中国稻米

中国稻米 ›› 2023, Vol. 29 ›› Issue (1): 65-71.DOI: 10.3969/j.issn.1006-8082.2023.01.010

• 专论与研究 • 上一篇    下一篇

我国6个籼稻主产省93份水稻样品品质性状分析

贾倩1,2,3(), 吴晓1,2,3, 钱可峰4, 蔡义忠1,2,3, 叶荣建1,2,*()   

  1. 1中国种子集团有限公司 生命科学技术中心，武汉 430206
    2作物育种技术创新与集成国家重点实验室，武汉 430206
    3华中农业大学 作物遗传改良国家重点实验室，武汉 430070
    4丰疆智能科技股份有限公司，武汉 430073
  • 收稿日期:2022-09-10 出版日期:2023-01-20 发布日期:2023-01-17
  • 通讯作者: 叶荣建
  • 作者简介:jiaqian@sinochem.com
  • 基金资助:
    湖北省科技重大专项(2020ABA016)

Analysis on Quality Traits of 93 Samples in Indica Rice from Six Major Producing Provinces in China

JIA Qian1,2,3(), WU Xiao1,2,3, QIAN Kefeng4, CAI Yizhong1,2,3, YE Rongjian1,2,*()   

  1. 1Life Science and Technology Center, China Seed Group Co,. Ltd, Wuhan 430206, China
    2State Key Laboratory of Crop Breeding Technology Innovation and Integration, Wuhan 430206, China
    3National Key Laboratory of Crop Genetic Improvement, Huazhong Agricultural University, Wuhan 430070, China
    4FJ Dynamics Technology Co., Ltd., Wuhan 430073, China
  • Received:2022-09-10 Online:2023-01-20 Published:2023-01-17
  • Contact: YE Rongjian

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摘要：

以我国6个籼稻主产省的93份样品为研究对象，测定了加工品质、外观品质、蒸煮品质、蛋白质含量、RVA谱特征值以及米饭食味值。结果表明，所测定的22项品质指标中，15项指标的变异系数大于10%，说明收集的样品范围比较广，处于不同的品质水平，具有较好的代表性；垩白粒率、垩白度的测定值变幅较大，分别为1.0%~68.5%、0.3%~31.7%，且变异系数相对较高，分别为57.56%、73.25%，说明不同省份不同籼稻品种间的外观品质差异较大，尤其是垩白性状，已成为影响籼稻品质的一个重要因素。各指标间的相关性分析结果表明，垩白粒率、垩白度、直链淀粉含量、蛋白质含量均与食味值呈显著负相关，胶稠度、长宽比与食味值呈极显著正相关，热浆黏度、冷胶黏度、回复值、消减值与食味值呈极显著负相关，崩解值与食味值呈极显著正相关。直链淀粉含量、胶稠度和碱消值与RVA谱主要参数相关性较高。主成分分析表明，RVA特征值、直链淀粉含量、胶稠度、外观是影响籼稻食味品质特征的重要因素。

关键词: 籼稻, 品质性状, 理化指标, RVA谱特征值, 相关性, 食味

Abstract:

In this study, 93 indica rice varieties from six rice major producing provinces in China were used to measure processing quality, appearance quality, cooking quality, protein content, RVA profile parameters and rice taste value. The results showed that among 22 quality traits, the variation coefficient of 15 traits was more than 10%, indicating that the collected samples were in a wide range and at different quality levels, with good representativeness. The measured values of chalky grain rate were ranged from 1.0% to 68.5%, chalkiness degree from 0.3% to 31.7%, and their coefficients of variation were relatively high （respectively 57.56% and 73.25%）, indicating that there are great differences in appearance quality among different indica rice varieties in different provinces. Especially, chalkiness trait has become an important factor affecting the quality of indica rice. The results of correlation analysis among various quality traits showed that chalky grain rate, chalkiness degree, amylose content and protein content were significantly negatively correlated with eating quality value; Gel consistency and grain length-width ratio were highly significantly positively correlated with eating quality value; Hot paste viscosity （HPV）, cool paste viscosity （CPV）, consistence （CS） and setback （SB） were extremely significantly negatively correlated with eating quality value; Breakdown （BD） was extremely significantly positively correlated with eating quality value. Amylose content, gel consistency and alkali spreading value in physical and chemical indicators were highly correlated with the main parameters of RVA profile. Principal component analysis showed that RVA profile parameters, amylose content, gel consistency and appearance were important factors affecting the eating quality characteristics of indica rice.

Key words: indica rice, quality trait, physical and chemical indicator, RVA profile parameter, correlation, taste value

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