Abstract: Multiple comparisons and the correlation coefficients between eating quality(EQ) and physico-chemical properties of 78 samples of high-quality indica and japonica rice varieties were studied. Physico-chemical properties included grain length (GL), length/width ratio(L/W),chalky grain, chalkiness, translucency, gelatinization temperature (GT,alkali spreading value ), gel consistency (GC), amylose content (AC) and protein content (PC). The results showed (1)A significant positive'correlation effect between EQ and GL factor and chalkiness factor,and a significant negative correlation effect between EQ and L/W factor. The order of significance of the three factors to EQ was GL > L / W > chalkiness. (2) A significant negative correlation effect between the translucent degree of japonica rice varieties and EQ. (3)For indica rice varieties, the varieties with low AC(<18. 6% ) were of good EQ, but those of high AC (24. 5 % )were of worse EQ. Indica rice varieties with high GC (76. 4 mm) were better than those of medium GC (52. 3 mrn) in EQ. Their GT (>4 grade)had no effect on EQ. (4) For japonica rice varieties, their AC, which was lower than 20%, or GC, which was higher than 73. 5 mm, or GT, which was higher than the sixth grade, had no significant effect on EQ.

Key words: eating quality, high grain quality rice, multiple comparsions, physico-chemical quality, principal component analysis

摘要： 对全国各地选送的78个优质米样品进行了食用稻米品质的理化指标与食味的相关性研究。其中理化指标包括：粒长、长宽比、垩白率、垩白度、透明度、糊化温度、胶稠度、直链淀粉、蛋白质等9项指标。结果表明：（1）籼稻的粒长因子、垩白因子对食味有极显著正线性效应，粒形因子对食味有极显著负线性效应，对食味的重要性顺序为：粒长因子>粒形因子>垩白因子；（2）粳稻的透明度（级）与食味呈显著负相关系。并对农业部部颁“NY122-86”优质食用稻米标准中，籼、粳稻的直链淀粉含量、胶稠度、糊化温度的Ⅰ、Ⅱ级米的划分标准作了讨论。

关键词: 稻米品质, 食味, 优质米, 主成分分析