稻米脂肪与品质关系及其影响因素研究进展  

Research Progress on the Relationship Between Rice Fat and Quality and Its Influencing Factors

作　　者：袁嘉琦 汪波[1] 杨锍琰 周根友[1] YUAN Jiaqi;WANG Bo;YANG Liuyan;ZHOU Genyou(Yanjiang Institute of Agricultural Sciences,Nantong 226000,China)

机构地区：[1]江苏沿江地区农业科学研究所,江苏南通226000

出　　处：《现代食品》2025年第1期24-32,共9页Modern Food

基　　金：江苏沿江地区农业科学研究所青年基金(YJ(2023)004)。

摘　　要：脂肪是稻米中第三大营养组分,对稻米品质、营养价值及储存均有显著影响。稻米中的脂肪含量及脂肪酸组成受遗传、环境及栽培等因素的共同调控。稻米储存期间品质劣化主要是由其内在脂肪酸氧化分解引起。基于此,本文综述稻米脂肪含量及脂肪酸组成特点,分析稻米脂肪对其品质、营养价值及储存品质劣化的影响机理,以及遗传、环境及栽培等因素对稻米脂质含量的影响,并对未来的研究方向进行展望,以期为优质水稻品种的选育和稻米食味、营养品质协同改良提供参考。Fat is the third most important nutrient component in rice,which has a significant impact on rice quality,nutritional value and storage.The fat content and fatty acid composition of rice are regulated by genetic,environmental and cultivation factors.The deterioration of rice quality during storage is mainly caused by the oxidation and decomposition of its intrinsic fatty acids.Based on this,this paper reviews the characteristics of rice fat content and fatty acid composition,analyzes the mechanism of the influence of rice fat on the deterioration of rice quality,nutritional value and storage quality,and analyzes the effects of genetic,environmental and cultivation factors on the lipid content of rice,and looks forward to the future research directions,in order to provide a reference for the breeding of high-quality rice varieties and the synergistic improvement of rice taste and nutritional quality.

关 键 词：水稻 稻米品质 脂肪 

分 类 号：S511[农业科学—作物学]