辽宁省地方高粱品种食用品质性状研究
|
摘要
【目的】以16个辽宁省地方高粱品种为试验材料,研究不同高粱品种食用品质性状及其相关关系,为筛选优质食用高粱种质资源提供理论依据。【方法】对16个高粱品种籽粒中的直链淀粉、支链淀粉、粗脂肪、粗蛋白和单宁含量进行测定,同时对这些高粱品种的食用品质进行感官评价,利用快速黏度分析仪(rapid viscoanalyzer,RVA)对高粱淀粉黏滞性进行测定,对其差异性以及各指标间的相关性进行分析。【结果】从营养品质和感官评价分析,矮子白1、红壳棒、锦粱9-2和分枝大红穗获得的综合评分均较高,且适口性、滋味、气味等指标都表现较好。矮子白2和真白粱籽粒中粗脂肪含量较高且与其他品种差异显著,红壳白1、红壳白2和黄壳白中粗蛋白含量较高且与其他品种差异显著,大白高粱1籽粒中的淀粉含量显著高于其他品种,所有品种单宁含量均低于0.5%。高粱米粥的感官综合评分与粗蛋白和单宁含量呈极显著负相关;蛋白质和单宁对高粱适口性和滋味有一定的负向作用;支链淀粉对适口性和冷粥质地有正向作用。粗脂肪含量与冷胶黏度、消减值和峰值时间呈极显著正相关,总淀粉含量与最高黏度和热浆黏度呈正相关,粗蛋白含量与冷胶黏度、消减值和峰值时间呈极显著正相关;直链淀粉与RVA谱的黏度和崩解值呈极显著负相关,而支链淀粉与黏度和崩解值呈极显著正相关。淀粉黏滞性系数与感官评分具有较大的相关性,最高黏度和崩解值的大小与综合评分呈极显著正相关,而峰值时间和糊化温度则与综合评分呈极显著负相关。【结论】RVA谱特征值与食味指标之间存在紧密的联系,可以通过测定RVA谱特征值间接反映高粱米的食味特征。综合考虑食用品质,高粱地方品种矮子白1和红壳棒是较为理想的食用型高粱品种。
【Objective】 In this study, 16 sorghum landraces from Liaoning province were used as experimental materials to study the edible quality traits and the relationships among these traits. 【Method】 Nutritional components of 16 sorghum landraces,including amylose, amylopectin, crude fat, crude protein and tannin content in grains, were determined and the edible qualities of these sorghum landraces were evaluated using sensory evaluation. The viscosity of sorghum starch was measured using a Rapid Visco Analyzer(RVA). The differences and the correlations among indices were analyzed. 【Result】 In terms of nutritional quality and sensory evaluation, the overall score of Aizibai 1, Hongkebang, Jinliang 9-2 and Fenzhidahongsui were higher than the other landraces; the mouthfeel, taste, and smell of these two landraces were also better than the others. The content of crude fat in the grains of Aizibai 2 and Zhenbailiang were significantly higher than in other landraces. Contents of crude protein in Hongkebai 1,Hongkebai 2 and Huangkebai landraces were significantly higher than in the others. Starch content in the grains of Dabaigaoliang 1 was significantly higher than in other landraces. Tannin contents in all landraces were less than 0.5%. The taste value of sorghum porridge was negatively correlated with crude protein and tannin content and protein and tannin had negative effects on mouthfeel and taste. Amylopectin had a positive effect on mouthfeel and cold porridge texture. There was a significantly positive correlation between the content of crude fat and the cool paste viscosity, setback viscosity and peak time. The total starch content was positively related to the peak viscosity and the hot pulp viscosity. The crude protein content was significantly positively correlated with the cool paste viscosity, the setback viscosity and the peak time. Amylose content was significantly negatively correlates to the viscosity level and disintegration value of the RVA spectrum. Amylopectin was significantly positively correlated to the viscosity level and disintegration value of the RVA spectrum. RVA was significantly correlated with taste value. The peak viscosity and break down viscosity were positively correlated with the comprehensive score, while the peak time and pasting temperature were negatively correlated with the taste value. 【Conclusion】There was a close relationship between RVA spectrum characteristic value and taste index. The taste characteristics of sorghum porridge were indirectly reflected by the RVA spectrum characteristic value. Based on comprehensively considering the edible quality, Aizibai 1 and Hongkebang were the ideal sorghum types.
