【作者】 吕文彦； 曹萍； 邵国军； 张鉴； 武翠； 程海涛； 刘涛； 徐兴伟； 尹长斌；

【Author】 CAO Ping~1 LV Wen-Yan~1 SHAO Guo-Jun~(1,2) ZHANG Jian~3 WU Cui~1 LIU Tao~1 XU Xing-Wei~1 YIN Chang-Bin~1 (~1College of Agronomy,Shenyang Agricultural University,Shenyang 110161;~2Rice Research Institute,Liaoning Academy of Agricultural Science,Shenyang 110101;~3Centre of Analysis and Detection,Liaoning Academy of Agricultural Science,Shenyang 110161)

【机构】 沈阳农业大学农学院； 辽宁省农科院分析测试中心；

【摘要】 为在理论上明确辽宁省不同年代育成水稻品种食味状况及其与糙米质地的关系,以著名优质品种辽粳294为对照,通过品尝试验与食味记分析两种方法分析了直、弯两种穗型记30份试材的食味,并分析了充实糙米类别。结果表明：（1）弯穗品种的综合评定值与黏度明显优于对照,味道与外观也有优于对照的趋势：而直穗品种的外观、气味、味道、黏度、综合评定都有低于对照的趋势。直穗品种总体食味不如弯穗品种,其外观、黏度与弯穗品种有显著区别。（2）瑞典 FOSS TECATOR 公司生产的1241型近红外谷物分析系统的味度值与品尝实验中综合评定值相关系数达显著水平(0．394^**)。因此,可用食味记的味度值评价米饭口感的好坏。（3）不论穗型如何其糙米中均是整糙米占绝大比例。与直穗品种相比,弯穗品种有较高的整糙米率,较少的未熟粒、碎米和被害粒。弯穗品种在糙米粒质上好于直穗品种。但弯穗品种的整糙米率、未熟米率、碎米率变异较大。（4）相关分析表明,整糙米率与味度值显著正相关,未熟米率、被害米率与味度值显著、极显著负相关,因此,糙米中的整米越多,未熟粒等越少食味越好。这在品种选育和食味正确评价中都应加以注意。更多还原

【Abstract】 In order to theoretically definite relationship between rice taste value and texture of brown rice of developed varieties in Liaoning province in different years,30 varieties with erect-panicle and curved-panicle were used to analyse taste quality and full brown rice kind by eating and taste analyzer by contrast with famous high-quality variety Liaojing294.The results showed that:(1) comprehensive evaluation and viscosity of curved-panicle type were superior to the contrast,and its taste and appearance tended to be better than the contrast.But Appearance、smell and comprehensive evaluation of erect-panicle ones were lower than the contrast.In a word, curved-panicle varieties were better than erect-panicle ones in taste and they were significantly different in appearance and viscosity.(2) Taste value by taste analyzer was significantly correlated with comprehensive evaluation by eating test (0.394**),which can be used to judge taste sense of cooked rice,that is,the higher taste value the better eating sense.(3) No matter what kind of panicles, head brown rice was the main part in all the brown flee.Curved-panicle varieties had more head brown grains,fewer immature,broken and ill grains,compared with erect-panicle ones,and were better than erect-panicle in texture characters,but the variation rate of curved-panicle ones was a little bigger.(4) head brown rice rate is positively correlated with taste value and immature but ill brown flee rate is negatively correlated with taste value.So more head rice and fewer immature rice will promote taste quality,which should be paid attention to in the rice breeding and the taste evaluation work.更多还原