采用感官评定和质构分析（TPA）对不同糖源制作麻糬的品质进行研究。结果表明：添加不同糖源制作麻糬的品质有一定差异，添加同比例糖制作麻糬的抗老化效果以海藻糖为最好，麦芽糖次之，蔗糖最差，且添加量在一定范围(50%)时，随添加量的增加，抗老化效果总体趋势为增强；三种糖源制作麻糬的感官评分与TPA结果存在良好的相关性，硬度、胶粘性和咀嚼性与感官评分均在0.01水平或0.05水平上显著相关，相关系数大部分在-0.900以上，因而将硬度、胶粘性和咀嚼性作为麻糬质构评价的主要指标，并得出了感官评分以仪器测定为变量的线性回归方程。

The quality of Mochi produced by different sugar was studied by use of sensory evaluation and texture profile analysis (TPA).The results showed that there were some differences in different Mochi.When produced by different sugar of the same adding ratio, the anti aging effect of Mochi adding trehalose was the best,followd by maltose,and sucrose was the worst;within a certain adding range (50%),the anti aging effect gradually became better with the increasing of sugar added.There was a good correlation between parameters of sensory evaluation and texture profile analysis of Mochi produced by three kinds of sugar.The TPA parameters of hardness,adhesiveness and chewiness were significantly correlative to the composite score of sensory evaluation at the 0.01 or 0.05 level,and the correlation coefficients were above -0.900 mostly.So,hardness,adhesiveness and chewiness were used as main indexs of the texture evaluation of Mochi;meanwhile,based on the variables of instrumental measurement,linear regression equations of sensory evaluation were developed.