南粳系列水稻品种的食味品质与稻米理化特性

赵春芳,岳红亮,黄双杰,周丽慧,赵凌,张亚东,陈涛,朱镇,赵庆勇,姚姝,梁文化,路凯,王才林

Eating Quality and Physicochemical Properties in Nanjing Rice Varieties

ZHAO ChunFang,YUE HongLiang,HUANG ShuangJie,ZHOU LiHui,ZHAO Ling,ZHANG YaDong,CHEN Tao,ZHU Zhen,ZHAO QingYong,YAO Shu,LIANG WenHua,LU Kai,WANG CaiLin

表1 南粳系列品种及其亲本间的稻米主要化学成分差异

Table 1 The differences of main chemical compositions in milled rice of Nanjing rice varieties and their parents

品种 Variety 水分含量 Moisture (%) 总淀粉含量 Total starch content (%) 蛋白质含量 Protein content (%) 脂肪含量 Lipid content (%) 直链淀粉含量 Amylose content (%) 胶稠度 Gel consistency (mm) 直链淀粉含量 AC (%)-2016 蛋白质含量 PC (%)-2016 南粳46 NJ46 13.0±0.3a 80.2±1.13a 7.25±0.06b 0.78±0.03b 10.49±0.18c 85.0±2.0a 9.97±0.14c 7.56±0.06b 南粳5055 NJ5055 12.8±0.2a 80.5±1.84a 7.91±0.03a 0.75±0.00b 9.51±0.21c 86.7±1.5a 9.74±0.18c 8.14±0.05a 南粳9108 NJ9108 12.6±0.3a 80.6±1.45a 7.80±0.14a 0.87±0.01a 9.90±0.12c 84.3±2.5a 9.56±0.17c 8.09±0.04a 关东194 Kanto194 12.6±0.2a 80.2±0.89a 7.39±0.04b 0.78±0.01b 7.57±0.21d 83.7±1.2a 8.42±0.24d 7.51±0.02b 武粳13 WJ13 12.7±0.3a 80.3±1.14a 8.00±0.26a 0.72±0.02b 16.45±0.38b 72.0±2.0b 16.88±0.21b 8.34±0.04a 武香粳14 WXJ14 12.5±0.3a 80.8±1.53a 7.87±0.19a 0.25±0.01c 17.98±0.13a 74.7±1.5b 18.32±0.31a 8.14±0.03a