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  • 柏鹤,马小定,曹桂兰,刘宪虎,韩龙植,等.不同类型特种稻种质营养及功能性成分含量的差异[J].植物遗传资源学报,2017,18(6):1013-1022.    [点击复制]
  • baihe,马小定,曹桂兰,刘宪虎,韩龙植,et al.The Differences of Nutritional and Functional Component Contents in Different Types of Special Rice[J].植物遗传资源学报,2017,18(6):1013-1022.   [点击复制]
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不同类型特种稻种质营养及功能性成分含量的差异
柏鹤1, 马小定2, 曹桂兰2, 刘宪虎3, 韩龙植2
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(1.延边大学、中国农业科学院作物科学研究所;2.中国农业科学院作物科学研究所;3.延边大学)
摘要:
随着社会经济的发展和人们生活水平的提高,特种稻及功能性稻的研究越来受到社会的关注,创制高营养及高功能性成分的水稻种质是当前水稻育种的重要目标之一。本研究以具有有色种皮、巨胚、甜味、香味、糯性等单一特殊性状或聚合2个以上特殊性状的新创制特种稻种质39份和1份白米种质(对照)为试验材料,进行了黑米、黑褐米、红米、香糯米、黑巨胚糯米、红巨胚糯米、巨胚糯米、黑甜米、红甜米、白甜米等不同类型特种稻种质的营养及功能性成分含量的差异评价。结果表明,供试特种稻类型在大部分氨基酸含量和矿质元素含量上与白米未见显著差异,只在个别氨基酸和矿质元素含量上与白米呈显著或极显著差异。黑褐米、红米、黑巨胚糯米、红巨胚糯米、巨胚糯米、红甜米和白甜米等7种类型的赖氨酸含量显著或极显著高于白米,高2.91~24.68%;黑米、黑褐米、红米、香糯米、黑巨胚糯米和红甜米等6种类型的铁含量显著或极显著高于白米,高17.62~68.09%;黑褐米、红米、黑巨胚糯米、红巨胚糯米、黑甜米、红甜米、白甜米等7种类型的钙含量显著或极显著高于白米,高23.56~49.46%;黑米、黑褐米、黑甜米、红甜米、白甜米等5种类型的锌含量显著或极显著高于白米,高12.21~60.39%,由此表明具有有色种皮、巨胚、甜味、香味、糯性等单一特殊性状或2-3个特殊性状的聚合对赖氨酸含量与铁、钙和锌含量的提高方面具有一定的增加效应。本研究通过评价,从创新种质中筛选出一些功能性成分含量相对较高的优异种质,白甜米1553(10.22 mg/g)和红巨胚糯米1476(9.75 mg/g)的赖氨酸含量较高,比白米分别高29.4%和23.4%;红米1439(20.9 ug/g)和红米1440(18.9 ug/g)的铁含量较高,比白米分别高99.1%和80.0%;黑甜米1511(90.3 ng/g)和黑甜米1515(72.6 ng/g)的硒含量较高,比白米分别高205.1%和145.3%;白甜米1551(226.6 ug/g)和香糯米1446(221.2 ug/g)的γ-氨基丁酸含量较高,比白米分别高15.7%和12.9%;黑巨胚糯米1464(53.02 ug/g)和黑米1432(52.36 ug/g)的花色苷含量较高,比供试18份有色稻米的平均值分别高253.23%和248.83%。这些新创制的不同类型功能性水稻种质有待于今后在育种、生态适应性鉴定与产业化开发应用中进一步得到利用。
关键词:  特种稻  氨基酸  矿质元素  γ-氨基丁酸  花色苷
DOI:10.13430/j.cnki.jpgr.2017.06.003
投稿时间:2017-03-26修订日期:2017-08-28
基金项目:国家重点研发计划课题;国家科技支撑计划课题;中国农业科学院科技创新工程项目;国家农作物种质资源保护项目;国家农作物种质资源平台
The Differences of Nutritional and Functional Component Contents in Different Types of Special Rice
Abstract:
The research of special and functional rices has been paid more and more attention by the society, with the development of social economy and the improvement of people's living standard, the breeding of germpalsms with higher contents of nutritional and functional component are one of the important goals in current rice breeding. The evaluation of nutritional and functional component contents was conducted using created one white and 39 special rices with single or more than two special properties of fragrance, colored seed coat, giant embryo, sweet and waxy. There are no significant difference in most of the amino acid content and mineral element content between special rices and white rice, while there are significant difference in few amino acids and mineral elements between special rices and white rice. The lysine content of seven types of special rices for black brown rice, red rice, black giant embryo glutinous rice, red giant embryo glutinous rice, giant embryo glutinous rice, red sweet rice, white sweet rice were significantly or extremly significantly higher than whit rice for 2.91-24.68%; the iron content of six types of special rices for black rice, black brown rice, red rice, fragrant glutinous rice, black giant embryo glutinous rice, red sweet rice were significantly or extremly significantly higher than whit rice for 17.62-68.09%; the calcium contents of seven types of special rices for black brown rice, red rice, black sweet rice, red sweet rice, white sweet rice were significantly or extremly significantly higher than white rice for 23.56-49.46%; the zinc content of five types of special rices for black rice, black brown rice, black sweet rice, red sweet rice, white sweet rice were significantly or extremly significantly higher than white rice for 12.21-60.39%. This indicates there has a certain increasing effect for the content of lysine, iron, alcium and zinc when with the single special trait or to aggregating more than two special traits such as colored seed coat, giant embryo, sweetness, fragrance and waxy. Furthermore, several special rices with higer funcitional component content were selceted from created germplasms. The selected white sweet rice 1553 and red giant embryo glutinous rice 1476 has 10.22 mg/g and 9.75 mg/g of lysine contents respectively, which were hihger than white rice for 29.4% and 23.4% respectively; the iron content of red rice 1439 and 1440 were 20.9 ug/g and 18.9 ug/g respectively, which were higher than white rice for 99.1% and 80.0% respectively; the selenium content of black sweet rice 1511 and 1515 were 90.3 ng/g and 72.6 ng/g respectively, which were higher than white rice for 205.1% and 145.3%, respectively; the aminobutyric acid content of white sweet rice 1551 and fragrant glutinous rice 1446 were 226.6 ug/g and 221.2 ug/g respectively, which were higher than white rice for 15.7% and 12.9%, respectively; the anthocyanin content of black giant embryo glutinous rice 1464 and black rice 1432 were 53.02 ug/g and 52.36 ug/g respectively, which were higher than mean value of 18 accessions colored rices tested in this study for 253.23% and 248.83% respectively. These new created different types of germplasms with higher functional componens will be further utilized as parents in rice breeding, the identification of ecological suitability and industrialization exploitation.
Key words:  Special rice  Amino acid  Mineral element  γ-Aminobutyric acid  Anthocyanins

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