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摘 要
以紅河哈尼梯田3個(gè)不同區(qū)域SC（勝村）、DYS（多依樹(shù)）、XXJ（小新街）紅米品種為研究對(duì)象，對(duì)紅米的長(zhǎng)寬比、堿消值、膠稠度、直鏈淀粉含量、還原性糖含量、蛋白質(zhì)含量等進(jìn)行測(cè)定分析，來(lái)探討紅米的米質(zhì)情況。不同區(qū)域紅米的長(zhǎng)寬比、堿消值、蛋白質(zhì)含量等指標(biāo)差異并不顯著，只有膠稠度、直鏈淀粉含量和還原性糖含量有顯著差異。三個(gè)區(qū)域中膠稠度DYS最大，為60.13mm，而SC與XXJ的相同都為57.63mm，直鏈淀粉含量從大到小依次為SC（13.68%）>DYS（11.25%）>XXJ(7.33%)，還原性糖含量從大到小依次為SC（17.20%）>XXJ（9.74%）>DYS（4.32%）。由相關(guān)性分析可知還原性糖含量與米粒長(zhǎng)寬比、堿消值、膠稠度均呈負(fù)相關(guān)；還原性糖含量與直鏈淀粉含量、蛋白質(zhì)含量都呈正相關(guān)，通過(guò)方差分析可知，還原性糖含量與膠稠度達(dá)到了顯著性水平，三個(gè)區(qū)域的米粒長(zhǎng)寬比等級(jí)為3級(jí)適中（2.1-3.0），膠稠度為中膠稠度（41mm-60mm）;堿消值達(dá)到3級(jí)，屬于高糊化溫度，直鏈淀粉含量為2級(jí)粳米（<20%）。從而知道了紅米的外觀品質(zhì)和蒸煮食用品質(zhì)，為開(kāi)發(fā)利用紅米提供一定的理論依據(jù)。
關(guān)鍵詞：哈尼梯田；紅米；米質(zhì)；相關(guān)性
ABSTRACT
According to three different regional SC (Shengcun), DYS (Duo Yishu), XXJ (Xiao Xinjie) red rice varieties in Hong He hani terraced as the research object, analyzing the aspect ratio, alkali away value, glue consistency, amylose content, reducing sugar content, and protein content in the red rice, I explored the grain quality situation .Different area of the aspect ratio, alkali away value, protein content and index is not significant differences,only glue consistency, amylose content and reducing sugar content are significantly differences. The three regions of resin viscosity DYS most, it is 60.13 mm, and XXJ the same as SC for 57.63 mm, Amylose content in from big to small in order as the SC (13.68%) > DYS (11.25%) > XXJ (7.33%), Reducing sugar content from big to small in order as the SC (17.20%) > XXJ (9.74%) > DYS (4.32%). Correlation analysis by reducing sugar and rice that aspect ratio, alkali away value, glue consistency are was negatively correlated , Reducing sugar content and amylose content and protein content are were positively correlated , Through the analysis of variance known, Reducing sugar content and glue consistency reached the level of significance. Three regional the aspect ratio of grade 3 moderate level (2.1-3.0) , Glue consistency of glue consistency for( 41 mm-60 mm) ; Alkali away value to 3 grade , belong to high paste temperature , Amylose content in for 2 levels of japonica rice (< 20%) . And known the appearance quality of red meters and cooking food quality , for the utilization of red rice provide certain theoretical basis.
Key words:Hani terraced;Red rice;Rice quality;Analysis
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