中国农业科学 ›› 2021, Vol. 54 ›› Issue (7): 1338-1353.doi: 10.3864/j.issn.0578-1752.2021.07.003
马会珍,陈心怡,王志杰,朱盈,蒋伟勤,任高磊,马中涛,魏海燕(),张洪程(
),刘国栋
收稿日期:
2020-04-08
接受日期:
2020-07-07
出版日期:
2021-04-01
发布日期:
2021-04-22
通讯作者:
魏海燕,张洪程
作者简介:
马会珍,E-mail: 基金资助:
MA HuiZhen,CHEN XinYi,WANG ZhiJie,ZHU Ying,JIANG WeiQin,REN GaoLei,MA ZhongTao,WEI HaiYan(),ZHANG HongCheng(
),LIU GuoDong
Received:
2020-04-08
Accepted:
2020-07-07
Online:
2021-04-01
Published:
2021-04-22
Contact:
HaiYan WEI,HongCheng ZHANG
摘要: 【目的】 研究中国部分优质粳稻外观和食味相关的理化指标特征的差异,以期为优质粳稻品种改良提供一定的理论依据。 【方法】 以参加第二届全国优质稻品种食味品质鉴评活动的39个粳稻品种为材料,研究不同粳稻品种外观与蒸煮食味品质的差异,分析稻米各项理化指标与食味品质间的关系。将荣获第二届全国优质稻品种食味品质鉴评金奖的15个粳稻品种按地域分为南、北两大来源,比较研究不同地域来源粳稻外观和食味相关的理化指标的差异。 【结果】 (1)参评第二届全国优质稻品种食味品质鉴评活动的39个粳稻品种无论是粒型,还是垩白率与垩白度差异均较大;在蒸煮食味方面,米饭食味计测定的食味值与专家的感官评分分值分别在44.00—82.00和52.20—91.86。稻米的直链淀粉含量、RVA谱中的消减值、回复值以及米饭质构特性中的黏性和均衡值与米饭食味值均呈显著负相关,相关系数分别为-0.39、-0.60、-0.57、-0.37和-0.56;而RVA谱中的峰值黏度和崩解值与米饭食味值呈显著正相关,相关系数为0.32和0.36。(2)与北方优质粳稻相比,南方优质粳稻的垩白率和垩白度分别增加了178.78%和139.11%;直链淀粉含量降低28.25%,蛋白质含量提高7.37%;米粉RVA谱的消减值和回复值分别降低12.00%和21.19%;米饭质构特性中的黏性和均衡值的绝对值提高16.15%和15.00%;南方与北方优质粳稻经米饭食味计测定的食味值与专家感官评分间无显著差异。【结论】 参与第二届全国优质稻品种食味品质鉴评活动的粳稻品种,其稻米的外观和蒸煮食味品质差异显著;北方粳稻外观晶莹剔透,垩白度在0.50%—3.50%,米饭直链淀粉含量高,蛋白质含量低,口感在56.00—74.00;而南方粳稻外观相对浑浊,垩白度1.86%—11.21%,米饭虽然蛋白质含量高,但直链淀粉含量较低,米饭软而黏,食味值在54.00—82.00。
马会珍,陈心怡,王志杰,朱盈,蒋伟勤,任高磊,马中涛,魏海燕,张洪程,刘国栋. 中国部分优质粳稻外观及蒸煮食味品质特征比较[J]. 中国农业科学, 2021, 54(7): 1338-1353.
MA HuiZhen,CHEN XinYi,WANG ZhiJie,ZHU Ying,JIANG WeiQin,REN GaoLei,MA ZhongTao,WEI HaiYan,ZHANG HongCheng,LIU GuoDong. Analysis on Appearance and Cooking Taste Quality Characteristics of Some High Quality Japonica Rice in China[J]. Scientia Agricultura Sinica, 2021, 54(7): 1338-1353.
