以7个来源于湖北省的不同品种糙米为原料，以营养组分含量、阳离子交换能力、胆固醇吸附能力、亚硝酸根吸附能力、淀粉消化特性为评价指标，研究比较糙米品种间营养品质和理化特性的差异性，旨在为糙米加工原料选择提供参考。结果表明：不同品种糙米的粗蛋白、直链淀粉、氨基酸和总酚含量差异较大，广两优香66的粗蛋白和必需氨基酸含量均最高，而罗田贡米的直链淀粉和总酚含量最高，分别为15.90%（m/m）和196.54 mg GAE/100 g DW。罗田贡米的胆固醇吸附能力和亚硝酸根吸附能力分别为 55.05 mg/g和0.20 mg/g，均显著高于其它品种糙米（P<0.05），广两优香66和鄂中5号也展现出较强的阳离子交换能力和亚硝酸根吸附能力；巨两优60和罗田贡米的快速消化淀粉含量最低，慢速消化淀粉含量最高，具有明显延缓淀粉消化的作用。比较筛选出广两优香66（高蛋白、高赖氨酸）和罗田贡米（高总酚、胆固醇和亚硝酸根吸附能力强、延缓淀粉消化作用强）的高营养和高功能性质的品种。该研究为糙米加工及产品开发提供了数据支撑。

Taking seven different varieties of brown rice from Hubei Province as the raw materials, and taking the content of nutrient components, cation exchange capacity, cholesterol adsorption capacity, nitrite adsorption capacity and starch digestion characteristics as the evaluation indicators, this study compared the nutritional quality and physicochemical properties of brown rice varieties, to provide a referencefor selecting brown rice raw materials forprocessing. The results showed that the contents of crude protein, amylose, amino acids and total phenolics of different varieties of brown rice were quite different. Guangliang Youxiang 66 had the highest content of crude protein and essential amino acids, whilst Luotian Gongmi had the highest contents of amylose and total phenolics, which were 15.90% and 196.54 mg GAE/100 g DW, respectively. The cholesterol adsorption capacity and nitrite adsorption capacity of Luotian Gongmi were 55.05 mg/g and 0.20 mg/g, respectively, which were significantly higher than those of other varieties of brown rice (P<0.05). Guangliang Youxiang 66 and Ezhong NO.5 also showed strong cation exchange capacity and nitrite adsorption capacity, whilst Juliangyou 60 and Luotian Gongmi had the lowest content of rapidly digestible starch and the highest content slowly digestible starch, exhibiting significant ability to delay starch digestion. Guangliang Youxiang 66 (high protein and lysine contents) and Luotian Gongmi (high total phenolic content, strong cholesterol and nitrite adsorption capacities, and high ability todelaystarch digestion) were screened out due to their high nutritional quality and strong functional properties. The study provides data support for brown rice processing and associated product development.

湖北省揭榜制粮食科技项目（2021KJCX-06）；武汉市知识创新专项曙光计划项目（2022020801020344）；大宗粮油精深加工教育部重点实验室开放课题（2018JYBQGDKFA03）