【Objective】 In this study, 16 sorghum landraces from Liaoning province were used as experimental materials to study the edible quality traits and the relationships among these traits. 【Method】 Nutritional components of 16 sorghum landraces,including amylose, amylopectin, crude fat, crude protein and tannin content in grains, were determined and the edible qualities of these sorghum landraces were evaluated using sensory evaluation. The viscosity of sorghum starch was measured using a Rapid Visco Analyzer(RVA). The differences and the correlations among indices were analyzed. 【Result】 In terms of nutritional quality and sensory evaluation, the overall score of Aizibai 1, Hongkebang, Jinliang 9-2 and Fenzhidahongsui were higher than the other landraces; the mouthfeel, taste, and smell of these two landraces were also better than the others. The content of crude fat in the grains of Aizibai 2 and Zhenbailiang were significantly higher than in other landraces. Contents of crude protein in Hongkebai 1,Hongkebai 2 and Huangkebai landraces were significantly higher than in the others. Starch content in the grains of Dabaigaoliang 1 was significantly higher than in other landraces. Tannin contents in all landraces were less than 0.5%. The taste value of sorghum porridge was negatively correlated with crude protein and tannin content and protein and tannin had negative effects on mouthfeel and taste. Amylopectin had a positive effect on mouthfeel and cold porridge texture. There was a significantly positive correlation between the content of crude fat and the cool paste viscosity, setback viscosity and peak time. The total starch content was positively related to the peak viscosity and the hot pulp viscosity. The crude protein content was significantly positively correlated with the cool paste viscosity, the setback viscosity and the peak time. Amylose content was significantly negatively correlates to the viscosity level and disintegration value of the RVA spectrum. Amylopectin was significantly positively correlated to the viscosity level and disintegration value of the RVA spectrum. RVA was significantly correlated with taste value. The peak viscosity and break down viscosity were positively correlated with the comprehensive score, while the peak time and pasting temperature were negatively correlated with the taste value. 【Conclusion】There was a close relationship between RVA spectrum characteristic value and taste index. The taste characteristics of sorghum porridge were indirectly reflected by the RVA spectrum characteristic value. Based on comprehensively considering the edible quality, Aizibai 1 and Hongkebang were the ideal sorghum types.
引文
[1]谢光辉.非粮生物质原料体系研发进展及方向.中国农业大学学报,2012,17(6):1-19.XIE G H.Progress and direction of non-food biomass feedstock supply research and development in China.Journal of China Agricultural University,2012,17(6):1-19.(in Chinese)
[2]寇兴凯,徐同成,宗爱珍,刘丽娜,陶海腾,邱斌,刘玮,李文香,杜方岭.高粱营养及其制品研究进展.粮食与饲料工业,2015(12):45-48.KOU X K,XU T C,ZONG A Z,LIU L N,TAO H T,QIU B,LIU W,LI W X,DU F L.Advance of sorghum nutrition and its products.Grain and Feed Industry,2015(12):45-48.(in Chinese)
[3]陈永发,钟春梅,苏芳,高文明,易翠平.高粱在人类食品中的应用.粮食加工,2013,38(4):49-54.CHEN Y F,ZHONG C M,SU F,GAO W M,YI C P.Sorghum’s application in human foods.Grain Processing,2013,38(4):49-54.(in Chinese)
