中国部分优质粳稻外观及蒸煮食味品质特征比较

doi:10.3864/j.issn.0578-1752.2021.07.003

Abstract

Abstract:

【Objective】The differences of physical and chemical characteristics related to appearance and taste of some high-quality japonica rice varieties in China were studied in order to provide some theoretical basis for improvement of high-quality japonica rice varieties.【Method】39 japonica rice varieties participating in the second national high-quality rice variety taste quality evaluation activities were used as materials to study the differences in appearance and cooking taste quality of different japonica rice varieties, and to analyze the relationship between various physical and chemical indexes of rice and taste quality. 15 japonica rice varieties that won the second national high-quality rice variety taste quality evaluation gold medal were divided into two major sources of south and north according to regions, and the differences in appearance and taste related physical and chemical indexes of japonica rice from different regions were compared and studied.【Result】(1) The 39 japonica rice varieties participating in the second national high-quality rice variety taste quality evaluation activities had great differences in grain type, chalkiness rate and chalkiness degree. In terms of cooking taste, the taste value measured by the rice taste meter and the sensory score of experts were 44.00-82.00 and 52.20-91.86, respectively. Amylose content of rice, setback, consistence in RVA spectrum, stickiness and balance in texture characteristics of rice were significantly negatively correlated with taste value of rice, with correlation coefficients of -0.39, -0.60, -0.57, -0.37 and -0.56, respectively. However, the peak viscosity and breakdown in RVA spectrum were significantly positively correlated with the taste value of cooked rice, with correlation coefficients of 0.32 and 0.36, respectively. (2) Compared with northern high-quality japonica rice, chalkiness rate and chalkiness degree of southern high-quality japonica rice increased by 178.78% and 139.11%, respectively; amylose content decreased by 28.25%, protein content increased by 7.37%; setback and consistence in RVA spectra of rice flour decreased by 12.00% and 21.19%, respectively. The absolute values of stickiness and balance in texture characteristics of cooked rice increased by 16.15% and 15.00%, respectively; There was no significant difference between the taste value measured by the rice taste meter and the expert sensory score between the high-quality japonica rice from the south and the north.【Conclusion】The appearance and cooking taste quality of japonica rice varieties participating in the second national high-quality rice variety taste quality evaluation activities were significantly different. The appearance of northern japonica rice was crystal clear, chalkiness degree was 0.50%-3.50%, amylose content of rice was high, protein content was low, and taste was 56.00-74.00. However, the appearance of southern japonica rice was relatively turbid with chalkiness degree of 1.86%-11.21%. Although the protein content was high in rice, the amylose content was low, the rice cooked was soft and sticky, and the taste value was 54.00-82.00.

Key words: high-quality japonica rice, southern japonica rice, northern japonica rice, quality characteristics

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.

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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

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
外观品质 Appearance quality	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

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 (%)
直链淀粉含量 AC (%)	9.36	21.23	16.72	11.86	2.96	17.73
蛋白质含量 PC (%)	6.48	8.93	7.58	2.45	0.67	8.79
AC：直链淀粉含量;PC：蛋白质含量。下同 AC: Amylose content; PC: Protein content. The same as below

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

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

Analysis on Appearance and Cooking Taste Quality Characteristics of Some High Quality Japonica Rice in China

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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

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

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
整精米粒长 L (mm)	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
整精米粒宽 W (mm)	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

指标 Index	类型 Type	最小值 Minimum	最大值 Maximum	平均值 Mean	变异系数 CV (%)
垩白率 CR (%)	北方优质粳稻 NJ	2.18	11.66	7.21bA	51.11
垩白率 CR (%)	南方优质粳稻 SJ	8.37	45.79	20.10aA	75.67
垩白度 CD (%)	北方优质粳稻 NJ	0.50	3.50	2.02bA	56.07
垩白度 CD (%)	南方优质粳稻 SJ	1.86	11.21	4.83aA	78.22

指标 Index	类型 Type	最小值 Minimum	最大值 Maximum	平均值 Mean	变异系数 CV (%)
直链淀粉含量 AC (%)	北方优质粳稻 NJ	11.65	21.23	17.52aA	16.45
直链淀粉含量 AC (%)	南方优质粳稻 SJ	9.64	16.68	12.57bA	27.66
蛋白质含量 PC (%)	北方优质粳稻NJ	6.48	8.62	7.33aA	8.83
蛋白质含量 PC (%)	南方优质粳稻 SJ	6.93	8.56	7.87aA	8.30

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
峰值黏度 Peak viscosity (cp)	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
热浆黏度 Trough viscosity (cp)	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
最终黏度 Final viscosity (cp)	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
崩解值 Breakdown (cp)	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
消减值 Setback (cp)	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
回复值 Consistence (cp)	南方优质粳稻 SJ	677	1215	904bA	23.85

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
硬度 Hardness (g)	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
弹性 Springing (%)	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
黏性 Stickiness (g)	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
均衡值 Balance (%)	南方优质粳稻 SJ	-0.25	-0.20	-0.23bA	9.43

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
外观 Appearance	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
硬度 Hardness	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
黏度 Viscosity	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
平衡度 Balance degree	南方优质粳稻 SJ	3.90	8.50	6.28aA	30.03

指标 Index	类型 Type	最小值 Minimum	最大值 Maximum	平均值 Mean	变异系数 CV (%)
食味计食味值 Taste value	北方优质粳稻 NJ	56.00	74.00	67.00aA	7.82
食味计食味值 Taste value	南方优质粳稻 SJ	54.00	82.00	68.00aA	17.27
专家感官评定食味值 Expert rating	北方优质粳稻 NJ	86.14	90.67	88.09aA	1.85
专家感官评定食味值 Expert rating	南方优质粳稻 SJ	85.29	91.86	87.48aA	3.03

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