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不同施氮水平下水稻穗上不同部位籽粒的蒸煮与营养品质变化
引用本文:董明辉,桑大志,王朋,王学明,杨建昌. 不同施氮水平下水稻穗上不同部位籽粒的蒸煮与营养品质变化[J]. 中国水稻科学, 2006, 20(4): 389-395
作者姓名:董明辉  桑大志  王朋  王学明  杨建昌
作者单位:扬州大学 江苏省作物遗传生理重点实验室, 江苏 扬州 225009; E-mail: dongmh@yzcn.net; *通讯联系人, E-mail: jcyang@yzu.edu.cn
基金项目:国家自然科学基金;江苏省自然科学基金
摘    要:以中熟籼稻扬稻6号和中熟粳稻武育粳3号为材料,研究了不同施肥水平下稻米蒸煮及营养品质在穗上不同粒位籽粒间的差异及其分布特点。 总体而言,穗下部一、二次枝梗籽粒的胶稠度较低,直链淀粉含量较高;穗中、上部一、二次枝梗的胶稠度较高,直链淀粉含量较低。在同一个枝梗上,二次枝梗上早开花的第1粒的胶稠度最高,穗子中、上部一次枝梗迟开花的第2粒的直链淀粉含量较高。扬稻6号穗中部一次枝梗籽粒的粗蛋白含量较低,穗上、下部枝梗上籽粒的粗蛋白含量较高;而武育粳3号一次枝梗和二次枝梗籽粒的粗蛋白含量在穗上、中、下三部位间无明显差异。从不施氮到少量施氮(120 kg/hm2),稻米的胶稠度和粗蛋白含量增加,直链淀粉含量降低。但从少量施氮(120 kg/hm2)到中等施氮(240 kg/hm2),稻米的胶稠度降低,直链淀粉和粗蛋白含量有不同程度增加。

关 键 词:水稻  粒位  蒸煮品质  营养品质  氮肥  
文章编号:1001-7216(2006)04-0389-07
收稿时间:2005-06-15
修稿时间:2005-07-07

Changes in Cooking and Nutritional Qualities of Grains at Different Positions Within a Rice Panicle under Different Nitrogen Levels
DONG Ming-hui,SANG Da-zhi,WANG Peng,WANG Xue-ming,YANG Jian-chang. Changes in Cooking and Nutritional Qualities of Grains at Different Positions Within a Rice Panicle under Different Nitrogen Levels[J]. Chinese Journal of Rice Science, 2006, 20(4): 389-395
Authors:DONG Ming-hui  SANG Da-zhi  WANG Peng  WANG Xue-ming  YANG Jian-chang
Affiliation:Key Laboratory of Crop Genetics and Physiology, Jiangsu Province, Yangzhou University, Yangzhou 225009, China
Abstract:Differences in cooking and nutritional quality characteristics among the grains at different positions within a rice panicle were studied.The characteristics investigated included the distribution of gel consistence(GC),amylose content(AC) and crude protein content(CPC) for different grains in a panicle under different nitrogen levels(0,120,and 240 kg/hm~2),by using two rice cultivars,Yangdao 6(indica) and Wuyujing 3(japonica) as tested materials.The grains on the primary and secondary branches at the basal part of a panicle had smaller GC and greater AC than those at the upper or middle part of a panicle.The first of earlier-flowered grains on a secondary branch exhibited the greatest GC,whereas the second of later-flowered grains on a primary branch showed the greatest AC.For Yangdao 6,the CPC in the grains on a primary branch at the middle part of a panicle was lower,contrary to that at the upper or basal part of a panicle.For Wuyujing 3,there was no significant difference in CPC of the grains on the primary and secondary branches among the upper,middle and basal parts of a panicle.GC in the grains was increased,whereas AC was reduced from no nitrogen application(0) to low amount of nitrogen application(120 kg/hm~2),and the result was reversed from nitrogen at 120 kg/hm~2 level to medium amount of nitrogen application(240 kg/hm~2).CPC in grains was increased with the increase of the amount of nitrogen application.
Keywords:rice   grain position   cooking quality   nutritional quality   nitrogen fertilizer
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