CN109490478A - A kind of rice scent rapid detection method - Google Patents
A kind of rice scent rapid detection method Download PDFInfo
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- CN109490478A CN109490478A CN201811387064.6A CN201811387064A CN109490478A CN 109490478 A CN109490478 A CN 109490478A CN 201811387064 A CN201811387064 A CN 201811387064A CN 109490478 A CN109490478 A CN 109490478A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 172
- 235000009566 rice Nutrition 0.000 title claims abstract description 172
- 238000001514 detection method Methods 0.000 title claims abstract description 50
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 194
- 235000013339 cereals Nutrition 0.000 claims abstract description 74
- 239000003205 fragrance Substances 0.000 claims abstract description 47
- 241000196324 Embryophyta Species 0.000 claims abstract description 26
- 238000004140 cleaning Methods 0.000 claims abstract description 15
- 230000003698 anagen phase Effects 0.000 claims abstract description 11
- 230000000694 effects Effects 0.000 claims abstract description 8
- 239000000126 substance Substances 0.000 claims description 26
- 239000000243 solution Substances 0.000 claims description 24
- 210000001161 mammalian embryo Anatomy 0.000 claims description 15
- 239000012670 alkaline solution Substances 0.000 claims description 12
- 230000009471 action Effects 0.000 claims description 9
- 230000012010 growth Effects 0.000 claims description 8
- 239000010903 husk Substances 0.000 claims description 8
- 235000021186 dishes Nutrition 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 241001062472 Stokellia anisodon Species 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 claims description 4
- 235000019634 flavors Nutrition 0.000 claims description 4
- 230000035800 maturation Effects 0.000 claims description 4
- 235000005135 Micromeria juliana Nutrition 0.000 claims description 3
- 235000007315 Satureja hortensis Nutrition 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 208000012898 Olfaction disease Diseases 0.000 claims description 2
- 206010034018 Parosmia Diseases 0.000 claims description 2
- 240000002114 Satureja hortensis Species 0.000 claims 1
- 238000007654 immersion Methods 0.000 claims 1
- 239000002304 perfume Substances 0.000 claims 1
- 229930002875 chlorophyll Natural products 0.000 abstract description 8
- 235000019804 chlorophyll Nutrition 0.000 abstract description 8
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 abstract description 8
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 51
- 238000012360 testing method Methods 0.000 description 12
- 238000000034 method Methods 0.000 description 11
- 230000008569 process Effects 0.000 description 6
- 125000003118 aryl group Chemical group 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 241000246354 Satureja Species 0.000 description 2
- 238000009841 combustion method Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000008786 sensory perception of smell Effects 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
Classifications
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N1/00—Sampling; Preparing specimens for investigation
- G01N1/28—Preparing specimens for investigation including physical details of (bio-)chemical methods covered elsewhere, e.g. G01N33/50, C12Q
- G01N1/34—Purifying; Cleaning
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/0098—Plants or trees
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/48—Biological material, e.g. blood, urine; Haemocytometers
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Immunology (AREA)
- General Physics & Mathematics (AREA)
- Pathology (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Analytical Chemistry (AREA)
- Physics & Mathematics (AREA)
- Medicinal Chemistry (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- Biomedical Technology (AREA)
- Hematology (AREA)
- Urology & Nephrology (AREA)
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- Wood Science & Technology (AREA)
- Investigating Or Analysing Biological Materials (AREA)
Abstract
The invention discloses a kind of rice scent rapid detection methods, the following steps are included: choosing the different parts on the grain of rice and rice plant of rice first, dirty on the rice grain of rice and rice plant of selection is subjected to unified cleaning, reduce extraneous dirty bring peculiar smell residual, it is classified according to the growth phase and plant different parts of rice, the grain of rice of the quality such as selection and plant are grouped and are placed in culture dish, add KOH solution, culture dish is sealed, the grain of rice and plant are impregnated under KOH solution effect, it stands, the fragrance that multiple assessors carry out smell to the culture dish of different grouping is chosen to identify, terminate fragrance detection.The rice scent rapid detection method, the fragrance detection of rice can be carried out in laboratory and the field of rice cultivating, influence easy to operate, can effectively to avoid the foreign objects such as chlorophyll from detecting rice scent is detected, so that the fragrance detection progress of rice is more accurate.
Description
Technical field
The present invention relates to rice scent detection technique field, specially a kind of rice scent rapid detection method.
