中国优质稻品种品质及食味感官评分值的特征

doi:10.3864/j.issn.0578-1752.2022.07.002

Abstract

Abstract:

【Objective】In order to clarify the quality characteristics of high quality japonica rice in north and south China and high quality indica rice, and explore the physical and chemical indexes related to rice taste quality, this study investigated the differences of quality and taste sensory evaluation value of high quality rice in China. It would provide theoretical basis for quality evaluation and improvement of high quality rice varieties in China. 【Method】 A total of 122 high quality rice grain varieties from 30 provinces of China in the third national high-quality rice variety taste quality evaluation activities were used as materials. According to suitable planting area, all the samples were divided into three types as northern japonica, southern japonica and indica rice with the sample numbers of 38, 15 and 69, respectively. To clarify the relationship between physical chemical parameters and taste sensory evaluation value, rice appearance quality, rice flour pasting properties, protein content and taste sensory evaluation value were measured. According to the taste sensory evaluation value, each type of rice was divided into three categories as high (≥90), medium (80-90) and low taste (<80). The differences of rice qualities among different types and taste categories were analyzed. 【Result】Northern japonica rice could be divided into high and medium taste categories. The length-width ratio, protein content, setback viscosity and hardness of high taste category rice were lower than those of medium taste category rice, by 0.2, 0.32 g/100 g, 134 cP, 16 g, respectively (P<0.05). However, the peak viscosity, stickiness and spring value of high taste category rice were higher than those of medium taste category rice, by 145 cP, 70 g and 0.04%, respectively (P<0.05). Southern japonica rice could be divided into high, medium and low taste categories. The chalkiness degree, peak, and breakdown viscosity, and stickiness of high taste category rice were higher than those of low taste category rice, by 0.65%, 314 cP, 259 cP, 261 g, respectively (P<0.05). However, the apparent amylose content, protein content, final and setback viscosity of high taste category rice were lower than those of low taste category rice, by 4.0 g/100 g, 9.2 g/100 g, 260 cP and 574 cP, respectively (P<0.05). Indica rice could be divided into high, medium and low taste categories. The high taste category rice had a longer and thinner grain shape and a better appearance quality than the low taste category rice (P<0.05). The protein content, setback viscosity and hardness of high taste category rice were higher than those of low taste category rice, by 0.45 g/100 g, 157 cP, 46 g, respectively (P<0.05). However, the breakdown viscosity and stickiness of high taste category rice were lower than those of low taste category rice, by 115 cP and 107 g, respectively (P<0.05). 【Conclusion】Northern japonica rice type with high taste sensory evaluation value had a crystal-clear appearance (chalkiness degree was less than 1%), low protein content (about 6 g/100 g), moderate hardness, and high elasticity (about 0.6%). Southern japonica rice type with high taste sensory evaluation value had a good appearance quality, low apparent amylose content (about 13 g/100 g) and setback viscosity (about -250 cP), and high cooked rice stickiness (about -1200 g). Indica rice type with high taste sensory evaluation value had a long and thin grain (length-width ratio about 4.0) and crystal-clear appearance, and low ratio of hardness to stickiness (about 0.25).

Key words: high quality rice, quality evaluation, taste sensory evaluation value, northern japonica rice, southern japonica rice, indica rice

ZHU DaWei,ZHANG LinPing,CHEN MingXue,FANG ChangYun,YU YongHong,ZHENG XiaoLong,SHAO YaFang. Characteristics of High-Quality Rice Varieties and Taste Sensory Evaluation Values in China[J].Scientia Agricultura Sinica, 2022, 55(7): 1271-1283.

