稻米淀粉RVA谱特征与品质性状的相关性  

Correlation Analysis Between RVA Profile Characteristics and Quality in Rice

作　　者：李刚[1,2] 邓其明[1] 李双成[1] 王世全[1] 李平[1] 

机构地区：[1]四川农业大学水稻研究所,四川温江611130 [2]福建省农业科学院生物技术研究所,福建福州350003

出　　处：《中国水稻科学》2009年第1期99-102,共4页Chinese Journal of Rice Science

基　　金：教育部长江学者和创新团队发展计划资助项目(IRT0453)

摘　　要：通过对106份水稻材料稻米外观品质、蒸煮品质和RVA谱特征值的测定,研究了淀粉黏滞性(RVA谱)特征值与各项品质指标的相关关系。RVA谱特征值与外观品质中的垩白率关系最为密切,其中垩白率与崩解值(BDV)和消减值(SBV)的相关系数分别为-0.43**和0.40**;RVA谱特征值与低直链淀粉含量(AC)品种和糯稻品种的蒸煮品质指标呈显著或极显著相关,与中高直链淀粉含量品种的指标相关性不显著,特别是高直链淀粉含量品种的AC与RVA谱特征值相关性均不显著,而糯稻品种的AC与RVA谱特征值(BDV和SBV除外)的相关系数均在0.85以上。由此认为,水稻品种的AC越低,AC与RVA谱特征值的关系越密切。A total of 106 rice varieties were employed to study the relationship between RVA profile characteristics and rice quality, including the appearance quality and cooking quality. Results indicated that chalky grain rate was positively correlated with breakdown and setback of RVA profile, with correlation coefficients of --0.43＊＊ and 0. 40＊＊, respectively.. RVA profile characteristics had significant correlations with amylose content and gel consistency in the varieties with low amylose content or waxy varieties, whereas not significant in the varieties with high or medium amylose content. Amylose content was positively correlated with RVA profile characteristics except for breakdown and setback in waxy varieties, with correlation coefficients over 0.85. Thus, it is concluded that the less amylose content is, the more significant correlation between amylose content and RVA profile in rice.

关 键 词：水稻 垩白 淀粉黏滞性 蒸煮和食味品质 直链淀粉含量 相关性 

分 类 号：S511[农业科学—作物学]