中国水稻科学

中国水稻科学

• 研究简报 • 上一篇    

云南高原粳稻与韩国粳稻品质特性比较分析

赵国珍1;杨世准2;苏振喜1; 廖新华1 ;世荣1;朱振华1;蒋聪1;戴陆园1，*   

  1. 1云南省农业科学院 粳稻育种中心， 云南 昆明650205； 2韩国农村振兴厅国家作物科学院， 韩国 水原 441857； *通讯联系人， E-mail： luyuandai@yahoo.com.cn
  • 收稿日期:1900-01-01 修回日期:1900-01-01 出版日期:2008-05-10 发布日期:2008-05-10

Comparison of Grain Quality Characteristics Between japonica Rice in Yunnan Plateau of China and Korea

ZHAO Guo-zhen , YANG Sea-jun , SU Zhen-xi , LIAO Xin-hua , SHI Rong , ZHU Zhen-hua , JIANG Cong , DAI Lu-yuan*   

  • Received:1900-01-01 Revised:1900-01-01 Online:2008-05-10 Published:2008-05-10

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被引次数

34

摘要： 对10个韩国粳稻品种和10个云南粳稻品种进行了品质特性比较及相关性分析。云南粳稻和韩国粳稻在外观及碾磨品质指标中的粒宽、长宽比方面存在显著差异，云南粳稻比韩国粳稻籽粒细长；透明度、垩白粒率、糙米率、精米率、整精米率差异不显著。云南粳稻的直链淀粉含量和蛋白质含量显著或极显著高于韩国粳稻，而味度值则相反，碱消值差异不显著。 韩国粳稻的最高黏度值、崩解值极显著高于云南粳稻，消减值极显著低于云南粳稻。 相关分析表明，直链淀粉含量和蛋白质含量与消减值呈极显著正相关，与最高黏度值、最低黏度值、崩解值及最终黏度值呈显著或极显著负相关，味度值与淀粉RVA谱特征值则表现出相反的相关性，即与消减值呈负相关，而与最高黏度值、最低黏度值、崩解值呈正相关。针对试验结果，对改良云南粳稻品质的途径进行了探讨。

关键词: 粳稻, 外观品质, 碾磨品质, 理化指标, 淀粉黏滞性, 味度值

Abstract: Twenty japonica rice varieties from Yunnan,China and Korea were investigated on grain quality characters.The differences in translucency,chalky rice rate,brown rice rate,milled rice rate and head rice rate between japonica rice from Yunnan and Korea were not significant at 0.05 level,while the differences in brown rice width and length/width ratio were significant.The width of brown rice was lower and the length/width ratio of brown rice was higher in varieties from Yunnan,China than those from Korea.Amylose content and protein content were significantly higher,while taste meter value in varieties from Yunnan were significantly lower than those from Korea.The difference in gel consistency was not significant at 0.05 level.However,the peak viscosity and breakdown in varieties from Korea were significantly higher,but setback values were significantly lower than those from Yunnan.Correlation analysis indicated that amylose content and protein content were positively correlated with setback and negatively correlated with peak viscosity,trough viscosity,breakdown and final viscosity.On the contrary,taste meter value was negatively correlated with setback and positively correlated with peak viscosity,trough viscosity,breakdown and final viscosity.Moreover,how to improve the grain quality of Yunnan japonica rice was discussed.

Key words: japonica rice, appearance quality, milling quality, physicochemical properties, starch viscosity, taste meter value