Abstract: The components of edible rice grain and the recent advances in rice grain quality research are outlined. The traditional approaches on grain quality research and the problems existed in the super grain quality rice improvement are dissected. They mainly included: (1 ) the contradiction between the dynamic forming of the rice grain quality and static research methods on rice grain quality characteristics; (2) the relationships among amylose and protein content, constituent and structure; (3) the cytoplasm influence on rice grain quality. The urgent research contents and new methods and measures for the research on rice grain quality forming regularity are put forward.

Key words: genetics, rice grain quality, starch, super quality physiology

摘要： 就食用稻米组分、稻米品质研究进展进行了概述。剖析了传统的品质研究思路，分析了食用优质稻米研究与品种改良中存在的问题，即稻米品质性状的静态研究较多，动态形成的研究较少；对直链淀粉、蛋白质含量作了大量的研究，而对淀粉的结构研究较少；淀粉代谢和稻米品质形成过程中关键酶的动态研究较少。为此提出稻米品质形成规律研究中急需开展的研究内容及与其配套的研究新方法和新手段。

关键词: 淀粉, 遗传, 优质生理, 稻米品质