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中国农学通报

中国农学通报 ›› 2006, Vol. 22 ›› Issue (8): 148-148.

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糙米粉代替精米粉测定直链淀粉含量研究初报

石英尧,陈多璞,张志转,申广勒,丁超尘   

  • 出版日期:2006-08-05 发布日期:2006-08-05

Preliminary Conclusion on Test Effect of Amylose Content Using Brown Rice Flour in Stead of The Milled Rice Flour

Shi Yingyao, Chen Duopu, Zhang Zhizhuan, Shen Guangle, Ding Chaocheng   

  • Online:2006-08-05 Published:2006-08-05

摘要： 选用汕优63等58个籼稻品种（组合）为材料，分别用糙米粉和精米粉测定了直链淀粉含量，分析了用糙米粉代替精米粉测定直链淀粉含量的效果。结果表明：糙米粉的直链淀粉含量比精米粉低，且随着直链淀粉含量的增加差值呈增大趋势，表现趋势总体上基本稳定。两者之间换算系数在0.67左右，且随直链淀粉含量的增加，换算系数略有增大。两者之间以指数关系和直线关系的决定系数较大，分别为0.9246和0.9125。由试验结果可见用糙米粉代替精米粉测定直链淀粉含量作为早代单株材料的鉴定和选择依据是可行的。

关键词: 哈密瓜, 哈密瓜, 病原菌, 保鲜剂

Abstract: With the materials of 58 indica rice varieties, the study was carried on effect of testing rice amylose content by using the brown rice flour in stead of the milled rice flour. The conclusions were as follows: The amylose content of brown rice flour is lower than that of milled rice flour, and the dispatch of amylose content is being increased along with the increase of amylose content. The trend is stable as a whole. The amylose content coefficient of brown rice flour and milled rice flour is about 0.67, and the amylose content coefficient has a little increase along with the increase of amylose content. The determination coefficient of exponent index relation and line relation is higher, they are 0.9246 and 0.9125. We can have conclusions from the experiment result that the amylose content relation of brown rice flour and milled rice flour is relatively stable and credible. The method is feasible of testing amylose content with the brown rice flour, and it can be used to test amylose content of the early generation individual plant material.

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