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本文以常温下贮藏８个月的７个粳稻品种糙米和相应的新米为研究材料，比较分析了加工和营养品质、稻米淀粉粘滞特性（Ｖｉｓｃｏｓｉｔｙ）、食味品质、游离脂肪酸含量及米饭质地的动态粘弹性（Ｄｙｎａｍｉｃｖｉｓｃｏｅｌａｓｔｉｃｉｔｉｅｓ）。结果表明：短期贮藏对粳稻直链淀粉、蛋白质含量和加工品质没有明显影响；贮藏米食味普遍比其相应的新米要差，但新米食味好的品种其贮藏米也相对较优，贮藏米的综合食味评价值与新米一样和米饭外观、滋味、粘性有很高的正相关；Ｖｉｓｃｏｓｉｔｙ谱的崩解值和最高粘度有所上升；米饭质地的粘弹性和动态损失正切值（Ｌｏｓｓｔａｎｇｅｎｔ）分别比新米上升２１．４７％和下降２６．７６％；粳稻贮藏米游离脂肪酸含量的增加是导致食味变差的主要原因，这在食味相对较差的品种中尤为明显。通过米饭质地动态粘弹性和游离脂肪酸含量的测定可以评价贮藏米的食味特性。
In this paper, seven japonica rice varieties brown rice and corresponding new rice stored at room temperature for eight months were used as materials. The processing and nutritional qualities, starch viscosity properties, eating quality, free fatty acid content and rice texture were compared Viscoelasticity. The results showed that short-term storage had no obvious effect on the amylose content, protein content and processing quality of japonica rice. The storage taste of rice in storage was generally worse than that of the corresponding new rice, but the rice with good taste in new rice was relatively better in storage rice, The evaluation of taste and fresh rice showed a very positive correlation with the appearance, taste and viscosity of rice. The viscosity value and the highest viscosity of Viscosity spectrum increased. Viscosity and dynamic loss tangent (Losstangent) of rice texture were respectively higher than that of new rice 21.47% and decreased by 26.76%. The increase of free fatty acid content in rice stored in japonica rice was the main reason leading to poor taste, especially in those with relatively poor taste. The taste characteristics of stored rice can be evaluated by measuring the dynamic viscoelasticity of rice and the content of free fatty acids.