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通过2005~2007年的试验,研究了包括可见/近红外光谱、粘度谱特征值和质地谱特征值等现代检测技术与米饭食味的相关性,初步建立了粳稻食味快速评价体系,利用该评价体系对黑龙江省2007年收获的28个粳稻主栽品种进行了评价。并对28个品种的品质性状进行相关性分析和系统聚类分析,其综合品质由高到低分成四类,依次为:第Ⅰ类、第Ⅱ类、第Ⅲ类、第Ⅳ类。其中第Ⅰ类和第Ⅱ类,包括上育397、五优稻1号、五优稻3号、五优稻4号、龙稻3号、龙粳14、龙粳17、龙粳20、绥粳4号、绥粳10号、松粳6号、牡丹江27、垦稻10号和空育131等品种,它们的综合品质性状较好。与日本越光、一目惚等品种的主要差距是,峰值黏度偏低,消减值偏高,硬度值偏高,质构特性的平衡性普遍较差。
Through the experiment from 2005 to 2007, the correlation between modern detection techniques such as visible / near-infrared spectroscopy, eigenvalue of the viscosity spectrum and texture spectrum eigenvalue and the taste of rice was studied, and a rapid evaluation system of japonica rice taste was initially established. By using this evaluation system A total of 28 japonica cultivars harvested in Heilongjiang Province in 2007 were evaluated. The correlation analysis and cluster analysis of the quality traits of 28 cultivars were carried out. The comprehensive qualities of the 28 cultivars were divided into four categories from high to low, which were: the first class, the second class, the third class and the fourth class. Among them, the first class and the second class include Shangyou 397, Wuyoudao 1, Wuyoudao 3, Wuyoudao 4, Longdao 3, Longjing 14, Longjing 17, Longjing 20 and Sui Japonica 4, Suijing 10, Songjing 6, Mudanjiang 27, Kenyao 10 and Kongyu 131, etc. Their comprehensive quality traits were better. And Japan Koshihikari, a major trachoma and other varieties of the main difference is that the peak viscosity is low, high elimination value, high hardness, the balance of the texture characteristics of the general poor.