CAJ | 학술논문

香稻稻米自身含有较高量香味物质且在食用口感、营养等品质方面优于非香水稻品种。香稻香味物质主要成分是2-乙酰-1-吡咯啉(简称2-AP)，不同的品种2-AP含量不同。稻米2-AP含量多少不仅受到自身遗传物质的影响，还与土壤中植物营养元素的种类和含量、土壤水分管理、环境温度、贮藏等因素有密切关系。2-AP合成与调控可能与脯氨酸及其酶有关。
향도도미자신함유교고량향미물질차재식용구감、영양등품질방면우우비향수도품충。향도향미물질주요성분시2-을선-1-필각람(간칭2-AP)，불동적품충2-AP함량불동。도미2-AP함량다소불부수도자신유전물질적영향，환여토양중식물영양원소적충류화함량、토양수분관리、배경온도、저장등인소유밀절관계。2-AP합성여조공가능여포안산급기매유관。
The aromatic rice is superior to other rice varieties in some quality traits, such as nutritional contents ans taste sense as it contains higher fragrant components. The mostly flavor components of aromatic rice is 2-acetyl-1-pyrroline (2-AP)that is variated in different rice varieties. Genetic factor, plant nutrient elements in soil, soil moisture, temperature and storage conditions are close relationship with flavor components content of aromatic rice. The 2-AP synthesis and regulation could be related to the proline and its enzyme. The 2-AP synthesis and regulation of aromatic rice, new varieties of anti-adversity and environment-friendly are key research direction of aromatic rice.