十二种有色糙米理化特性及食味品质的比较分析OA

To investigate the differences in physicochemical characteristics and taste quality of different varieties of brown rice,Pearson correlation analysis was applied to describing the relationships among 13 indicators,and principal component analysis was used to comprehensively evaluate the quality of 12 varieties of brown rice.The results showed that the taste value of brown rice was negatively correlated with the content of protein and straight-chain starch(P＜0.01),hardness was positively correlated with straight-chain starch(P＜0.05),and viscosity was negatively correlated with the content of protein and straight-chain amylose(P＜0.05).The principal component analysis identified three principal components with a cumu-lative contribution of 88.50%,so the quality of different brown rice could be evaluated by these three principal components.Principal component 1 integrated the texture indexes;principal component 2 integrated the physicochemical indexes;and principal component 3 integrated the three indexes of taste value,protein and moisture.Based on the contribution of each index and the overall score,the 12 types of brown rice were ranked in terms of quality as Jinyujing1(small grain rice),Jinyute28(SF28),Jinyute1(SF1),Jinyute7(SF7),Jinyute20(SF20),Jinteyou140(TD140),Jinteyou1(TZ1),Jinyute39(SF39),Jinteyou6(TZ6),Jinteyou139(TD139),Jinyute8(SF8)and Jinyujing2(sugar-reduced rice).This study has provided a theoretical basis for the screening of high-quality brown rice.