Study on Rice Quality Evaluation Based on Multivariate Statistics

WU Yijie; MA Yinpeng; PAN Siyi; WANG Lufeng

doi:10.13386/j.issn1002-0306.2021120265

Volume 43 Issue 10

May 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(10): 8-15. > DOI: 10.13386/j.issn1002-0306.2021120265

WU Yijie, MA Yinpeng, PAN Siyi, et al. Study on Rice Quality Evaluation Based on Multivariate Statistics[J]. Science and Technology of Food Industry, 2022, 43(10): 8−15. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120265.

Citation:

PDF (2306 KB)

Study on Rice Quality Evaluation Based on Multivariate Statistics

WU Yijie^1,,
MA Yinpeng¹,
PAN Siyi^{1, 2},
WANG Lufeng^{1, 2, ,}

1.
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
2.
Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China

More Information

Received Date: December 26, 2021
Available Online: March 20, 2022

Graphical Abstract

Abstract

Abstract

Objective: To clarify the key physical and chemical indexes affecting the quality of rice, explore the relationship between sensory evaluation and physical and chemical test, and establish a simple and easy evaluation method of rice edible quality. Methods: Nine groups of rice were obtained from three representative rice under three cooking processes. Through cluster and correlation analysis, the key indexes affecting the edible quality of rice were selected, and then the comprehensive score formula was obtained by principal component analysis. Results: The indexes affecting the edible quality of rice were water, fat, hardness, adhesion, elasticity and recoverability. The comprehensive score formula was Z=0.42×water+0.0532×fat−0.0597×hardness−0.447×adhesion+0.266×elasticity+0.114×recoverability. The validation experiment showed that the best cooking method of Kanghong 1 was IH atmospheric cooking, and the best cooking method of Daohuaxiang and Jilin Xiaoting rice was direct heating atmospheric cooking. Conclusion: The principal component comprehensive score ranking of each sample was basically consistent with the sensory score ranking, would have a high matching degree, and could better predict the edible quality of rice.
- rice,
- quality,
- multivariate statistics,
- evaluation method

FullText(HTML)

References (31)