Background technique
Rice scent detection is mainly carried out by cooking process, hot-water process and chew-in technique and baking combustion method, main purpose
It is by the aromatic substance 2AP export in rice, since at the external world, its flavor concentration has directly been more than that human body is smelt to aromatic substance 2AP
The fragrance valve of feel, so that 2AP can directly carry out the olfactometry of human body after export, to greatly improve rice scent
Working efficiency is detected, the fragrance of rice is facilitated to detect the judgement with rice type.
However existing cooking process, hot-water process and chew-in technique and baking combustion method to rice the grain of rice and rice plant into
Hold or participate in a prayer service at a temple taste Testing and appraisal when, in rice 2AP export speed it is excessively slow, easily cause the 2AP in rice to remain, influence rice scent
Quick detection so that the fragrance detection of rice is not sensitive enough, while the direct effect of the chlorophyll smell in rice plant
Under, rice easily causes fragrance detection error caused by chlorophyll smell to ask when carrying out fragrance Testing and appraisal using such method
Topic, causes the mixing of 2AP aromatic substance and chlorophyll smell, so that the fragrance detection error rate of rice is excessive, causes rice fragrant
Taste detection failure.In view of the above-mentioned problems, being badly in need of carrying out innovative design on the basis of original rice scent detection method.
Summary of the invention
The purpose of the present invention is to provide a kind of rice scent rapid detection methods, are proposed now with solving above-mentioned background technique
Some fragrance detection methods, it is difficult to completely be precipitated 2AP aromatic substance, formed residual while will cause 2AP aromatic substance and
The mixing of chlorophyll smell, so that the problem that the fragrance detection error rate of rice is excessive.
To achieve the above object, the invention provides the following technical scheme: a kind of rice scent rapid detection method, including with
Lower step: it chooses the rice position of detection and → to the rice cleaning of selection, dries and → be grouped → being placed in culture dish → and add alkali
Property solution, sealed soak → standing → identification fragrance → data record → completion；
(1) different parts on the grain of rice and rice plant of rice are chosen first；
(2) dirty on the rice grain of rice and rice plant of selection is subjected to unified cleaning, maintains the cleaning on the grain of rice and plant,
Reduce extraneous dirty bring peculiar smell residual；
(3) classified according to the growth phase of rice and plant different parts, choose etc. quality the grain of rice and plant into
Row grouping is placed in culture dish；
(4) KOH solution is added, culture dish is sealed, the grain of rice and plant is impregnated under KOH solution effect, stands；
(5) different culture dishes is successively opened, the fragrance that multiple assessors carry out smell to the culture dish of different grouping is chosen and reflects
It is fixed；
(6) data statistics of comprehensive identification person carries out fragrance hierarchical classification, terminates fragrance detection.
Preferably, the 1.7%KOH for being chosen for 15-20ML of the KOH solution, and the grain of rice and the soaking temperature of plant are about etc.
In 25 DEG C, and the soaking time of the grain of rice and plant is unified 20min.
Preferably, the assessor is chosen for no dysosmia person, and age level is identical, and number is 4-5 people, and rice
In the 2AP aromatic substance factor identification be greater than human body olfactory scent identify valve.
Preferably, the grain of rice for choosing embryo stage, the 1.7%KOH that grain of rice removal husk is placed on 15-20ML are molten
In liquid, after 25 DEG C of constant temperature sealed soak 20min, under the action of alkaline solution, so that the key aroma substance 2AP in the grain of rice is waved
Hair, fragrance are more than that the fragrance of human body identifies valve, can directly smell, show whether the grain of rice is fragrant seed rice；
The grain of rice for successively choosing growth phase and the stage of ripeness, is removed the 1.7%KOH solution that husk is placed on 15-20ML
In, after 25 DEG C of constant temperature sealed soak 20min, under the action of alkaline solution, so that the key aroma substance 2AP in the grain of rice is waved
Hair, is smelt by the different grouping fragrance between the grain of rice of embryo stage, the grain of rice of growth phase and the grain of rice in the stage of ripeness, is obtained
The 2AP levels of different stages of growth semilate rice intragranular out carry out rice scent detection, and obtain the maturation with the grain of rice, 2AP
The content trend of ingredient；
The grouping of the quality after different parts are truncated on same rice plant is chosen, blade, inner glume, coetonium and root embryo are cut
Disconnected length is 3-5cm, and the selection position in same group is roughly the same, is placed in different culture dishes, pours into the 1.7% of 15-20ML
In KOH solution, after 25 DEG C of constant temperature sealed soak 20min, under the action of alkaline solution, so that the key aroma substance in the grain of rice
2AP volatilization, by smelling for assessor, detects the fragrance of rice, when first instance is unobvious, exchanges KOH solution for, repeats to soak
It steeps and is sealed after improving soaking temperature, detect whether rice contains flavor level that is savory, and obtaining rice different parts again
Concentration is different.
