Full
Outline
To evaluate the taste and nutritional quality of Songjiang rice by multivariate statistical methods.
This study focused on 2 varieties of Songjiang rice and 3 kinds of other types of rice from distinct geographical origins. Quality indicators including moisture, protein, fat, amylose content, gel consistency, calcium, iron, zinc and selenium were analyzed. Coefficient of variation analysis, correlation analysis, principal component analysis and cluster analysis were employed for a comprehensive evaluation of the rice’s taste and nutritional quality.
The coefficients of variation for quality indicators of the rice ranged from 5.24% to 49.90%. Among these indices, selenium content displayed the greatest variability, while moisture content exhibited the least. Correlation analysis revealed that amylose content showed a significantly, moderately strong negative correlation with gel consistency. Meanwhile, calcium and iron were significantly and moderately strong positive correlated, as were zinc and protein (P<0.05, correlation coefficient |r|>0.5), indicating information overlap among the quality indicators. Principal component analysis reduced 9 indicators into 3 independent principal components, which together accounted for 71.04% of the cumulative variance. The comprehensive scores for taste and nutritional quality were ranked in descending order as follows: Songxiangjing 1013, Chongming rice, Songxiangjing 1018, Sheyang rice and Wuchang rice. Among these, the Songxiangjing 1013 rice showed outstanding overall quality performance.
The study effectively demonstrates the variations in taste and nutritional quality of rice from different producing regions and different varieties. It establishes a data foundation for the quality evaluation of Songjiang rice and provides theoretical references for rice variety selection, promotion and regional cultivation planning.
6
1
| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
关闭全屏
No. 86 Xueyuan South Road, Haidian District, Beijing
010-62662699(Operation and Technical Support)
qkjq@cast.org.cn
Copyright © 2025 China Association for Science and Technology. All rights reserved. For all open access content, the relevant licensing terms apply.
Sponsored by the Office of the Leading Group for Cybersecurity and Informatization of CAST, and supported by Science and Technology Review Publishing House