表1
第二届全国优质稻品种食味品质鉴评参评粳稻品种"
类型 Type | 品种名称 Cultivar |
---|---|
粳稻 Japonica rice | 南粳46,吉农大667,隆6优19,通系945,松香粳1018,吉粳528,吉粳816,津稻9618,吉粳515,通育269,润稻118,皖垦粳11036,锦稻109,南粳9108,滇禾优615,辽粳433,浙湖粳25,甬优7860,原旱稻3号,粳优653,申优26,吉源香1号,沈农福稻09001,新稻89,南粳2728,沈稻7号,润农粳1号,兴育13A04,圣稻18,今谷117,龙稻27,龙洋16,楚粳45,津原U99,甬优540,龙稻20,绥稻9号,方欣1号,毕粳优210,鄂香2号,中禾优1号 Nanjing46, Jinongda667, Long6you19, Tongxi945, Songxiangjing1018, Jijing528, Jijing816, Jindao9618, Jijing515, Tongyu269, Rundao118, Wankenjing11036, Jindao109, Nanjing9108, Dianheyou615, Liaojing433, Zhehujing25, Yongyou7860, Yuanhandao3, Jingyou653, Shenyou26, Jiyuanxiang1, Shennongfudao09001, Xindao89, Nanjing2728, Shendao7, Runnongjing1, Xingyu13A04, Shengdao18, Jingu117, Longdao27, Longyang16, Chujing45, jinyuanU99, Yongyou540, Longdao20, Suidao9, Fangxin1, Bijingyou210, Exiang2, Zhongheyou1 |
表2
金奖粳稻品种的地域来源与品种名称"
区域 Area | 地域来源 Geographical origin | 品种名称 Cultivar |
---|---|---|
南方粳稻区 Southern japonica rice | 江苏Jiangsu | 南粳46,南粳9108 Nanjing46, Nanjing9108 |
安徽Anhui | 皖垦粳11036 Wankenjing11036 | |
上海Shanghai | 松香粳1018 Songxiangjing1018 | |
云南Yunnan | 滇禾优615 Dianheyou615 | |
北方粳稻区 Northern japonica rice | 吉林Jilin | 吉农大667,通系945,吉粳528,吉粳816,吉粳515,通育269 Jinongda667, Tongxi945, Jijing528, Jijing816, Jijing515, Tongyu269 |
辽宁Liaoning | 锦稻109 Jindao109 | |
黑龙江Heilongjiang | 润稻118 Rundao118 | |
天津Tianjin | 隆6优19,津稻9618 Long6you19, Jindao9618 |
表3
参评粳稻品种的粒型、外观品质的差异"
指标 Index | 最小值 Minimum | 最大值 Maximum | 平均值 Mean | 极差 Range | 标准差 Standard deviation | 变异系数 CV (%) | |
---|---|---|---|---|---|---|---|
粒型 Grain type | 整精米粒长 L (mm) | 4.04 | 6.63 | 5.05 | 2.59 | 0.63 | 12.38 |
整精米粒宽 W (mm) | 2.15 | 2.77 | 2.54 | 0.63 | 0.15 | 6.04 | |
整精米长/宽比值 L/W | 1.52 | 2.91 | 2.01 | 1.40 | 0.36 | 17.76 | |
外观品质 Appearance quality | 垩白率 CR (%) | 1.53 | 69.29 | 11.23 | 67.76 | 12.73 | 113.35 |
垩白度 CD (%) | 0.33 | 40.56 | 3.58 | 40.23 | 6.48 | 181.09 | |
L:整精米长均值;W:整精米宽均值; L/W:整精米长/宽;CR:垩白率;CD:垩白度。下同 L: Average length of polished rice; W: Average width of whole milled rice; L/W: Whole rice length/width; CR: Chalkiness rate; CD: Chalkiness degree. The same as below |
表5
参评粳稻品种RVA谱特征值的差异"
指标 Index | 最小值 Minimum | 最大值 Maximum | 平均值 Mean | 极差 Range | 标准差 Standard deviation | 变异系数 CV (%) |
---|---|---|---|---|---|---|
峰值黏度 Peak viscosity (cp) | 2145 | 3717 | 2781 | 1572 | 340.39 | 12.24 |
热浆黏度 Trough viscosity (cp) | 1163 | 1957 | 1647 | 794 | 180.79 | 10.98 |