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Figures/Tables 6

Fig. 1

Table 1

Table 2

Table 3

Differences in RVA profile characteristic values of different taste types among NJR, SJR and IR"

品种类型 Variety type	食味类型 Taste category	峰值黏度 PV (cP)	热浆黏度 TV (cP)	崩解值 BD (cP)	最终黏度 FV (cP)	消减值 SB (cP)	峰值时间 PT (min)	糊化温度 GT (℃)
北方粳稻 NJR	中 Medium	2537±290.42b	1746±171.75b	791±206.80a	3020±189.91a	483±217.68a	6.0±0.16a	88.5±1.20a
		11.45%	9.84%	26.14%	6.29%	45.07%	2.67%	1.36%
		(1906—3153)	(1408—2177)	(361—1167)	(2583—3481)	(101—956)	(5.8—6.5)	(86.1—90.9)
	高 High	2682±193.00a	1881±207.13a	802±182.32a	3031±212.03a	349±204.58b	6.2±0.20a	87.7±1.26b
		7.20%	11.01%	22.73%	7.00%	58.62%	3.23%	1.44%
		(2380—2875)	(1623—2150)	(668—1117)	(2794—3264)	(8—542)	(5.9—6.4)	(86.1—89.3)
南方粳稻 SJR	低 Low	2545±485.08b	1673±69.30b	872±554.37c	2873±33.94a	328±519.02a	5.9±0.38a	88.2±0.53a
		19.06%	4.14%	63.57%	1.18%	158.24%	6.44%	0.60%
		(2202—2888)	(1624—1722)	(480—1264)	(2849—2897)	(-39—695)	(5.7—6.2)	(87.8—88.6)
	中 Medium	2765±395.71a	1759±198.18a	1007±302.10b	2797±321.69a	32±527.41b	5.9±0.13a	86.6±1.78b
		14.31%	11.27%	30.00%	11.50%	1648.16%	2.20%	2.06%
		(2029—3135)	(1461—2109)	(496—1423)	(2400—3421)	(-638—803)	(5.7—6.1)	(83.8—87.8)
	高 High	2859±575.85a	1728±125.77a	1131±498.14a	2613±298.44b	-246±873.50c	5.8±0.19a	84.6±4.38c
		20.14%	7.28%	44.04%	11.42%	355.08%	3.28%	5.18%
		(2205—3290)	(1611—1861)	(594—1578)	(2367—2945)	(-923—740)	(5.6—5.9)	(79.9—88.5)
籼稻 IR	低 Low	2506±380.99a	1705±156.72a	801±257.84b	3148±136.13a	642±360.71a	5.8±0.11a	89.9±1.74a
		15.20%	9.19%	32.19%	4.32%	56.19%	1.90%	1.94%
		(1845—2760)	(1440—1890)	(405—1083)	(2974—3317)	(285—1129)	(5.6—5.9)	(87.9—88.6)
	中 Medium	2590±301.10a	1736±127.60a	854±224.14a	3145±183.00a	555±335.76a	5.8±0.12a	89.2±1.53a
		11.63%	7.35%	26.25%	5.82%	60.50%	2.07%	1.72%
		(2007—3237)	(1532—2096)	(452—1390)	(2808—3737)	(-305—2760)	(5.5—6.1)	(85.4—91.7)
	高 High	2651±192.79a	1734±68.00a	916±157.92a	3135±159.79a	485±295.35b	5.8±0.12a	88.8±0.89b
		7.27%	3.92%	17.24%	5.10%	60.90%	2.07%	1.00%
		(2280—2801)	(1653—1847)	(627—1090)	(2880—3327)	(79—1047)	(5.7—6.0)	(87.8—90.2)

