摘要
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。
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.
出处
《热带农业科学》
2015年第8期46-51,共6页
Chinese Journal of Tropical Agriculture
基金
中央级公益性科研院所基本科研业务费专项(No.1630032014031)
中国热带农业科学院科技攻关专题(No.1630032015005-1)
作者简介
沈建凯（1985-），男，硕士，助理研究员，主要从事水稻栽培与；E-mail：shh868@126．com。
