| 苟当1号在不同海拔生态环境种植的蒸煮食味品质分析 |
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| 引用本文： | 张志斌,龙思芳,吴娴,彭强,王倩,徐海峰,张习春,罗秦欢,王忠妮,龚记熠,朱速松.苟当1号在不同海拔生态环境种植的蒸煮食味品质分析[J].中国稻米,2021,27(2):68-72. |
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| 作者姓名： | 张志斌 龙思芳 吴娴 彭强 王倩 徐海峰 张习春 罗秦欢 王忠妮 龚记熠 朱速松 |
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| 作者单位： | 1.贵州师范大学 生命科学学院,贵阳 550025;2.贵州省农业科学院水稻研究所,贵阳 550006;3.黔南民族医学高等专科学校,贵州 都匀 558000;4.贵州大学 生命科学学院,贵阳 550025 |
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| 基金项目： | 国家重点研发计划（2017YFD0100402）;国家自然科学基金委员会-贵州省人民政府喀斯特科学研究中心项目（U1812401）;贵州省科技平台及人才团队计划项目（黔科合平台人才[2017]5719号;黔科合平台人才[2018]5620号）;贵州省科技支撑计划项目（黔科合支撑[2018]2298 号）;贵州省后补助计划项目（黔科合平台人才[2018]5263号）;贵州省现代农业产业技术体系建设（GZCYTX2020-0602） |
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| 摘 要： | 稻米蒸煮食味品质受品种遗传特性、生长环境和栽培条件等因素共同作用,蛋白质含量、直链淀粉含量和RVA（快速粘度仪）谱特征值是评价稻米食味品质优劣的重要理化指标。为探究不同海拔地区苟当1号蒸煮食味品质的差异,在贵州省从江县242~857 m的海拔范围内选取了5个不同海拔高度的地点种植苟当1号,对影响稻米蒸煮食味品质的主要理化指标进行差异及相关性分析。结果表明,苟当1号的蛋白质含量在5.23%~7.07%之间、直链淀粉含量在1.61%~2.87%之间,海拔高度与蛋白质含量和直链淀粉含量均呈极显著负相关。RVA谱特征值多重比较表明,回复值随海拔的升高而降低,崩解值随海拔的升高先降低后升高,消减值随海拔的升高先升高后降低。此外,不同海拔的土壤基本成分与稻米蒸煮食味品质相关性分析结果表明,土壤中速效氮含量与崩解值呈显著负相关,与消减值呈显著正相关;土壤pH值与回复值呈极显著负相关,与直链淀粉含量呈显著负相关。综上,苟当1号在从江地区242~857 m的海拔范围内种植,蒸煮食味品质随海拔升高而变优。
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| 关 键 词： | 水稻 海拔 苟当1号 蒸煮食味品质 相关性分析 变异系数 |
| 收稿时间： | 2020-12-28 |
Analysis of Cooking and Eating Quality of Goudang 1 Planted in Different Altitudes Ecological Environment |
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| Zhibin ZHANG,Sifang LONG,Xian WU,Qiang PENG,Qian WANG,Haifeng XU,Xichun ZHANG,Qinhuan LUO,Zhongni WANG,Jiyi GONG,Susong ZHU.Analysis of Cooking and Eating Quality of Goudang 1 Planted in Different Altitudes Ecological Environment[J].China Rice,2021,27(2):68-72. |
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| Authors: | Zhibin ZHANG Sifang LONG Xian WU Qiang PENG Qian WANG Haifeng XU Xichun ZHANG Qinhuan LUO Zhongni WANG Jiyi GONG Susong ZHU |
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| Institution: | 1.School of Life sciences, Guizhou Normal University, Guiyang 550025, China;2.Rice Research Institute, Guizhou Academy of Agricultural Sciences Guiyang 550006, China;3.Qiannan Medical College for Nationalities, Duyun, Guizhou 558000, China;4.College of Life Sciences and Institute of Agro-Bioengineering, Guizhou University, Guiyang 550025, China |
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| Abstract: | Cooking and eating quality of rice is affected by genetic characteristics, environmental and cultivation conditions. Protein content, amylose content and RVA（rapid viscometer） profile characteristics are very important physicochemical indexes of evaluating the cooking and eating quality of rice. In order to explore the influence of different altitude on the cooking and eating quality, we selected 5 locations with different elevations from 242 m to 857 m in Congjiang County, Guizhou Province to plant Goudang 1, and analyzed the variation and correlation of the main physicochemical indexes affecting the cooking and eating quality of rice. The results showed that the protein content and amylose content of Goudang 1 ranged from 5.23 %~7.07 % and 1.61 %~2.87 %, respectively, and altitude was significantly negatively correlated with protein content and amylose content. Multiple comparisons of RVA spectral characteristic values showed that with altitude rising, the consistence viscosity decreased. However, the breakdown viscosity initially decreased and then increased with altitude rising, whereas the setback viscosity increased first and then decreased. In addition, the correlation analysis between soil components at different altitude and cooking and eating quality showed that the content of available nitrogen in soil decreased with the increase of disintegration value, but increased with the increase of reduction value. With the increase of consistence viscosity and amylose content, the pH value of soil decreased. This study showed that the best cooking and eating quality can be obtained by planting Goudang 1 at the highest planting point within the altitude range of 242~857 m in Congjiang County. |
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| Keywords: | rice altitude Guodang 1 cooking and eating quality correlation analysis coefficient of variation |
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