| 中日水稻品种食味特性的研究 |
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| 引用本文： | 崔晶,楠谷彰人,赵居生,牛景,刘建,陈秀琴.中日水稻品种食味特性的研究[J].天津农业科学,2001,7(4):19-23. |
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| 作者姓名： | 崔晶 楠谷彰人 赵居生 牛景 刘建 陈秀琴 |
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| 作者单位： | 1. 日本国立香川大学,
2. 天津市农作物研究所, |
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| 摘 要： | 对天津主栽品种和日本水稻品种的食味特性进行比较表明,感官鉴定综合评价的平均值,天津品种(-0.42)低于日本品种(-0.05)。两品种群的理化特性值不存在显著差异,天津品种津稻779的直链淀粉含量、蛋白质含量以及最高粘度值都接近日本优良食味品种koshihikari和kinuhikari的水平。复回归分析结果表明,综合评价与直链淀粉含量、蛋白质含量以及最高粘度之间呈极显著相关,直链淀粉含量、蛋白质含量以及最高粘度对综合评价的贡献率为8∶7∶5。
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| 关 键 词： | 水稻 品质 食味 感官鉴定 理化特性 |
| 文章编号： | 1006－6500(2001)04－0019－05 |
| 修稿时间： | 2001年4月30日 |
Studies of Palatability Characteristics on Rice Between Tianjin and Japanese
District |
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| Abstract: | Palatability characteristics were compared between cultivars in Tianj in and Japanese district.The average value of overa ll eating -quality of Tianjin cultiv ars was -0.42,lower than that of Japanese cuitivars -0.05.There w as no significant difference between Tianjin cultivars and Japanese cultivars in physicochemi cal properties.Amylose content,pr otein content and maximum viscosity of Tianjin cultivar Jindao 779were close to those of Japanese h ighly palatable cultivar Koshihikari and /or Kinuhikari.There is a significant correlation betw een overall eating -quality and amylose content protein content or maximum viscosity.The relative exte nt of influence of amylose content ,protein content and maximum viscosity on overall earting-quality was estimated about 8∶7∶5by the comparison of the standard partial regression coeffcients. |
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| Keywords: | rice quality palatability senso ry test physicochemical property |
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