水稻收获时期对稻米淀粉RVA特性和食味品质的影响  

Effects of Harvesting Rice by Stages on Rice RVA Characteristics and Eating Quality

作　　者：李旭[1] 毛艇[1] 张睿[2] 王宇[1] 隋新[1] 任海[1] 吕小红[1] 李宝军[1] 付立东[1] 

机构地区：[1]辽宁省盐碱地利用研究所,辽宁盘锦124010 [2]辽宁省农业科学院水稻研究所,辽宁沈阳110101

出　　处：《贵州农业科学》2014年第4期55-57,共3页Guizhou Agricultural Sciences

基　　金：国家科学技术部"环渤海辽宁增粮技术集成与示范"(2013BAD05B07);中央财政厅"耐盐高产优质水稻高效栽培技术示范推广"(GCNT-LN-07)

摘　　要：为盘锦稻区优质米的生产提供理论指导,以辽宁滨海稻区主栽品种盐丰47、盐粳218、盐粳456以及新品系H50及H199为试材,针对实际收获期于2011—2012年进行两年分期收获试验(9月27日、10月4日及10月11日),测定其直链淀粉含量、蛋白质含量、食味值及RVA特征谱(稻米黏滞特性),分析稻米食味值影响因素及分期收获对水稻RVA特征谱和营养食味品质的影响。结果表明:直链淀粉含量、蛋白质含量、RVA特征谱中消碱值及崩解值均与食味值达到显著相关;不同收获期消碱值、崩解值及食味值存在显著差异,10月4日收获食味值最高,影响分期收获食味值的因素主要是RVA特征谱中的消碱值及崩解值。To provide a theoretical guidance for high-quality rice production in Panjin rice-growing region,Yanfeng47,Yangeng218,Yangeng456and new lines H50and H199were used as materials,with the actual harvest dates at September 27th,October 4thand 11th during 2011-2012,the authors measured the amylose content,protein content,taste value and RVA characteristic spectrum（rice viscous properties） and analyzed the influencing factors of taste value and effects of harvesting rice by stages on RVA characteristic spectrum and eating quality.Results：amylose content,protein content,SBV and BDV were significantly correlated with eating quality;there were significant difference in SBV,BDV and eating quality in different harvest periods,harvest date October 4th was of the highest eating quality,SBV and BDV should be important influencing factors in eating quality with different harvest periods.

关 键 词：水稻 分期收获 RVA淀粉谱 营养食味品质 

分 类 号：S341[农业科学—作物栽培与耕作技术]