Abstract: A rapid, inexpensive, and simplified method for evaluating gelatinization temperature and amylose content of rice was developed. The procedure was as follow: Six rough rice grains were digested in 10 mL 2 mol/L KOH alkali solution, and then added 5 mL iodine solution (0.2 g iodine and 2.0 g potassium iodide in 100 mL of aqueous solution). The gelatinization temperature (expressed by alkali spreading value) and amylose content of rice measured by the simplified method and by standard method were significantly correlated, with the correlation coefficients of 0.932 and 0.915,respectively. The method is suitable for estimation of gelatinization temperature and amylose content of rice with large populations at low generations in breeding.

Key words: rice, amylose content, gelatinization temperature, method

摘要： 采用2 mol/L的KOH进行糙米糊化，其糊化温度与标准方法测定结果相比，两者相关系数为0.932，达极显著水平；糊化后直接染色，样品直链淀粉含量与标准方法测定样品直链淀粉含量之间的相关系数为0.915，达极显著水平。该方法具有简便、高效并相对准确的特点，非常适合低世代材料的直链淀粉含量和糊化温度的快速鉴定。

关键词: 水稻, 直链淀粉含量, 糊化温度, 测定方法