Table 3

Table 4

Table 5

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品种类型 Variety type	食味类型 Taste category	粒长 GL (mm)	长宽比 LR	垩白度 CD (%)	透明度（级） Transparency
北方粳稻 NJR	中 Medium	5.62±0.81a	2.20±0.42a	0.66±0.57a	1±0.00a
		14.41%	19.09%	86.36%	0.00
		(4.40—7.10)	(1.60—3.00)	(0.00—2.40)	(1—1)
	高 High	5.38±0.84b	2.00±0.44b	0.66±0.40a	1±0.00a
		15.61%	22.00%	60.61%	0.00
		(4.70—6.70)	(1.60—2.70)	(0.30—1.10)	(1—1)
南方粳稻 SJR	低 Low	5.30±0.00a	2.15±0.07a	0.45±0.07b	1±0.00a
		15.61%	3.26%	15.56%	0.00
		(5.30—5.30)	(2.10—2.20)	(0.40—0.50)	(1—1)
	中 Medium	5.45±0.70a	2.05±0.45a	1.13±0.66a	1±0.47a
		12.84%	21.95%	58.41%	47.00%
		(4.90—7.20)	(1.70—3.10)	(0.30—2.30)	(1—2)
	高 High	5.60±0.96a	2.13±0.59a	1.10±1.56a	1±0.58a
		17.14%	27.70%	141.82%	58.00%
		(4.90—6.70)	(1.70—2.80)	(0.20—2.90)	(1—2)
籼稻 IR	低 Low	6.97±0.51b	3.42±0.42b	0.70±1.02a	2±0.52a
		7.32%	12.28%	145.71%	26.00%
		(6.30—7.60)	(3.00—4.10)	(0.00—2.70)	(1—2)
	中 Medium	7.24±0.43a	3.81±0.39a	0.38±0.42b	1±0.13b
		5.94%	10.24%	110.53%	13.00%
		(6.50—8.30)	(3.00—4.80)	(0.00—1.50)	(1—2)
	高 High	7.47±0.45a	4.07±0.59a	0.11±0.22c	1±0.00b
		6.02%	14.50%	200.00%	0.00
		(6.80—8.10)	(3.00—4.60)	(0.00—0.60)	(1—1)

品种类型 Variety type	食味类型 Taste category	碱消值（级） AEV	胶稠度 GC (mm)	直链淀粉含量 AAC (g/100 g)	蛋白质含量 PC (g/100 g)
北方粳稻 NJR	中 Medium	7±0.06a	76±7.30a	18.0±1.43a	6.13±0.78a
		0.86%	9.61%	7.94%	12.72%
		(7—7)	(62—88)	(15.3—20.0)	(4.87—8.30)
	高 High	7±0.00a	78±5.26a	18.3±1.60a	5.81±0.97b
		0.00	6.74%	8.74%	16.70%
		(7—7)	(72—86)	(15.7—19.6)	(5.31—7.55)
南方粳稻 SJR	低 Low	7±0.14a	74±8.49b	17.0±0.07a	7.73±0.65a
		2.00%	11.47%	0.41%	8.41%
		(7—7)	(68—80)	(16.9—17.0)	(7.27—8.19)
	中 Medium	7±0.10a	78±6.10b	14.2±4.26b	6.78±0.69b
		1.43%	7.82%	30.00%	10.18%
		(7—7)	(61—82)	(9.2—18.8)	(5.92—8.60)
	高 High	7±0.12a	83±4.36a	13.0±6.14b	6.81±0.17b
		1.71%	5.25%	47.23%	2.50%
		(7—7)	(80—88)	(8.5—20.0)	(6.70—7.00)
籼稻 IR	低 Low	7±0.73a	61±7.40b	17.0±1.48a	7.37±0.76a
		10.43%	12.13%	8.71%	10.31%
		(5—7)	(51—72)	(14.3—18.4)	(6.14—8.24)
	中 Medium	7±0.65a	69±7.85a	17.5±1.45a	7.14±0.71b
		9.29%	11.38%	8.29%	9.94%
		(4—7)	(54—86)	(14.4—20.6)	(5.94—8.43)
	高 High	7±0.37a	72±5.73a	17.8±1.18a	6.92±0.91b
		5.29%	7.96%	6.63%	13.15%
		(6—7)	(62—81)	(15.5—19.2)	(6.01—8.30)

