氮肥对稻米垩白及蒸煮食味品质特性的影响  

Effects of nitrogen fertilizer on chalkness ratio and cooking and eating quality properties of rice grain

作　　者：金正勋[1] 秋太权[1] 孙艳丽[1] 赵久明[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：《植物营养与肥料学报》2001年第1期31-35,10,共6页Journal of Plant Nutrition and Fertilizers

基　　金：东北农业大学青年基金!资助项目 (1995 )

摘　　要：利用稻米品质特性不同的 7个粳稻品种 ,研究了氮肥对稻米垩白率、理化特性及淀粉谱特性的影响。结果表明 ,随着氮肥施用量的增加 ,稻米垩白率和直链淀粉含量逐渐降低 ,胶稠度变短 ,蛋白质含量提高 ,而在稻米淀粉谱特性中除糊化开始温度略提高外 ,其余特性均降低或变小 ;在水稻全生育期施同等量的氮肥时 ,与生育前期追施氮肥相比 ,抽穗期追施氮肥 ,其稻米的垩白率和直链淀粉含量降低 ,胶稠度变短 ,蛋白质含量提高 ,但对稻米淀粉谱特性的影响很小。品质特性对氮肥的反应敏感程度品种间有差异。Effects of nitrogen fertilizer on the chalkness ratio and physicochemical properties and amylogram properties of rice grain are researched by seven Japonica rice varieties that are different each other in quality The results showed that with the increasing of nitrogen fertilizer, chalkness ratio and amylose content get lower, gel consistency get smaller, protein content get higher, and the other properties except initial pasting temperature in amylogram properties all get lower, but initial pasting temperature get higher Under applied equal amount nitrogen fertilizer in the whole growth period of rice, contrasted with applying nitrogen fertilizer in the front growth period of rice, chalkness ratio and amylose content under heading stage applying nitrogen fertilizer get a little smaller, gel consistency get shorter, protein content get higher, but amylogram properties is hardly influence The diversence exist between the reactions of different varieties or quality characters to nitrogen fertilizer

关 键 词：氮肥 稻米 垩白率 理化特性 淀粉谱特性 食味品质 

分 类 号：S511[农业科学—作物学]