吴焱 袁嘉琦 张超 张诚信 陈天晔 顾睿 侯均昊 周驰燕 李国辉 戴其根 霍中洋 许轲

摘要：脂肪是稻米第3丰富的重要营养组分，是稻米“能量棒”，是水稻生命活动所需能量的重要来源之一。但稻米中粗脂肪含量较少且提取困难，前人对于稻米脂肪的研究多集中于稻米脂肪与品质的关系以及稻米脂肪酸组成成分上，关于稻米脂肪含量和组分调控的研究较少。本文综述了水稻籽粒脂肪的种类及分布、合成和分解代谢及其调控途径，以及稻米脂肪含量及其脂肪酸组分与稻米品质尤其是稻米蒸煮食味品质的紧密联系和影响因素，展望了提高和改善稻米脂肪含量及其组分的技术途径，以期为稻米脂肪与品质协同改良提供帮助。

关键词：水稻;脂肪;品质;调控

中图分类号：S511.032文献标识码：A文章编号：1000-4440（2020）03-0769-08

The relationship between lipid and quality and its regulation in rice

WU Yan，YUAN Jia-qi，ZHANG Chao，ZHANG Cheng-xin，CHEN Tian-ye，GU Rui，HOU Jun-hao，ZHOU Chi-yan，LI Guo-hui，DAI Qi-gen，HUO Zhong-yang，XU Ke

（Jiangsu Key Laboratory of Crop Genetics and Physiology/Innovation Center of Rice Cultivation Technology in Yangtze Valley， Ministry of Agriculture/Co-Innovation Center for Modern Production Technology of Grain Crops， Yangzhou University， Yangzhou 225009， China）

Abstract： Lipid is the third most important nutrient component of rice， it is the "energy bar" of rice and the main provider of energy for rice life activities. The crude lipid content in rice is low， and the extraction is difficult. The previous studies on rice lipid mainly focused on the relationship between rice lipid and quality and composition of fatty acids in rice. There were few studies on the regulation of rice lipid content and composition. This paper reviewed the types and distribution of rice grain lipid， their synthesis and catabolism and their regulatory pathways， as well as the close relationship between rice lipid content and fatty acid components and rice quality， especially the cooking and eating quality of rice， and their influencing factors. The technical approaches for improving the lipid content and components of rice were prospected to provide help for the cooperative improvement of lipid and quality.

Key words：rice;lipid;quality;regulation

目前全世界大约有一半以上人的主食是稻米，水稻作为主要的世界性粮食作物，其作用不可忽视，而随着人们生活品质的不断提高，对于提高稻米品质的要求也日益迫切[1]。脂肪为人体生命活动提供能量[2]。稻米的脂肪含量是比较低的，其中多数是不饱和脂肪酸或淀粉-脂复合物，这些物质影响着稻米的品质，且对于心血管疾病具有良好的预防效果，营养价值较高[3-4]。一般来说，脂肪含量较高的稻米食味品质较好[5]。脂肪对于提升稻米食味品质具有積极影响，较高脂肪含量的稻米蒸煮后，各项食味评价指标表现均较佳[6]。但在稻米的储藏过程中，脂肪在环境作用及相关酶的影响下，会发生酸变，最终导致稻米陈化，品质下降[7]。……