对广东省目前种植的２０个香稻品种进行１５项米质性状鉴定结果表明，广东省主要香稻的碾磨品质是整精米率较高，整精米率在６０％以上的达７５％，垩白粒率较低，垩白粒率１０％以下的占７５％，粒长基本在５．５—７．１ｍｍ间。直链淀粉含量在１５％—２５％的占７５％，８０％均为中软胶稠度，绝大多数的碱消值在６—７级，属低糊化温度，米饭品尝评分较高，８１分以上的占６３．２％，蛋白质和脂肪含量均比非香稻高。 The results of 15 grain quality traits of 20 fragrant rice cultivars currently planted in Guangdong Province showed that the milling qualities of the main fragrant rice varieties in Guangdong Province were higher in the proportion of stratified milled rice, 75% of more than 60% of the whole milled rice, Lower rate of white grains, chalky grains less than 10% accounted for 75% of the grain length of the basic 5.5-7.1mm between. Amylose content of 15% -25% accounted for 75%, 80% of the soft gel consistency, the vast majority of alkaline consumption value in the 6-7 level, is a low gelatinization temperature, rice tasting score higher, 81 points Accounting for 63.2%, the protein and fat content are higher than non-fragrant rice.