【摘要】 大米的直链淀粉含量是影响大米蒸煮和加工特性的最重要因素之一 ,常被用作蒸煮米质构特性评价指标。该文对不同粒度、不同类型大米样品进行了近红外光谱分析 ,建立了大米直链淀粉含量的预测模型 ,(精米样品 )预测值与化学分析值的相关系数达 0 .95。预测标准差、平均相对误差分别为 0 .5 6和 3.1%。更多还原

【Abstract】 The apparent amylose content (AAC) is one of the important parameters to affect the cooking and processing characteristics. The chemical measurement of rice AAC is very expensive and time consuming. In recent years, near infrared spectroscopy(NIRS), a rapid analytical technique is used for testing agricultural products. The prediction models for rice samples with different particles and types were established by NIRS. The correlation coefficient between predicted value and chemical value was 0.95 , standard error of prediction (SEP) was 0.56, and mean relative error (MER) was 3.1%.更多还原