值等理化指标,并进行食用品质评价,分析各品种的理化特性与食用品质的相关性。结果表明:食用品质最佳的是宁粳57号,最低的是宁粳50号;感官评分与碱消值、胶稠度和粗蛋白含量呈显著正相关,与直链淀粉含量、吸水率和膨胀率呈显著负相关,而与粗淀粉含量、粗脂肪、灰分、水分、总氨基酸无相关性;品种差异性分析的结果表明,9种粳米存在显著差异性。

Using 9 kinds of japonica rice in Ningxia as raw materials,amylose content,crude starch content,crude protein content,crude fat content,total amino acid content,ash content,moisture content,adhesive strength,swelling rate,water absorption rate,alkali spreading value of japonica rice were determined,using sensory evaluation of cooked rice,as index edible quality was conducted,and the correlation between physicochemical properties and edible quality was analyzed.The results showed that the edible quality of Ningjing 57 was the best.Sensory evaluation were positively correlated with alkali spreading value,adhesive strength and crude protein content,negatively correlated with amylose content,water absorption rate and swelling rate,but no correlated with the content of crude starch,crude fat,ash,moisture and total amino acid.The results of variety defference analysis showed that 9 japonica rice had significant difference.