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| 食味特性因子及理化性状对粳稻食味品质的影响 | |
| 引用本文： | 刘俊云,崔晶,赵居生,陈秀琴.食味特性因子及理化性状对粳稻食味品质的影响[J].天津农业科学,2005,11(3):49-51. |
| 作者姓名： | 刘俊云 崔晶 赵居生 陈秀琴 |
| 作者单位： | 1. 天津市农业科学院,天津,300192 2. 天津农学院,天津,300384 3. 天津市农作物研究所,天津,300112 |
| 摘 要： | 以天津和日本推广的23个粳稻品种为试材,对食味特性因子、理化性状与食味综合评价值的相关性进行分析。结果表明,米饭的味道、粘性、外观是影响食味的主要特性因子,与综合评价值呈极显著正相关;直链淀粉和蛋白质含量与综合评价值呈负相关。食味品质优良的品种,直链淀粉含量16%～17%,蛋白质含量7%～8%。 |
| 关 键 词： | 粳稻 食味品质 直链淀粉 蛋白质 |
| 文章编号： | 1006-6500(2005)03-0049-03 |
| 修稿时间： | 2005年7月20日 |
Effect of Taste Factor and Physical and Chemical Properties on Rice Taste Quality |
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| LIU Jun-yun,CUI Jing,Zhao Jun-sheng,CHEN Xiu-qin.Effect of Taste Factor and Physical and Chemical Properties on Rice Taste Quality[J].Tianjin Agricultural Sciences,2005,11(3):49-51. | |
| Authors: | LIU Jun-yun CUI Jing Zhao Jun-sheng CHEN Xiu-qin |
| Abstract: | Aanalyzed the relativity among the factors of taste quality , physical and chemical properties and the total value of the taste quality in rice using 2 3 japonica varieties extended in Japan and Tianjin.It showed that the taste of t he rice ,appearance quality and viscosity are major factors which effect taste q uality,and significantly positive correlation with the total value.The content o f amylose and protein is significantly negative correlation with it.The good tas te variety has 16%～17% amylose and 7%～8% protein. |
| Keywords: | rice taste quality amylose protein |
| 本文献已被 维普 万方数据 等数据库收录！ | |