富硒大米是人体日常重要的补硒来源，为了探究富硒处理对大米理化性质和蒸煮食味品质的影响，该研究以四个品种的籼稻（巨两优60、野香优航1573、虾稻一号、华夏香丝）和两个品种的粳稻（南粳5055、南粳9108）为实验原料，分析比较富硒组和对照组大米的基本理化特性和蒸煮食味品质。结果显示 ：硒促进了大米蛋白质的积累，与普通大米相比，富硒大米蛋白质含量增加了3 wt%~16 wt%；硒对大米糊化特性、质构特性、热学性质和蒸煮品质没有显著影响；硒显著降低了米饭的食味品质（P<0.05）。相关性分析结果显示硒与蛋白质和灰分的相关系数为0.54和0.46，与大米米饭硬度的相关系数为0.48，与米汤pH之间的相关系数为-0.55，与其他理化指标间几乎不存在相关关系；硒与米饭外观、口感和食味值之间呈负相关关系，相关系数分别为-0.62、-0.73、-0.79。与普通大米相比，富硒大米提升了总硒、蛋白质和无机物质的含量，提升了大米的营养品质，但却降低了其食味品质。该研究为富硒大米品质研究和深加工提供了理论参考。

Selenium-enriched rice is an important source of selenium supplement for humans in daily life. Four indica rice varieties (Juliangyou 60, Yexiangyouhang 1573, Xiadao No.1, and Huaxiaxiangsi) and two japonica rice varieties (Nanjing 5055 and Nanjing 9108) were selected as experimental materials to explore the effects of selenium enrichment on their physicochemical properties, and cooking and eating quality. Selenium enrichment promoted protein accumulation in rice ~3 wt% ~16 wt%, compared with ordinary rice. Selenium had no significant effect on the gelatinization, texture, thermal properties and cooking quality of rice, but significantly reduced eating quality (P＜0.05). Correlation analysis showed that the correlation coefficients of selenium content with protein, ash, rice hardness, and the pH of rice soup were 0.54 and 0.46, 0.48, and -0.55, respectively. There was no correlation with other physicochemical indices. There was a negative correlation between selenium content and rice appearance, mouthfeel, and taste values; the correlation coefficients were -0.62, -0.73 and -0.79, respectively. Compared with ordinary rice, selenium-enriched rice had higher contents of total selenium, protein, and inorganic substances, which enhanced its nutritional quality, but its eating quality was reduced. This study can serve as a reference for research concerning the quality and processing of selenium-enriched rice.

武汉市知识创新专项（2022020801020344）；湖北省揭榜制粮食科技项目（2021KJCX-06）