摘要
【目的】探明脂肪含量对粳稻Oryza sativa Linn.subsp.japonica Kato品质的影响,为优质粳稻选育提供理论依据。【方法】选用12个粳稻材料,测定其脂肪含量、蛋白质含量、蒸煮食味品质以及加工品质,并进行相关性分析,评价粳稻脂肪含量与品质的关系。【结果】12个粳稻材料中D79和越光的脂肪含量和崩解值显著高于其余10个品种(P<0.05),消减值显著低于其余10个品种(P<0.05)。越光的食味值最高,为84.20;其次是D79,为82.70;二者与W140差异不显著(P>0.05),但均显著高于其余9个品种(P<0.05)。相关分析表明,粳稻脂肪含量与稻米加工品质、蛋白质含量均无显著相关(P>0.05),但与直链淀粉含量呈极显著负相关(P<0.01),与食味值、崩解值呈显著正相关(P<0.05)。【结论】提高粳稻脂肪含量和降低直链淀粉含量有利于改良粳稻的蒸煮食味品质。
【Objective】To explore effect of lipid content on major qualities of japonica rice grains and to provide a theoretical basis for breeding high quality rice in the future. 【Method】Twelve japonica rice cultivars were selected as the materials. Their lipid contents,protein contents,cooking and eating qualities and processing qualities were measured respectively,and the relationships were analyzed to find out the effect of lipid content on major qualities of japonica rice grains. 【Result】The lipid contents and breakdown values of D79 and Koshihikari were significantly higher than those of other 10 cultivars( P <0. 05),but setback values of both cultivars were evidently lower than those of other cultivars( P <0. 05). Koshihikari showed the highest taste value( 84. 2),and then followed by D79 and W140,which were significantly higher than those of other nine cultivars( P < 0. 05). No significant correlation was found between lipid content and processing quality or protein content( P > 0. 05). Lipid content exhibited the significant negative relationship with amylose content( P < 0. 01),and the positive relationship with taste value or breakdown value( P < 0. 05). 【Conclusion】Enriching lipid content and reducing amylose content could be beneficial to improve the cooking and eating qualities of japonica rice grains.
出处
《华南农业大学学报》
CAS
CSCD
北大核心
2016年第6期98-104,共7页
Journal of South China Agricultural University
基金
四川省科技厅科技支撑计划(2014NZ0103)
关键词
粳稻稻米脂肪含量蛋白质含量直链淀粉含量食味品质
相关分析
japonica rice
rice grain
lipid content
protein content
amylose content
eating quality
correlation analysis
