灌浆成熟期稻米味度值和RVA谱特性变化动态分析  

Analysis on the variation of rice grain taste meter value and RVA profile during grain filling and ripening stage

作　　者：钱春荣[1] 杨静[1] 刘海英[1] 金正勋[1] 金学泳[1] 

机构地区：[1]东北农业大学农学院,黑龙江哈尔滨150030

出　　处：《东北农业大学学报》2006年第4期433-436,共4页Journal of Northeast Agricultural University

基　　金：中国水稻科学基金项目(0003219);黑龙江省教育厅重大研究项目(10S11Z002);黑龙江省自然科学基金项目(C01-10)

摘　　要：选用粳稻品种东优9901和长粒香,研究灌浆成熟期稻米味度值和RVA谱特性的变化规律。结果表明,整精米率和味度值是随灌浆成熟期的延长而逐渐增加,达到峰值以后则逐渐下降,呈单峰曲线,不同品种整精米率和味度值达峰值的时间有差异;稻米RVA特性的各参数在灌浆成熟期呈现不同的变化趋势,从整体看,东优9901在灌浆35～40 d时稻米粘特性最佳,而长粒香在灌浆35～45 d时粘特性最好。Two japonica rice varieties--Dongyou 9901 and Changlixiang--were studied to reveal the variation of taste meter value and RVA profile during grain filling and ripening stage. The results indicated that in pace with grain filling and ripening, percentage of head milled rice and taste meter value continually increased up to a peak, after which they tended to descend, and different varieties had difference in the time at which rice grain had the highest percentage of head milled rice and the best taste meter. Different kinds of parameters of RVA varied differently during grain filling and ripening stage, and Dongyou 9901 had the best rice starch viscosity when grain filling for 35-40 d and Changlixiang had the best rice starch viscosity during 35-45 d.

关 键 词：稻米 灌浆成熟期 味度值 淀粉谱特性 

分 类 号：S511[农业科学—作物学]