齐齐哈尔市优质粳米的营养品质与食味品质分析

Analysis of nutritional and edible quality of high-quality japonica rice in Qiqihar City

中文关键词:  齐齐哈尔市大米  粳米品种  营养成分  食味值

英文关键词:Qiqihaer City rice  japonica rice varieties  nutrient composition  edibility value

中文摘要:

      目的 以齐齐哈尔市食用品质好的粳稻为对象, 探索建立粳米营养品质与食味品质评价新内容。方法 以齐齐哈尔市11个粳米品种的大米为原料, 测定直链淀粉、蛋白质、胶稠度、食味值、寡糖、矿物质和抗氧化活性物质含量等指标。结果 齐齐哈尔大米11个品种中的直链淀粉含量在15.85%~19.01%、胶稠度在69.37~78.80 mm、食味值在75.67~81.50分之间, 均符合优质大米的国家标准。除此之外, 抗氧化物质含量总量最高为泰来县的松粳28, 其含量为2.403 g/kg, 平均值为1.025 g/kg; 蔗糖含量是龙江县的芦苇稻最高, 为186.287 mg/100 g, 棉籽糖含量是泰来县的松粳28最高, 为9.188 mg/100 g, 龙江县稻花香的水苏糖含量最高, 为6.569 mg/100 g; 齐齐哈尔市11个品种大米矿物质含量较高, 其中硒含量均≥0.18 mg/kg, 符合富硒大米的要求; 对大米饭口感有影响的镁含量龙江县最高, 平均为387.323 mg/kg, 其中芦苇稻镁含量最高, 为485.737 mg/kg。结论 齐齐哈尔11个粳米品种不仅食味值高, 经检测其营养品质中的直链淀粉含量、食味值均符合GB/T 1354—2018《大米》中优质大米的标准; 矿物质含量高, 属于富硒大米; 含有丰富的抗氧化成分; 属于软胶稠度, 蒸出的米饭硬度小, 黏性好; 大米中的蔗糖、低聚糖含量高, 咀嚼时米饭的甜味适当, 口感好。

英文摘要:

      Objective To enrich the nutritional and edible quality indexes of japonica rice, this study explores the establishment of a new content for the evaluation of nutritional quality of japonica rice by taking japonica rice with good edible quality in Qiqihar as the object. Methods The 11 japonica rice varieties planted in Qiqihar City were studied. The content of amylose, protein, gel consistency, edibility value, oligosaccharides, minerals and antioxidant active substances were determined. Results The content of amylose in the 11 varieties of Qiqihar rice ranged from 15.85% to 19.01%, the gel consistency from 69.37 to 78.80 mm, and the edibility value from 75.67 to 81.50 points, which were all in line with the national standard for high-quality rice. In addition, the highest total antioxidant active substances content was Songjing 28 from Tailai County, which contained 2.403 g/kg, and the average value was 1.025 g/kg; sucrose content was highest in Luweidao rice from Longjiang County at 186.287 mg/100 g, raffinose content was highest in Songjing 28 from Tailai County at 9.188 mg/100 g, and the highest content of stachyose was in Daohuaxiang rice from Longjiang County at 6.569 mg/100 g; 11 varieties of rice mineral content in Qiqihar City was high, including selenium content were≥0.18 mg/kg, in line with the requirements of selenium-enriched rice; the magnesium content, which has an effect on the taste of rice, was the highest in Longjiang County, with an average of 387.323 mg/kg, of which the magnesium content of Luweidao rice was the highest, at 485.737 mg/kg. Conclusion Qiqihar 11 japonica rice varieties not only have a high edibility value, but the amylose content and edibility value of their nutritional qualities have been tested to meet the standards of national standard GB/T 1354—2018 Rice in the quality of rice; the mineral content is high, belonging to selenium-rich rice; it contains rich antioxidant active substances; it belongs to the soft gel consistency, the hardness of the steamed rice is small, and the stickiness is small; and the sucrose and oligosaccharides in the rice are high in content. The rice is appropriately sweet and tasty when chewed.