稻米品质的相关性分析

doi:10.19640/j.cnki.jtau.2018.03.002

Journal of Tianjin Agricultural University ›› 2018, Vol. 25 ›› Issue (3): 9-15.doi: 10.19640/j.cnki.jtau.2018.03.002

• Researches and Scientific Notes • Previous Articles Next Articles

Correlation analysis of rice quality

WANG Zhi-xi^1,5, LÜ Wen-jun^1,5, CUI Jing^1,5, HUANG Liang¹, ZHANG Xin^1,5, Akihito Kusutani^2,5, Yuji Matsue^3,5, CUI Zhong-qiu^{4,5,Corresponding Author}

1. College of Agronomy and Resource Environment, Tianjin Agricultural University, Tianjin 300384, China;
2. Kagawa University, Kagawa 761-0795, Japan;
3. Kyushu University, Fukuoka 812-8581, Japan;
4. Tianjin Rice Research Institute, Tianjin 300384, China;
5. Tianjin International Joint Research and Development Center on Palatability and Quality of Rice, Tianjin 300384, China

Received:2018-05-14 Online:2018-09-20 Published:2019-11-12

Abstract

Abstract: In order to further study rice quality to accelerate the breeding of quality and eating rice varieties（or lines）and provide the corresponding theoretical basis and technical reference, this study systematically probed into the correlation between the factors influencing the quality of rice and the synthetic evaluation value of rice. This test proposed 8 rice varieties（or lines）to determine the physical and chemical properties of rice, at the same time analyzed the appearance quality of brown rice, white rice protein containing rate, amylose content, and rice starch gelatinization characteristics index. The results show that there are different degrees of correlation between the comprehensive evaluation value and appearance quality of brown rice, white rice protein containing rate, amylose content, rice starch gelatinization characteristics, but the correlation between the physical and chemical index and the comprehensive evaluation value is not significant （P>0.05）.The above results indicate that the various physicochemical indexes of rice can not accurately reflect the final taste quality.

Key words: rice, processing quality, appearance quality, nutritional quality, palatability（cooking）quality, storage quality

CLC Number:

S511

WANG Zhi-xi, LÜ Wen-jun, CUI Jing, HUANG Liang, ZHANG Xin, Akihito Kusutani, Yuji Matsue, CUI Zhong-qiu. Correlation analysis of rice quality[J]. Journal of Tianjin Agricultural University, 2018, 25(3): 9-15.

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Correlation analysis of rice quality

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