[1]吴焱,袁嘉琦,张超,等.稻米脂肪与品质的关系及其调控[J].江苏农业学报,2020,(03):769-776.[doi:doi:10.3969/j.issn.1000-4440.2020.03.032]
　WU Yan,YUAN Jia-qi,ZHANG Chao,et al.The relationship between lipid and quality and its regulation in rice[J].,2020,(03):769-776.[doi:doi:10.3969/j.issn.1000-4440.2020.03.032]
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稻米脂肪与品质的关系及其调控()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2020年03期
页码:
769-776
栏目:
综述
出版日期:
2020-06-30

文章信息/Info

Title:
The relationship between lipid and quality and its regulation in rice
作者:
吴焱; 袁嘉琦; 张超; 张诚信; 陈天晔; 顾睿; 侯均昊; 周驰燕; 李国辉; 戴其根; 霍中洋; 许轲
（扬州大学江苏省作物遗传生理重点实验室/扬州大学农业部长江流域稻作技术创新中心/粮食作物现代产业技术协同创新中心，江苏扬州225009）
Author(s):
WU Yan; YUAN Jia-qi; ZHANG Chao; ZHANG Cheng-xin; CHEN Tian-ye; GU Rui; HOU Jun-hao; ZHOU Chi-yan; LI Guo-hui; DAI Qi-gen; HUO Zhong-yang; XU Ke
(Jiangsu Key Laboratory of Crop Genetics and Physiology/Innovation Center of Rice Cultivation Technology in Yangtze Valley, Ministry of Agriculture/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China)
关键词:
水稻; 脂肪; 品质; 调控
Keywords:
rice; lipid; quality; regulation
分类号:
S511.032
DOI:
doi:10.3969/j.issn.1000-4440.2020.03.032
文献标志码:
A
摘要:
脂肪是稻米第3丰富的重要营养组分，是稻米“能量棒”，是水稻生命活动所需能量的重要来源之一。但稻米中粗脂肪含量较少且提取困难，前人对于稻米脂肪的研究多集中于稻米脂肪与品质的关系以及稻米脂肪酸组成成分上，关于稻米脂肪含量和组分调控的研究较少。本文综述了水稻籽粒脂肪的种类及分布、合成和分解代谢及其调控途径，以及稻米脂肪含量及其脂肪酸组分与稻米品质尤其是稻米蒸煮食味品质的紧密联系和影响因素，展望了提高和改善稻米脂肪含量及其组分的技术途径，以期为稻米脂肪与品质协同改良提供帮助。
Abstract:
Lipid is the third most important nutrient component of rice, it is the "energy bar" of rice and the main provider of energy for rice life activities. The crude lipid content in rice is low, and the extraction is difficult. The previous studies on rice lipid mainly focused on the relationship between rice lipid and quality and composition of fatty acids in rice. There were few studies on the regulation of rice lipid content and composition. This paper reviewed the types and distribution of rice grain lipid, their synthesis and catabolism and their regulatory pathways, as well as the close relationship between rice lipid content and fatty acid components and rice quality, especially the cooking and eating quality of rice, and their influencing factors. The technical approaches for improving the lipid content and components of rice were prospected to provide help for the cooperative improvement of lipid and quality.

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备注/Memo

备注/Memo:
收稿日期：2020-04-26基金项目：国家重点研发计划项目（2016YFD0300501、2017YFD0300102）；江苏省重点研发计划项目（BE2017343）；江苏高校优势学科建设工程项目作者简介：吴焱（1995-），女，江苏常州人，硕士研究生，主要从事作物栽培学与耕作学研究。（E-mail）952215424@qq.com通讯作者：许轲，(E-mail）xuke@yzu.edu.cn
更新日期/Last Update: 2020-07-14