Abstract: Two japonica rice varieties differed in cooking and eating quality were used to study the effect of spraying(6-benzylaminopurine)(6-BA) at the heading stage on nitrogen metabolism during grain filling stage and on cooking and eating quality.With the process of grain filling,the activity of glutamine synthetase increased gradually and peaked at 20 d after heading and then declined slowly,showing a single-peak curve.At the early stage of grain filling the varieties with high protein content was higher in the activity of glutamine synthetase than those with low protein content.Compared with CK,(spraying) 6-BA at the heading stage improved taste meter value,peak viscosity,breakdown,and soluble protein content of the entries in some degree,and reduced the activity of glutamine synthetase,setback,but protein and amylose contents didn′t(vary) obviously.

Key words: rice, 6-benzylaminopurine, nitrogen metabolism, cooking and eating quality

摘要： 选用两个品质不同的粳稻品种，研究在抽穗期喷洒6苄氨基嘌呤（6BA）对灌浆成熟期籽粒氮代谢及蒸煮食味品质的影响。 抽穗后随灌浆进程籽粒谷氨酰胺合成酶活性逐渐增加，达到峰值后又逐渐下降，呈单峰曲线变化，且抽穗后20 d 的酶活性最高；蛋白质含量高的品种灌浆前期籽粒谷氨酰胺合成酶活性高于蛋白质含量低的品种；与未喷6BA对照相比，抽穗期喷洒6BA供试品种的味度值、最高黏度、崩解值、可溶性蛋白含量等均有不同程度的提高，籽粒谷氨酰胺合成酶活性和消减值降低，但蛋白质和直链淀粉含量变化很小。

关键词: 水稻, 6-苄氨基嘌呤, 氮代谢, 蒸煮食味品质