Compared with prior art, the beneficial effects of the present invention are: the rice scent rapid detection method, in laboratory and water
It can directly be carried out between the rice seedling of rice breeding, it is easy to use and operate quick, it does not need progress electric elements utensil and is detected,
Also it is able to carry out the quick Testing and appraisal of rice scent, can carry out analyzing processing detection while a large amount of samples in a short time
Identification, can directly exclude the volatilization of the odor impact 2AP aromatic substance of the substances such as the chlorophyll in rice plant, so that 2AP
The volatilization of aromatic substance is more pure, effectively raises the accurate and practicability of the fragrance Testing and appraisal of rice；
1, the potassium hydroxide solution of equal size directly act under, constant temperature sealing environment in, can pole significantly will
Volatility discharge is directly carried out containing 2AP aromatic substance in the rice grain of rice and rice plant, accumulation is convenient artificial in culture dish
Carry out fragrance Testing and appraisal, under the solution effects of potassium hydroxide solution, the chlorophyll in rice plant will not be blended in 2AP
It in aromatic substance, is discharged therewith, maintains the cleaning of 2AP aromatic substance, facilitate the Testing and appraisal of rice scent；
2, the culture dish of multiple groupings carries out under same quality different section blades, inner glume, the coetonium and root embryo on same plant
Grouping, be repeated several times property experiment so that rice fragrance detection it is more accurate, avoid potassium hydroxide solution because single soak
Bubble, itself is not immersed in rice, and the Testing and appraisal for influencing fragrance carries out；
3, under the classified packets effect of the rice grain of rice of different growth stages, the fragrance of Testing and appraisal rice plant itself is kept away
Exempting from the rice plant outer substance environment such as mutate during the growth process influences, and loses fragrance and influences the quick detection of rice scent
Identification.
Detailed description of the invention
Fig. 1 is testing process schematic diagram of the present invention；
Fig. 2 is quality packet configuration schematic diagram of the present invention.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
Embodiment 1
The present embodiment 1 provides a kind of rice scent rapid detection method, according to Fig. 1, comprising the following steps: chooses the rice of detection
It → to the cleaning of the rice of selection, dries and → is grouped → being placed in culture dish → and adds alkaline solution, sealed soak → standing in position
→ identification fragrance → data record → completion；
(1) different parts on the grain of rice and rice plant of rice are chosen first, and the grain of rice selection of rice is needed to same kind
The grain of rice carry out different stages of growth and classify, i.e. the embryo stage of the grain of rice, the growth stage of the grain of rice and the maturation of the grain of rice
Stage reduces detection error problem caused by extraneous factor, while rice plant so that the fragrance detection of the grain of rice is more accurate
On different parts be divided into the different locations such as blade, inner glume, coetonium, root embryo and husk on same plant, quality is unified
4g, while blade, inner glume, coetonium and root embryo truncation length improve the success of detection test between roughly equal 3-5cm
Rate；
(2) dirty on the rice grain of rice and rice plant of selection is subjected to unified cleaning, maintains the cleaning on the grain of rice and plant,
Extraneous dirty bring peculiar smell residual is reduced, by carrying out unified cleaning to the rice grain of rice and rice plant in advance, so that rice
Dirty on the grain of rice and rice plant is removed, and avoids the peculiar smell of itself extraneous dirty institute's band that the fragrance of rice is detected and occurs
Combined error, and the rice grain of rice and rice plant of unified cleaning, avoiding can on the part grain of rice and plant caused by individually cleaning
Can there are cleaning dead angle so that clean level reaches unanimity after all grain of rice and plant is cleaned；
(3) classified according to the growth phase of rice and plant different parts, choose etc. quality the grain of rice and plant into
Row grouping is placed in culture dish, by classifying to the grain of rice and plant, so that the grain of rice of different stages of growth is distinguished
Come, the plant in different phase not will cause mutual detection interference when detection, to guarantee the detection of rice scent
It can obtain effectively working and carry out, the part of dulcet position and British plain spirits is avoided to be mixed；
(4) KOH solution is added, culture dish is sealed, the grain of rice and plant is impregnated under KOH solution effect, stands, KOH is molten
