为了研究华南地区不同品种籼稻糙米蒸煮食味品质的差异，该研究分析了14种华南地区主栽籼稻糙米的外观品质、营养成分含量、蒸煮特性、糊化特性、热力学特性以及质构特征，并进行相关性分析。在此基础上采用熵值法和聚类分析进行综合评价和分类。结果表明，皮层厚度显著影响糙米吸水率（相关系数为-0.605）、总淀粉含量显著影响糙米的吸水率（相关系数为0.418）、直链淀粉含量显著影响糙米膨胀率（相关系数为-0.434），蛋白质含量显著影响糙米崩解值（相关系数为-0.573），脂肪含量与米汤干物质（相关系数为0.600），可溶与不可溶性膳食纤维显著影响糙米的糊化焓（相关系数分别为0.501和0.425）。通过熵值分析得到综合评分最高的品种美香占2号和19香，综合评分分别为0.105和0.105，并且筛选出能够表征糙米食味品质的16个核心指标。聚类分析将14个品种分为了3类，各类分别包括2、9和3个品种。综上所述，该研究评价了华南地区14种籼糙米的差异，筛选出适合作为主食消费的两个品种。该研究为筛选适宜作为主食消费的籼糙米提供了理论依据。

In order to study the difference of cooking taste quality of different varieties of indica brown rice in South China, the appearance quality, physicochemical properties, cooking properties, pasting properties, thermodynamic properties and texture properties of 14 main indica rice varieties in South China were analyzed in this paper. Then, the entropy method and cluster analysis were used for comprehensive evaluation and classification. The results showed that brown rice skin thickness significantly affected the water absorption of brown rice (correlation coefficient -0.605), amylose content significantly affected the expansion rate of brown rice (correlation coefficient -0.434), protein content significantly affected the disintegration value of brown rice (correlation coefficient -0.573), fat content and rice soup dry matter (correlation coefficient 0.600). Soluble and insoluble dietary fiber significantly affected the enthalpy of gelatinization of brown rice (correlation coefficients were 0.501 and 0.425, respectively). Through entropy analysis, the varieties with the highest comprehensive scores were Meixiangzhan 2 and 19xiang, and the comprehensive scores were 0.105 and 0.105, respectively. Moreover, 16 core indexes that could represent the taste quality of brown rice were selected. The 14 varieties were divided into 3 categories by cluster analysis, including 2, 9 and 3 varieties respectively. In conclusion,this study evaluated the differences of 14 indica brown rice varieties in South China, and selected two varieties suitable for consumption as staple food. This study provided a theoretical basis for screening indica brown rice suitable for consumption as staple food.

广东省重点研发计划项目(2023B0202060002)；科技创新战略(农业科研主力军建设)专项(R2023PY-JG014)；广东特支计划项目(2019BT02N112)；广东省农业科学院食品营养与健康研究中心建设运行经费(XT XM202205)