不同类型水稻酒用特性对比及评价指标预测

Comparison of Brewing Characteristics of Different Types of Rice and Prediction of Evaluation Indexes

摘要: 为探讨不同类型稻米外观品质、加工品质与酿酒专用水稻淀粉特性的关系，筛选快速鉴定指标，建立专用品种评价体系，本研究以17个籼型、10个粳型、11个籼粳型共38个水稻品种为试验材料，对稻米直链淀粉、支链淀粉和总淀粉含量、加工品质、外观品质共12个指标进行检测分析，并以直链淀粉含量 ≥ 24%为阈值，通过相关性分析、主成分分析等统计学方法进行综合评价。结果表明，籼型稻米的直链淀粉含量与支链淀粉、总淀粉含量、垩白粒率、垩白度间存在显著正相关，与整精米率间存在显著负相关；通过主成分分析，进一步筛选得到支链淀粉、总淀粉含量、垩白粒率、垩白度、整精米率、透明度共6个酒用籼型稻米鉴定指标，并确定各指标阈值为：直链淀粉含量 ≥ 24.00%，总淀粉含量 ≥ 81.46%，支链淀粉含量 ≥ 58.39%，整精米率 ≤ 81.83%，垩白粒率 ≥ 72.8%，垩白度 ≥ 18.91%，透明度 ≥ 47.98%。约束粳型和籼粳型稻米支链淀粉含量的指标与籼型稻米存在明显差异，并依此尝试对上述各鉴定指标阈值进行预测。结果可为不同类型的酿酒专用水稻品种快速筛选和适宜原材料采购评估提供基础，为专用型水稻品种选育提供理论依据。

Abstract: In order to explore the relationship between the appearance quality and processing quality of different types of rice and the starch characteristics of special rice for brewing, screen rapid identification indexes and establish a special variety evaluation system, 17 indica rice varieties, 10 japonica rice varieties, and 11 indica/japonica types were used as experimental materials. A total of 12 indexes of amylose, amylopectin and total starch content, processing quality and appearance quality of rice were detected and analyzed. Taking amylose content ≥ 24 % as the threshold, the correlation analysis and principal component analysis were used for comprehensive evaluation. The results showed that there was a significant positive correlation between amylose content and amylopectin, total starch content, chalky grain rate and chalkiness degree, and a significant negative correlation with head rice rate; through principal component analysis, six identification indexes of wine indica rice were further screened, including amylopectin, total starch content, chalky grain rate, chalkiness degree, head rice rate and transparency. The thresholds of each index were determined as follows: amylopectin content ≥ 24.00%, total starch content ≥ 81.46%, amylose content ≥ 58.39%, head rice rate ≤ 81.83%, chalky grain rate ≥ 72.8%, Chalkiness ≥ 18.91%, transparency ≥ 47.98%. The indexes restricting amylopectin content of japonica and indica/japonica rice were significantly different from that of indica rice, and the thresholds of the above identification indexes were also predicted. The results can provide a basis for rapid screening of different types of rice varieties for brewing and evaluation of suitable raw material procurement, and provide a theoretical basis for the breeding of special rice varieties.