References

[1]	张隽娴, 夏珍珍, 张仙, 等. 我国稻米品质与安全标准概述及思考[J]. 中国稻米,2021,27(4):77−83. [ZHANG J X, XIA Z Z, ZHANG X, et al. Summary and consideration of rice quality and safety standards in China[J]. China Rice,2021,27(4):77−83. doi: 10.3969/j.issn.1006-8082.2021.04.016
[2]	郑红明. 2018年中国稻谷(大米)产业报告[N]. 粮油市场报, 2018-10-27.
[3]	中国国家标准化管理委员会. GB/T 15682-2008 粮油检验稻谷、大米蒸煮食用品质感官评价方法[S]. 北京: 中国标准出版社, 2008. Standardization Administration. GB/T 15682-2008 Grain and oil inspection sensory evaluation method for cooking and edible quality of rice and rice[S]. Beijing: China Standards Press, 2008.
[4]	中国国家标准化管理委员会. GB/T20569-2006 稻谷储存品质判定规则[S]. 北京: 中国标准出版社, 2006. Standardization Administration. GB/T20569-2006 Rules for judging storage quality of rice[S]. Beijing: China Standards Press, 2006
[5]	中国水稻研究所. NY/T 83-2017 米质测定方法[S]. 北京: 中国农业出版社, 2017. China Rice Research Institute. NY/T 83-2017 Rice quality determination method[S]. Beijing: China Agricultural Press, 2017
[6]	中华人民共和国农业部. NY/T 593-2021食用稻品种品质[S]. 北京: 中国标准出版社, 2021 Ministry of Agriculture of the PRC. NY/T 593-2021 Edible rice variety quality[S] Beijing: China Standards Press, 2021
[7]	周显青, 王云光, 王学锋, 等. 质构仪对米饭适口性的评价研究[J]. 粮油食品科技,2013,21(5):47−51. [ZHOU X Q, WANG Y G, WANG X F, et al. Evaluation of rice palatability by texture analyzer[J]. Science and Technology of Cereals, Oils and Foods,2013,21(5):47−51. doi: 10.3969/j.issn.1007-7561.2013.05.013
[8]	周小理, 王惠, 周一鸣, 等. 不同烹煮方式对米饭食味品质的影响[J]. 食品科学,2017,38(11):75−80. [ZHOU X L, WANG H, ZHOU Y M, et al. Effects of different cooking methods on the eating quality of rice[J]. Food Science,2017,38(11):75−80. doi: 10.7506/spkx1002-6630-201711013
[9]	CHANINTORN SITAKALIN, JEAN-FRANCOIS C. Prediction of cooked rice texture using an extrusion test in combination with partial least squares regression and artificial neural networks[J]. Cereal Chemistry,2001,78(4):391−394. doi: 10.1094/CCHEM.2001.78.4.391
[10]	刘桃英, 刘成梅, 付桂明, 等. 大米蛋白对大米粉糊化性质的影响[J]. 食品工业科技,2013,34(2):97−99,103. [LIU T Y, LIU C M, FU G M, et al. Effect of rice protein on gelatinization properties of rice flour[J]. Science and Technology of Food Industry,2013,34(2):97−99,103.
[11]	朱玫, 刘子豪, 刘利, 等. 大米中水溶性蛋白质的测定方法及影响因素探讨[J]. 粮食与饲料工业,2015(7):64−67. [ZHU M, LIU Z H, LIU L, et al. Determination of water soluble protein in rice and its influencing factors[J]. Cereal & Feed Industry,2015(7):64−67.
[12]	中华人民共和国国家卫生健康委员会. GB 5009.3-2016 食品中水分的测定方法[S]. 北京: 中国标准出版社, 2016. National Health Commission of the People’s Republic of China. GB 5009.3-2016 Method for determination of moisture in food[S]. Beijing: China Standards Press, 2016
[13]	中华人民共和国国家卫生健康委员会. GB 5009.6-2016 食品中脂肪的测定[S]. 北京: 中国标准出版社, 2016. National Health Commission of the People’s Republic of China. GB 5009.6-2016 Determination of fat in food [S]. Beijing: China Standards Press, 2016.
[14]	中华人民共和国国家卫生健康委员会. GB 5009.5-2016 食品中蛋白质的测定[S]. 北京: 中国标准出版社, 2016. National Health Commission of the People's Republic of China. GB 5009.5-2016 determination of protein in food [S]. Beijing: China Standards Press, 2016.
[15]	李欢欢. 微压蒸煮米饭工艺设计优化及米饭品质研究[D]. 武汉: 华中农业大学, 2010. LI H H. Study on process design optimization and rice quality of micro pressure cooking rice[D]. Wuhan: Huazhong Agricultural University, 2010.
[16]	中华人民共和国国家卫生健康委员会. GB/T 15683-2008 大米-直链淀粉含量的测定[S]. 北京: 中国标准出版社, 2008. National Health Commission of the People’s Republic of China. GB/T 15683-2008 Determination of rice-amylose content[S]. Beijing: China Standards Press, 2008.
