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4 参评粳稻品种直链淀粉与蛋白质含量的差异

Table 4 Differences in amylose and protein content of participating japonica rice varieties

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