[4]卢敏,王成刚,余平.高粱的综合利用与开发.西部粮油科技,1998,23(6):51-52.LU M,WANG C G,YU P.Comprehensive utilization and development of sorghum.Western Grain and Oil Technology,1998,23(6):51-52.(in Chinese)
[5]姚义,霍中洋,张洪程,夏炎,倪晓诚,戴其根,许轲,魏海燕,肖跃成,王显.播期对麦茬直播粳稻产量及品质的影响.中国农业科学,2011,44(15):3098-3107.YAO Y,HUO Z Y,ZHANG H C,XIA Y,NI X C,DAI Q G,XU K,WEI H Y,XIAO Y C,WANG X.Effect of sowing date on yield and quality of direct seeding rice of different types and varieties.Scientia Agricultura Sinica,2011,44(15):3098-3107.(in Chinese)
[6]淮贺举,秦向阳,陆洲,李奇峰,于莹,臧辰龙.播期对小麦产量及品质影响研究进展.安徽农业科学,2012,40(32):15633-15634+15665.HE H J,QIN X Y,LU Z,LI Q F,YU Y,ZANG C L.Research Advances in Sowing Date’s Effects on the Wheat Yield and quality.Journal of Anhui Agricutrua Sciences,2012,40(32):15633-15634+15665.(in Chinese)
[7]曹庆军,杨粉团,陈喜凤,Lamine Diallo,李刚.播期对吉林省中部春玉米生长发育、产量及品质的影响.玉米科学,2013,21(5):71-75.CAO Q J,YANG F T,CHEN X F,LAMINE Diallo,LI G.Effects of sowing date on growth,yield and quality of spring maize in the central Jilin province.Journal of Maize Science,2013,21(5):71-75.(in Chinese)
[8]QIN K X,LIU L L,LIU T Y.Correlation between physicochemical properties and eating qualities of rice.Journal of Northeast Agricultural University,2014,21(3):60-67.
[9]刘正.鲜食糯玉米品质综合评价方法的探讨.安徽技术师范学院学报,2003,17(1):32-36.LIU Z.Method of quality comprehensive evaluate of fresh-eatable glutinous maize.Journal of Anhui Technical Teachers College,2003,17(1):32-36.(in Chinese)
[10]唐明霞,邱启程,袁春新,冯英委,陈国清,陈洁.不同品种糯玉米组分对其煮制后食用品质的影响.食品与生物技术学报,2013,32(10):1070-1074.TANG M X,QIU Q C,YUAN C X,FENG Y W,CHEN G Q,CHENJ.Effects of different components of different varieties of waxy corn on their sensory quality.Journal of Food Science and Biotechnology,2013,32(10):1070-1074.(in Chinese)
[11]谢新华,李晓方,肖昕,李元瑞.稻米淀粉黏滞性和质构性研究.中国粮油学报,2007(3):9-11+20.XIE X H,LI X F,XIAO X,LI Y R.Rice starch viscosity property and texture property.Journal of the Chinese Cereals and Oils Association,2007(3):9-11+20.(in Chinese)
[12]陈静,刘宏,沈群.12种杂粮米蒸煮特性研究.食品科技,2012,37(9):143-146.CHEN J,LIU H,SHEN Q.Gelatinisation properties of 12 varieties of grains.Food Science and Technology,2012,37(9):143-146.(in Chinese)
[13]范明顺,张崇玉,张琴,李晓飞.双波长分光光度法测定高粱中的直链淀粉和支链淀粉.中国酿造,2008(21):85-87.FAN M S,ZHANG C Y,ZHANG Q,LI X F.Determination of amylose and amylopectin content in sorghum by dual wavelength method.China Brewing,2008(21):85-87.(in Chinese)
[14]袁继超,丁志勇,蔡光泽,杨世民,朱庆森,杨建昌.攀西地区稻米淀粉RVA谱的影响因子及其垂直变化特点.作物学报,2005,31(12):1611-1619.YUAN J C,DING Z Y,CAI G Z,YANG S M,ZHU Q S,YANG J C.The factors influencing RVA profile of rice starch and their changes withaltitudes in panxi region.Acta Agronomica Sinica,2005,31(12):1611-1619.(in Chinese)
[15]赵海军,吴殿星,舒庆尧,沈圣泉,马传喜.携带白化转绿型叶色标记光温敏核不育系玉兔S的选育及其特征特性.中国水稻科学,2004,18(6):41-47.ZHAO H J,WU D X,SHU Q Y,SHEN S Q,MA C X.Breeding and characteristics of photo-thermo sensitive genic male sterile rice Yutu Slabeled with green-revertible albino leaf marker.Chinese Journal of Rice Science,2004,18(6):41-47.(in Chinese)
[16]闫清平,朱永义.大米淀粉、蛋白质与其食用品质关系.粮食与油脂,2001,5:29-33.YAN Q P,ZHU Y Y.Relation of starch and protein to eating quality of milled rice.Food and Oil,2001,5:29-33.(in Chinese)
[17]HAMAKER B R,GRIEFIN V K.Changing the viscoelastie properties of cooked rice through protein disruption.Ceeral Chemistry,1990,67(3):261-264.