最终黏度 Final viscosity (cp) | 2126 | 3339 | 2796 | 1213 | 295.31 | 10.56 |
崩解值 Breakdown (cp) | 734 | 1760 | 1134 | 1026 | 249.56 | 22.01 |
消减值 Setback (cp) | -877 | 699 | 16 | 1575 | 327.32 | 2085.88 |
回复值 Consistence (cp) | 677 | 1569 | 1150 | 893 | 186.15 | 16.19 |
表6
参评粳稻品种米饭质构特性的差异"
指标 Index | 最小值 Minimum | 最大值 Maximum | 平均值 Mean | 极差 Range | 标准差 Standard deviation | 变异系数 CV (%) |
---|---|---|---|---|---|---|
硬度 Hardness (g) | 281.21 | 107.40 | 199.30 | 173.81 | 34.21 | 17.17 |
弹性 Springing (%) | 0.58 | 0.43 | 0.50 | 0.15 | 0.03 | 5.46 |
黏性 Stickiness (g) | -1475.37 | -2092.46 | -1712.56 | 617.09 | 154.28 | 9.01 |
均衡值 Balance (%) | -0.15 | -0.25 | -0.20 | 0.10 | 0.02 | 12.63 |
表7
参评粳稻品种米饭食味参数与专家食味评分的差异"
稻米品质相关指标 Rice quality index | 最小值 Minimum | 最大值 Maximum | 平均值 Mean | 极差 Range | 标准差 Standard deviation | 变异系数 CV(%) |
---|---|---|---|---|---|---|
外观 Appearance | 2.75 | 8.73 | 5.30 | 5.98 | 1.24 | 23.42 |
硬度 Hardness | 5.08 | 8.23 | 7.14 | 3.15 | 0.61 | 8.54 |
黏度 Viscosity | 2.53 | 8.28 | 5.38 | 5.75 | 1.24 | 23.00 |
平衡度 Balance degree | 2.50 | 8.50 | 5.21 | 6.00 | 1.27 | 24.39 |
食味值 Taste value | 44.00 | 82.00 | 61.00 | 38.00 | 7.98 | 13.01 |
米饭专家食味评分 Expert rating | 52.20 | 91.86 | 83.19 | 83.19 | 6.50 | 7.82 |
表8
各项理化指标以及专家评分与食味值的相关系数"
指标 Index | 相关系数 Correlation coefficient | 指标 Index | 相关系数 Correlation coefficient | |
---|---|---|---|---|
整精米长/宽均值L/W | -0.40* | 峰值黏度PKV | 0.32* | |
整精米长均值L | -0.36 | 热浆黏度THV | 0.10 | |
整精米宽均值W | 0.44** | 崩解值BKD | 0.36* | |
垩白率CR | 0.23 | 最终黏度FLV | -0.30 | |
垩白度CD | 0.08 | 消减值STB | -0.60** | |
硬度HD | -0.32 | 回复值CST | -0.57** | |
弹性SP | -0.12 | 峰值时间PKT | -0.11 | |
黏性ST | -0.37* | 糊化温度PGT | -0.53** | |
均衡值BA | -0.56** | 直链淀粉含量AC | -0.39* | |
专家评分ETR | 0.46** | 蛋白质含量PC | -0.31 | |
HD:硬度;SP:弹性;ST:黏性;BA:均衡值;ETR:专家评分;PKV:峰值黏度;THV:热浆黏度;BKD:崩解值;FLV:最终黏度;STB:消减值;CST:回复值;PKT:峰值时间;GNT:糊化温度。*表示在0.05水平显著,**表示0.01水平显著 HD: Hardness; SP: Springing; ST: Stickiness; BA: Balance; ETR: Expert rating; PKV: Peak viscosity; THV: Trough viscosity; BKD: Breakdown; FLV: Final viscosity; STB: Setback; CST: Consistence; PKT: Peak time; PGT: Pasting temperature. *, significant at 0.05 level; **, significant at 0.01 level |
表9
不同地域优质粳稻整精米粒型的差异"
粒型 Grain type | 类型 Type | 最小值 Minimum | 最大值 Maximum | 平均值 Mean | 变异系数 CV (%) |
---|---|---|---|---|---|
整精米粒长 L (mm) | 北方优质粳稻 NJ | 4.04 | 6.42 | 4.73aA | 14.65 |
南方优质粳稻 SJ | 4.50 | 5.15 | 4.91aA | 5.35 | |
