香稻成香研究及其发展前景  

Progress and Prospect on Aromatic Rice Research

作　　者：沈建凯[1] 谢振宇[1] 贺治洲[1] 尹明[1] 易俊良 

机构地区：[1]中国热带农业科学院热带作物品种资源研究所,海南儋州571737 [2]湖南省永州市农业委员会科教科,湖南永州425000

出　　处：《热带农业科学》2015年第8期46-51,共6页Chinese Journal of Tropical Agriculture

基　　金：中央级公益性科研院所基本科研业务费专项(No.1630032014031);中国热带农业科学院科技攻关专题(No.1630032015005-1)

摘　　要：香稻稻米自身含有较高量香味物质且在食用口感、营养等品质方面优于非香水稻品种。香稻香味物质主要成分是2-乙酰-1-吡咯啉(简称2-AP),不同的品种2-AP含量不同。稻米2-AP含量多少不仅受到自身遗传物质的影响,还与土壤中植物营养元素的种类和含量、土壤水分管理、环境温度、贮藏等因素有密切关系。2-AP合成与调控可能与脯氨酸及其酶有关。The aromatic rice is superior to other rice varieties in some quality traits, such as nutritional contents ans taste sense as it contains higher fragrant components. The mostly flavor components of aromatic rice is 2-acetyl-1-pyrroline （2-AP）that is variated in different rice varieties. Genetic factor, plant nutrient elements in soil, soil moisture, temperature and storage conditions are close relationship with flavor components content of aromatic rice. The 2-AP synthesis and regulation could be related to the proline and its enzyme. The 2-AP synthesis and regulation of aromatic rice, new varieties of anti-adversity and environment-friendly are key research direction of aromatic rice.

关 键 词：香稻 2-乙酰-1-吡咯啉 香味物质 脯氨酸 

分 类 号：S314[农业科学—作物栽培与耕作技术] S511[农业科学—农艺学]