施氮量对机插稻主要米质性状的影响

摘要

以粳型超级稻宁粳3号和常规粳稻镇稻11号为材料,在机械插秧条件下,研究施氮量（0、90、180、270、360 kg/hm2）对粳型超级稻主要米质性状及淀粉粘滞谱（RVA谱）特征的影响。结果表明：施氮量对两个品种的稻米加工品质、营养品质、蒸煮食味品质及淀粉RVA谱3个曲线峰值的影响达到显著或极显著水平,对淀粉RVA谱其他特征参数的影响因不同品种而异;增加施氮量使两品种外观品质变差。随施氮量的增加,两个品种的糙米率、精米率、整精米、精米蛋白质含量呈增加趋势,而稻米的直链淀粉含量、食味值和淀粉RVA谱曲线峰值（峰值黏度、热浆黏度和冷胶黏度）呈现下降趋势。表明增施氮肥在提高粳型超级稻和常规粳稻加工和营养品质的同时,降低了稻米食味品质,并使稻米淀粉粘性变劣。%Using Japonica super rice cultivar Ningjing 3 and conventional Japonica rice Zhendao 11,the effects of nitrogen（N） application rate（0 kg/hm2,90 kg/hm2,180 kg/hm2,270 kg/hm2,360 kg/hm2） on rice quality and starch RVA profile parameters were investigated under mechanical transplanting rice cultivation pattern.The results showed that rice milling quality,nutritional quality,cooking and taste quality,three peak starch RVA profile parameters（peak viscosity,hot viscosity,cool viscosity） of Ningjing 3 and Zhendao 11 measured in this study were significantly influenced by N application rate treatments,and the other starch RVA profile parameters differed between two Japonica rice cultivars.Increasing N application rate would increase chalkiness rice rate of two Japonica rice cultivars.Both Ningjing 3 and Zhendao 11 showed the same trend that,with raising N application rate,brown rice rate,milled rice rate,head rice rate and rice protein content increased,while rice amylase content,taste value,peak viscosity,hot viscosity,cool viscosity of rice starch decreased.These results indicated that increasing N application rate would result in increment of milling quality and nutritional quality of rice,while rice taste quality and starch viscosity decreased.