华南农业大学学报2016，Vol.37Issue(6)：98-104,7.DOI:10.7671/j.issn.1001-411X.2016.06.015
粳稻脂肪含量对稻米品质的影响
Effect of lipid content on major qualities of japonica rice grains
摘要
Abstract
Objective] To explore effect of lipid content on major qualities of japonica rice grains and to provide a theoretical basis for breeding high quality rice in the future.[Method]Twelve japonica rice cul-tivars were selected as the materials.Their lipid contents, protein contents, cooking and eating qualities and processing qualities were measured respectively, and the relationships were analyzed to find out the effect of lipid content on major qualities of japonica rice grains.[Result]The lipid contents and break-down values of D79 and Koshihikari were significantly higher than those of other 10 cultivars ( P <0.05 ) , but setback values of both cultivars were evidently lower than those of other cultivars ( P <0.05).Koshihikari showed the highest taste value (84.2), and then followed by D79 and W140, which were significantly higher than those of other nine cultivars ( P<0.05 ) .No significant correlation was found between lipid content and processing quality or protein content ( P>0.05 ) .Lipid content exhibi-ted the significant negative relationship with amylose content ( P<0.01 ) , and the positive relationship with taste value or breakdown value ( P<0.05) .[Conclusion]Enriching lipid content and reducing am-ylose content could be beneficial to improve the cooking and eating qualities of japonica rice grains.关键词
粳稻/稻米/脂肪含量/蛋白质含量/直链淀粉含量/食味品质/相关分析Key words
japonica rice/rice grain/lipid content/protein content/amylose content/eating quality/cor-relation analysis分类
农业科技引用本文复制引用
江谷驰弘,雷小波,兰艳,许光利,丁春邦,李天..粳稻脂肪含量对稻米品质的影响[J].华南农业大学学报,2016,37(6):98-104,7.基金项目
四川省科技厅科技支撑计划 （）
