氮素水平对北方优良食味粳米品质及精碾磨粉颗粒特性的影响

闫秉春, 万雪, 钟敏, 刘宇奇, 赵艳泽, 姜红芳, 刘雅, 刘惠玲, 马沁春, 高继平, 张文忠

Effects of nitrogen levels on quality and fine grinding powder characteristics of northern japonica rice

YAN Bing-Chun, WAN Xue, ZHONG Min, LIU Yu-Qi, ZHAO Yan-Ze, JIANG Hong-Fang, LIU Ya, LIU Hui-Ling, MA Qin-Chun, GAO Ji-Ping, ZHANG Wen-Zhong

图7 氮素水平与稻米品质性状及精碾磨粉表面颗粒粒径相关性分析 相关系数用图1、图2和图6数据得出。*和**分别表示相关性达显著(P < 0.05)或极显著(P < 0.01)水平。稻米品质性状包括氮素水平(N)、蒸煮食味值(cooking taste value)、外观(appearance)、硬度(hardness)、黏度(viscosity)、峰值黏度(PKV)、热浆黏度(HPV)、最终黏度(CPV)和颗粒粒径(diameter)。

Fig. 7 Correlation analysis of nitrogen level with rice quality traits and surface particle size of rice flour The date used in the analysis are from Figs. 1, 2, and 6. * and ** denotes significant correlation coefficients at the P < 0.05 and P < 0.01 probability levels, respectively. Rice quality traits includes nitrogen level, cooking taste value, appearance, hardness, viscosity, peak viscosity, holding strength, final viscosity, and diameter.