运用主成分分析方法对8个早籼杂交稻组合稻米品质性状进行研究,分别测定相应的糙米、精米中的必需氨基酸含量。结果表明,所测8个组合氨基酸总量,各组合之间无显著差异;而组合的每个氨基酸水平大致相同。糙米和精米的氨基酸总量分别为8.902%￣8.091%和7.748%￣6.976%,两者差异达极显著水平。表明在糙米碾成精米的过程中必需氨基酸的损失量大,建议稻米加工过程中,应加强对氨基酸营养品质的利用,以及选育高氨基酸含量的杂交早籼品种。 Principal component analysis (PCA) was used to study the quality traits of 8 indica hybrid rice combinations, and the contents of essential amino acids in the corresponding brown rice and polished rice were determined respectively. The results showed that there was no significant difference among the eight combinations of total amino acids tested; however, the amino acid levels of each combination were approximately the same. The total amount of amino acids in brown rice and polished rice were 8.902% ~ 8.091% and 7.748% ~ 6.976%, respectively. The difference between the two was extremely significant. The results showed that the loss of essential amino acids during the milling of rice into polished rice was great. It is suggested that the utilization of amino acid nutritional quality should be strengthened and the hybrid indica rice with high amino acid content should be selected during rice processing.