研究测定了华南地区有代表性的１１个早籼优质品种稻米于常温下贮藏１ａ前后蛋白质含量和氨基酸组成用ＦＡＯ／ＷＨＯ必需氨基酸的评分模式及鸡蛋白模式作比较，计算了１１个籼稻米８种必需氨基酸的化学分，对稻米蛋白质质量进行了评价结果表明：稻米经过常温贮藏１ａ后，其蛋白质含量及氨基酸组成和含量比较稳定，稻米蛋白营养品质基本不受贮藏时间的影响；１１个稻米品种的蛋白质质量分数变幅介于８８０％～１３１０％，平均值为１０２３％，变异系数为１０８０％，品种间差异较大；品种间８种必需氨基酸的含量存在明显差异，分析的品种中８种必需氨基酸的绝对含量的变幅和变异系数均大于其相对含量的变幅和变异系数；稻米蛋白质含量也存在明显的品种间差异，但存在必需氨基酸总量随蛋白质含量提高而减少的趋势，遗传育种上需要重视提高稻米蛋白质中必需氨基酸的含量与组成比率 The study determined the protein content and amino acid composition of 11 representative indica rice cultivars in South China before and after being stored at room temperature for one year. Compared with the score model of FAO / WHO essential amino acids and egg white pattern, 11 indica rice The results showed that the protein content, amino acid composition and content of rice after storage at room temperature for 1 year were relatively stable, and the nutritional quality of rice protein was basically unaffected by the storage time. The variation of protein content of rice cultivars ranged from 880% to 1310% with an average of 1023% and the coefficient of variation was 1080%. There were significant differences among the cultivars. Among the eight kinds of essential amino acids There were significant differences in the contents of the eight essential amino acids in the cultivars. The amplitudes and coefficients of variation of the absolute contents of the eight essential amino acids in the cultivars were all larger than those of the relative contents. There were also significant differences among the cultivars in protein content, The amount decreases as the protein content increases Need to focus on the trend, genetics and breeding to improve the content of rice protein and essential amino acid composition ratio 