9个广西常规香稻品种香味及香味基因变异类型分析

为加快广西香稻品种选育及新育成品种的推广应用，利用感官法和仪器测定法对9个广西常规香稻品种的香味表型进行鉴定，利用吸嗅蒸汽法对其香味类型进行评价，并应用目前已经开发的6个香味基因变异类型的功能标记对其香味基因型进行鉴定。结果表明，感官法和仪器测定法鉴定结果一致，9个供试品种均为香稻品种；除桂野丰为芋头香型，其他8个品种均为爆米花香型；除桂茉香1号外，其他8个香稻品种均为第7外显子缺失8 bp变异类型。桂茉香1号香味评分75分，2-乙酰-1-吡咯啉含量74.838μg/kg，却不属于本研究检测的6种Badh2基因变异类型，有待进一步鉴定和研究。

Analysis of Fragrance and Fragrance Gene Variation Types of 9 Conventional Fragrant Rice Varieties in Guangxi

In order to speed up the breeding and the extension and application of fragrant rice varieties in Guangxi, the aroma phenotypes of nine fragrant rice varieties in Guangxi were identified by sensory and instrumental methods, the aroma types were evaluated by steam sniffer method, and the aroma genotypes were identified by using functional markers of six aroma gene variants developed so far. The results showed that the identification results of sensory and instrumental methods were consistent, and the nine tested varieties were all fragrant rice varieties. Except Guiyefeng, which is taro flavor type, the other eight varieties were popcorn flavor type. All tested varieties were the genetic variation type of 8bp deletion in exon 7 except Guimoxiang 1. Guimoxiang 1 had a fragrance score of 75 points and 2-AP content of 74.838 μg/kg, but did not belong to the six Badh2 gene variants detected in this study, needed for further identification and research.