更新时间：05-30 （我爱小小）提供原创文章
摘 要
以红河哈尼梯田3个不同区域SC（胜村）、DYS（多依树）、XXJ（小新街）红米品种为研究对象，对红米的长宽比、碱消值、胶稠度、直链淀粉含量、还原性糖含量、蛋白质含量等进行测定分析，来探讨红米的米质情况。不同区域红米的长宽比、碱消值、蛋白质含量等指标差异并不显著，只有胶稠度、直链淀粉含量和还原性糖含量有显著差异。三个区域中胶稠度DYS最大，为60.13mm，而SC与XXJ的相同都为57.63mm，直链淀粉含量从大到小依次为SC（13.68%）>DYS（11.25%）>XXJ(7.33%)，还原性糖含量从大到小依次为SC（17.20%）>XXJ（9.74%）>DYS（4.32%）。由相关性分析可知还原性糖含量与米粒长宽比、碱消值、胶稠度均呈负相关；还原性糖含量与直链淀粉含量、蛋白质含量都呈正相关，通过方差分析可知，还原性糖含量与胶稠度达到了显著性水平，三个区域的米粒长宽比等级为3级适中（2.1-3.0），胶稠度为中胶稠度（41mm-60mm）;碱消值达到3级，属于高糊化温度，直链淀粉含量为2级粳米（<20%）。从而知道了红米的外观品质和蒸煮食用品质，为开发利用红米提供一定的理论依据。
关键词：哈尼梯田；红米；米质；相关性
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