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为了提供稻米品质改良及建立食米分级制度的参考依据,台湾省农试所对目前推广的11个水稻品种,进行化学成份分析与食味官能品尝试验的相关性比较。从化学成份分析显示籼米较粳米含有较高的蛋白质、胱氨酸、棕榈酸、灰分、硫、磷,及含较低的游离糖,即使低直链淀粉的籼米品种“台中籼3号”,它所含的蛋白质、胺基酸、脂肪酸、游离糖及部分矿物质组成也与其他籼米相近。化学
In order to provide a reference basis for rice quality improvement and establishment of rice grading system, the Taiwan Agricultural Research Institute conducted a comparison of the chemical composition analysis and taste test on the 11 rice varieties currently being promoted. Chemical composition analysis showed that indica rice had higher contents of protein, cystine, palmitic acid, ash, sulfur and phosphorus, and lower free sugars than japonica rice. Even in low amylose indica rice “Taichungxian 3” It contains proteins, amino acids, fatty acids, free sugars and some minerals are also similar to other indica rice. Chemistry