耕作与栽培2026，Vol.46Issue(5)：20-27,8.
63份籼稻理化品质与食味品鉴的相关性研究
Correlation between Physicochemical Quality and Taste Palatability of 63 Indica Rice Varieties
摘要
Abstract
To investigate the correlations between physicochemical indices and taste palatability among 63 indica rice variet-ies,the quality indices,taste palatability values,and taste scores of the 63 indica rice materials were determined.The materi-als were classified into different grades based on amylose content and taste score.According to amylose content,the materials were divided into high-amylose and medium-amylose types,with no low-amylose type identified.In the high-amylose type,moisture content showed a significant positive correlation with starch content,a highly significant negative correlation with protein content,while protein content showed a significant negative correlation with starch content.In the medium-amylose type,moisture content showed highly significant negative correlations with protein,fat,starch,and amylopectin contents.For the high-amylose type,taste score showed a significant positive correlation with starch content,whereas for the medium-amylose type,taste score showed highly significant negative correlations with fat and protein contents.According to taste grade classification,only the grade 4 materials exhibited significant correlations between taste score and physicochemical properties.The correlations between physicochemical properties and taste score were not entirely consistent between the high-amylose and medium-amylose indica rice types,and discrepancies were observed between measured taste scores and taste palatability evaluation results.关键词
稻米品质/理化特性/食味评价/直链淀粉含量Key words
rice quality/physicochemical properties/taste evaluation/amylose content分类
农业科技引用本文复制引用
吴梦巧,陈明元,杨梅,刘鹏,蒋京桂,刘军化,黄成志,黄世炎,雷树凡,吕直文..63份籼稻理化品质与食味品鉴的相关性研究[J].耕作与栽培,2026,46(5):20-27,8.基金项目
重庆市技术创新与应用发展专项重点项目(CSTB2022TIAD-KPX0017) （CSTB2022TIAD-KPX0017）
国家现代农业产业技术体系建设专项项目(CARS-01-67) （CARS-01-67）
重庆市现代农业产业技术体系(CQMAITS202301) （CQMAITS202301）