[18]ELAINE T C,BRENDA G L,BONG K M.Effect of postharvest processing on texture profile analysis of cooked rice.Cereal Chemistry,1998,75(2):181-186.
[19]王鹏跃,沈庆霞,路兴花,庞林江,陈忠秀.米蛋白及其组分与米饭物性及感官的关联特征研究.食品与机械,2016,32(3):24-27.WANG P Y,SHEN Q X,LU X H,PANG L J,CHEN Z X.Relevance features of rice protein and its components to physical and sensory properties of cooked rice.Food and Machinery,2016,32(3):24-27.(in Chinese)
[20]黄发松,孙宗修,胡培松,唐绍清.食用稻米品质形成研究的现状与展望.中国水稻科学,1998(3):172-176.HUANG F S,SUN Z X,HU P S,TANG S Q.Present situation and prospects for the research on rice grain quality forming.Chinese Journal of Rice Science,1998(3):172-176.(in Chinese)
[21]孙毅,Hallgren L.高粱籽粒果皮和种皮性状与单宁含量的关系.华北农学报,1988,3(4):40-44.SUN Y,HALLGREN L.Relationship of Sorghum testa characters with tannin content.Acta Agriculturae Boreali Sinica,1988,3(4):40-44.(in Chinese)
[22]谭斌.粒用高粱的特性及其在食品工业中开发利用前景.粮食与饲料工业,2007(7):16-19.TAN B,Properties of grain sorghum and its prospects of utilization in food industry.Grain and Feed Industry,2007(7):16-19.(in Chinese)
[23]兰静,叶红红,孙向东,赵琳,杜英秋,张瑞英.我国高粱品质现状分析.黑龙江农业科学,2018(2):99-102.LAN J,YE H,SUN X D,ZHAO L,DU Y Q,ZHANG R Y.Analysis of present quality of sorghum in China.Heilongjiang Agricultural Sciences,2018(2):99-102.(in Chinese)
[24]SITAKALIN C,MEULLENET J F C.Prediction of cooked rice texture using an extrusion test in combination with partial least squares regression and artificial neural networks.Cereal Chemistry,2001,78(4):391-394.
[25]李贞.大米理化性质与食味品质的相关性.粮食与油脂,2017,30(1):89-92.LI Z.Correlation between physicochemical characteristics and palatability qualities of rice.Food and Oil,2017,30(1):89-92.(in Chinese)
[26]李欣,张蓉,隋炯明,梁国华,沈新平,严长杰,顾世梁,顾铭洪.稻米淀粉粘滞性谱特征的表现及其遗传.中国水稻科学,2004,18(5):10-16.LI X,ZHANG R,SUI T M,LIANG G H,SHEN X P,YAN C J,GU SL,GU M H.Performance and Inheritance of Rice Starch Viscosity(RVA Profile)Characteristics.Chinese Journal of Rice Science,2004,18(5):10-16.(in Chinese)
[27]SHU Q Y,WU D X,XIA Y W.Relationship between RVAcharacteristics and edible quality of rice starch.Chinese Agricultural Sciences,1998,31(3):25-29.