[17]	夏凡, 董月, 朱蕾, 等. 大米理化性质与其食用品质相关性研究[J]. 粮食科技与经济,2018,43(5):100−107. [XIA F, DONG Y, ZHU L, et al. Study on the correlation between physicochemical properties and edible quality of rice[J]. Grain Science and Technology and Economy,2018,43(5):100−107.
[18]	中华人民共和国国家卫生健康委员会. GB 5009.9-2016 食品中淀粉的测定[S]. 北京: 中国标准出版社, 2017. National Health Commission of the People’s Republic of China. GB 5009.9-2016 Determination of starch in food [S]. Beijing: China Standards Press, 2017.
[19]	姜雪, 刘楠, 孙永, 等. 统计分析方法在食品品质评价中的应用[J]. 食品安全质量检测学报,2017,8(1):13−19. [JIANG X, LIU N, SUN Y, et al. Application of statistical analysis method in food quality evaluation[J]. Food Safety and Quality Detection Technology,2017,8(1):13−19.
[20]	焦扬, 葛慧玲. 聚类分析在李品种谱系分析中的应用[J]. 东北农业大学学报,2011,42(5):72−76. [JIAO Y, GE H L. Application of cluster analysis in plum variety pedigree analysis[J]. Journal of Northeast Agricultural University,2011,42(5):72−76. doi: 10.3969/j.issn.1005-9369.2011.05.014
[21]	韩斯, 孟宪军, 汪艳群, 等. 不同品种蓝莓品质特性及聚类分析[J]. 食品科学,2015,36(6):140−144. [HAN S, MENG X J, WANG Y Q, et al. Quality characteristics and cluster analysis of different varieties of blueberry[J]. Food Science,2015,36(6):140−144. doi: 10.7506/spkx1002-6630-201506026
[22]	周显青, 李建飞, 张玉荣, 等. 中晚籼稻谷的品质分析及其米饭加工适应性[J]. 河南工业大学学报,2018,39(2):1−8,14. [ZHOU X Q, LI J F, ZHANG Y R, et al. Quality analysis of middle and late indica rice and its rice processing adaptability[J]. Journal of Henan University of Technology,2018,39(2):1−8,14.
[23]	CHEMISTS A. Changing the viscoelastic properties of cooked rice through protein disruption[J]. Cereal Chem,1989,67(3):261−264.
[24]	ELAINE T C, BRENDA G L, BONG K M, et al. Effects of postharvest processing on texture profile analysis of cooked rice[J]. Cereal Chem,1997,75(2):181−186.
[25]	杨雅静. 电饭煲烹饪粳米饭品质的差异剖析及成因研究 [D]. 无锡: 江南大学, 2018. YANG Yajing. Research on the quality difference of cooked japonica rice by electric rice cooker and the cause[D]. Wuxi: Jiangnan University, 2018.
[26]	王鲁峰, 王伟, 张韵, 等. 原料大米特性与米饭品质的相关性研究[J]. 食品工业科技,2009,30(8):113−116,290. [WANG L F, WANG W, ZHANG Y, et al. Study on the correlation between the characteristics of raw rice and rice quality[J]. Science and Technology of Food Industry,2009,30(8):113−116,290.
[27]	AMAGLIANI L, O’REGAN J, KELLY A L, et al. Chemistry, structure, functionality and applications of rice starch[J]. Journal of Cereal Science,2016,15(20):291−300.
[28]	赵晋芳, 罗天娥, 曾平, 等. 决定系数的Bootstrap可信区间估计[J]. 中国卫生统计,2014,31(1):49−52. [ZHAO J F, LUO T E ZENG P, et al. Bootstrap confidence interval estimation of decision coefficient[J]. Chinese Journal of Health Statistics,2014,31(1):49−52.
[29]	姜晓青, 宋江峰, 李大婧, 等. 主成分分析法综合评价速冻菜用大豆籽粒的品质[J]. 现代食品科技,2013,29(8):2020−2024. [JIANG X Q, SONG J F, LI D J, et al. Comprehensive evaluation of grain quality of quick-frozen vegetable soybean by principal component analysis[J]. Modern Food Science & Technology,2013,29(8):2020−2024.
[30]	王沛, 刘璇, 毕金峰, 等. 基于主成分分析的中早熟苹果脆片品质评价[J]. 中国食品学报,2012,12(6):204−211. [WANG P, LIU X, BI J F, et al. Quality evaluation of middle and early maturing apple chips based on principal component analysis[J]. Journal of Chinese Institute of Food Science and Technology,2012,12(6):204−211. doi: 10.3969/j.issn.1009-7848.2012.06.030
[31]	王学锋. 米饭食味品质评价技术的研究[D]. 郑州: 河南工业大学, 2013. WANG X F. Study on evaluation technology of rice taste quality [D] Zhengzhou: Henan University of Technology, 2013

Supplements (0)

Cited By

Cited by

Periodical cited type(3)

1.	赵磊，丁雪，孙艳杰，马金刚，孟军，姜大成，昝珂，杨铭. 响应面优化提取新鲜沙棘果中异鼠李素及其两性聚合物结构修饰. 中国药物评价. 2024(02): 141-147 .
2.	刘帝言，司富春. 中医药调节细胞焦亡治疗桥本甲状腺炎的研究进展. 中医学报. 2024(08): 1663-1669 .
3.	赵磊，丁雪，孙艳杰，马金刚，孟军，姜大成，马彧，昝珂. 柱前衍生-气相色谱法测定沙棘中脂肪酸的含量. 特产研究. 2024(04): 116-127 .