对 8个品种精、糙米直链淀粉含量 ( AC)、胶凝度 ( GC)、糊化温度 ( GT)、体积膨胀系数 ( VE)、长度伸长系数 ( ER)5个性状的差异性进行了研究。结果表明 :1精、糙米间 AC无显著差异 ,在性状的筛选和品种评价过程中 ,糙米的测定可替代精米 ;2精、糙米间 GT虽有显著差异 ,但多重比较和相关分析表明 ,糙米各品种的 GT变化与精米趋于同步 ,糙米的测定亦可替代精米 ;3精、糙米的 GC相互替代尚不能定论 ,但可从糙米的 AC和 GC极显著相关得到补充信息 ;4 VE和 ER这 2个性状的精、糙米间差异显著 ,且精、糙米各品种测定值的变化并不表现同步 ,故不宜相互替代 ,糙米的 VE和 ER在食品加工和贮藏中将发挥一定的作用 ;58个品种的 5个性状差异均显著 ,所以在遗传育种和分子标记中可选作合适的亲本 The variances of amylose content (AC), gelatinization (GC), gelatinization temperature (GT), volume expansion coefficient (VE) and length elongation coefficient (ER) Study. The results showed that there was no significant difference in AC between refined and brown rice. The determination of brown rice could substitute for polished rice in traits selection and variety evaluation. Although there were significant differences in GT between 2 refined and brown rice, multiple comparison and correlation analysis showed that brown rice The variation of GT in different cultivars tended to coincide with that of polished rice, and the measurement of brown rice could substitute for polished rice. However, it was still inconclusive for GC substitution between refined and brown rice. However, supplementary information was obtained from the significant correlation between AC and GC in brown rice. The difference between the two traits of refined and unpolished rice is significant, and the changes of measured values ​​of refined and brown rice varieties do not appear to be synchronous, so they should not be replaced by each other. VE and ER of brown rice will play a certain role in food processing and storage. Five cultivars showed significant differences in five traits, so they could be selected as suitable parents in genetic breeding and molecular marker