稻米淀粉RVA谱特征与品质性状相关性研究  

Studies on the Rice RVA Profile Characteristics and Its Correlation with the Quality

作　　者：隋炯明[1] 李欣[1] 严松[1] 严长杰[1] 张蓉[1] 汤述翥[1] 陆驹飞[1] 陈宗祥[1] 顾铭洪[1] 

机构地区：[1]扬州大学农学院/扬州大学江苏省作物遗传生理重点实验室,扬州225009

出　　处：《中国农业科学》2005年第4期657-663,共7页Scientia Agricultura Sinica

基　　金：国家自然科学基金倾斜资助项目(30270809)

摘　　要：通过2 年分别对114 个和101 个水稻品种(系)的各项品质指标及RVA 谱的测定,研究了RVA 谱特征值与外观品质、蒸煮理化指标、食味品质的相关关系。结果表明:(1)RVA 谱特征值与外观品质中的透明度、垩白率关系较密切。同一品种的稻米,有垩白比无垩白米的表观直链淀粉含量(AAC)要高,热浆粘度、冷胶粘度、消减值、回复值大。(2)RVA 谱特征值与蒸煮理化指标中的AAC、胶稠度(GC)相关极为显著,与糊化温度(GT)相关性不显著;(3)除最高粘度外,RVA 谱的其余特征值与食味品质的主要指标呈极显著相关。以上结果表明,RVA 谱特征值可以作为优质稻米的辅助选择指标。Rice quality is a key factor and widely concerned by rice breeders and consumers, but it is difficult to evaluate it only through physical and chemical indices. In this study, 114 and 105 varieties including indica, japonica and waxy varieties were employed in two replicates to study the relationship between RVA profile characteristics and rice quality, including the appearance quality, cooking physico-chemical factor and cooking quality. The main results were as follows: (1) RVA profiles characteristics had close relationships with translucency and chalkiness. Rice varieties with higher chalkiness had significant AAC, HPV, CPV, SBV and CSV. (2) RVA profiles characteristics had significant correlation with AAC and GC, but no significant with GT. (3) With the exception to PKV, all the other RVA profiles characteristics correlated significantly with eating quality. These results showed that RVA profiles characteristics could be used as indices to assist in varietal selection for good cooking rice quality.

关 键 词：稻米 淀粉RVA谱特征 品质性状 相关性 外观品质 蒸煮理化指标 食味品质 

分 类 号：S511[农业科学—作物学]