为筛选桂林米粉品质评价的指标及建立桂林米粉品质评价体系，选取6种具有代表性的桂林米粉样品进行指标的测定及分析。结果表明，在桂林米粉中，主要成分指标的变异系数范围为2.97%~24.41%，质构特性为24.04%~65.85%，糊化程度为69.58%~97.23%，老化程度为6.23%~23.16%；经过烫热后，主要成分指标的变异系数范围为1.34%~25.49%，质构特性为23.84%~53.61%；经过吸味后，滋味品质指标的变异系数范围为4.75%~61.74%，风味品质为1.06%~33.83%，感官评价为1.31%~6.10%。将指标进行分析筛选得到水分质量分数、蛋白质质量分数等19个具备代表性指标，并进行主成分分析得到前4个主成分的贡献率总计为95.509%，提取4个主成分建立了品质评价体系。通过分析6种桂林米粉的品质指标，筛选出19个评价指标建立了评价体系，该评价体系涵盖了成品、烫热、吸味三种状态的桂林米粉，可以用来评价从成品到食用的不同品质桂林米粉。

In order to screen the quality evaluation indexes of Guilin rice noodles and establish the quality evaluation system for Guilin rice noodles, six representative samples of Guilin rice noodle were selected for the determination and analysis of indexes. The results showed that for Guilin rice noodles, the coefficients of index variation were 2.97%~24.41% for main components, 24.04%~65.85% for textural characteristics, 69.58%~97.23% for gelatinization degree and 6.23%~23.16% for aging degree. After heat cooking, the coefficients of index variation were 1.34%~25.49% for main components, and 23.84%~53.61% for textural characteristics. After flavor absorption, the coefficients of index variation were 4.75%~61.74% for taste quality, 1.06%~33.83% for flavor quality, and 1.31%~6.10% for sensory scoring. The indexes were analyzed and screened to obtain 19 representative indexes, such as water mass fraction and protein mass fraction. Principal component analysis revealed that the total contribution rate of the first 4 principal components was 95.509%, and the four principal components were extracted to establish aquality evaluation system. By analyzing the quality indexes of six kinds of Guilin rice noodles, 19 evaluation indexes were screened out and an evaluation system was established. The evaluation system covers three states of Guilin rice noodles: raw finished product, heat cooking and flavor absorption, and can be used to evaluate different qualities of Guilin rice noodles from raw finished product to consumption.