云南软米品质特性比较研究  

Comparative studies on quality characters of soft rice in Yunnan

作　　者：辜琼瑶[1] 刘家富[2] 李自超[1] 卢义宣[3] 涂建[3] 班洪兴 

机构地区：[1]中国农业大学农业部作物基因组学与遗传改良重点实验室和北京市作物遗传改良实验室,北京100094 [2]云南省农业科学院农业部农产品质量监督测试中心,云南昆明650223 [3]云南省农业科学院粮食作物研究所,云南昆明650205 [4]德宏州潞西市种子公司,云南潞西678400

出　　处：《西南农业学报》2006年第5期787-790,共4页Southwest China Journal of Agricultural Sciences

基　　金：云南省"十五"重点攻关项目(2001NG03);云南省科技厅国际合作项目(2005GH08)资助

摘　　要：软米是云南特有的优质米资源，但目前对软米的品质特征仅限于定性的描述。因此，为更有效地利用云南省这一独特的优质米资源，本研究将云南软米与粘米、糯米进行外观品质、碾磨品质、蒸煮食味品质以及营养品质的比较研究。经方差分析表明，3种类型的稻米在粒长、粒宽、长／宽、直链淀粉含量、胶稠度以及蛋白质含量上存在显著差异，尤其在直链淀粉含量上差异极显著（F=119．485^＊＊）。指出可以把粒型〉3．0，直链淀粉含量7．1％-15．0％，胶稠度45～80mm，蛋白质含量〈9％，并且亲本的系谱中有云南软米地方品种的材料初步鉴定为软米材料。并提出一些加快云南软米资源研究及育种方向的建议，旨在为加快软米育种与生产提供参考。Soft flee is a particular rice gemaplasm in Yunnan province,but the research on it is rare.To apply it effectively,the author used some soft rice, rigid rice and sticky rice to analyse their appearance quality, milling quality, cooking quality and nutritional quality. The results showed that the soft rice different from the other rice types in grain length, grain width, length/width ratio, amylose content, gel consistency and protein content, especially in the amylose content（ F = 119.485^＊＊＊）. Amyloso content of 7.1% - 15.0 % can be taken as an important indicator for indentifying soft rice while length/width ratio higher than 3.0,gel consistency of 45 - 80 mm and protein content of 9 % as anxiliary indexes for soft rice.The author also put forward some views about strengthening the researches into the soft rice and provid some theoretical reference to the breeding and production of soft rice in Yunnan.

关 键 词：软米 外观品质 碾磨品质 蒸煮食味品质 营养品质 

分 类 号：S511.23[农业科学—作物学]