彭波, 赵雨贺, 董超, 黄月茹, 冯佳华, 汤翠凤, 彭娟, 田夏雨, 孙艳芳, 黄雅琴, 汪全秀, 周伟, 阿新祥. 云南软米在豫南稻区的品质性状检测与分析[J]. 信阳师范学院学报(自然科学版), 2021, 34(2): 186-194. DOI: 10.3969/j.issn.1003-0972.2021.02.004
引用本文: 彭波, 赵雨贺, 董超, 黄月茹, 冯佳华, 汤翠凤, 彭娟, 田夏雨, 孙艳芳, 黄雅琴, 汪全秀, 周伟, 阿新祥. 云南软米在豫南稻区的品质性状检测与分析[J]. 信阳师范学院学报(自然科学版), 2021, 34(2): 186-194. DOI: 10.3969/j.issn.1003-0972.2021.02.004
PENG Bo, ZHAO Yuhe, DONG Chao, HUANG Yueru, FENG Jiahua, TANG Cuifeng, PENG Juan, TIAN Xiayu, SUN Yanfang, HUANG Yaqin, WANG Quanxiu, ZHOU Wei, A Xinxiang. Detection and Analysis of the Quality Characters of Yunnan Soft Rice in South Henan Province[J]. Journal of Xinyang Normal University (Natural Science Edition), 2021, 34(2): 186-194. DOI: 10.3969/j.issn.1003-0972.2021.02.004
Citation: PENG Bo, ZHAO Yuhe, DONG Chao, HUANG Yueru, FENG Jiahua, TANG Cuifeng, PENG Juan, TIAN Xiayu, SUN Yanfang, HUANG Yaqin, WANG Quanxiu, ZHOU Wei, A Xinxiang. Detection and Analysis of the Quality Characters of Yunnan Soft Rice in South Henan Province[J]. Journal of Xinyang Normal University (Natural Science Edition), 2021, 34(2): 186-194. DOI: 10.3969/j.issn.1003-0972.2021.02.004

云南软米在豫南稻区的品质性状检测与分析

Detection and Analysis of the Quality Characters of Yunnan Soft Rice in South Henan Province

  • 摘要: 以豫南稻区引进的38份云南软米种质资源为试验材料,利用砻谷机、精米机和近红外谷物分析仪等仪器,结合生化和理化分析的技术方法,对云南软米在豫南稻区的外观品质、研磨加工品质、营养品质和蒸煮食味品质等主要性状进行了检测与分析.结果表明:供试软米的垩白率、垩白面积、垩白度、粒长、粒宽、长宽比、糙米率、精米率、整精米率、蛋白质含量、总氨基酸含量、总必需氨基酸含量、直链淀粉含量、食味值和糊化温度等品质性状存在丰富的变异类型.特别是软米中的总氨基酸含量、总必需氨基酸含量、垩白性状、粒型以及糊化温度等重要品质性状在软米水稻材料中的变异范围较大.

     

    Abstract: Taking the 38 Yunnan soft rice germplasm resources introduced from South Henan as experimental materials, the appearance quality, grinding quality, nutrition quality, cooking and eating quality of soft rice in South Henan were tested and analyzed by huller, rice polisher and near-infrared grain analyzer, combined with biochemical and physical-chemical analysis techniques. The results showed that there were rich variation types in chalkiness rate, chalkiness area, chalkiness degree, grain length, grain width, length width ratio, brown rice rate, milled rice rate, whole milled rice rate, protein content, total amino acid content, total essential amino acid content, amylose content, taste value and gelatinization temperature. In particular, the total amino acid content, the total essential amino acid content, chalkiness character, grain type and gelatinization temperature in soft rice varied widely.

     

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