[28]马畅,王术,张秀茹,贾宝艳,黄元财,王岩,沈峰,李小婉.东北粳稻食味特性相关影响因素分析.沈阳农业大学学报,2016,47(4):467-473.MA C,WANG S,ZHANG X R,JIA B Y,HUANG Y C,WANG Y,SHEN F,LI X W.Analysis of influence factors correlated to palatability characteristics in Northeast Japonica rice.Journal of Shenyang Agricultural University,2016,47(4):467-473.(in Chinese)
[29]夏凡,董月,朱蕾,张爱静,王鹏杰,袁建,高瑀珑.大米理化性质与其食用品质相关性研究.粮食科技与经济,2018,43(5):100-107.XIA F,DONG Y,ZHU L,ZHANG A J,WANG P J,YUAN J,GAO YL.Study on the relationship between physicochemical properties and edible quality of rice.Grain Deep processing and Food,2018,43(5):100-107.(in Chinese)
[30]王莹,于亚辉,阙补超,夏明,郑英杰,李林蔚,王彤.辽宁滨海稻区稻米RVA谱特征值及其与食味品质的关系.种子,2017,36(2):92-94.WANG Y,YU Y H,QUE B C,XIA M,ZHENG Y J,LI L W,WANGT.The relationship between the characteristics RVA spectrum and taste value of rice quality traits in littoral cities of Liaoning province.Seed,2017,36(2):92-94.(in Chinese)
[31]胡培松,翟虎渠,唐绍清,万建民.利用RVA快速鉴定稻米蒸煮及食味品质的研究.作物学报,2004,30(6):519-524.HU P S,ZHAI H Q,TANG S Q,WAN J M.Rapid evaluation of rice cooking and palatability quality by RVA profile.Acta Agronomica Sinica,2004,30(6):519-524.(in Chinese)
[32]贾良,丁雪云,王平荣,邓晓建.稻米淀粉RVA谱特征及其与理化品质性状相关性的研究.作物学报,2008,34(5):790-794.JIA L,DING X Y,WANG P R,DENG X J.Rice RVA profile characteristics and correlation with the physical/chemical quality.Acta Agronomica Sinica,2008,34(5):790-794.(in Chinese)
[33]王丰,程方民,钟连进,孙宗修.早籼稻米RVA谱特性的品种间差异及其温度效应特征.中国水稻科学,2003,17(4):328-332.WANG F,CHENG F M,ZHONG L J,SUN Z X.Difference of RVAprofile among different early indica rice varieties and effect of temperature at grain filling stage on it.Chinese Journal of Rice Science,2003,17(4):328-332.(in Chinese)
[34]朱满山,顾铭洪,汤述翥.不同粳稻品种和DH群体稻米淀粉RVA谱特征与蒸煮理化指标及相关分析.作物学报,2007,33(3):411-418.ZHU M S,GU M H,TANG S Z.Correlation analysis of starch RVAprofiles and cooking physical-chemical indices of different cultivars(lines)and DH populations in Japonica rice.Acta Agronomica Sinica,2007,33(3):41-418.(in Chinese)
[35]隋炯明,李欣,严松,严长杰,张蓉,汤述翥,陆驹飞,陈宗祥,顾铭洪.稻米淀粉RVA谱特征与品质性状相关性研究.中国农业科学,2005,38(4):657-663.SUI J M,LI X,YAN S,YAN C J,ZHANG R,TANG S Z,LU J F,CHEN Z X,GU M H.Studies on the rice RVA profile characteristics and its correlation with the quality.Scientia Agricultura Sinica,2005,38(4):657-663.(in Chinese)
[36]陈书强.粳稻米蒸煮食味品质与其他品质性状的典型相关分析.西北农业学报,2015,24(1):60-67.CHEN S Q.Canonical correlation between cooking,eating quality and other quality traits in Japonica rice.Acta Agriculturae Boreali-Occidentalis Sinica,2015,24(1):60-67.(in Chinese)
[2]寇兴凯,徐同成,宗爱珍,刘丽娜,陶海腾,邱斌,刘玮,李文香,杜方岭.高粱营养及其制品研究进展.粮食与饲料工业,2015(12):45-48.KOU X K,XU T C,ZONG A Z,LIU L N,TAO H T,QIU B,LIU W,LI W X,DU F L.Advance of sorghum nutrition and its products.Grain and Feed Industry,2015(12):45-48.(in Chinese)
[3]陈永发,钟春梅,苏芳,高文明,易翠平.高粱在人类食品中的应用.粮食加工,2013,38(4):49-54.CHEN Y F,ZHONG C M,SU F,GAO W M,YI C P.Sorghum’s application in human foods.Grain Processing,2013,38(4):49-54.(in Chinese)
[4]卢敏,王成刚,余平.高粱的综合利用与开发.西部粮油科技,1998,23(6):51-52.LU M,WANG C G,YU P.Comprehensive utilization and development of sorghum.Western Grain and Oil Technology,1998,23(6):51-52.(in Chinese)
