摘要
比较分析齐齐哈尔不同品种优质粳米的宏量营养素、微量营养素、抗氧化活性成分和食味值,建立大米营养品质、功能品质和食味品质的综合评价体系,为大米综合品质合理评价和优良粳米品种筛选提供理论参考.以齐齐哈尔市39个大米品种为材料,测定其19项品质指标(Ca、K、Mg、Na、Zn、Sr、牡荆素、山奈酚、表儿茶素、柚皮苷、金丝桃苷、橙皮素、粗蛋白、直链淀粉、蔗糖、水苏糖、棉籽糖、V_(B1)、V_(B2)),通过主成分分析法进行降维处理,方差贡献率达到74.634%,可较好地代替原数据,选取7个因子对原数据进行替换,与国家标准中规定的食味值进行整合,再次使用主成分分析法对新数据进行分析建模,得到各项指标在综合评价中所占的权重系数,通过公式计算出各个品种大米的评价得分,最后依据评分对39个大米产品进行了排序,其中前10位分别为:龙鹤金郁1-1、龙洋16、稻花香、小粒5824、小粒6014、吉源香、钱稻、龙粳46、绥粳18、松粳28.研究结果为齐齐哈尔市优质粳米在营养品质和食用品质方面进行综合评分,同时为大米营养品质评判提供了依据.
The macronutrients,micronutrients,antioxidant active components and taste value of different varieties of high-quality japonica rice in Qiqihar were compared and analyzed,and a comprehensive evaluation system of nutritional quality,functional quality and taste quality of rice was established,which provided a theoretical reference for the reasonable evaluation of comprehensive quality of rice and the selection of excellent japonica rice varieties.39rice varieties in Qiqihar City were used as materials to determine 19 quality indexes(Ca,K,Mg,Na,Zn,Sr,vitexin,kaempferol,epicatechin,naringin,hyperoside,hesperetin,crude protein,amylose,sucrose,stachyose,raffinose,V_(B1),V_(B2)),and the variance contribution rate reached 74.634%by principal component analysis,which could better replace the original data,and 7 factors were selected to replace the original data.Integrating with the taste value specified in the national standard,the principal component analysis method was used to analyze and model the new data to obtain the weight coefficient of each index in the comprehensive evaluation,and the evaluation score of each variety of rice was calculated through the formula,and finally 39 rice products were ranked according to the score,of which the top 10 were Longhe Jinyu 1-1,Longyang 16,Daohuaxiang,Xiaoli 5824,Xiaoli 6014,Jiyuanxiang,Qiandao,Longjing 46,Suijing 18,Songjing 28.The results provide a comprehensive score for the nutritional quality and edible quality of high-quality japonica rice in Qiqihar City,and provide a basis for the evaluation of the nutritional quality of rice.
作者
宋君宇
张镅
沙迪昕
SONG Junyu;ZHANG Mei;SHA Dixin(School of Arts and Sciences,Northeast Agricultural University,Harbin 150030,China;Qiqihar Inspection and Testing Center,Qiqihar 161005,China;Food Processing Research Institute,Heilongjiang Academy of Agricultural Sciences,Harbin 150086,China)
出处
《高师理科学刊》
2024年第11期26-34,53,共10页
Journal of Science of Teachers＇College and University
基金
黑龙江省省属高校基本科研业务费科研项目(145309317)。
关键词
齐齐哈尔市
优质粳米
营养品质
主成分分析
综合评价
Qiqihar City
high-quality japonica rice
nutritional quality
principal component analysis
comprehensive evaluation
