食用稻品质评价标准发展及其对稻米品质改善的影响
收稿日期: 2022-07-07
网络出版日期: 2022-09-21
基金资助
国家现代农业产业技术体系建设专项资金(CARS-01-47);中国农业科学院科技创新工程(CAAS-XTCX2019024);中央级公益性科研院所基本科研业务费专项(CPSIBRF-CNRRI-202125)
Development of Standard of Cooking Rice Variety Quality in China and Its Influence on Rice Quality Improvement
Received date: 2022-07-07
Online published: 2022-09-21
胡贤巧, 卢林, 张卫星, 牟仁祥, 陈铭学 . 食用稻品质评价标准发展及其对稻米品质改善的影响[J]. 中国稻米, 2022 , 28(5) : 133 -138 . DOI: 10.3969/j.issn.1006-8082.2022.05.020
The standard of cooking rice variety quality played a positive role in enhancing the people's rice quality consciousness and promoting the improvement of rice quality in China. In order to fully understand the standard of cooking rice variety quality and its role in the rice quality improvement, we systematically analyzed the development of standard based on successive editions and discussed the trends of the high quality rate of rice in China, for providing references for the cultivation and industrial development of high-quality rice varieties in the 14th Five-year Plan period in China.
Key words： rice; quality; standard; quality improvement; China
| [1] | 卢林, 孙成效, 朱智伟, 等. 我国稻米品质标准及检测技术创新概述[J]. 中国稻米, 2022, 28(1):1-6. |
| [2] | 胡贤巧, 孙丽娟, 邵雅芳, 等. 水稻标准体系存在问题及改进措施探析[J]. 农产品质量与安全, 2017(6):23-27. |
| [3] | 胡贤巧, 张卫星, 邵雅芳, 等. 我国近20年稻米品质优质率状况分析[J]. 中国稻米, 2021, 27(4):84-87. |
| [4] | 段彬伍, 朱智伟, 方长云, 等. NY/T 83-2017,米质测定方法[S]. 北京: 中国标准出版社, 2017. |
| [5] | RAMESH M, BHATTACHARYA K R, MITCHELL J R. Developments in understanding the basis of cooked-rice texture[J]. Critical Reviews in Food Science and Nutrition, 2000, 40(6): 449-460. |
| [6] | 中国水稻研究所. 稻米品质及其理化分析[M]. 杭州: 中国水稻研究所, 1985. |
| [7] | HU X Q, ZHANG W X, LU L, et al. Comparison of quality of appearance, cooking quality, and protein content of green-labeled rice and conventional rice[J]. Cereal Chemistry, 2022, 99(1): 1-11. |
| [8] | 邵雅芳. 稻米的营养功能特点[J]. 中国稻米, 2020, 26(6):1-11. |
| [9] | LIU Q, TAO Y, CHENG S, et al. Relating amylose and protein contents to eating quality in 105 varieties of Japonica rice[J]. Cereal Chemistry, 2020, 97(6): 1 303-1 312. |
| [10] | 路凯, 赵庆勇, 周丽慧, 等. 稻米蛋白质含量与食味品质的关系及其影响因素研究进展[J]. 江苏农业学报, 2020, 36(5):1305-1 311. |
| [11] | 石吕. 水稻精米蛋白质含量与稻米品质变化的关系[D]. 扬州: 扬州大学, 2017. |
| [12] | 牛兆国. 我国优质水稻生产现状及发展对策[J]. 现代农业科技, 2010(23):343-344. |
| [13] | 闵捷, 朱智伟, 许立, 等. 我国20世纪80年代以来育成粳稻品种的米质及优质达标率分析[J]. 中国稻米, 2008, 14(5):1-4. |
| [14] | 闵捷, 朱智伟, 陈能, 等. 中国常规籼稻品种的米质及其优质达标率的研究[J]. 中国稻米, 2012, 18(5):4-7. |
/
| 〈 |
|
〉 |