四川农业大学学报2025，Vol.43Issue(5)：1100-1112,13.DOI:10.16036/j.issn.1000-2650.202508626
宜酿醪糟糯稻品种米质特性分析
Analysis of Grain Quality Characteristics of Glutinous Rice Varieties Suitable for Laozao
摘要
Abstract
[Objective]In this study,Laozao was used as the research object,and the evaluation index of brewing suitability of Laozao based on rice quality characteristics was established to provide quantitative standards for the selection of raw materials for industrial Laozao production.[Method]In the experi-ment,38 representative waxy rice varieties were selected.By measuring the key rice quality indexes such as amylose content,gel consistency,alkali spreading value and RVA characteristic value,16 varieties were selected for Laozao fermentation test.Based on the results of physicochemical quality analysis and sensory evaluation of fermented glutinous rice,it was finally determined that the five varieties of Julong-nuo,Dazhunuo,Rongjingdanuo,Chuanxiangnuo and Rongzinuo had excellent brewing suitability of fer-mented glutinous rice.Ultra highperformance liquid chromatography(UPLC)and gas chromatography-mass spectrometry(GC-MS)were used to detect organic acids,amino acids and flavor substances in the samples of the preferred varieties of Laozao,and Correlations between rice-quality parameters and the sensory quality of laozao were examined,followed by principal-component analysis,cluster analysis and stepwise regression modelling.[Result]The results showed that:①In terms of organic acid composi-tion,a total of 22 organic acids were detected,mainly lactic acid(6.19～6.93 g/L)and succinic acid(0.30～0.46 g/L),and the total organic acid content was(6.96～7.69 g/L).②Sensory flavor quality showed that the reducing sugar content(516.24 g/L)and sugar-acid ratio(67.13)of Dazhunuo were sig-nificantly higher than those of other varieties(P<0.05).③Free amino acid analysis showed that the con-tent of γ-aminobutyric acid was the most abundant,and the total free amino acid content of Dazhunuo was the highest(955.38 mg/L).④A total of 145 volatile components were identified by flavor substance detection,and terpenoids accounted for the highest proportion(51species).The total flavor substances of Julongnuo(212.46 g/L)and Dazhunuo(192.70 g/L)were significantly better than other varieties.[Conclusion]Comprehensive analysis showed that Julongnuo and Dazhunuo were the best fermented glu-tinous rice varieties,which had the following common characteristics:Japonica glutinous rice varieties;amylose<1%,gelconsistency>110 mm,gelatinization temperature<67.2℃,peak viscosity<400 cP,set-back value<-42 cP,setback value 0.4 g/L,soluble solids>46%,reducing sugar about 430 g/L,organic acid about 7.1 g/L,sugar-acid ratio about 57.2.关键词
醪糟/糯稻品种/米质特性/相关性/适酿性Key words
Laozao/glutinous rice varieties/rice quality characteristics/correlation/suitability for brewing分类
农业科技引用本文复制引用
朱军,魏敏,张保丽,王振朝,孙皓亮,万嘉欣,李平..宜酿醪糟糯稻品种米质特性分析[J].四川农业大学学报,2025,43(5):1100-1112,13.基金项目
四川省省级转移支付重点研发项目(2022ZDZX0016). （2022ZDZX0016）
