施氮量和品种类型对稻米食味品质的影响  

Effect of Nitrogen Fertilizer Application on the Eating Quality of Different Types of Rice Varieties

作　　者：赵可[1] 许俊伟[1] 姜元华 韦还和 张洪程[1] 许轲[1] 李超[1] 丁焕新[1] 

机构地区：[1]扬州大学农学院 农业部长江流域稻作技术创新中心 江苏省作物遗传生理重点实验室,江苏扬州225009

出　　处：《食品科学》2014年第21期63-67,共5页Food Science

基　　金：科技部国家粮食丰产科技工程项目(2011BAD16B03);农业部超级稻专项(02318802013231);江苏省农业三新工程项目(SXGC[2012]397)

摘　　要：以常规晚粳、杂交晚粳、杂交中籼3种类型水稻为材料,在大田条件下设置0、150、225、300 kg/hm2这4种施氮水平,研究品种类型和施氮量对食味品质的影响。结果表明:随着施氮量的增加,米饭的硬度、黏聚性、咀嚼度、回复性呈先增加后降低趋势,最大值在225 kg/hm2水平;黏着性呈先降低后升高趋势,最低值在225 kg/hm2水平;弹性不受氮肥的影响;香气、光泽、味道、口感和食味值呈下降趋势;完整性则一直增加。常规晚粳的米饭各项质构、食味指标均优于杂交晚粳、杂交中籼,杂交晚粳略优于杂交中籼。硬度与黏聚性、咀嚼度、回复性、完整性极显著正相关,与黏着性、香气、光泽、味道、口感、味道、食味值极显著负相关,食味计的各指标间都有显著的相关性,质构指标中除弹性和黏聚性外,其他指标都与食味计指标有显著相关性。A field experiment was carried out with three different types of rice varieties(conventional late japonica rice, hybrid late japonica rice, and hybrid medium indicia rice) to study the effects of four nitrogen application levels(0, 150, 225, and 300 kg/hm2) on their differences in eating qualities. The main results showed that with increasing nitrogen fertilizer amount, the hardness, cohesiveness, resilience, and chewiness increased at first and then decreased, whereas adhesiveness exhibited the opposite trend, with 225 kg/hm2 being the turning point for both trends. Neither nitrogen fertilizer nor rice type affected springiness. Aroma, gloss, taste, texture and taste value decreased whereas integrity increased with increasing nitrogen application. The eating quality of conventional late japonica rice was the best, followed by that of hybrid late japonica rice and hybrid medium indicia rice. The three rice cultivars differed in their sensitivities to nitrogen fertilizer in the decreasing order: hybrid medium indicia rice, hybrid late japonica rice and conventional late japonica rice. Hardness displayed a significantly positive correlation with adhesiveness, cohesiveness, chewiness, resilience, and integrity, but a significantly negative correlation with adhesiveness, aroma, gloss, taste, texture and taste values. There was a significant correlation between taste values. In addition to the springiness and cohesiveness, other textural properties showed a significant correlation with taste values.

关 键 词：常规晚粳 杂交晚粳 杂交中籼 氮肥 质构 食味值 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]