不同氮素粒肥水平下精米蒸煮食味品质变化及其与矿质元素含量相关性分析

doi:10.16035/j.issn.1001-7283.2019.06.009

摘要/Abstract

摘要：

为研究不同氮素粒肥水平下水稻精米矿质元素含量及蒸煮食味品质的变化,明确蛋白质及蒸煮食味品质与矿质元素间的相关性,以扬稻6号和南粳9108为供试材料,设置3个氮素粒肥水平,分别为对照（N1,0kg/hm ²）、中氮素粒肥（N2,90kg/hm ²）和高氮素粒肥（N3,150kg/hm ²）,并对精米中矿质元素含量和稻米蒸煮食味品质进行了测定分析。结果表明,随着氮素粒肥水平的提高,精米中含氮量提高,大量元素P、K含量和中量元素Ca、Mg含量显著降低,微量元素Fe、Mn、Zn、Cu含量显著增加,Mg/K和Mg/（N·AC·K）表现为降低趋势,蛋白质含量显著增多,直链淀粉含量有所减少,RVA谱特征值中最高粘度、热浆粘度和崩解值逐渐降低,回复值和消减值则呈现出上升的趋势,食味值显著变差。相关分析发现,蛋白质含量与微量元素含量间呈显著或极显著正相关,与大、中量元素含量和食味值呈显著或极显著负相关;Mg/K和Mg/（N·AC·K）与RVA谱特征值关系密切,有利于蒸煮食味品质的改善。由此可见,生产中应因地制宜地控制后期氮肥在适宜范围内,以提高稻米矿质营养元素含量和蒸煮食味品质。

关键词: 水稻, 精米, 氮素粒肥, 矿质元素, 蛋白质, 蒸煮食味品质

Abstract:

In order to study the changes of mineral elements content and cooking and eating quality of polished rice under different nitrogen grain fertilizer levels, and determine the correlation between protein, cooking and eating quality and mineral elements. Yangdao 6 and Nanjing 9108 were used as test materials, and three levels of nitrogen grain fertilizer were set, as the control (N1: 0kg/hm ²), medium nitrogen grain fertilizer (N2: 90kg/hm ²) and high nitrogen grain fertilizer (N3: 150kg/hm ²), and the content of mineral elements and the cooking and eating quality of the rice were measured. The results showed that the nitrogen content in polished rice increased with the increasing of nitrogen grain fertilizer level. With the increasing of nitrogen grain fertilizer level, the content of major elements P, K and secondary elements Ca, Mg decreased significantly, while the content of trace elements Fe, Mn, Zn, Cu increased significantly. Simultaneously, the Mg/K, Mg/(N?AC?K) and amylose content also showed a decreasing trend, and the protein content increased significantly. In addition, the peak viscosity, hot viscosity and breakdown of the RVA spectrum eigenvalues gradually decreased while the consistence and setback showed an increasing trend, and the taste value deteriorated significantly at the same time. Correlation analysis found that the protein content was significantly or extremely significantly positively correlated with trace elements, and had significant or extremely significant negative correlation with major and medium elements and taste value. Mg/K and Mg/(N?AC?K) were closely related to the characteristic values of RVA, which were beneficial to the improvement of cooking and eating quality. It can be seen that in the production, the nitrogen fertilizer should be controlled in the appropriate range according to local conditions, so as to improve the mineral nutrient content and cooking and eating quality of rice.

Key words: Rice, Polished rice, Nitrogen grain fertilizer, Mineral element, Protein, Cooking and eating quality

石吕,薛亚光,魏亚凤,李波,石晓旭,刘建. 不同氮素粒肥水平下精米蒸煮食味品质变化及其与矿质元素含量相关性分析[J]. 作物杂志, 2019 (6): 57–65

Shi Lü,Xue Yaguang,Wei Yafeng,Li Bo,Shi Xiaoxu,Liu Jian. Changes of Cooking and Eating Quality and Its Correlation with Mineral Element Content in Polished Rice under Different Nitrogen Grain Fertilizer Levels[J]. Crops, 2019(6): 57–65

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品种Variety	处理Treatment	Mg(μg/g)	K(μg/g)	AC(%)	N(%)	Mg/K	Mg/(N·AC·K)
扬稻6号	N1	252.89±1.06a	761.52±2.96a	17.36±0.13a	1.05±0.03c	0.3321±0.0027a	0.0182±0.0005a
Yangdao 6	N2	182.53±2.91b	572.84±11.78b	16.98±0.15b	1.39±0.11b	0.3187±0.0015b	0.0135±0.0001b
	N3	167.84±0.16c	560.10±0.94b	16.49±0.10c	1.54±0.08a	0.2997±0.0015c	0.0118±0.0002c
南粳9108	N1	236.28±1.93a	666.11±0.74a	19.21±0.20a	1.09±0.04c	0.3547±0.0025a	0.0170±0.0002a
Nanjing 9108	N2	204.78±0.46b	625.38±1.14b	18.14±0.19b	1.31±0.12b	0.3275±0.0001b	0.0137±0.0001b
	N3	178.53±0.88c	606.91±1.02b	17.46±0.08c	1.49±0.21a	0.2942±0.0010c	0.0113±0.0001c
F值Fvalue	品种Variety	37.31^**	0.21^ns	263.61^**	3.24^ns	78.40^**	13.16^*
	氮素粒肥 Nitrogen grain fertilizer	2 270.47^**	803.58^**	86.09^**	254.79^**	760.84^**	612.62^**
	品种×氮素粒肥 Variety×Nitrogen grain fertilizer	167.22^**	278.71^**	10.51^*	4.68^ns	69.24^**	9.88^*

