稻米品種品質特性研究(Ⅰ)

Studies on the Varietal Characteristics of Rice in Quality (Ⅰ).

林秉溱(P. C. Lin) ； 林禮輝(L. F. Lin) ； 周新添(S. T. Chow)

《中華農業研究》 20卷3期 (1971/09) Pp. 31-41

https://doi.org/10.29951/JARC.197109.0004

摘要

爲提供水稻育種上基木參考資料，民國58、59年在農試所栽培稻米50餘品種，就糙米進行品質、營養有關成分之化學分析。在此二年間重複出現之55品種（日本型稉米17品種，蓬萊雜種稉米21品種，印度型秈米17品種）所得成績如表3a~表3c．。
如表4.,蓬萊雜種稉米之成份數值可謂與一般日本型稉米略同，反而日本型稉米中之早熟稻成份卻與印度型秈米相近。但在秈米，不難看出在來種與美國種之蛋白量相差無幾，然而顆粒澱粉量一項前者較後者高出一半，可見在來米品質大爲遜色。
本調查中，發現顆粒澱粉量（即澱粉組成）數值之變異頻度頗大（顆粒澱粉量之全般增高不論），不便應用，故如採取前後差異未達6%者爲準時，即得30品種稻米成份總平均：PH:6.6,，灰份：1.62%，脂肪：3.24%，蛋白：9.51%，澱粉：79.67%，還原醣：1.51%，顆粒澱粉量：23.2%，水溶蛋白：1.08%，鹽溶蛋白：1.69%，醇溶蛋白：0.27%，碱溶蛋白：7.36%，若吾人在米質品評上特別重視蛋白量、水溶蛋白量及顆粒澱粉量三成份時，依照上列平均標準，可得農林21號、關東51號、早生大野、Colusa, Vato （中粒）及Texas Patna（長粒）等爲優良品種。二年所得成績數值，環境因素之影響程度如何，及可爲品種特性之認定與否，應俟辦理地方試驗比較始得判明。

並列摘要

In order to present a foundamental information concerning the quality and nutrition of rice for breeding, a chemical survey on the constitution of brown rice was conducted in 1969~4970.
Fifty-five varieties of non-glutinous rice (consist of 17 Japonica, 17 Indica and 21 Penglai-hybrid (J×I)) were planted at the farm of Taiwan Agricultural Research Institute under same conditions (lst crops) and their brown rices were analyzed.
The conclusive results were shown as in Table 4.
It was found that the constituents of Penglai-hybrid were almost equivalent to those of the common Japonica variety, on the other hand, those of Japonica early rice were similar to Indicas.
With the Indica varieties, the one from U.S. had high protein and low amylose contents in contrast with the native rice had high contents in both. From this point of view, it might be concluded that the native variety was inferior in quality.
Comparing the data before and after in these two years, generally speaking, decreases in protein and increases in amylose contents were observed. Even though, as a surprising variation was found with the data of amylose, if the difference in amylose contents on each variety was limitted below six percent, then only about 30 varieties were secured for use and the means of constituents were obtained as follows: pH 6.6, Ash 1.62%, Fat 3.24%, Protein 9.51%, Starch 79.67%, Reducing Sugar 1.51%, Amylose Content 23.2%, Water-sol. Protein 1.08%, Salt-sol. Protein 1.69%, Alcohol-sol. Protein 0.27%, Alkali-sol. Protein 7.36%.
When important positions were given onto the contents of protein, water-soluble protein and amylose for estimating quality of rice, with a standard according to the means mentioned above, it was detected that the varieties such as Nunglin No. 21, Kwantung No. 51, Eārly Daye, Colusa, Vato and Texas Patna etc, were belong to the superior ones.