整精米粒宽 W (mm) | 北方优质粳稻 NJ | 2.47 | 2.70 | 2.61aA | 2.77 |
南方优质粳稻 SJ | 2.49 | 2.77 | 2.66aA | 4.87 | |
整精米长/宽比 L/W | 北方优质粳稻 NJ | 1.52 | 2.61 | 1.82aA | 16.86 |
南方优质粳稻 SJ | 1.65 | 2.08 | 1.85aA | 9.21 | |
同一竖列数据后不同小、大写字母分别表示处理间差异达 5%和 1%显著水平。下同 Different small and capital letters after the same vertical data indicate significantly different at 5% and 1% probability levels, respectively. The same as below |
表1
2 不同地域优质粳稻淀粉RVA谱特征值的差异"
指标 Index | 类型 Type | 最小值 Minimum | 最大值 Maximum | 平均值 Mean | 变异系数 CV (%) |
---|---|---|---|---|---|
峰值黏度 Peak viscosity (cp) | 北方优质粳稻 NJ | 2525 | 3210 | 2824aA | 8.57 |
南方优质粳稻 SJ | 2698 | 3228 | 2933aA | 6.88 | |
热浆黏度 Trough viscosity (cp) | 北方优质粳稻 NJ | 1416 | 1924 | 1705aA | 8.82 |
南方优质粳稻 SJ | 1554 | 1927 | 1722aA | 9.86 | |
最终黏度 Final viscosity (cp) | 北方优质粳稻 NJ | 2562 | 3182 | 2852aA | 8.17 |
南方优质粳稻 SJ | 2342 | 3142 | 2625aA | 14.12 | |
崩解值 Breakdown (cp) | 北方优质粳稻 NJ | 909 | 1406 | 1119aA | 12.77 |
南方优质粳稻 SJ | 822 | 1642 | 1212aA | 27.92 | |
消减值 Setback (cp) | 北方优质粳稻 NJ | -168 | 270 | 28aA | 528.23 |
南方优质粳稻 SJ | -877 | 238 | -308bA | 162.77 | |
回复值 Consistence (cp) | 北方优质粳稻 NJ | 993 | 1378 | 1147aA | 11.61 |
南方优质粳稻 SJ | 677 | 1215 | 904bA | 23.85 |
表1
3 不同地域优质粳稻米饭质构特性的差异"
指标 Index | 类型 Type | 最小值 Minimum | 最大值 Maximum | 平均值 Mean | 变异系数 CV (%) |
---|---|---|---|---|---|
硬度 Hardness (g) | 北方优质粳稻 NJ | 107.40 | 229.91 | 176.20aA | 19.76 |
南方优质粳稻 SJ | 138.60 | 210.50 | 179.28aA | 17.01 | |
弹性 Springing (%) | 北方优质粳稻 NJ | 0.47 | 0.53 | 0.50aA | 3.69 |
南方优质粳稻 SJ | 0.43 | 0.53 | 0.48aA | 7.94 | |
黏性 Stickiness (g) | 北方优质粳稻 NJ | -1899.91 | -1519.47 | -1670.82aA | 6.55 |
南方优质粳稻 SJ | -2092.46 | -1795.66 | -1940.63bB | 5.54 | |
均衡值 Balance (%) | 北方优质粳稻 NJ | -0.24 | -0.17 | -0.20aA | 13.00 |
南方优质粳稻 SJ | -0.25 | -0.20 | -0.23bA | 9.43 |
表1
4 不同地域优质粳稻米饭食味参数的差异"
指标 Index | 类型 Type | 最小值 Minimum | 最大值 Maximum | 平均值 Mean | 变异系数 CV (%) |
---|---|---|---|---|---|
外观 Appearance | 北方优质粳稻 NJ | 4.33 | 7.10 | 6.01aA | 14.32 |
南方优质粳稻 SJ | 3.95 | 8.73 | 6.38aA | 30.04 | |
硬度 Hardness | 北方优质粳稻 NJ | 6.43 | 7.80 | 6.88aA | 6.10 |
南方优质粳稻 SJ | 5.08 | 7.90 | 6.59aA | 16.14 | |
黏度 Viscosity | 北方优质粳稻 NJ | 5.00 | 7.63 | 6.41aA | 12.38 |
南方优质粳稻 SJ | 4.40 | 8.28 | 6.30aA | 25.35 | |
平衡度 Balance degree | 北方优质粳稻 NJ | 4.35 | 7.18 | 6.05aA | 14.12 |
南方优质粳稻 SJ | 3.90 | 8.50 | 6.28aA | 30.03 |
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