【目的】探明决定米粉稻品种米粉质构特性的关键稻米理化性状指标，为优质米粉专用稻品种的选育提供理论依据。【方法】以5个米粉稻品种（广陆矮4号、中嘉早17、湘早籼24号、中早39、株两优729）为材料，于2020－2022年早季和晚季在湖南浏阳进行大田试验。【结果】米粉稻在不同年份和季节种植，加工出的米粉质构特性差异均达显著水平（P<0.01）。米粉硬度、弹性、咀嚼性、内聚性和回复性变化范围分别为1651~4083 g、0.860~0.922、1295~2685 g、0.760~0.858、0.532~0.633。相关分析表明，米粉硬度和咀嚼性与稻米理化性状相关不显著。米粉弹性与总淀粉和直链淀粉含量呈显著正相关（P<0.01），与消减值呈显著负相关（P<0.05）。【结论】米粉稻存在适宜种植的气候条件。总淀粉、直链淀粉含量和消减值是决定米粉稻品种米粉质构特性的关键指标。总淀粉和直链淀粉含量高，消减值低的米粉稻品种加工出的米粉弹性好。

【Objective】The objective of this study was to investigate the key physicochemical characteristics that determine the texture profiles of rice noodles from different noodle rice cultivars. This research aims to lay a theoretical basis for the breeding of high-quality noodle rice cultivars.【Methods】Field experiments were conducted with five noodle rice cultivars (Guanglu’ai 4, Zhongjiazao 17, Xiangzaoxian 24, Zhongzao 39, Zhuliangyou 729) in Liuyang, Hunan Province, during both the early and late seasons from 2020 to 2022.【Results】Significant differences in texture profiles were observed among noodle rice grown in different years and seasons (P < 0.01). The hardness, springiness, chewiness, cohesiveness, and resilience of rice noodles ranged from 1651 to 4083 g, 0.860 to 0.922, 1295 to 2685 g, 0.760 to 0.858, and 0.532 to 0.633, respectively. Correlation analysis indicated that the hardness and chewiness of rice noodles showed no significant correlation with the physicochemical characteristics of rice (P > 0.05). However, the springiness of rice noodles was positively correlated with the total starch and amylose content (P < 0.01) and negatively correlated with the setback viscosity (P < 0.05).【Conclusion】Suitable climatic conditions exist for growing noodle rice. The total starch content, amylose content, and setback viscosity were identified as critical factors affecting the texture profiles of rice noodles. Increasing the total starch and amylose content while decreasing setback viscosity can lead to improved springiness in rice noodles.