《植物生理学报》 2016, 52(12): 1884-1890

稻米淀粉RVA谱特征值及理化指标与食味值的相关性

闫影^*, 张丽霞^*, 万常照, 曹黎明, 吴书俊^**

上海市农业科学院作物育种栽培研究所, 上海201403

通信作者：闫；E-mail: wushujun@saas.sh.cn

摘　要：

本文测定了75份水稻(Oryza sativa)材料的食味品质理化指标、RVA (rapid visco-analyzer, 快速粘度仪)谱特征值和米饭食味值, 并按不同直链淀粉含量(AC)分为粳米和软米两组对数据进行了相关性分析。结果表明: (1)粳米材料中米饭食味值与胶稠度(GC)、蛋白质含量(PC)、糊化温度(PaT)、峰值粘度(PKV)和保持粘度(HPV)显著相关, 食味值高的品种GC大、PC小、PaT低、PKV高、HPV高; (2)软米材料中米饭食味值与AC、GC、PaT、峰值时间(PeT)、PKV、HPV、最终粘度(CPV)和回复值(CSV)显著相关, 食味值高的品种AC小、GC大、PaT低、PeT短、PKV低、HPV低、CPV低、CSV低; (3)只在AC较低的情况下, AC与RVA谱部分特征值间有显著相关性。

关键词：直链淀粉含量(AC); 粳米; 软米; RVA谱特征值; 米饭食味值

收稿：2016-07-20   修定：2016-09-27

资助：上海市种业发展项目[沪农科种字(2016)第1-3号]、2016年度上海市农业科学院青年人才成长计划[沪农青字(2016)第1-2号]和崇明县科学技术发展资金项目(CK2015-02)。

Correlation analysis between taste value and RVA profile characteristics as well as physical/chemical indicator in rice

YAN Ying^*, ZHANG Li-Xia^*, WAN Chang-Zhao, CAO Li-Ming, WU Shu-Jun^**

Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China

Corresponding author: YAN Ying; E-mail: wushujun@saas.sh.cn

Abstract:

This paper presents a correlation analysis between taste value and RVA (rapid visco-analyzer) profile characteristics as well as physical/chemical indicators of 75 rice varieties, which were divided into japonica rice and soft rice according to amylose content (AC). The results are listed as follows. (1) Taste value had significant correlation with gel consistency (GC), protein content (PC), pasting temperature (PaT), peak viscosity (PKV) and hot paste viscosity (HPV) in japonica rice. Japonica rice varieties with higher taste value had higher GC, PKV, HPV and lower PC and PaT. (2) Taste value had significant correlation with AC, GC, PaT, peak time (PeT), PKV, HPV, cool paste viscosity (CPV) and consistence (CSV) in soft rice. Soft rice varieties with higher taste value had lower AC, PaT, PeT, PKV, HPV, CVP, CSV and higher GC. (3) AC had significant correlation with RVA profile only in low AC rice varieties．

Key words: amylose content (AC); japonica rice; soft rice; RVA profile characteristic; taste value