[5]姚义,霍中洋,张洪程,夏炎,倪晓诚,戴其根,许轲,魏海燕,肖跃成,王显.播期对麦茬直播粳稻产量及品质的影响.中国农业科学,2011,44(15):3098-3107.YAO Y,HUO Z Y,ZHANG H C,XIA Y,NI X C,DAI Q G,XU K,WEI H Y,XIAO Y C,WANG X.Effect of sowing date on yield and quality of direct seeding rice of different types and varieties.Scientia Agricultura Sinica,2011,44(15):3098-3107.(in Chinese)
[6]淮贺举,秦向阳,陆洲,李奇峰,于莹,臧辰龙.播期对小麦产量及品质影响研究进展.安徽农业科学,2012,40(32):15633-15634+15665.HE H J,QIN X Y,LU Z,LI Q F,YU Y,ZANG C L.Research Advances in Sowing Date’s Effects on the Wheat Yield and quality.Journal of Anhui Agricutrua Sciences,2012,40(32):15633-15634+15665.(in Chinese)
[7]曹庆军,杨粉团,陈喜凤,Lamine Diallo,李刚.播期对吉林省中部春玉米生长发育、产量及品质的影响.玉米科学,2013,21(5):71-75.CAO Q J,YANG F T,CHEN X F,LAMINE Diallo,LI G.Effects of sowing date on growth,yield and quality of spring maize in the central Jilin province.Journal of Maize Science,2013,21(5):71-75.(in Chinese)
[8]QIN K X,LIU L L,LIU T Y.Correlation between physicochemical properties and eating qualities of rice.Journal of Northeast Agricultural University,2014,21(3):60-67.
[9]刘正.鲜食糯玉米品质综合评价方法的探讨.安徽技术师范学院学报,2003,17(1):32-36.LIU Z.Method of quality comprehensive evaluate of fresh-eatable glutinous maize.Journal of Anhui Technical Teachers College,2003,17(1):32-36.(in Chinese)
[10]唐明霞,邱启程,袁春新,冯英委,陈国清,陈洁.不同品种糯玉米组分对其煮制后食用品质的影响.食品与生物技术学报,2013,32(10):1070-1074.TANG M X,QIU Q C,YUAN C X,FENG Y W,CHEN G Q,CHENJ.Effects of different components of different varieties of waxy corn on their sensory quality.Journal of Food Science and Biotechnology,2013,32(10):1070-1074.(in Chinese)
[11]谢新华,李晓方,肖昕,李元瑞.稻米淀粉黏滞性和质构性研究.中国粮油学报,2007(3):9-11+20.XIE X H,LI X F,XIAO X,LI Y R.Rice starch viscosity property and texture property.Journal of the Chinese Cereals and Oils Association,2007(3):9-11+20.(in Chinese)
[12]陈静,刘宏,沈群.12种杂粮米蒸煮特性研究.食品科技,2012,37(9):143-146.CHEN J,LIU H,SHEN Q.Gelatinisation properties of 12 varieties of grains.Food Science and Technology,2012,37(9):143-146.(in Chinese)
[13]范明顺,张崇玉,张琴,李晓飞.双波长分光光度法测定高粱中的直链淀粉和支链淀粉.中国酿造,2008(21):85-87.FAN M S,ZHANG C Y,ZHANG Q,LI X F.Determination of amylose and amylopectin content in sorghum by dual wavelength method.China Brewing,2008(21):85-87.(in Chinese)
[14]袁继超,丁志勇,蔡光泽,杨世民,朱庆森,杨建昌.攀西地区稻米淀粉RVA谱的影响因子及其垂直变化特点.作物学报,2005,31(12):1611-1619.YUAN J C,DING Z Y,CAI G Z,YANG S M,ZHU Q S,YANG J C.The factors influencing RVA profile of rice starch and their changes withaltitudes in panxi region.Acta Agronomica Sinica,2005,31(12):1611-1619.(in Chinese)
[15]赵海军,吴殿星,舒庆尧,沈圣泉,马传喜.携带白化转绿型叶色标记光温敏核不育系玉兔S的选育及其特征特性.中国水稻科学,2004,18(6):41-47.ZHAO H J,WU D X,SHU Q Y,SHEN S Q,MA C X.Breeding and characteristics of photo-thermo sensitive genic male sterile rice Yutu Slabeled with green-revertible albino leaf marker.Chinese Journal of Rice Science,2004,18(6):41-47.(in Chinese)
[16]闫清平,朱永义.大米淀粉、蛋白质与其食用品质关系.粮食与油脂,2001,5:29-33.YAN Q P,ZHU Y Y.Relation of starch and protein to eating quality of milled rice.Food and Oil,2001,5:29-33.(in Chinese)
[17]HAMAKER B R,GRIEFIN V K.Changing the viscoelastie properties of cooked rice through protein disruption.Ceeral Chemistry,1990,67(3):261-264.
