CAJ | 학술논문

为探明不同品种稻米脂肪酸与食味的关系及土壤水分的调控效应,进行了不同水稻品种及土壤水势为-30～-35 kPa和-60～-65 kPa的控水处理对糙米优势、中位、劣势粒成分及食味的影响研究.结果表明,"垦鉴稻5号"、"富士光"、"东农V10"的籽粒脂肪酸含量极显著高于"垦稻8号"和"空育131";"空育131"食味值极显著高于"东农V10"、"垦鉴稻5号"、"垦稻8号","富士光"、"东农V10"、"垦鉴稻5号"极显著高于"垦稻8号","富士光"显著高于"东农V10"和"垦鉴稻5号".食味值与脂肪酸、蛋白质含量呈极显著负相关(2002年r为-0.577~(**)、-0.910~(**),2003年r为-0.845~(**)、-0.980~(**))、蛋白质与脂肪酸含量呈极显著正相关(2002年,r为0.582~(**),2003年,r为0.866~(**)):各品种籽粒成分的变异系数均表现脂肪酸>蛋白质>直链淀粉.抽穗前控水除"绥梗3号"分蘖期控水处理外,两品种("上育397"和"绥粳3号")各粒位籽粒的脂肪酸含量均极显著高于CK;同一生育时期两品种的脂肪酸含量多以控水强度大的处理高,但差异多不显著;长穗期控水对两品种各粒位籽粒的食味影响最大,均极显著低于CK;两品种各粒位籽粒成分的变异均以脂肪酸最大,但对食味的通径系数均以蛋白质最大.建议今后在稻米的食味及营养评价中列入脂肪酸指标.
위탐명불동품충도미지방산여식미적관계급토양수분적조공효응,진행료불동수도품충급토양수세위-30～-35 kPa화-60～-65 kPa적공수처리대조미우세、중위、열세립성분급식미적영향연구.결과표명,"은감도5호"、"부사광"、"동농V10"적자립지방산함량겁현저고우"은도8호"화"공육131";"공육131"식미치겁현저고우"동농V10"、"은감도5호"、"은도8호","부사광"、"동농V10"、"은감도5호"겁현저고우"은도8호","부사광"현저고우"동농V10"화"은감도5호".식미치여지방산、단백질함량정겁현저부상관(2002년r위-0.577~(**)、-0.910~(**),2003년r위-0.845~(**)、-0.980~(**))、단백질여지방산함량정겁현저정상관(2002년,r위0.582~(**),2003년,r위0.866~(**)):각품충자립성분적변이계수균표현지방산>단백질>직련정분.추수전공수제"수경3호"분얼기공수처리외,량품충("상육397"화"수갱3호")각립위자립적지방산함량균겁현저고우CK;동일생육시기량품충적지방산함량다이공수강도대적처리고,단차이다불현저;장수기공수대량품충각립위자립적식미영향최대,균겁현저저우CK;량품충각립위자립성분적변이균이지방산최대,단대식미적통경계수균이단백질최대.건의금후재도미적식미급영양평개중렬입지방산지표.
To prove the relationships between the taste quality and fatty acids content of rice grain, fatty acids, protein, amlose contents of five varieties of rice were measured. And soil moisture was regulated at water poteintial of-30～35 kPa and-60 ～-65 kPa, then the ingredients and taste value of superior grain, medium grain and inferior grain of two varieties were analyzed. The results show that fatty acids content of "Kenjiandao 5", "Fushiguang" and "DongnongV 10" is significantly higher (P<0.01) than that of "Kendao 8" and "Kongyu 131". Also the taste value of "Kongyu 131" is significantly higher than that of "DongnongV 10", "Kenjiandao 5" and "Kendao 8". Furthermore, "Fushiguang", "DongnongV 10" and "Kenjiandao 5" have a significantly higher taste value than "Kendao 8"; and the taste value of "Fushiguang" is significantly higher than that of "DongnongV 10" and "Kenjiandao 5". Taste value is significantly negatively correlated with fatty acids and protein contents (r = -0.577~(**), -0.910~(**) for 2002; r = -0.845~(**), -0.980~(**) for 2003). Protein content is in turn significantly positively correlated with fatty acids content (r = 0.582~(**) for 2002; r = 0.866~(**) for 2003). The coefficients of variation for grain ingredients have the following order of fatty acids > protein > amylose. Fatty acids content of the "Shangyu 397" and "Suijing 3" rice grains at different positions of the panicle are significantly higher (P < 0.01) than in the control under different water-control treatments before heading. This is, however not the case for "Suijing 3" under high water-control treatment at tilling stage. During the same growth period under intensive water-control, fatty acids content of the two varieties is higher, but it is not significant. Water-control during filling stage leads to a significantly lower taste value compared with CK. The coefficient of variance for fatty acids is higher than those for protein and amlyose. However, protein path coefficient is the highest among the grain ingredients. In summary therefore, rice grain fatty acid content subject to external influences is highly correlated with taste quality. It then implies that fatty acids study should be part of any grain taste evaluation and nutritional assessments.