Journal of Agricultural Science and Technology ›› 2024, Vol. 26 ›› Issue (6): 141-147.DOI: 10.13304/j.nykjdb.2023.0538
• FOOD QUALITY & PROCESSING AND STORAGE • Previous Articles
Wei YUE1,2(), Hui WANG1,2, Xi CHEN1,2, Xinchun ZHAN3, Xinmin RUAN3()
Received:
2023-07-12
Accepted:
2023-11-07
Online:
2024-06-15
Published:
2024-06-12
Contact:
Xinmin RUAN
岳伟1,2(), 王晖1,2, 陈曦1,2, 占新春3, 阮新民3()
通讯作者:
阮新民
作者简介:
岳伟 E-mail:yuewei925@163.com;
基金资助:
CLC Number:
Wei YUE, Hui WANG, Xi CHEN, Xinchun ZHAN, Xinmin RUAN. Study on Comprehensive Evaluation Method of Rice Quality in Anhui Province[J]. Journal of Agricultural Science and Technology, 2024, 26(6): 141-147.
岳伟, 王晖, 陈曦, 占新春, 阮新民. 安徽省稻米品质综合评价方法研究[J]. 中国农业科技导报, 2024, 26(6): 141-147.
品种 Variety | 指标 Index | 等级 Grade | ||||
---|---|---|---|---|---|---|
1级 First-class | 2级 Second-class | 3级 Third-class | 4级 Fourth-class | |||
中籼稻米 Mid-season indica rice | 整精米率 Head rice yield/% | 长粒 Long grain | ≥56.0 | ≥52.0 | ≥48.0 | <48.0 |
中粒 Medium grain | ≥58.0 | ≥54.0 | ≥50.0 | <50.0 | ||
短粒 Short grain | ≥60.0 | ≥56.0 | ≥52.0 | <52.0 | ||
垩白度 Chalkiness degree/% | ≤1 | ≤3 | ≤5 | >5 | ||
透明度/级 Transparency/class | 1 | 2 | 2 | >2 | ||
碱消值/级Alkali spreading value/class | ≥6.0 | ≥6.0 | ≥5.0 | <5.0 | ||
胶稠度 Gel consistency/mm | ≥60 | ≥60 | ≥50 | <50 | ||
直链淀粉含量 Amylose content/% | 13.0~18.0 | 18.1~20.0 | 20.1~22.0 | <13.0 or >22.0 | ||
赋值Assignment | 4 | 3 | 2 | 1 | ||
中粳稻米 Mid-season japonica rice | 整精米率 Head rice yield/% | ≥69.0 | ≥66.0 | ≥63.0 | <63.0 | |
垩白度 Chalkiness degree/% | ≤1 | ≤3 | ≤5 | >5 | ||
透明度/级 Transparency/class | 1 | 2 | 2 | >2 | ||
碱消值/级 Alkali spreading value/class | ≥7.0 | ≥7.0 | ≥6.0 | <6.0 | ||
胶稠度 Gel consistency/mm | ≥70 | ≥70 | ≥60 | <60 | ||
直链淀粉含量 Amylose content/% | 13.0~18.0 | 18.1~19.0 | 19.1~20.0 | <13.0 or >20.0 | ||
赋值Assignment | 4 | 3 | 2 | 1 |
Table 1 Classification standard and values of quality index of rice
品种 Variety | 指标 Index | 等级 Grade | ||||
---|---|---|---|---|---|---|
1级 First-class | 2级 Second-class | 3级 Third-class | 4级 Fourth-class | |||
中籼稻米 Mid-season indica rice | 整精米率 Head rice yield/% | 长粒 Long grain | ≥56.0 | ≥52.0 | ≥48.0 | <48.0 |
中粒 Medium grain | ≥58.0 | ≥54.0 | ≥50.0 | <50.0 | ||
短粒 Short grain | ≥60.0 | ≥56.0 | ≥52.0 | <52.0 | ||
垩白度 Chalkiness degree/% | ≤1 | ≤3 | ≤5 | >5 | ||
透明度/级 Transparency/class | 1 | 2 | 2 | >2 | ||
碱消值/级Alkali spreading value/class | ≥6.0 | ≥6.0 | ≥5.0 | <5.0 | ||
胶稠度 Gel consistency/mm | ≥60 | ≥60 | ≥50 | <50 | ||
直链淀粉含量 Amylose content/% | 13.0~18.0 | 18.1~20.0 | 20.1~22.0 | <13.0 or >22.0 | ||
赋值Assignment | 4 | 3 | 2 | 1 | ||
