【摘要】 【目的】针对豫南引进的5种粳稻稻米的品质性状进行检测,并对其检测结果进行全面综合分析,为豫南优质粳稻的引进与推广应用提供科学依据。【方法】以豫南引进主栽的5种粳稻为试验材料,利用全自动氨基酸分析仪、近红外谷物分析仪、粘度计和微波消解仪等仪器,结合生化和理化分析的技术与方法,分别对引进主栽的5种粳稻稻米的外观品质、蒸煮食味品质、研磨加工品质以及营养品质等主要的品质性状指标进行检测与分析。【结果】豫南引进主栽的5个粳稻品种之间差异最大的垩白性状是垩白率,其次为垩白面积,9优418品种在豫南稻区垩白性状表现欠佳;9优418、扬粳805和龙粳31为中糊化温度类型,其余均为低糊化温度类型的粳稻品种;这5种粳稻稻米的胶稠度介于61～100 mm,均属于软质粳稻;除了南粳9108外,引进的这5种粳稻品种的直链淀粉含量均达到国标优质一级标准;整个模拟煮饭过程中,不同的粳稻米粉的粘度均呈递增的趋势,但其递增的速率并不一致;豫南引进主栽的5个粳稻品种稻米中总氨基酸含量差异相对较大,扬粳805稻米中总的必需氨基酸含量最高(23.80 mg·g^-1),其次为南粳9108;而限制性氨基酸含量中,南粳9108稻米中赖氨酸和甲硫氨酸的含量最高,天隆粳6号稻米中赖氨酸和甲硫氨酸的含量最低。【结论】豫南稻区有利于粳稻种子中垩白性状的产生,在豫南引进主栽的5个粳稻的蒸煮食味品质均达到国标优质三级标准以上,加工品质达到优质稻谷二级标准以上,其稻米营养品质存在一定的变异,南粳9108稻米中的限制性氨基酸赖氨酸和甲硫氨酸的含量最高,且蒸煮食味品质较好,适口性佳,适合在豫南地区大面积推广应用。更多还原

【Abstract】 【Objective】The quality traits of the five imported japonica rice in Southern Henan were tested,and the results were analyzed comprehensively,which provided scientific basis for the introduction and popularization of high quality japonica rice varieties in southern Henan.【Method】The main quality traits such as appearance quality,nutritional quality,processing quality,cooking and eating quality of five main japonica rice varieties imported in southern Henan were detected and analyzed by means of automatic amino acid analyzer,near infrared grain analyzer,viscometer and microwave digestion analyzer,combined with biochemical and physicochemical analysis techniques and methods.【Result】The chalkiness rate was the most significant difference among the five imported japonica rice varieties in southern Henan,followed by chalkiness area,and the chalkiness character of 9 You 418 varieties was not good in Southern Henan.9 You 418,Yanggeng 805 and Longgeng 31 were moderate gelatinization temperature types,while the others were low gelatinization temperature types.The gel consistency of these five japonica rice varieties ranged from 61 mm to 100 mm,which belonged to soft japonica rice.Except for Nangeng 9108,the amylose content of the five introduced japonica rice varieties reached the first-class national standard of high quality.During the whole simulated cooking process,the viscosity of different japonica rice flour showed an increasing trend,but the increasing rate was not the same.The difference of total amino acid content among the five imported japonica rice varieties in Southern Henan was relatively large.The total essential amino acid content of Yanggeng 805 rice was the highest(23.80 mg·g^-1),followed by Nangeng 9108.The content of lysine and methionine in Nangeng 9108 rice was the highest,while that in Tianlonggeng 6 rice was the lowest.【Conclusion】The region of Southern Henan was beneficial to the generation of chalky characters of japonica rice.The cooking and eating quality of the five imported japonica rice in Southern Henan had reached the third-level national standard of high quality rice,and the processing quality had reached the second-level national standard of high quality rice.There were some variations in the nutritional quality of the five imported japonica rice.The contents of restrictive amino acid lysine and methionine in Nangeng 9108 were the highest,and the cooking and eating quality was good,and the palatability was also good.Thus,Nangeng 9108 is suitable for large-scale popularization and application in Southern Henan.更多还原