| 稻米糊化温度和直链淀粉含量的简易测定法 |
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| 引用本文： | 胡培松,翟虎渠,唐绍清,万建民.稻米糊化温度和直链淀粉含量的简易测定法[J].中国水稻科学,2003,17(3):284-286. |
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| 作者姓名： | 胡培松 翟虎渠 唐绍清 万建民 |
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| 作者单位： | 1.南京农业大学 农学院， 江苏 南京 210095； 2中国水稻研究所 国家水稻改良中心， 浙江 杭州 310006； 3中国农业科学院， 北京 100081 |
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| 基金项目： | 国家 8 6 3计划资助项目 (2 0 0 1AA2 410 11、2 0 0 2AA2 0 70 0 2 )，浙江省自然科学基金重大项目 (ZA0 10 6 )，浙江省重大科技攻关项目 (0 1110 2 471) |
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| 摘 要： | 采用2 mol/L的KOH进行糙米糊化，其糊化温度与标准方法测定结果相比，两者相关系数为0.932，达极显著水平；糊化后直接染色，样品直链淀粉含量与标准方法测定样品直链淀粉含量之间的相关系数为0.915，达极显著水平。该方法具有简便、高效并相对准确的特点，非常适合低世代材料的直链淀粉含量和糊化温度的快速鉴定。
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| 关 键 词： | 水稻 直链淀粉含量 糊化温度 测定方法 |
| 文章编号： | 1001-7216(2003)03-0284-03 |
| 收稿时间： | 1900-01-01; |
A Simplified Method for Evaluating Gelatinization Temperature and Amylose Content of Rice |
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| HU Pei-song ,ZHAI Hu-qu ,TANG Shao-qing ,WAN Jian-min.A Simplified Method for Evaluating Gelatinization Temperature and Amylose Content of Rice[J].Chinese Journal of Rice Science,2003,17(3):284-286. |
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| Authors: | HU Pei-song ZHAI Hu-qu TANG Shao-qing WAN Jian-min |
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| Institution: | （ ;1.College of Agriculture; Nanjing Agricultural University; Nanjing 210095; China;2. Chinese National Rice Improvement Center; China National Rice Research Institute; Hangzhou 310006;3.Chinese Academy of Agricultural Sciences; Beijing 100081; China） |
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| Abstract: | A rapid, inexpensive, and simplified method for evaluating gelatinization temperature and amylose content of rice was developed. The procedure was as follow: Six rough rice grains were digested in 10 mL 2 mol/L KOH alkali solution, and then added 5 mL iodine solution (0.2 g iodine and 2.0 g potassium iodide in 100 mL of aqueous solution). The gelatinization temperature (expressed by alkali spreading value) and amylose content of rice measured by the simplified method and by standard method were significantly correlated, with the correlation coefficients of 0.932 and 0.915,respectively. The method is suitable for estimation of gelatinization temperature and amylose content of rice with large populations at low generations in breeding. |
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| Keywords: | rice amylose content gelatinization temperature method |
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