【摘要】 以东北地区55个水稻品种为试材,对稻米的碾磨品质、外观品质、蒸煮食味品质和营养品质进行测定与分析,并做出聚类分析。结果表明:供试品种的整精米率偏低、垩白率偏高是制约东北稻米品质的主要因素。龙稻3的优质米达标率最高,6项重要指标达到了国家部颁优质米1级指标;长白9的碾磨品质最好;莎莎妮的垩白率和垩白度最小;龙稻3的蛋白质含量最低,成分分析仪显示的食味值高;沈稻1的品尝食味值最高。相关分析结果表明,整精米率与垩白率、胶稠度及蛋白质含量呈极显著负相关,与食味仪测定的食味值极显著正相关。垩白率与直链淀粉含量及蛋白质含量呈显著或极显著正相关,与食味仪测定的食味值极显著负相关。聚类分析结果显示,辽宁省的水稻品种的品尝综合食味值较高,但垩白率偏高,整精米率偏低。更多还原

【Abstract】 Using the main Japonica rice cultivars in northeastern China as entries,the milling quality,appearance quality,cooking and eating quality and nutritional quality were analyzed and 55 cultivars tested were further clustered and evaluated based on the quality traits.The results showed that the lower head rice rate and the higher chalky grain rate were the major factors restricting the quality of rice in the northeastern area.Longdao 3 had the highest up-to-standard rate of high quality rice traits,of which six important quality traits reached the class one level.Among each quality trait of rice,the milling quality of Changbai 9 was the best.The chalky grain rate and degree of chalkiness of Shasha’ni was the lowest.The protein content of Longdao 3 was the lowest and its eating quality score tested with AN-700 was the highest.The eating quality of Shendao 1 through artificial taste was the best.The head rice rate was negatively correlated with chalky grain rate,gel consistency,protein content and significant positively correlated with the results tested with AN-700.Chalky grain rate had a significantly positive correlation with amylose content,protein content,but had a significant negative correlation with the results tested with AN-700.Results of hierarchical clustering showed that the palatability quality of rice in Liaoning was good,while the head rice rate was low and chalky grain rate was high.更多还原