【摘要】 拟以70个粳稻品种(系)为材料,通过测定糙米厚度、碾磨品质、RVA特征谱、食味值及米饭理化特性,分析和比较不同粒厚分布的稻米样品在主要品质方面的差异。结果表明,糙米厚度与糙米率、精米率和食味值均呈极显著正相关,与蛋白质含量呈极显著负相关,相关系数分别为r=0.445**,r=0.491**,r=0.344**和r=-0.406**;糙米厚度与RVA特征值、米饭理化特性没有明显的相关关系。粒厚在(1.9~2.1)mm供试样品组,其食味值、RVA特性、碾磨品质及米饭理化特性要优于粒厚在1.9 mm以下及粒厚在2.1 mm以上的样品组。更多还原

【Abstract】 Brown rice thickness, milling quality, RVA profile, palatability value and physicochemical properties of cooking rice were analyzed by using 70 rice varieties. The results showed that, brown rice thickness was positively correlated to brown rice rate, milled rice rate and palatability value with a significant coefficient r of 0.445**, 0.491** and 0.344** respectively, and negatively correlated to protein content with a significant coefficient r of-0.406**. RVA profile and physicochemical properties of cooking rice were not significant with brown rice thickness. Palatability value, RVA profile, milling quality and physicochemical properties of cooking rice of brown rice thickness from 1.9 mm to 2.1 mm were higher than those of brown rice thickness less than 1.9 mm and more than 2.1 mm.更多还原