The effect of liquid, belongs to alkaline solution, can greatly be by the 2AP in the presence of rice, the i.e. aromatic substance of rice scent formation
It is exported from rice, forms volatile gas, human body is allowed directly to carry out the detection of rice scent by olfactory organ,
And the use of KOH solution, effectively avoid the smell and 2AP aromatic substance of the substances such as chlorophyll contained in rice itself institute band
Matter is mixed, so that the fragrance detection of rice is confused, so that the fragrance detection of rice is inaccurate, reduces rice scent inspection
Survey the generation of error problem；
(5) different culture dishes is successively opened, the fragrance that multiple assessors carry out smell to the culture dish of different grouping is chosen and reflects
It is fixed, the culture dish of multiple groupings, multiple age-grade stages, the identical tester of the degree that has a sharp sense of smell it is direct act under,
It more can accurately obtain the Experiment Result of rice scent detection, while directly be detected using artificial, it is easy to operate,
The effective use for reducing electric elements, facilitates the progress of test experience and the replacement of experimental site；
(6) data statistics of comprehensive identification person carries out fragrance hierarchical classification, terminates fragrance detection, passes through the comprehensive of multiple assessors
Data statistics is closed, so that the testing result of fragrance more tends to true value, to improve the accuracy of fragrance detection.
Embodiment 2
Grain of rice removal husk is placed in the 1.7%KOH solution of 15-20ML by the grain of rice for choosing embryo stage, and 25 DEG C of constant temperature are close
After envelope impregnates 20min, under the action of alkaline solution, so that the key aroma substance 2AP in the grain of rice volatilizees, fragrance is more than people
The fragrance of body identifies valve, can directly smell, show whether the grain of rice is fragrant seed rice；
The grain of rice for successively choosing growth phase and the stage of ripeness, is removed the 1.7%KOH solution that husk is placed on 15-20ML
In, after 25 DEG C of constant temperature sealed soak 20min, under the action of alkaline solution, so that the key aroma substance 2AP in the grain of rice is waved
Hair, is smelt by the different grouping fragrance between the grain of rice of embryo stage, the grain of rice of growth phase and the grain of rice in the stage of ripeness, is obtained
The 2AP levels of different stages of growth semilate rice intragranular out carry out rice scent detection, and obtain the maturation with the grain of rice, 2AP
The content trend of ingredient；
The grouping of the quality after different parts are truncated on same rice plant is chosen, blade, inner glume, coetonium and root embryo are cut
Disconnected length is 3-5cm, and the selection position in same group is roughly the same, is placed in different culture dishes, pours into the 1.7% of 15-20ML
In KOH solution, after 25 DEG C of constant temperature sealed soak 20min, under the action of alkaline solution, so that the key aroma substance in the grain of rice
2AP volatilization, by smelling for assessor, detects the fragrance of rice, when first instance is unobvious, exchanges KOH solution for, repeats to soak
It steeps and is sealed after improving soaking temperature, detect whether rice contains flavor level that is savory, and obtaining rice different parts again
Concentration is different.
Although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art,
It is still possible to modify the technical solutions described in the foregoing embodiments, or part of technical characteristic is carried out etc.
With replacement, all within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in this
Within the protection scope of invention.
Claims (5)
1. a kind of rice scent rapid detection method, which comprises the following steps: choose the rice position of detection → right
The rice cleaning of selection dries → grouping → and is placed in culture dish → add alkaline solution, sealed soak → standing → identification perfume
Taste → data record → completion；
(1) different parts on the grain of rice and rice plant of rice are chosen first；
(2) dirty on the rice grain of rice and rice plant of selection is subjected to unified cleaning, maintains the cleaning on the grain of rice and plant,
Reduce extraneous dirty bring peculiar smell residual；
(3) classified according to the growth phase of rice and plant different parts, choose etc. quality the grain of rice and plant into
Row grouping is placed in culture dish；
(4) KOH solution is added, culture dish is sealed, the grain of rice and plant is impregnated under KOH solution effect, stands；
(5) different culture dishes is successively opened, the fragrance that multiple assessors carry out smell to the culture dish of different grouping is chosen and reflects
It is fixed；
(6) data statistics of comprehensive identification person carries out fragrance hierarchical classification, terminates fragrance detection.
