张晓绘,李汴生,阮征,李丹丹

• 1:华南理工大学食品科学与工程学院

摘要(Abstract)：

为探讨即食米饭的品质并建立评价体系，该研究选取8种不同品种的大米制备即食米饭，并对包含理化性质、蒸煮特性和质构特性的15个指标进行测定分析，考察不同品种大米制得的即食米饭各项品质指标之间的差异性和相关性。同时采用主成分分析法对即食米饭品质进行综合评价并建立即食米饭品质评价模型。结果表明，8种原料米各指标变异系数范围为1.64%～28.74%,咀嚼性、碘值受品种的影响最大，且咀嚼性与碘值呈显著负相关(P<0.05)。主成分分析共提取了3个主成分，3个主成分方差贡献率分别为45.508%、29.235%、13.583%,累计方差贡献率达88.326%。评价模型为F=-0.100x_1+0.127x_2-0.084x_3+0.140x_4+0.064x_5+0.091x_6-0.093x_7-0.059x_8+0.144x_9。该模型与感官评分之间存在良好线性关系，决定系数R~2为0.878 8,说明该模型能较全面、客观地反映即食米饭的优劣程度。

关键词(KeyWords)： 即食米饭;主成分分析;品质评价

Abstract:

Keywords:

基金项目(Foundation): 广东省重点领域研发计划项目(2019B020219002)

作者(Author): 张晓绘,李汴生,阮征,李丹丹

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