稻米香味物质2-乙酰-1-吡咯啉的形成及其影响因素

doi:10.16819/j.1001-7216.2022.201214

摘要/Abstract

摘要：

稻米香味的形成是一个复杂而多变的生理过程,遗传和环境变化对香味的形成都具有重要影响。香味的有无主要受香味基因BADH2控制,气候条件、土壤质地和栽培措施也会直接影响稻米香味物质的合成。为进一步加快香稻培育进程,提升香稻稻米品质,本文综述了近年来国内外有关稻米香味物质形成的遗传和生理机制以及环境因素对稻米香味形成的研究进展,重点总结了外界光照、水分、温度、肥料、矿质元素等对稻米香味物质合成的影响,并指出了今后研究的方向,以期为提高我国香稻栽培技术,提升香稻稻米品质提供参考。

关键词: 水稻, 香味, 2-乙酰-1-吡咯啉, 香稻

Abstract:

The formation of rice fragrance is a complex and changeable physiological process, and affected by genetic and environmental changes. The fragrance is mainly controlled by the fragrance gene BADH2. Climate, soil and cultivation conditions also directly affect the synthesis of fragrance compounds in rice. In order to further accelerate the breeding process and improve the quality of fragrant rice. We reviewed recent research progresses in the genetic and physiological mechanisms of the formation of fragrance compounds in rice and the effects of environmental factors on its formation in this manuscript. The effects of light, water, temperature, fertilizer and mineral elements on rice fragrance synthesis were particularly summarized. Meanwhile, the future research directions were pointed out to provide a reference for improving the cultivation techniques and quality of fragrant rice in China.

Key words: rice, fragrance, 2-acetyl-1-pyrroline, fragrant rice

魏晓东, 张亚东, 赵凌, 路凯, 宋雪梅, 王才林. 稻米香味物质2-乙酰-1-吡咯啉的形成及其影响因素[J]. 中国水稻科学, 2022, 36(2): 131-138.

WEI Xiaodong, ZHANG Yadong, ZHAO Ling, LU Kai, SONG Xuemei, WANG Cailin. Research Progress in Biosynthesis and Influencing Factors of 2-acetyl-1-pyrroline in Fragrant Rice[J]. Chinese Journal OF Rice Science, 2022, 36(2): 131-138.

图/表 1

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