[18]ELAINE T C,BRENDA G L,BONG K M.Effect of postharvest processing on texture profile analysis of cooked rice.Cereal Chemistry,1998,75(2):181-186.
[19]王鹏跃,沈庆霞,路兴花,庞林江,陈忠秀.米蛋白及其组分与米饭物性及感官的关联特征研究.食品与机械,2016,32(3):24-27.WANG P Y,SHEN Q X,LU X H,PANG L J,CHEN Z X.Relevance features of rice protein and its components to physical and sensory properties of cooked rice.Food and Machinery,2016,32(3):24-27.(in Chinese)
[20]黄发松,孙宗修,胡培松,唐绍清.食用稻米品质形成研究的现状与展望.中国水稻科学,1998(3):172-176.HUANG F S,SUN Z X,HU P S,TANG S Q.Present situation and prospects for the research on rice grain quality forming.Chinese Journal of Rice Science,1998(3):172-176.(in Chinese)
[21]孙毅,Hallgren L.高粱籽粒果皮和种皮性状与单宁含量的关系.华北农学报,1988,3(4):40-44.SUN Y,HALLGREN L.Relationship of Sorghum testa characters with tannin content.Acta Agriculturae Boreali Sinica,1988,3(4):40-44.(in Chinese)
[22]谭斌.粒用高粱的特性及其在食品工业中开发利用前景.粮食与饲料工业,2007(7):16-19.TAN B,Properties of grain sorghum and its prospects of utilization in food industry.Grain and Feed Industry,2007(7):16-19.(in Chinese)
[23]兰静,叶红红,孙向东,赵琳,杜英秋,张瑞英.我国高粱品质现状分析.黑龙江农业科学,2018(2):99-102.LAN J,YE H,SUN X D,ZHAO L,DU Y Q,ZHANG R Y.Analysis of present quality of sorghum in China.Heilongjiang Agricultural Sciences,2018(2):99-102.(in Chinese)
[24]SITAKALIN C,MEULLENET J F C.Prediction of cooked rice texture using an extrusion test in combination with partial least squares regression and artificial neural networks.Cereal Chemistry,2001,78(4):391-394.
[25]李贞.大米理化性质与食味品质的相关性.粮食与油脂,2017,30(1):89-92.LI Z.Correlation between physicochemical characteristics and palatability qualities of rice.Food and Oil,2017,30(1):89-92.(in Chinese)
[26]李欣,张蓉,隋炯明,梁国华,沈新平,严长杰,顾世梁,顾铭洪.稻米淀粉粘滞性谱特征的表现及其遗传.中国水稻科学,2004,18(5):10-16.LI X,ZHANG R,SUI T M,LIANG G H,SHEN X P,YAN C J,GU SL,GU M H.Performance and Inheritance of Rice Starch Viscosity(RVA Profile)Characteristics.Chinese Journal of Rice Science,2004,18(5):10-16.(in Chinese)
[27]SHU Q Y,WU D X,XIA Y W.Relationship between RVAcharacteristics and edible quality of rice starch.Chinese Agricultural Sciences,1998,31(3):25-29.