中粳稻米 Mid-season japonica rice | 整精米率 Head rice yield/% | ≥69.0 | ≥66.0 | ≥63.0 | <63.0 | |
垩白度 Chalkiness degree/% | ≤1 | ≤3 | ≤5 | >5 | ||
透明度/级 Transparency/class | 1 | 2 | 2 | >2 | ||
碱消值/级 Alkali spreading value/class | ≥7.0 | ≥7.0 | ≥6.0 | <6.0 | ||
胶稠度 Gel consistency/mm | ≥70 | ≥70 | ≥60 | <60 | ||
直链淀粉含量 Amylose content/% | 13.0~18.0 | 18.1~19.0 | 19.1~20.0 | <13.0 or >20.0 | ||
赋值Assignment | 4 | 3 | 2 | 1 |
Fig. 1 Relationship between quality index and quality index for mid-season Indica rice and mid-season Japonica riceA: Mid-season indica rice; B:Mid-season japonica rice
品种 Variety | 等级Grade | |||
---|---|---|---|---|
1级 First-class | 2级 Second-class | 3级 Third-class | 4级 Fourth-class | |
中籼稻米 Mid-season indica rice | IRQ1≥3.94 | 3.94> IRQ1≥3.47 | 3.47> IRQ1≥3.17 | IRQ1<3.17 |
中粳稻米 Mid-season japonica rice | IRQ2≥3.82 | 3.82> IRQ2≥3.33 | 3.33> IRQ2≥3.04 | IRQ2<3.04 |
Table 2 Classification standard for rice quality of mid-season indica rice and mid-season japonica rice
品种 Variety | 等级Grade | |||
---|---|---|---|---|
1级 First-class | 2级 Second-class | 3级 Third-class | 4级 Fourth-class | |
中籼稻米 Mid-season indica rice | IRQ1≥3.94 | 3.94> IRQ1≥3.47 | 3.47> IRQ1≥3.17 | IRQ1<3.17 |
中粳稻米 Mid-season japonica rice | IRQ2≥3.82 | 3.82> IRQ2≥3.33 | 3.33> IRQ2≥3.04 | IRQ2<3.04 |
品种 Variety | 实际等级 Actual level | 样本数 Number of samples | 模拟结果 Simulation result | |||
---|---|---|---|---|---|---|
1级 First-class | 2级 Second-class | 3级 Third-class | 4级 Fourth-class | |||
中籼稻米 Mid-season indica rice | 1级 First-class | 8 | 8 | 0 | 0 | 0 |
2级 Second-class | 31 | 1 | 25 | 5 | 0 | |
3级 Third-class | 27 | 0 | 4 | 21 | 2 | |
4级 Fourth-class | 74 | 0 | 0 | 14 | 60 | |
中粳稻米 Mid-season japonica rice | 1级 First-class | 3 | 3 | 0 | 0 | 0 |
2级 Second-class | 14 | 0 | 12 | 2 | 0 | |
3级 Third-class | 12 | 0 | 1 | 9 | 2 | |
4级 Fourth-class | 41 | 0 | 2 | 7 | 32 |
Table 3 Validation results of quality comprehensive evaluation method of mid-season indica rice and mid-season japonica rice
品种 Variety | 实际等级 Actual level | 样本数 Number of samples | 模拟结果 Simulation result | |||
---|---|---|---|---|---|---|
1级 First-class | 2级 Second-class | 3级 Third-class | 4级 Fourth-class | |||
中籼稻米 Mid-season indica rice | 1级 First-class | 8 | 8 | 0 | 0 | 0 |
2级 Second-class | 31 | 1 | 25 | 5 | 0 | |
3级 Third-class | 27 | 0 | 4 | 21 | 2 | |
4级 Fourth-class | 74 | 0 | 0 | 14 | 60 | |
中粳稻米 Mid-season japonica rice | 1级 First-class | 3 | 3 | 0 | 0 | 0 |
2级 Second-class | 14 | 0 | 12 | 2 | 0 | |
3级 Third-class | 12 | 0 | 1 | 9 | 2 | |
4级 Fourth-class | 41 | 0 | 2 | 7 | 32 |
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