稻米品質比較試驗(Ⅰ)

Comparative Studies on the Quality of Rice in Taiwan (Ⅰ)

林秉溱(P.C. Lin) ； 林禮輝(L.F. Lin) ； 周新添(S.T. Chow)

《中華農業研究》 18卷2期 (1969/06) Pp. 30-35

https://doi.org/10.29951/JARC.196906.0004

摘要

爲明瞭省產稻米品質，民國55年一、二期在省農試所圃場同一條件下，栽植臺中65號等本省產重要品種稉米15品種（內日本種4，在來種2，蓬萊什種9品種），就糙米進行品質有關成份之分析調查，所得成績乃如見於表1~2。
調查結果顯示，在來種（印度型）稻蛋白量及顆粒澱粉比特別高而其他成份即全般的較低（灰份例外）等，尚可看出化學成份與品質有關（表4）。
依照本調查成績，日本型稻除一期作顆粒澱粉比略有差違可見外，其他各成份即槪與蓬萊什種相差無幾，因此似可判定引進在來血統對米之品質尚無多大影響可言。
在本調查發現米之蛋白與澱粉具有負之相關關係（一期r=-0.578，二期r=-0.507），就其他成份而言，蛋白尚與灰份，顆粒澱粉(+)及可溶固形物(-)有關模樣。蓋因本調查所用之樣本數僅爲15個，上述關係能否成立應俟擴大試驗調查始得明瞭之。

並列摘要

In order to make an information on the quality of rice in Taiwan, a chemical study was conducted in 1966.
Fifteen varieties of non-glutinous rice, consist of four of Japonica, two of Indica and nine of Ponlai hybrid, were planted under same conditions at the farm of Taiwan Agricultural Research Institute and chemical analyses on the brown rice were made.
It was found that the content of protein correlated negatively with that of starch and some relations were also found between protein and the other constituents, such as ash, amylose and soluble solid.
There were little differences been observed with the varieties used, except the native rice (Ir.dica Type) was in extremely high amylose content and higher protein. Although the native rice differed so much in chemical constitution from others, i.e., the Japonica and Ponlai hybrid, it is concluded that the rice quality can not he affected by introducing the native species into the hybrids so for as the amylase-amylopectin ratio concerned.
An extended study will be carried on further to find the relationships between the quality and chemical constitution of rice, in near future.