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对２３个水稻品种的表观直链淀粉含量（ＡＡＣ）、ＲＶＡ谱（用粘度速测仪ＲＶＡ测得的粘滞性谱）和米饭质地进行了研究，结果发现ＲＶＡ谱能较好地区分ＡＡＣ相似的优质和劣质品种。公认的食味较好的优质品种的ＲＶＡ谱往往崩解值大多在１００ＲＶＵ（ＲＶＡ粘度单位）以上，而消减值小于２５ＲＶＵ，且多数为负值；相反，食味差的品种崩解值低于３５ＲＶＵ，而消减值高于８０ＲＶＵ。米饭质地与ＲＶＡ谱特征存在密切关系，米饭硬度与消减值极显著正相关，γ高达０．９０２＊＊，与崩解值极显著负相关，γ为－０．７７２＊＊；米饭粘性恰好相反，与消减值和回复值的γ分别为－０．８００＊＊和－０．７１８＊。米饭的硬度与ＡＡＣ的相关性因所用品种的不同而差异较大，但粘性始终与ＡＡＣ呈极显著负相关，γ在－０．８６９＊＊左右。消减值和回复值与ＡＡＣ呈极显著正相关，相关系数γ分别为０．５５２＊＊和０．６３５＊＊。
The apparent amylose content (AAC), the RVA profile (viscosity profile measured with Viscosity Tester RVA) of 23 rice cultivars and the texture of rice were studied. The results showed that the RVA profile was better able to distinguish AAC Similar high quality and inferior varieties. RVA profiles of well-recognized good-quality cultivars tended to disintegrate most of the time at 100 RVU (RVA viscosity units), with a diminution of less than 25 RVUs, most of which were negative; in contrast, poorly-flavored varieties had disintegration values below 35 RVUs , While the depreciation value is higher than 80RVU. Rice texture was closely related to the RVA profile. Rice hardness was significantly and positively correlated with the abatement value. Γ was as high as 0.902 **, significantly negatively correlated with the disintegration value, γ was -0.772 **. The viscosity of rice was just In contrast, γ with the subtraction and reply values are -0.800 ** and -0.718 *, respectively. The hardness of rice and AAC correlation vary greatly depending on the varieties used, but the viscosity is always significantly negatively correlated with AAC, γ is about -0.869 **. The abatement and recovery values were significantly and positively correlated with AAC, with correlation coefficients γ of 0.552 ** and 0.635 **, respectively.