不同氮素粒肥水平下精米蒸煮食味品质变化及其与矿质元素含量相关性分析

石吕,薛亚光,魏亚凤,李波,石晓旭,刘建

Changes of Cooking and Eating Quality and Its Correlation with Mineral Element Content in Polished Rice under Different Nitrogen Grain Fertilizer Levels

Lü Shi,Yaguang Xue,Yafeng Wei,Bo Li,Xiaoxu Shi,Jian Liu

表5 Mg/K、Mg/（N·AC·K）与淀粉粘滞性谱特征值的相关分析

Table 5 Correlation analysis between Mg/K, Mg/(N·AC·K) and characteristic values of RVA

性状 Trait	Mg/K		Mg/（N·AC·K）
性状 Trait	扬稻6号Yangdao 6	南粳9108 Nanjing 9108	扬稻6号Yangdao 6	南粳9108 Nanjing 9108
食味值Taste value	0.909^*	0.980^**	0.986^**	0.999^**
最高粘度Peak viscosity	0.989^**	0.999^**	0.907^*	0.986^**
热浆粘度Hot viscosity	0.998^**	0.991^**	0.938^**	0.968^**
崩解值Breakdown	0.920^**	0.988^**	0.793	0.993^**
最终粘度Final viscosity	0.983^**	0.997^**	0.857^*	0.972^**
回复值Consistence	-0.897^*	-0.891^*	-0.996^**	-0.874^*
消减值Setback	-0.969^**	-0.996^**	-0.933^**	-0.995^**
糊化温度Pasting temperature	-0.821^*	-0.891^*	-0.964^**	-0.819^*