稻米食味品质性状相关性分析  

Correlation Identification on Rice Cating Quality Traits

作　　者：王莹[1] 于亚辉[1] 阙补超[1] 夏明[1] 郑英杰[1] 李林蔚[1] 王彤[1] 

机构地区：[1]辽宁省盐碱地利用研究所,辽宁盘锦124010

出　　处：《湖北农业科学》2016年第16期4090-4092,共3页Hubei Agricultural Sciences

基　　金：耐盐碱北方粳稻新品种选育与示范(2015BAD01B02-4)

摘　　要：以62个水稻品系为试材,对影响稻米食味品质的几个重要性状进行测定和分析。结果表明,食味值较为接近的17个品系中,黏度和平衡度的变异系数较大,分别为29.87%和32.30%,硬度、弹性、直链淀粉和蛋白质含量的变异系数都较小,不到10%;米饭的硬度与黏度、平衡度、弹性均呈极显著负相关关系,说明硬度大的米饭,黏度小、平衡度差、弹性小;米饭的平衡度与黏度、弹性均呈极显著正相关关系,说明平衡度好的米饭,黏度大、弹性大;直链淀粉和蛋白质含量与米饭的平衡度之间的相关性最大,二者都是通过影响米饭的平衡度从而使米饭的食味品质变差的。Studying on 62 rice cultivars for material, we researched a few main characters of rice eating quality. The results indicated that eating value of 17 strains was relatively close. Variation coefficient of viscosity value and balance was bigger.They were 29.87% and 32.30%; Variation coefficient of rigidity value, flexibility value, amylose and protein content was smaller. They were less than 10%. Rice rigidity value was very significant negatively correlated with viscosity value, balance,and flexibility value. High rice rigidity value had low viscosity value, low balance, and low flexibility value; Rice balance was very significant positively correlated with viscosity value and flexibility value. High rice balance had high viscosity value and high flexibility value; There were biggest correlation between amylose content, protein content and balance. Both of them affected rice eating quality through the balance.

关 键 词：稻米 食味品质 直链淀粉 蛋白质 

分 类 号：S511[农业科学—作物学]