籼、粳稻米垩白与品质的相关性研究进展  

Progress of Correlation Study Between Rice Quality and Chalkiness in Japonica and Indica Rice

作　　者：黄清龙[1] 马均[2] 蔡光泽[3] 

机构地区：[1]成都中医药大学峨眉学院,峨眉山614201 [2]四川农业大学水稻研究所,温江611130 [3]西昌学院水稻研究所,西昌615013

出　　处：《中国农学通报》2006年第1期81-84,共4页Chinese Agricultural Science Bulletin

摘　　要：综述了有关垩白形成的机理和籼、粳稻垩白与品质相关分析的研究现状,结果表明:无论籼稻或是粳稻均表现出垩白与出糙率、垩白粒率、粒宽、直链淀粉含量、糊化温度、蛋白质含量呈正相关,与整精米率、透明度、粒长、粒型、胶稠度呈负相关,但类型间有一定差异。并就垩白对各品质性状的影响进行了简要分析,对今后应加强相关方面的研究和提高品质的途径提出了自己的看法。The related mechanism about chalkiness developing and present correlation analysis between rice quality and chalkiness in Japonica and indica rice were summarized. The results indicated in both that chalkiness was positively correlated with brown rice , chalky grain, grain width, amylase content, pasting temperature, protein content, and negatively correlated with head milled rice , translucency, grain length, length/width ratio, gel consistency. There is some difference between types. Effects of chalkiness on rice quality properties were sketchy analyzed. Author＇s personal views about intensive research over all and developing quality ways were given.

关 键 词：垩白 稻米品质 相关性 

分 类 号：S511[农业科学—作物学] S512.1