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中国农学通报

中国农学通报 ›› 2017, Vol. 33 ›› Issue (5): 1-5.doi: 10.11924/j.issn.1000-6850.casb16060007

所属专题： 生物技术； 水稻

• 农学 农业基础科学 •    下一篇

水稻产量、蛋白质及食味特性的关联研究

王有伟,苗燕妮,江鹏,谢桂珍,张欣,施利利,丁得亮,崔晶,王松文   

  1. 天津农学院农学与资源环境学院,天津农学院农学与资源环境学院,天津农学院农学与资源环境学院,天津农学院农学与资源环境学院,天津农学院农学与资源环境学院,天津农学院农学与资源环境学院,天津农学院农学与资源环境学院,天津农学院农学与资源环境学院,天津农学院农学与资源环境学院
  • 收稿日期:2016-06-02 修回日期:2016-07-15 接受日期:2016-08-25 出版日期:2017-03-01 发布日期:2017-03-01
  • 通讯作者: 王松文
  • 基金资助:
    天津支撑项目“津稻291 新品种设计与技术开发”(09ZCKFNC01900)；天津市农业科技成果转化与推广项目“天津中日水稻品质·食味研究 中心”(0704190)。

Correlation Studies on Yield, Protein and Palatability of Rice

  • Received:2016-06-02 Revised:2016-07-15 Accepted:2016-08-25 Online:2017-03-01 Published:2017-03-01

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摘要： 为了研究水稻产量、品质及其各构成要素之间具有关联性。结合区域试验和生产试验，测定了总蛋白及醇溶蛋白，对不同品种进行了食味品尝和测定。结果表明，36 个水稻品种的产量水平不同，分为高产品种和普通品种。优质食味品种分为不同类型，其食味水平主要受直链淀粉和蛋白质的影响。蛋白质含量高、醇溶蛋白含量高显著地影响稻米食味。‘越光’、‘稻花香2 号’是目前典型的优质食味品种，近年来市场上也出现了一些优质食味品种新类型。关联分析表明，优质食味品种产量较高，直链淀粉含量低，蛋白质含量低。

关键词: 水生植物, 水生植物, 配置, 水体, 净化与修复

Abstract: The study aims to clarify the relationship among yield, quality and the quality components. Combined with the regional test and production test, the total protein and soluble protein were determined, and the palatability of different varieties was tasted and tested. The results showed that the yield level of the 36 rice varieties was different, and it was divided into high yield variety and common variety. The high- quality palatability varieties were divided into different types, taste level was mainly affected by the straight chain starch and protein effects. The high protein content, alcohol soluble protein content significantly affected the palatability of rice. ‘Koshihikari’ and ‘Daohuaxiang 2’were the typical high-quality palatability varieties, and some new varieties with high- quality palatability also appeared in the market in recent years. The correlation analysis showed that the high-quality palatability variety had high yield, lower amylose content and low protein content.