一个品种的营养价值主要决定于它的蛋白质含量。根据氨基酸的组成,稻米蛋白质的营养优于其它谷类食物,主要缺点是含量低(7—8％)并且大部分在碾磨时损失掉。蛋白质含量可以通过施用氮肥或者遗传控制加以提高。本研究揭示了几个杂交组合的蛋白质含量的分离模式。材料与方法参试材料为9个籼稻品种组成的6个杂交组合,即:“TH-6×TH-50”、“TH-50× The nutritional value of a variety depends mainly on its protein content. Depending on the composition of the amino acids, rice protein nutrition is superior to other cereals, with the main drawback of low content (7-8%) and most of the loss on milling. Protein content can be increased by applying nitrogen fertilizer or genetic control. This study revealed the pattern of protein content separation in several cross combinations. MATERIALS AND METHODS: The test material consisted of 6 hybrid combinations of 9 indica cultivars: TH-6 × TH-50, TH-50 ×