| 黑龙江省粳稻主要理化指标与食味品质的相关性研究 |
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| 作者姓名： | 程爱华 李霞辉 姚鑫淼 李 辉 戴常军 |
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| 作者单位： | 黑龙江省农业科学院谷物品质研究中心 哈尔滨150086 |
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| 基金项目： | 黑龙江省科技厅国际合作项目“应用现代检测技术评价稻米食味品质的研究”的一部分（项目编号WC03202）. |
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| 摘 要： | 为研究黑龙江省粳稻主要理化指标与食味品质的关系,对2000年至2004年黑龙江省种植的390份粳稻品种(品系)的直链淀粉、胶稠度、碱消值等理化指标与食味品质的相关性进行了分析,结果表明:390份粳稻品种的直链淀粉、碱消值等理化指标与黑龙江省粳稻米饭食味的相关性不显著,而胶稠度与米饭食味的呈显著正相关性。
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| 关 键 词： | 黑龙江省粳稻 理化指标 食味品质 相关性 |
Study on the Correlation between Physics-chemical Parameters and Taste Quality of
Japonica Rice in Heilongjiang Province |
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| Authors: | Cheng Aihu Li Xiahui Yao Xinmiao Li Hui Dai Changjun |
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| Institution: | Cereal Quality Research Center, Heilongjiang Academy of Agricultural sciences, Harbin 150086 |
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| Abstract: | 390 rice samples planted in Heilongjiang Province from the year 2000 to 2004 were studied on the correlation between taste quality and physics-chemical parameters, such as amylase content, alkali spreading value, gel consistency. The results showed that amylase content and alkali spreading value had poor correlation with taste quality, but gel consistency had high correlation with taste quality of cooked rice in Heilongjiang Province. |
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| Keywords: | Japonica rice in Heilongjiang Province Physics-chemical parameters Taste quality Correlation |
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