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以2007-2011年黑龙江省有代表性的主栽水稻品种48份为材料,分别测定了糙米率、精米率、整精米率、垩白米率、垩白度、直链淀粉含量、胶稠度、蛋白质含量及食味值等品质指标。结果表明,黑龙江省水稻品种碾磨品质、垩白性状、直链淀粉含量与胶稠度均达到国家二级粳米标准,食味值普遍高于80.0,品质性状优良。随着年代发展垩白米率、垩白度降低,直链淀粉含量降低,胶稠度升高。建立了食味值与品质性状间的回归方程,相关分析表明垩白米率、垩白度与碾磨品质呈负相关,与直链淀粉含量和蛋白质含量正相关,与胶稠度和食味值极显著负相关;直链淀粉含量与蛋白质含量负相关;食味值与胶稠度显著相关,与蛋白质含量负相关。整精米率、垩白米率、垩白度、胶稠度、直链淀粉含量等指标普遍达到国家二级粳米标准。
In this study, 48 rice cultivars from 2007 to 2011 in Heilongjiang Province were used as materials to measure the brown rice rate, milled rice rate, milled rice rate, chalky rice rate, chalkiness, amylose content, gel consistency, protein Content and taste value and other quality indicators. The results showed that the milling quality, chalky traits, amylose content and gel consistency of rice cultivars in Heilongjiang Province all reached the national second grade japonica rice standard. The food taste values were generally higher than 80.0 and the quality traits were excellent. With the development of chalky rice rate, the chalky rice decreased, the amylose content decreased and the gel consistency increased. The regression equation between taste value and quality traits was established. Correlation analysis showed that the chalkiness rate and the chalkiness degree were negatively correlated with the milling quality, positively correlated with the amylose content and protein content, and significantly negative with the gel consistency and taste value ; Amylose content was negatively correlated with protein content; food taste value was significantly correlated with gel consistency, negatively correlated with protein content. The indexes of whole milled rice rate, chalky rice rate, chalkiness degree, gel consistency and amylose content generally reached the national second grade japonica rice standard.