中国部分优质粳稻外观及蒸煮食味品质特征比较

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

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

MA HuiZhen,CHEN XinYi,WANG ZhiJie,ZHU Ying,JIANG WeiQin,REN GaoLei,MA ZhongTao,WEI HaiYan,ZHANG HongCheng,LIU GuoDong

表1 1 不同地域优质粳稻直链淀粉与蛋白质含量的差异

Table 1 1 Differences in amylose and protein content of high-quality japonica rice in different regions

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 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 南方优质粳稻 SJ 6.93 8.56 7.87aA 8.30