Detection and Analysis of Rice Quality of Yunnan Purple Rice Seed Resources

Bo Peng, Jing Qiu, Ziyi Xue, Shuangshuang Tu, Anqi Lou, Chao Dong, Cui-feng Tang, A. Xin-Xiang, Fang Yang, Yan-ming Zhang, Meng-Yang Zheng, Ya-Qin Huang, Yan-Yang Sun, Quanxiu Wang, Wei Zhou, Hongyu Yuan
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Abstract

Purple rice, as a special rice with important nutritional and health functions, has important scientific significance and application value for genetic improvement of purple rice and breeding of new varieties through in-depth study on its grain quality characters. In this paper, the grain quality characters of 39 kinds of purple rice introduced from Yunnan were tested, and the test results were analyzed comprehensively, which provided scientific basis for the introduction and popularization of high quality purple rice in Yunnan. Taking purple rice germplasm resources introduced from Yunnan Province as experimental materials, the appearance quality, cooking and eating quality, cooking and eating quality of 39 kinds of purple rice were analyzed by using near-infrared grain analyzer, automatic amino acid analyzer, viscometer and microwave digestion instrument combined with biochemical and physical-chemical analysis techniques and methods the grinding quality and nutritional quality were detected and analyzed. The results showed that there were abundant variation types in grain length, grain width, ratio of length to width, gelatinization temperature, taste value, amylose content, viscosity of rice flour, protein content, amino acid content, brown rice rate, milled rice rate and head rice rate. In particular, the appearance quality of grain type, milling quality of head rice rate, nutritional quality of amino acid content, cooking and eating quality of Rice Flour Viscosity, eating value and gelatinization temperature and other important quality traits in rice materials have a wide range of variation. Therefore, the results of this study provide important genetic and breeding resources for the breeding of new rice varieties with high quality.
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云南紫稻种子资源稻米品质检测与分析
紫稻作为一种具有重要营养保健功能的特殊水稻,深入研究其籽粒品质性状,对紫稻的遗传改良和新品种选育具有重要的科学意义和应用价值。本文对云南引种的39种紫稻的籽粒品质性状进行了测试,并对测试结果进行了综合分析,为优质紫稻在云南的引种推广提供了科学依据。以云南引种的紫米种质资源为实验材料,采用近红外粒度分析仪、全自动氨基酸分析仪、粘度仪和微波消解仪,结合生化和理化分析技术和方法,对39种紫米的外观品质、蒸煮食味品质、蒸煮食味品质进行了分析,并对其研磨品质和营养品质进行了检测和分析。结果表明:籽粒长、粒宽、长宽比、糊化温度、口感值、直链淀粉含量、米粉粘度、蛋白质含量、氨基酸含量、糙米率、精米率和精米率均有丰富的变异类型。特别是稻米原料的粒型外观品质、头米率的碾磨品质、氨基酸含量的营养品质、蒸煮和食用品质、米粉的粘度、食用值和糊化温度等重要品质性状都有较大的变异。因此,本研究结果为选育优质水稻新品种提供了重要的遗传育种资源。
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