对湖南省评选出的221个优质稻品种（组合）的主要米质指标进行了分析，探析了品质性状与评定等级的关系。结果表明，在一定范围内，稻米垩白粒率和垩白度越大，等级越低；而粒型长宽比和胶稠度越大，等级越高。湖南省二、三等优质品种的出糙率要求高于国家相应标准，垩白度和胶稠度要求低于国家相应标准。30年来，湖南省评选的优质稻品种米质有较大改善，但垩白粒率、垩白度仍普遍偏高。相关回归分析表明，稻米垩白粒率与垩白度呈极显著正相关，垩白粒率、垩白度与出糙率、精米率呈显著正相关，与粒型长宽比、整精米率、胶稠度、碱消值和食味值呈极显著负相关；粒型长宽比、整精米率与胶稠度、碱消值和食味值呈极显著正相关。

The main quality indexes of 221 fine quality rice varieties in Hunan province in the past 30 years were analyzed, and the relationship between quality traits and grade was explored. The results showed that the chalky grain rate and chalkiness degree bigger, the quality grade was low, while quality grade rose with the increasing of milled rice length width ratio and gel consistency within a certain range. The brown rice rate requirement of the second and third class quality rice of  Hunan Province is higher than the corresponding national standard, but the chalkiness degree and gel consistency requirements is lower than the national standard. The quality of fine quality rice has greatly improved in recent 30 years in Hunan, but the chalky grain rate and chalkiness degree was generally higher. Correlation analysis showed that the chalky grain rate and chalkiness degree had a significantly positive correlation with brown rice rate and milled rice rate, and had significant negative correlation with milled rice length width ratio, head milled rice rate, gel consistency, alkali spreading value and taste. However, the milled rice length width ratio and head milled rice rate had a significant positive correlation with the gel consistency, alkali spreading value and taste.