转SCK基因大米和亲本大米食用品质的比较研究  

THE COMPARISON OF SENSORY PROPERTY OF GENETICALLY MODIFIED RICE AND PARENTAL RICE

作　　者：韩军花[1] 杨月欣[1] 边立华[1] 门建华[1] 王竹[1] 沈湘[1] 

机构地区：[1]中国疾病预防控制中心营养与食品安全所,北京100050

出　　处：《营养学报》2006年第1期15-18,共4页Acta Nutrimenta Sinica

基　　金：国家科技部863计划(No.2004AA212221);法国达能膳食营养与宣教基金(No.DIC2002-02)

摘　　要：目的:对表达豇豆胰蛋白酶抑制剂基因大米(转SCK基因大米)与亲本大米的食用品质进行比较。方法:首先对两种稻米的米质进行了测定和比较,并测定了两种大米在40℃、60℃时的吸水率;挑选10名志愿者,对两种米饭的感官品质进行了评价;利用国标方法,测定并比较大米烹调前后主要营养成分的含量并计算烹调后营养成分的保留率。结果:转SCK基因大米与亲本大米营养成分保留率和吸水特性无差别,但转SCK基因大米的米质和感官评分有所下降。结论:转SCK基因大米营养价值无明显改变,米质和感官评分的下降是否与外源基因的转入有关值得引起注意。Objective： To compare the edible and sensory property of parental rice and rice genetically modified （GM） with cowpeas trypsin inhibitor in China. Methods： The rice quality and the water absorption rates of GM and parental rice were determined and compared. The sensory and taste evaluation of steamed rice meal were also scored in 10 volunteers. The nutritional composition before and after cooking of the two kinds of rice were determined by standard methods and the nutrients reservation rates were calculated. Results： There were no difference in the water absorption rates and the reservation rates of nutrients in the two types of rice; but the rice quality and the sensory and taste evaluation were worse in GM rice. Conclusion： The nutritional value of GM rice was not changed, if the decrease of rice quality and sensory score was associated with the insertion of foreign gene should be concerned, [ACTA NUTRIMENTA SINICA, 2006, 28（1）： 15-18]

关 键 词：转基因大米 营养价值 食用品质 

分 类 号：S511[农业科学—作物学]