[28]马畅,王术,张秀茹,贾宝艳,黄元财,王岩,沈峰,李小婉.东北粳稻食味特性相关影响因素分析.沈阳农业大学学报,2016,47(4):467-473.MA C,WANG S,ZHANG X R,JIA B Y,HUANG Y C,WANG Y,SHEN F,LI X W.Analysis of influence factors correlated to palatability characteristics in Northeast Japonica rice.Journal of Shenyang Agricultural University,2016,47(4):467-473.(in Chinese)
[29]夏凡,董月,朱蕾,张爱静,王鹏杰,袁建,高瑀珑.大米理化性质与其食用品质相关性研究.粮食科技与经济,2018,43(5):100-107.XIA F,DONG Y,ZHU L,ZHANG A J,WANG P J,YUAN J,GAO YL.Study on the relationship between physicochemical properties and edible quality of rice.Grain Deep processing and Food,2018,43(5):100-107.(in Chinese)
[30]王莹,于亚辉,阙补超,夏明,郑英杰,李林蔚,王彤.辽宁滨海稻区稻米RVA谱特征值及其与食味品质的关系.种子,2017,36(2):92-94.WANG Y,YU Y H,QUE B C,XIA M,ZHENG Y J,LI L W,WANGT.The relationship between the characteristics RVA spectrum and taste value of rice quality traits in littoral cities of Liaoning province.Seed,2017,36(2):92-94.(in Chinese)
[31]胡培松,翟虎渠,唐绍清,万建民.利用RVA快速鉴定稻米蒸煮及食味品质的研究.作物学报,2004,30(6):519-524.HU P S,ZHAI H Q,TANG S Q,WAN J M.Rapid evaluation of rice cooking and palatability quality by RVA profile.Acta Agronomica Sinica,2004,30(6):519-524.(in Chinese)
[32]贾良,丁雪云,王平荣,邓晓建.稻米淀粉RVA谱特征及其与理化品质性状相关性的研究.作物学报,2008,34(5):790-794.JIA L,DING X Y,WANG P R,DENG X J.Rice RVA profile characteristics and correlation with the physical/chemical quality.Acta Agronomica Sinica,2008,34(5):790-794.(in Chinese)
[33]王丰,程方民,钟连进,孙宗修.早籼稻米RVA谱特性的品种间差异及其温度效应特征.中国水稻科学,2003,17(4):328-332.WANG F,CHENG F M,ZHONG L J,SUN Z X.Difference of RVAprofile among different early indica rice varieties and effect of temperature at grain filling stage on it.Chinese Journal of Rice Science,2003,17(4):328-332.(in Chinese)
[34]朱满山,顾铭洪,汤述翥.不同粳稻品种和DH群体稻米淀粉RVA谱特征与蒸煮理化指标及相关分析.作物学报,2007,33(3):411-418.ZHU M S,GU M H,TANG S Z.Correlation analysis of starch RVAprofiles and cooking physical-chemical indices of different cultivars(lines)and DH populations in Japonica rice.Acta Agronomica Sinica,2007,33(3):41-418.(in Chinese)
[35]隋炯明,李欣,严松,严长杰,张蓉,汤述翥,陆驹飞,陈宗祥,顾铭洪.稻米淀粉RVA谱特征与品质性状相关性研究.中国农业科学,2005,38(4):657-663.SUI J M,LI X,YAN S,YAN C J,ZHANG R,TANG S Z,LU J F,CHEN Z X,GU M H.Studies on the rice RVA profile characteristics and its correlation with the quality.Scientia Agricultura Sinica,2005,38(4):657-663.(in Chinese)
[36]陈书强.粳稻米蒸煮食味品质与其他品质性状的典型相关分析.西北农业学报,2015,24(1):60-67.CHEN S Q.Canonical correlation between cooking,eating quality and other quality traits in Japonica rice.Acta Agriculturae Boreali-Occidentalis Sinica,2015,24(1):60-67.(in Chinese)