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作物学报 ›› 2011, Vol. 37 ›› Issue (11): 2001-2010.doi: 10.3724/SP.J.1006.2011.02001

• 耕作栽培·生理生化 • 上一篇    下一篇

粳稻精米脂肪含量和组分对蒸煮品质的影响及其对氮素的响应

顾丹丹，刘正辉，刘杨，王绍华，王强盛，李刚华，丁艳锋*   

  1. 南京农业大学农学院 / 农业部南方作物生理生态重点开放实验室，江苏南京 210095
  • 收稿日期:2011-04-01 修回日期:2011-06-25 出版日期:2011-11-12 网络出版日期:2011-09-06
  • 通讯作者: 丁艳锋, E-mail: dingyf@njau.edu.cn; Tel: 025-84396475
  • 基金资助:

    本研究由国家科技支撑计划项目(2006BAD02A03)资助。

Effect of Lipid Content and Components on Cooking Quality and Their Response to Nitrogen in Milled Japonica Rice

GU Dan-Dan, LIU Zheng-Hui, LIU Yang, WANG Shao-Hua, WANG Qiang-Sheng, LI Gang-Hua,DING Yan-Feng*   

  1. College of Agriculture, Nanjing Agricultural University / Key Laboratory of Crop Physiology & Ecology in South China, Ministry of Agriculture, Nanjing 210095, China
  • Received:2011-04-01 Revised:2011-06-25 Published:2011-11-12 Published online:2011-09-06
  • Contact: 丁艳锋, E-mail: dingyf@njau.edu.cn; Tel: 025-84396475

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1064

被引次数

8

摘要： 选用6个穗型不同的粳稻品种，采用7个氮肥处理，研究了精米中脂肪含量和组分对稻米直链淀粉含量和RVA特征值的影响及其对氮素的响应。结果表明，水稻精米中脂肪含量及组分存在显著的基因型差异。小穗型品种宁粳1号、早丰9号和武育粳3号精米中粗脂肪含量和淀粉脂(SL)含量分别大于或等于与之对应的大穗型品种宁粳2号、徐稻4号和9522; 精米中非淀粉脂(NSL)含量小穗型品种宁粳1号、早丰9号和武育粳3号均小于或相近于与之对应的大穗型品种宁粳2号、徐稻4号和9522。氮素对精米脂肪含量及组分的影响小于基因型，而且对于不同的基因型水稻氮素对脂肪的调控作用不同。精米中粗脂肪含量及各脂肪组分含量与直链淀粉含量(AC)及RVA特征值关系密切。精米中粗脂肪含量与脱脂前后的崩解值(BDV)呈极显著负相关，SL与直链淀粉含量(AC)、脱脂前后的消减值(SBV)和回复值(CSV)均呈显著或极显著负相关。从这些结果可以看出，精米中脂肪含量尤其是SL含量对稻米的蒸煮食味品质有显著影响，提高精米中SL含量能够提高稻米的蒸煮食味品质。

关键词: 水稻, 粗脂肪, 非淀粉脂, 淀粉脂, 直链淀粉含量, RVA

Abstract: In present study, six japonica cultivars and seven nitrogen treatments were used to study the effect of lipids content and components in milled rice on amylose content and RVA profile characteristics and the relationship between them and nitrogen. The results showed that the content and components of lipid in milled rice were significantly affected by genotype. As compared with large panicle cultivars, small panicle cultivars had higher crude lipids and starch lipids and lower non-starch lipids in milled rice. As compared with genotype, nitrogen had little effect on the content and components of lipid in milled rice. The content and components of lipid in milled rice were notably related to amylose content and the RVA profile characteristics. The crude lipid content was significantly and negatively correlated to BDV (breakdown), and starch lipids content was significantly and negatively correlated to SBV (setback) and CSV (consistency viscosity). From these results we summarized that the lipid content especially the starch lipids content in milled rice has significant effect on the cooking and eating quality of rice, which will be promoted with the increase of starch lipids content in milled rice.

Key words: Rice, Crude lipids, Non-starch lipids, Starch lipids, Amylose content, RVA

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