Detection and Analysis of Rice Quality of Yunnan Purple Rice Seed Resources

Abstract

Purple rice, as a special rice with important nutritional and health functions, has important scientific significance and application value for genetic improvement of purple rice and breeding of new varieties through in-depth study on its grain quality characters. In this paper, the grain quality characters of 39 kinds of purple rice introduced from Yunnan were tested, and the test results were analyzed comprehensively, which provided scientific basis for the introduction and popularization of high quality purple rice in Yunnan. Taking purple rice germplasm resources introduced from Yunnan Province as experimental materials, the appearance quality, cooking and eating quality, cooking and eating quality of 39 kinds of purple rice were analyzed by using near-infrared grain analyzer, automatic amino acid analyzer, viscometer and microwave digestion instrument combined with biochemical and physical-chemical analysis techniques and methods the grinding quality and nutritional quality were detected and analyzed. The results showed that there were abundant variation types in grain length, grain width, ratio of length to width, gelatinization temperature, taste value, amylose content, viscosity of rice flour, protein content, amino acid content, brown rice rate, milled rice rate and head rice rate. In particular, the appearance quality of grain type, milling quality of head rice rate, nutritional quality of amino acid content, cooking and eating quality of Rice Flour Viscosity, eating value and gelatinization temperature and other important quality traits in rice materials have a wide range of variation. Therefore, the results of this study provide important genetic and breeding resources for the breeding of new rice varieties with high quality.