湖南生态科学学报2025，Vol.12Issue(4)：54-60,7.DOI:10.3969/j.issn.2095-7300.2025.04.007
湖南水稻地方品种稻米品质性状分析
Analysis of Rice Quality Traits in Hunan Local Rice Cultivars
摘要
Abstract
[Objective]Based conducting a comparative analysis of the rice quality traits of local rice cultivars in Hunan,and clarifying the characteristics of the rice quality of different cultivars,this study aims to provide a reference basis for the breeding and production of high-quality rice.[Method]Using five local rice cultivars in Hunan(Caohezi,Hongjiaozao,Jiandaoqi,Leihuozhan,Xiyesu)as materials,this study determined the rice quality of different rice cultivars.[Result]The differences in rice output ratio,starch content,protein content,and paste properties(except for setback value,peak time,and gelatini-zation temperature)among the five rice cultivars reached a significant or extremely significant level.The brown rice rate and milled rice rate of Jiandaoqi were 78.10%and 63.57%,respectively,both signifi-cantly lower than those of the other four cultivars;Caohezi had a brown rice rate of 79.57%,lower than the other three cultivars,whose brown rice rates were around 80.40%;except for Jiandaoqi,the milled rice rates of the remaining four cultivars were relatively high,ranging between 69.37%and 70.80%.In terms of total starch and amylose content,both Jiandaoqi and Caohezi were significantly higher than the other three cultivars,with amylose contents reaching 29.33%and 28.50%,respectively,the amylose content of all cultivars remained at a relatively high level(>26%).Regarding protein content,Jiandaoqi and Caohezi were lower than the other three cultivars,at 6.11%and 6.89%,respectively;in compari-son,Xiyesu,Hongjiaozao,and Leihuozhan had higher protein contents,at 7.74%,7.57%,and 7.37%.Jiandaoqi,Hongjiaozao,and Caohezi exhibited high values for the three viscosity parameters and breakdown value,while maintaining a low setback value;Leihuozhan and Xiyesu showed lower values for the three viscosity parameters and breakdown value,but a higher setback value.[Conclusion]In the analysis of the five rice cultivars,the processing quality of the cultivars other than Caohezi and Ji-andaoqi reached premium levels,all cultivars exhibited excellent performance in terms of total starch con-tent and protein content,with generally high amylose content.The eating quality of all five cultivars was favorable,the breakdown and setback values had a less significant impact on eating quality compared to the three viscosity parameters,and eating quality showed a positive correlation with the latter.Overall,rice starch content was positively correlated with eating quality,while protein content was negatively cor-related.Comprehensive analysis indicated that all cultivars possessed good eating quality,with Caohezi,Hongjiaozao,and Jiandaoqi outperforming Leihuozhan and Xiyesu in this aspect.A distinctive feature of the local cultivars in this study is their combination of high amylose content with favorable eating quality,this characteristic can be utilized to develop rice cultivars,including those suitable for rice noodles,which exhibit both high amylose content and excellent eating quality,thereby expanding the application of high-amylose rice in food industries such as rice noodle production.关键词
水稻地方品种/出米率/直链淀粉/蛋白质/快速黏度分析仪谱/食味品质/三项黏度值/崩解值/消减值Key words
local rice cultivar/rice output ratio/amylose/protein/paste properties分类
农业科技引用本文复制引用
QIN Yuhui,CHENG Shulin,LI Han,PENG Yaqiong,WANG Yunyang,CAO Zhaofeng,ZHANG Ruichun..湖南水稻地方品种稻米品质性状分析[J].湖南生态科学学报,2025,12(4):54-60,7.基金项目
湖南省自然科学基金区域(衡阳市)联合基金项目(2021JJ50077) （衡阳市）
