不同粒型吉林粳稻食味品质及质构特性比较分析

为探究粒形对粳稻食味品质及质构特性的影响,以22个不同粒形品种粳稻稻米为对象,分析其理化特性、食味品质和质构特性差异。结果表明,参试粳稻稻米理化性质相似,但食味品质和质构特性差异较大,吉粳830食味品质最佳,滢科101食味品质最差;粒宽与米饭硬度呈显著正相关（p<0.05）,与黏度、黏硬比和食味值呈显著负相关（p<0.05）,与黏性呈极显著负相关（p<0.01）;长宽比与米饭黏度和黏性呈显著正相关（p<0.05）。主成分分析（判别率为80.5%）和正交偏最小二乘判别分析（拟合能力R²X=0.759,预测能力Q²=0.698）可有效将食味品质较好的稻米样本归为一类,黏硬比可作为判别优质食用稻米的有效参数。本研究结果可为基于稻米粒形建立稻米食用特性的快速评价方法提供参考。

Comparison Analysis of Taste Quality and Texture Characteristic of Japonica Rice with Different Grain Shape from Jilin Province

In order to investigate the effects of rice grain shape on the taste quality and texture characteristics of japonica rice, 22 japonica rice varieties with different grain types were used as the objects to analyze the differences in the physicochemical properties, taste quality and texture characteristics. The results showed that the physicochemical properties of the tested japonica rice varieties were similar, but the taste quality and texture characteristics were quite different. Jigeng 803 had the best taste quality, while Yingke101 exhibited the worst taste quality. Rice grain width was positively correlated to rice hardness （p<0.05）, but was very negatively correlated to rice stickiness （p<0.01） and was negatively correlated to adhesiveness, stickiness and hardness ratio, and taste score （p<0.05）. Rice length-width ratio had a positive relationship to rice stickiness and adhesiveness （p<0.05）. Moreover, principal component analysis （PCA, 80.5% discrimination about two components） and orthogonal partial least square discriminate analysis （OPLS-DA, fit ability R²X=0.759 and predict ability Q²=0.698） models showed a high interpretability and predictive capability, which can effectively classify rice samples with better eating quality into one category, and the stickiness and hardness ratio can be used as an effective parameter to discriminate high-quality edible rice. This study results could provide reference for constructing a fast evaluation method for rice edible characteristic based on rice grain shape.