不同氮素粒肥水平下精米蒸煮食味品质变化及其与矿质元素含量相关性分析

为研究不同氮素粒肥水平下水稻精米矿质元素含量及蒸煮食味品质的变化,明确蛋白质及蒸煮食味品质与矿质元素间的相关性,以扬稻6号和南粳9108为供试材料,设置3个氮素粒肥水平,分别为对照（N1,0kg/hm ²）、中氮素粒肥（N2,90kg/hm ²）和高氮素粒肥（N3,150kg/hm ²）,并对精米中矿质元素含量和稻米蒸煮食味品质进行了测定分析。结果表明,随着氮素粒肥水平的提高,精米中含氮量提高,大量元素P、K含量和中量元素Ca、Mg含量显著降低,微量元素Fe、Mn、Zn、Cu含量显著增加,Mg/K和Mg/（N·AC·K）表现为降低趋势,蛋白质含量显著增多,直链淀粉含量有所减少,RVA谱特征值中最高粘度、热浆粘度和崩解值逐渐降低,回复值和消减值则呈现出上升的趋势,食味值显著变差。相关分析发现,蛋白质含量与微量元素含量间呈显著或极显著正相关,与大、中量元素含量和食味值呈显著或极显著负相关;Mg/K和Mg/（N·AC·K）与RVA谱特征值关系密切,有利于蒸煮食味品质的改善。由此可见,生产中应因地制宜地控制后期氮肥在适宜范围内,以提高稻米矿质营养元素含量和蒸煮食味品质。

Changes of Cooking and Eating Quality and Its Correlation with Mineral Element Content in Polished Rice under Different Nitrogen Grain Fertilizer Levels

In order to study the changes of mineral elements content and cooking and eating quality of polished rice under different nitrogen grain fertilizer levels, and determine the correlation between protein, cooking and eating quality and mineral elements. Yangdao 6 and Nanjing 9108 were used as test materials, and three levels of nitrogen grain fertilizer were set, as the control (N1: 0kg/hm ²), medium nitrogen grain fertilizer (N2: 90kg/hm ²) and high nitrogen grain fertilizer (N3: 150kg/hm ²), and the content of mineral elements and the cooking and eating quality of the rice were measured. The results showed that the nitrogen content in polished rice increased with the increasing of nitrogen grain fertilizer level. With the increasing of nitrogen grain fertilizer level, the content of major elements P, K and secondary elements Ca, Mg decreased significantly, while the content of trace elements Fe, Mn, Zn, Cu increased significantly. Simultaneously, the Mg/K, Mg/(N?AC?K) and amylose content also showed a decreasing trend, and the protein content increased significantly. In addition, the peak viscosity, hot viscosity and breakdown of the RVA spectrum eigenvalues gradually decreased while the consistence and setback showed an increasing trend, and the taste value deteriorated significantly at the same time. Correlation analysis found that the protein content was significantly or extremely significantly positively correlated with trace elements, and had significant or extremely significant negative correlation with major and medium elements and taste value. Mg/K and Mg/(N?AC?K) were closely related to the characteristic values of RVA, which were beneficial to the improvement of cooking and eating quality. It can be seen that in the production, the nitrogen fertilizer should be controlled in the appropriate range according to local conditions, so as to improve the mineral nutrient content and cooking and eating quality of rice.