Abstract: One hundred forty-seven rice varieties which have different variety types and grain types and grain colors were used in this experiment. The protein content, EBVP(The estimate biological value of protein) and the amino acid content of protein were determined. There were obviously different in the protein content and quality among different rice types. The higher protein content was, the poorer protein quality was. Comparing with the Japonica or the waxy rice, the Indica rice had greater variation in protein content but less variation in amino acid composition of protein. EBVP of the purple rice was the highest; The protein content of the big embryo rice was the highest, but its protein quality was under the total average level; The scented rice was no superiority in protein; It is better to eat the brown rice or the light milled rice than to eat the milled rice.

Key words: Rice, Protein, Amino acid, Nutrition value

摘要： 选用147个不同稻类、不同粒型及色泽的稻米，分析其粗蛋白含量、蛋白质的氨基酸含量和蛋白质生物价的化学计算值。结果表明：稻米的粗蛋白含量越高，蛋白质的品质越差；籼稻的粗蛋白含量的变幅大，但蛋白质中各氨基酸含量的变化小。粳稻、糯稻则相反；紫黑米蛋白的营养价值最高；大胚米的粗蛋白含量最高，它的蛋白质品质略次于总体水平；香米在蛋白质方面与普通大米无多大差异．

关键词: 稻米, 蛋白质, 氨基酸, 营养价值