臺灣稻米之化學性質及其與食味品質關係之研究

Studies on the Chemical Quality of Taiwan Rice and Its Relationship with Eating Quality

劉慧瑛(Huey-Ing Liu) ； 林禮輝(Lee-Huei Lin) ； 宋勳(Shiun Song) ； 洪梅珠(Mei-Chu Hong)

《中華農業研究》 37卷2期 (1988/06) Pp. 177-195

https://doi.org/10.29951/JARC.198806.0008

摘要

本試驗係對本省目前推廣之11品種水稻白米之化學成分進行分析，項目包括水分、粗蛋白質、鹼溶性蛋白質、水溶性蛋白質、胺基酸組成、脂肪、脂肪酸組成、總醣、粗澱粉、直鏈澱粉、游離糖、水溶性醣、吸水率、灰分及礦物質組成（磷、硫、鉀、鎂、鈣、鐵、錳、銅、鋅）與米粒大小等。由73年2期在臺中與高雄改良場兩地，各品種三試區所得到之樣本分析值與臺中場食味官能試驗結果相比較，則直鏈澱粉、蛋白質、硫、磷、米粒厚度、水溶性醣、游離糖等與食味相關極顯著。前四者爲負相關，後三者呈正相關。化學性狀與食味相關顯著，依相關係數大小分別爲直鏈澱粉、硫、蛋白質、米粒厚度、磷、水溶性糖、游離糖、米粒寬度、灰分、水分與粗澱粉。
由化學品質分析可以看出稉米與秈米組成分並不相同。臺中秈3號雖與稉米同爲低直鏈澱粉品種，但其蛋白質、胺基酸、脂肪酸、游離糖及部分礦物質組成仍與其他秈米相近。秈米較稉米含有高蛋白質、胱氨酸、棕櫚酸、灰分、硫、磷及較低的游離糖量；但是國人口味則偏好低蛋白質、礦物質、直鏈澱粉與高水溶性糖及游離糖之篷萊米品種。

並列摘要

The chemical composition of eleven species of milled rices cultivated in Taiwan had been analyzed, including moisture, crude protein, alkaline soluble protein, water soluble protein, amino acid composition, ether extracts, fatty acid composition, total carbohydrate, crude starch, amylose free sugar, water soluble sugar, water uptake, ash, minerals (P, S, K, Mg, Ca, Fe, Mn, Cu, Zn ) and grain size. Comparison the chemical quality with the eating quality determined by the panel test, we found amylose, protein, S, P, grain thickness, water soluble sugar and free sugar contents had significant correlation.
From the chemical components data shown, the japonica type rice were different from indica type. Taichung Sen No. 3, a long grain indica rice although had low amylose content like japonica type rice, had similiar protein, free sugar, partial minerals, amino acid and fatty acid compositions as other long or short grain high amylose indica rice. Indica rice were more nutritive than japonica, but the people living in Taiwan prefer to low protein, ash, lipid, amylose and high free sugar and water soluble sugar content rice, i.e. Pon-Lei rice.