摘要
对 １４个籼稻品种（品系）的碾磨品质、外观品质和蒸煮食味品质（共 １１个指标）进行常规理化分析，并采用灰色关联度分析方法进行米质综合评价和相关分析、结果表明：供试材料在品质性状上存在很大差异，综合评价名次：泰国香米、６５００２为第１、２名，品质较优；香金、博优６４为倒数第１、２名，品质较差；其余品种名次及品质居中．米粒长、长宽比值、碱解度、胶稠度与直链淀粉含量具有直线相关．此外，笔者还就如何降低海南省籼米的垩白大小和改良博优６４品质等问题提出了自己的看法．
This paper conducts a conventional physic-chemical analysis to the 11 indexes of 14 varieties of long-shaped rice, and a comprehensive appraisal and a correlated analysis to foe rice quality by applying the analysing methed of grey correlated degree. The results show that there are many differences in the quality characters of offered materials, and no materials among which all the 11 indexes are up to the standard of second-class rice stipulated by agricultural department. For the position in a name list of comprehensive appraisal to the quality, Thailand aroma-rice and 65002(var. ) get the first or second (their qualities are superior to the others), and Xiangjin and Buoyou 64 the first or second by counting down, and the other varieties hold the middle. The results also show that there is a linear dependence between the content of linear chain starch and the length of rice-grain, the ratio of grain-length to grain-width, the degree of alkaline hydrolysis, the degree of stickness. In addition, this paper puts forward a view on how to reduce the rate of abdominal white and the size of abdominal white of Hainan long-shaped rice, and on how to impove the quality of Buoyou 64 etc.
出处
《海南大学学报（自然科学版）》
CAS
2000年第3期275-280,共6页
Natural Science Journal of Hainan University
关键词
水稻
稻米品质
常规分析
关联度分析
籼稻
rice
rice quality
conventional analysis
analysis of correlated degree
correlation analysis
