黑龙江省粳稻主要理化指标与食味品质的相关性研究

程爱华,李霞辉,姚鑫淼,李辉,戴常军

中国农学通报. 2006, 22(8): 108-108

中国农学通报 ›› 2006, Vol. 22 ›› Issue (8) : 108-108. DOI: 10.11924/j.issn.1000-6850.0608108
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黑龙江省粳稻主要理化指标与食味品质的相关性研究

  • 程爱华,李霞辉,姚鑫淼,李辉,戴常军
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Study on the Correlation between Physics-chemical Parameters and Taste Quality of Japonica Rice in Heilongjiang Province

  • Cheng Aihua, Li Xiahui, Yao Xinmiao, Li Hui, Dai Changjun
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摘要

为研究黑龙江省粳稻主要理化指标与食味品质的关系，对2000年至2004年黑龙江省种植的390份粳稻品种（品系）的直链淀粉、胶稠度、碱消值等理化指标与食味品质的相关性进行了分析，结果表明：390份粳稻品种的直链淀粉、碱消值等理化指标与黑龙江省粳稻米饭食味的相关性不显著，而胶稠度与米饭食味的呈显著正相关性。

Abstract

390 rice samples planted in Heilongjiang Province from the year 2000 to 2004 were studied on the correlation between taste quality and physics-chemical parameters, such as amylase content, alkali spreading value, gel consistency. The results showed that amylase content and alkali spreading value had poor correlation with taste quality, but gel consistency had high correlation with taste quality of cooked rice in Heilongjiang Province.

关键词

：黑龙江省粳稻；理化指标；食味品质；相关性

Key words

Japonica rice in Heilongjiang Province;Physics-chemical parameters;Taste quality;Correlation

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程爱华,李霞辉,姚鑫淼,李辉,戴常军. 黑龙江省粳稻主要理化指标与食味品质的相关性研究. 中国农学通报. 2006, 22(8): 108-108 https://doi.org/10.11924/j.issn.1000-6850.0608108
Cheng Aihua, Li Xiahui, Yao Xinmiao, Li Hui, Dai Changjun. Study on the Correlation between Physics-chemical Parameters and Taste Quality of Japonica Rice in Heilongjiang Province. Chinese Agricultural Science Bulletin. 2006, 22(8): 108-108 https://doi.org/10.11924/j.issn.1000-6850.0608108

参考文献

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