2. a kind of rice scent rapid detection method according to claim 1, it is characterised in that: the choosing of the rice grain of rice
Take the embryo stage, growth phase and the stage of ripeness for being divided into the grain of rice, the selection of rice plant is divided into blade on same plant, interior
The grouping of the different locations such as clever, coetonium, root embryo and husk, each quality are equal 4g.
3. a kind of rice scent rapid detection method according to claim 1, it is characterised in that: the choosing of the KOH solution
It is taken as the 1.7%KOH of 15-20ML, and the grain of rice and the soaking temperature of plant are approximately equal to 25 DEG C, and when the immersion of the grain of rice and plant
Between be unified 20min.
4. a kind of rice scent rapid detection method according to claim 1, it is characterised in that: the selection of the assessor
For no dysosmia person, age level is identical, and number is 4-5 people, and the identification of the 2AP aromatic substance factor in rice is greater than people
The olfactory scent of body identifies valve.
5. a kind of rice scent rapid detection method according to claim 1, it is characterised in that: the selection embryo stage
The grain of rice, by the grain of rice removal husk be placed in the 1.7%KOH solution of 15-20ML, after 25 DEG C of constant temperature sealed soak 20min,
Under the action of alkaline solution, so that the key aroma substance 2AP in the grain of rice volatilizees, fragrance is more than that the fragrance of human body identifies valve,
It can directly smell, show whether the grain of rice is fragrant seed rice；
The grain of rice for successively choosing growth phase and the stage of ripeness, is removed the 1.7%KOH solution that husk is placed on 15-20ML
In, after 25 DEG C of constant temperature sealed soak 20min, under the action of alkaline solution, so that the key aroma substance 2AP in the grain of rice is waved
Hair, is smelt by the different grouping fragrance between the grain of rice of embryo stage, the grain of rice of growth phase and the grain of rice in the stage of ripeness, is obtained
The 2AP levels of different stages of growth semilate rice intragranular out carry out rice scent detection, and obtain the maturation with the grain of rice, 2AP
The content trend of ingredient；
The grouping of the quality after different parts are truncated on same rice plant is chosen, blade, inner glume, coetonium and root embryo are cut
Disconnected length is 3-5cm, and the selection position in same group is roughly the same, is placed in different culture dishes, pours into the 1.7% of 15-20ML
In KOH solution, after 25 DEG C of constant temperature sealed soak 20min, under the action of alkaline solution, so that the key aroma substance in the grain of rice
2AP volatilization, by smelling for assessor, detects the fragrance of rice, when first instance is unobvious, exchanges KOH solution for, repeats to soak
It steeps and is sealed after improving soaking temperature, detect whether rice contains flavor level that is savory, and obtaining rice different parts again
Concentration is different.
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| CN201811387064.6A CN109490478A (en) | 2018-11-21 | 2018-11-21 | A kind of rice scent rapid detection method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111727877A (en) * | 2020-07-29 | 2020-10-02 | 重庆市农业科学院 | Method for cultivating high-quality dual-purpose genic male sterile line of fragrant rice |
| CN114544306A (en) * | 2022-03-20 | 2022-05-27 | 惠州市农业科学研究所(广东省(惠州)区域性农业试验中心) | Detection method of heavy metals in rice |
| CN115088414A (en) * | 2022-07-08 | 2022-09-23 | 重庆市农业科学院 | Soak solution and method for rapidly and qualitatively identifying fragrance of rice breeding material |
-
2018
- 2018-11-21 CN CN201811387064.6A patent/CN109490478A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111727877A (en) * | 2020-07-29 | 2020-10-02 | 重庆市农业科学院 | Method for cultivating high-quality dual-purpose genic male sterile line of fragrant rice |
| CN114544306A (en) * | 2022-03-20 | 2022-05-27 | 惠州市农业科学研究所(广东省(惠州)区域性农业试验中心) | Detection method of heavy metals in rice |
| CN115088414A (en) * | 2022-07-08 | 2022-09-23 | 重庆市农业科学院 | Soak solution and method for rapidly and qualitatively identifying fragrance of rice breeding material |
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