【作者】 崔晶； 崔冶； 边嘉宾； 刘建； 王松文； 赵居生； 陈秀琴； 楠谷彰人； 诸隈正裕；

【Author】 Cui Jing Cui Ye Bian Jiabin Liu Jian Wang Songwen Zhao Jusheng Chen Xiuqin KUSUYANI Akihito MOROKUMA Masahiro(Tianjin Agriculture College, Tianjin 300384; Jiamusi Agriculture Technology Station, Jiamusi, 154003; Tianjin Rice Research Institute, Tianjin, 300384; Kagawa University, Kagawa, Japan 761-0795;)

【机构】 天津农学院； 佳木斯农业技术总站； 天津水稻所； 香川大学；

【摘要】 把相同品种分别栽培于中国天津市和日本香川县,对其稻米食味特性进行了探讨。两地产稻米直链淀粉含量(AC),都是日本品种越光、娟光和中国品种早花2、花育13、津稻779相对较低。最高粘度越光、娟光较高,中国品种当中津稻779最高。蛋白质含量(PC)的品种间差异普遍较小。香川产米AC和PC都显著低于天津产米,但最高粘度和崩解值两地间差异不显著。AC及最高粘度产地问存在显著正相关。香川产米的综合评价以越光最高,中国品种花育13和津稻779超过对照,但其它品种的评价较低。天津产米的综合评价都低于对照,但综合评价产地间相关显著。综合评价与AC呈显著负相关,但以AC和PC为自变量,以综合评价为依变量的复回归分析表明,用这两个性状可以说明综合评价,二者对综合评价的贡献比为2:1。更多还原

【Abstract】 The palatability characteristics were compared between the rice planted in Kagawa University (Kagawa rice) and that at Tianjin rice Research Institute (Tianjin rice) by using 4 Japanese cultivars and 6 Chinese cultivars. Amylose contents of Japanese cultivar Koshihikari and Kinuhikari were lower than those of other cultivars. In Chinese cultivers,Zaohua2,Huayu13 and Ji dao779 showed relatively lower amylose contents. The varietal difference in protein content was not so large. The correlation coefficients in amylose content and maximum viscosity between Kagawa rice and Tianjin rice were positively significant. Among Kagawa rice cultivars, Koshihikari scored highest in the overall eating quality of sensory test on cooked rice. Chinese cultivars Huayu 13 and Jin dao 779 showed higher score than the reference cultivar Koganemasari planted in Kagawa. Significant positive correlation was found between the score of overall eating quality of Kagawa rice and that of Tianjin rice. From the multiple regression analysis, more than 70% of the variation of overall eating quality can be explained by amylose content and protein content, and the relative contribution of these two factors to overall eating quality was about 2:1.更多还原