江苏省杂草稻和栽培稻稻米品质差异特征  

Differential characteristics of rice grain quality between weedy rice and cultivated rice in Jiangsu province

作　　者：刘坤伦 刘光明 陈越 咸云宇 王维领 霍中洋[1] 赵灿 LIU Kunlun;LIU Guangming;CHEN Yue;XIAN Yunyu;WANG Weiling;HUO Zhongyang;ZHAO Can(Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology/Agricultural College of Yangzhou University/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops,Yangzhou 225009,China)

机构地区：[1]江苏省作物遗传生理重点实验室/江苏省作物栽培生理重点实验室/扬州大学农学院/江苏省粮食作物现代产业技术协同创新中心,江苏扬州225009

出　　处：《江苏农业学报》2025年第2期221-230,共10页Jiangsu Journal of Agricultural Sciences

基　　金：江苏省碳达峰碳中和科技创新专项(BE2022424);江苏省农业科技自主创新基金项目[CX(24)2008、CX(22)1001];江苏省重点研发计划项目(BE2020319、BE2021336、BE2019377);国家水稻产业技术体系项目(CARS-01-28);扬州大学创新培育基金项目(135030250);江苏高校优势学科建设工程项目。

摘　　要：杂草稻(Oryza sativa f.spontanea)和栽培稻(Oryza sativa L.)同属于稻属,但是前者对后者的危害越来越大,杂草稻已经成为全球稻田三大恶性杂草之一。然而,关于杂草稻与栽培稻稻米品质差异特性的研究较少。为此,我们以采自江苏省的16份杂草稻和12份栽培稻为试验材料,比较杂草稻与栽培稻稻米品质的差异性,测定了加工品质、外观品质、营养品质、蒸煮食味品质、质构特性和糊化特性。结果表明,与常规籼稻、常规粳稻和杂交稻相比,杂草稻直链淀粉含量分别显著提高52.5%、84.3%、42.0%(P<0.05),蛋白质含量分别显著提高57.5%、38.8%、76.3%(P<0.05),食味值分别显著降低59.5%、58.5%、50.5%(P<0.05)。杂草稻米饭质构特性变异幅度较大,且硬度和弹性较大。除峰值时间和成糊温度的变异系数较小外,杂草稻米粉其他糊化特性指标的变异系数较大,为21.25%~60.10%。相关性分析结果表明,食味值与整精米率、粒长、长宽比、峰值黏度、崩解值呈显著或极显著正相关,与垩白粒率、垩白度、直链淀粉含量、蛋白质含量、硬度、弹性、黏度、均衡值、消减值呈显著或极显著负相关。硬度与崩解值呈极显著负相关,而与消减值呈极显著正相关。可见,江苏省杂草稻稻米品质性状变异丰富,食味品质较差,但营养品质较高,拥有较大的潜在利用价值,可为蛋白质含量高的优质水稻种质资源的培育提供理论依据。Weedy rice(Oryza sativa f.spontanea)and cultivated rice(Oryza sativa L.)belong to the genus Oryza,but the former is more and more harmful to the latter,and has become one of the three malignant weeds in rice fields around the world.However,there are few studies on the quality differences between weedy rice and cultivated rice.Therefore,we used 16 weedy rice experimental materials and 12 cultivated rice experimental materials collected from Jiangsu province to compare the quality differences between weedy rice and cultivated rice,and determined the processing quality,appearance quality,nutritional quality,cooking and eating quality,texture characteristics and pasting properties.The results showed that compared with conventional indica rice,conventional japonica rice and hybrid rice,the amylose content of weedy rice increased significantly by 52.5%,84.3%and 42.0%respectively(P<0.05),the protein content increased significantly by 57.5%,38.8%and 76.3%respectively(P<0.05),and the taste value decreased significantly by 59.5%,58.5%and 50.5%respectively(P<0.05).The texture characteristics of weedy rice varied greatly,and the hardness and elasticity were higher.In addition to peak time and pasting temperature,the coefficients of variation of other pasting characteristics of weedy rice ranged from 21.25%to 60.10%.The results of correlation analysis indicated that the taste value was significantly or extremely significantly positively correlated with head rice rate,grain length,length-width ratio,peak viscosity and disintegration value,and significantly or extremely significantly negatively correlated with chalky grain rate,chalkiness,amylose content,protein content,hardness,elasticity,viscosity,equilibrium value and setback value.Hardness was significantly negatively correlated with disintegration value,but was significantly positively correlated with setback value.It can be seen that the quality traits of weedy rice in Jiangsu province are rich in variation,the eating quality is poor,but the nutritional quality is high,an

关 键 词：杂草稻 栽培稻 稻米品质 质构特性 糊化特性 

分 类 号：S511[农业科学—作物学]