Abstract: The phenol reaction was applied to identify the type of indica or japonica rice, and the related factors affecting the phenol reaction were also explored in detail to improve the operability. The results showed that soaking time, rice form and the concentration of phenol solution have important effects on the phenol reaction. In order to improve the operability of the phenol reaction and ensure the accuracy of the results, it is preferred to soak the grain or brown rice with an aqueous solution of phenol in a concentration of 0.20% or more, and soak for at least 72 h. The phenol reaction is simple to operate and the color change is easy to observe, so it has practical value in the rapid identification of indica and japonica rice.

Key words: indica rice, japonica rice, identification, phenol reaction

摘要： 采用酚反应鉴定籼粳稻类型，详细探讨影响酚反应的有关因素，提高酚反应的可操作性。结果表明，浸泡时间、稻米形态和苯酚浓度对酚反应具有重要影响。为提高酚反应的可操作性，并确保试验结果的准确性，宜采用浓度为0.20%及其以上的苯酚水溶液浸泡稻谷或糙米，且浸泡时间至少72 h。酚反应操作简便、颜色变化容易观察，在籼粳稻类型快速鉴定中具有实用价值。

关键词: 籼稻, 粳稻, 鉴定, 酚反应