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当前位置: 首页 > 文章 > 四川籼稻地方品种蒸煮食用品质研究 西南农业学报 1988 (4) 77-80
Position: Home > Articles > THE COOKING AND EATING QUALITIES OF SICHUAN LOCAL VARIETIES OF HSIEN RICE (Oryza sativa L. subsp. hsien Ting) Southwest China Journal of Agricultural Sciences 1988 (4) 77-80

四川籼稻地方品种蒸煮食用品质研究

作  者：
陆贤军
单  位：
四川省农科院作物所
关键词：
籼稻;地方品种;蒸煮食用品质;直链淀粉含量;糊化温度;胶稠度;四川
摘  要：
对296个四川籼稻地方品种的蒸煮食用品质的研究表明,绝大部分品种的直链淀粉含量（AC）属高、中类型,分别占供试品种的52.70％和45.61％;90％以上的品种属高糊化温度（GT）类型;胶稠度（GC）不同的品种数是软>硬>中。在AC—GT—GC的组合方式中以HHH的比例最高,其后依次为HHS、IHS、HHM、IHH和IHM。并发现原产于四川省古蔺县的“麻子谷”、“麻早”、“麻鸡早”、“盖瓦早”和“椭叶粘”5品种属于理想的组合类型—IIS。
译  名：
THE COOKING AND EATING QUALITIES OF SICHUAN LOCAL VARIETIES OF HSIEN RICE (Oryza sativa L. subsp. hsien Ting)
作  者：
Lu Xianjun (Institute of Plant Breeding and Cultivation, Sichuan Academy of Agricultural Sciences, Chengdu)
关键词：
Rice (Oryza sativa L. subsp. indica) , Local variety, Cooking and eating quality, Amylose content. Gelatinization temperature, Gel consistency
摘  要：
The cooking and eating qualities of 296 Sichuan local varieties of hsien (indica) rice (O. Sativa. L. Subsp. hsien Ting) have been investigated. The results indicated that most of the varieties had high amylose content (AC) , high gelatinization temperature (GT) and soft gel consistency (GC) . Among the pattern of combination of AC-GT-GC, high AC-high GT-hard GC were the highest proportion, and high AC-high GT-soft GC, intermediate AC-high GT-soft GC, high AC-high GT-medium GC, and intermediate AC-high GT-medium GC followed closely 'Mazigu' 'Mazao', 'Majizao', 'Gaiwazao' and 'Tuo-yezhan' et al.Five varieties were found to belong to the pattern of combination of intermediate AC-intermediate GT-soft GC in the investigation. They were originated from Gulin in Sichuan.At the Same time, some varieties of intermediate, low AC and medium soft GC were observed.

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