• ISSN 1008-505X
  • CN 11-3996/S

湖南怀化花洋溪村“贡田”稻米品质的影响因素分析

Factors related to rice taste and nutritional quality in the “Gongtian” of Huayangxi Village, Huaihua, Hunan

    摘要
  • 摘要:
      目的  湖南怀化市花洋溪村“贡田”生产的稻米品质优良，历史上一直作为贡品。我们研究了品种和“贡田”的理化性状和环境，以分析形成优质稻米的影响因素。
      方法  在湖南怀化市花洋溪村的“贡田”与非贡田中采集0—20 cm 耕层土样，测定土壤有机碳、全量及速效氮磷养分含量。在两块田中同时种植了‘禾中香’、‘穗晚香’、‘农香25’ 3个水稻品种，测定了灌溉水、稻谷和土壤的22种元素含量，分析了稻米的食味品质(外观、黏度、硬度、平衡度、食味值)及营养品质(蛋白质、脂肪、淀粉)。通过冗余分析、结构方程模型等方法，解析“贡田”对水稻食味及营养品质的影响。
      结果  与非贡田相比，“贡田”土壤有机质、全氮、全磷、速效钾、有效磷含量，微生物量碳、微生物量氮、微生物量磷含量，以及铁、铝含量均明显较高。“贡田”中生长的水稻籽粒中含有较高的锌、铷、锶含量和较高的脂肪含量 (营养品质)，而稻米的食味品质(黏度、外观及食味值)则更多地取决于水稻品种。冗余分析结果显示，土壤全量养分、速效养分及微生物生物量解释了59%的水稻食味及营养品质差异。结构方程模型显示，土壤中22种元素含量与水稻中的相应元素含量显著正相关。灌溉水元素含量较少，对稻米食味及营养品质影响也较小。
      结论  “贡田”通过长期施用有机肥显著提高了土壤有机质和氮、磷、钾含量，维持了较好的土壤生物性状，因此，在同样施肥量下，可显著提高水稻的产量和营养品质。相比于土壤肥力，稻米品种特性决定着稻米的食味品质及其对土壤肥力的响应。依据当下的施肥量和施肥方法(含秸秆还田)，稻米中较高的脂肪含量和较低的蛋白含量均有助于稻米食味值的增加。因此，维持高的土壤肥力和适当的施肥水平，是获得优质稻米和较高产量的关键。

     

    Abstract:
      Objectives  The rice produced in the Gongtian in Huayangxi Village of Huaihua in Hunan Province is specified product for the royal monarch in the history. Thus, we explored the environmental factors influencing rice quality from Gongtian.
      Methods  Field experiments were conducted in the Gongtian and nearby non-Gongtian fields in Huayangxi Village, Huaihua City in Hunan, using three rice cultivars (Hezhongxiang, Suiwanxiang, and Nongxiang 25) as test materials, under mono-cropping system. After rice harvest, the soil samples of 0−20 cm plough layer were sampled for determination of organic carbon, total and available nutrient contents, the irrigation water samples were collected for analysis of 22 mineral element contents, and rice samples were collected for the measurement of taste quality (appearance, viscosity, hardness, balance, taste value) and nutritional quality (protein, fat, starch).
      Results  Compared with non-Gongtian, Gongtian had significantly higher organic matter, total N and P, available K and P contents, higher microbial biomass carbon and microbial biomass nitrogen, microbial biomass phosphorus content, and higher total Fe and Al contents. The rice from Gongtian accumulated more Zn, Ru and Sr and higher relative fat content in grain than that from non-Gongtian. Gongtian rice also had the higher grain taste quality (viscosity, appearance, and taste value) than that from non-Gongtian. The results of redundancy analysis showed that soil total nutrients, available nutrients and microbial biomass accounted for 59% of variation in rice taste and nutritional quality. The structural equation model showed that the content of 22 elements in soil was positively correlated with that of rice. The content of elements in irrigation water was low, and had little effect on the taste and nutritional quality of rice.
      Conclusions  Due to long-term manuring, the Gongtian had significantly high soil fertility (total and available nutrients, microbial biomass and soil element content), and thus significantly higher rice yield than the rice in nearby common fields. Cultivar is a stable and decisive factor for the rice taste, which is less affected by soil properties. Under the current fertilization method, rice has higher fat contents and lower protein contents, which strengthen the rice taste as well.

     

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