品种Variety	处理Treatment	Fe	Mn	Zn	Cu	Ca	P
扬稻6号	N1	12.86±0.12c	7.04±0.11c	11.73±0.02c	5.54±0.06c	127.41±0.76a	929.54±0.83a
Yangdao 6	N2	19.82±0.45b	7.35±0.07b	12.77±0.32b	6.29±0.03b	115.12±2.67b	907.60±2.10b
	N3	29.48±0.15a	8.07±0.01a	16.01±0.02a	7.58±0.01a	105.98±0.62c	849.91±1.06c
南粳9108	N1	10.66±0.04c	9.34±0.04b	10.52±0.01c	4.97±0.02c	86.08±1.25a	983.87±0.30a
Nanjing 9108	N2	13.42±0.05b	9.51±0.07b	13.44±0.08b	5.29±0.04b	78.06±0.21b	969.48±7.54b
	N3	20.99±0.09a	11.91±0.06a	14.43±0.03a	5.72±0.02a	74.89±1.27c	897.38±4.17c
F值Fvalue	品种Variety	2 359.38^**	5 235.50^**	82.13^**	4 181.43^**	145.50^**	68.86^**
	氮素粒肥Nitrogen grain fertilizer	4 511.92^**	870.11^**	913.51^**	2 104.00^**	9.88^*	58.82^**
	品种×氮素粒肥 Variety×Nitrogen grain fertilizer	248.52^**	198.89^**	79.06^**	465.17^**	0.96^ns	0.40^ns

品种 Variety	处理 Treatment	最高粘度(cp) Peak viscosity	热浆粘度(cp) Hot viscosity	崩解值(cp) Breakdown	最终粘度(cp) Final viscosity	回复值(cp) Consistence	消减值(cp) Setback	峰值时间(min) Peak time	糊化温度(℃) Pasting temperature
扬稻6号	N1	2 640±12.02a	1 855±5.66a	785±17.68a	3 129±0.71a	1 274±6.36b	489±11.31c	6.43±0.03c	73.17±0.03b
Yangdao 6	N2	2 515±11.31b	1 752±8.49b	763±19.80a	3 083±14.14b	1 331±5.66a	568±25.46b	6.53±0.03b	74.94±0.21a
	N3	2 304±7.07c	1 619±0.71c	686±6.36b	2 963±1.41c	1 345±0.71a	659±5.66a	6.69±0.00a	75.00±0.13a
南粳9108	N1	3 167±1.41a	2 249±2.83a	918±4.24a	3 412±7.07a	1 163±9.90b	245±5.66c	6.35±0.07c	74.13±0.11b
Nanjing 9108	N2	3 012±1.42b	2 171±2.12b	842±3.54b	3 341±5.66b	1 171±3.54b	329±7.07b	6.49±0.01b	74.15±0.07b
	N3	2 811±3.54c	2 028±7.78c	783±11.31c	3 229±2.12c	1 201±9.90a	418±1.41a	6.59±0.04a	75.65±0.07a
F值Fvalue	品种Variety	13 828.68^**	16 811.97^**	212.04^**	4 506.91^**	1 220.68^**	1 175.28^**	9.46^*	16.75^**
	氮素粒肥 Nitrogen grain fertilizer	2 144.96^**	1 798.08^**	91.71^**	655.47^**	64.09^**	198.00^**	26.26^**	204.42^**
	品种×氮素粒肥 Variety×Nitrogen grain fertilizer	4.31^ns	5.16^ns	5.18^*	3.57^ns	13.78^**	0.04^ns	0.23^ns	65.95^**

品种Variety	Mg	K	Fe	Mn	Zn	Cu	Ca	P
扬稻6号Yangdao 6	-0.988^**	-0.968^**	0.946^**	0.878^*	0.859^*	0.924^**	-0.874^*	-0.843^*
南粳9108 Nanjing 9108	-0.989^**	-0.981^**	0.938^**	0.854^*	0.970^**	0.980^**	-0.967^**	-0.892^*

性状 Trait	Mg/K		Mg/（N·AC·K）
性状 Trait	扬稻6号Yangdao 6	南粳9108 Nanjing 9108	扬稻6号Yangdao 6	南粳9108 Nanjing 9108
食味值Taste value	0.909^*	0.980^**	0.986^**	0.999^**
最高粘度Peak viscosity	0.989^**	0.999^**	0.907^*	0.986^**
热浆粘度Hot viscosity	0.998^**	0.991^**	0.938^**	0.968^**
崩解值Breakdown	0.920^**	0.988^**	0.793	0.993^**
最终粘度Final viscosity	0.983^**	0.997^**	0.857^*	0.972^**
回复值Consistence	-0.897^*	-0.891^*	-0.996^**	-0.874^*
消减值Setback	-0.969^**	-0.996^**	-0.933^**	-0.995^**
糊化温度Pasting temperature	-0.821^*	-0.891^*	-0.964^**	-0.819^*