品种类型 Variety type	食味类型 Taste category	硬度 Hardness (g)	黏度 Stickiness (g)	平衡度 Balance (%)	硬度/黏度 Hardness/Stickiness	弹性 Springing (%)
北方粳稻 NJR	中 Medium	198±31.64a	-994±115.04a	-0.18±0.03a	0.20±0.05a	0.56±0.02b
		15.98%	11.57%	16.67%	25.00%	3.57%
		(145—271)	(-1139—-584)	(-0.22—-0.10)	(0.14—0.35)	(0.50—0.60)
	高 High	182±25.76b	-1064±84.43b	-0.20±0.01b	0.17±0.01b	0.60±0.01a
		14.15%	7.94%	5.00%	5.88%	1.67%
		(140—235)	(-1194—-982)	(-0.21—-0.18)	(0.16—0.20)	(0.57—0.63)
南方粳稻 SJR	低 Low	197±29.04a	-973±43.95a	-0.18±0.00a	0.20±0.02a	0.57±0.01a
		14.74%	4.52%	0.00	10.00%	1.75%
		(161—222)	(-1022—-960)	(-0.18—-0.18)	(0.17—0.22)	(0.56—0.58)
	中 Medium	192±23.84a	-1102±190.53b	-0.20±0.03b	0.17±0.04b	0.55±0.02b
		12.42%	17.29%	15.00%	23.53%	3.64%
		(149—221)	(-1275—-808)	(-0.26—-0.15)	(0.12—0.26)	(0.51—0.59)
	高 High	160±14.39b	-1234±51.50c	-0.22±0.02c	0.13±0.02c	0.52±0.03c
		8.99%	4.17%	9.09%	15.38%	5.77%
		(146—213)	(-1450—-977)	(-0.26—-0.17)	(0.10—0.22)	(0.51—0.56)
籼稻 IR	低 Low	237±32.19a	-659±197.66a	-0.14±0.04a	0.36±0.11a	0.54±0.03a
		13.58%	29.99%	28.57%	30.56%	5.56%
		(155—253)	(-1000—-550)	(-0.19—-0.08)	(0.17—0.45)	(0.51—0.58)
	中 Medium	216±31.86b	-717±117.95b	-0.16±0.03b	0.30±0.06b	0.53±0.02a
		14.75%	16.45%	18.75%	20.00%	3.77%
		(154—266)	(-1065—-579)	(-0.22—-0.10)	(0.15—0.54)	(0.49—0.59)
	高 High	191±30.92b	-766±70.15c	-0.18±0.01c	0.25±0.04c	0.52±0.01b
		16.19%	9.16%	5.56%	16.00%	1.92%
		(173—267)	(-816—-600)	(-0.19—-0.14)	(0.21—0.36)	(0.51—0.55)

性状指标 Property	北方粳稻 NJR	南方粳稻 SJR	籼稻 IR
粒长GL	-0.1364	0.0949	0.3220**
长宽比LR	-0.1745	0.0406	0.3335**
垩白度CD	-0.0159	0.2383	-0.2032
透明度Transparency	0.0843	0.2802	-0.4314**
碱消值AEV	-0.1343	-0.1877	-0.0967
胶稠度GC	0.2718	0.3402	0.4086**
直链淀粉含量AAC	0.0677	-0.3113	0.0995
蛋白质含量PC	-0.3029*	-0.4001*	-0.0928
峰值黏度PV	0.4614**	0.3467*	-0.003
热浆黏度TV	0.3880*	0.0533	-0.0898
崩解值BD	0.2986	0.3894*	0.0468
最终黏度FV	0.1857	-0.2929	-0.2828*
消减值SB	-0.4339**	-0.4005*	-0.1471
峰值时间PT	0.1538	-0.3848	0.0048
糊化温度GT	-0.3007*	-0.5162*	-0.2226*
硬度Hardness	-0.1435	0.0599	0.1196
黏度Stickiness	-0.4201**	0.1081	-0.1262
平衡度Balance	-0.4001*	0.1144	-0.198
硬度/黏度Hardness/Stickiness	-0.3825*	0.1283	-0.0563
弹性Springing	0.0568	-0.4785*	-0.1175

Characteristics of High-Quality Rice Varieties and Taste Sensory Evaluation Values in China

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