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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2个以上特殊性状聚合于一体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差异不显著,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、红米、黑甜米、红甜米、白甜米等6种类型的锌含量显著或极显著高于白米,高12.21%~55.87%。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,认为在今后以赖氨酸、铁、钙和锌含量为目标性状的功能性水稻育种中,多个特殊性状的聚合将是增加上述功能性成分含量的有效途径之一。通过鉴定评价,从创新种质中还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和红巨胚糯米1476的赖氨酸含量较高,比白米分别高29.37%和23.42%;红米1439和红米1440的铁含量较高,比白米分别高99.05%和80.00%;黑甜米1511和黑甜米1515的硒含量较高,比白米分别高194.14%和136.48%;白甜米1551和香糯米1446的γ-氨基丁酸含量较高,比白米分别高14.56%和11.83%;黑巨胚糯米1464和黑米1432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%。这些新创制的功能性成分含量较高的水稻种质有待于今后在育种、生态适应性鉴定与产业化中进一步得到利用。
In this study, 39 new rice cultivars and 1 white rice germplasm (control), which were aggregated in one single trait or two or more special traits with colored seed coat, giant embryo, sweet taste, The materials of different types of special rice such as black rice, dark brown rice, red rice, fragrant glutinous rice, black giant embryo glutinous rice, giant embryo glutinous rice, giant embryo glutinous rice, black sweet rice, red sweet rice and white sweet rice Nutritional and functional content of the differences in evaluation. The results showed that there was no significant difference in most amino acids and mineral elements between rice varieties tested for special rice varieties and white rice, with significant or very significant differences in the content of individual amino acids and mineral elements. Seven types of lysine content, such as black brown rice, red rice, black giant embryo glutinous rice, red giant embryo glutinous rice, giant embryo glutinous rice, red sweet rice and white sweet rice, were significantly or extremely significantly higher than rice and 2.91% ~ 24.68 %. Six kinds of iron contents, such as black rice, dark brown rice, red rice, fragrant glutinous rice, black giant embryo glutinous rice and red sweet rice, were significantly or extremely significantly higher than those of white rice with a height of 17.62% ~ 68.09% The contents of calcium in seven types of rice, black giant embryo glutinous rice, red giant embryo glutinous rice, black sweet rice, red sweet rice and white sweet rice were significantly or extremely significantly higher than those of white rice with a height of 23.56% -49.46% Six kinds of zinc contents, such as rice, red rice, black sweet rice, red sweet rice and white sweet rice, were significantly or extremely significantly higher than those of white rice, ranging from 12.21% to 55.87%. The results showed that the polymerization of a single special trait, such as pigmented seed coat, giant embryo, sweet taste, scent, waxiness, or 2 ~ 3 special traits, had a certain increase in lysine content and iron, calcium and zinc contents It is thought that in the future functional rice breeding with lysine, iron, calcium and zinc as the target, the polymerization of several special traits will be one of the effective ways to increase the content of the above functional ingredients. Through the identification and evaluation, some excellent germplasms with relatively high functional components were also screened out from the germplasm innovation. The lysine content of white sweet rice 1553 and red giant embryo glutinous rice 1476 was higher than that of white rice by 29.37% and 23.42% respectively. The red iron 1439 and red rice 1440 had higher iron content, 99.05% and 80.00% higher than white rice respectively. The selenium content of black sweet rice 1511 and black sweet rice 1515 was higher than that of white rice by 194.14% and 136.48% ; White sweet rice 1551 and fragrant glutinous rice 1446 γ-aminobutyric acid content higher than the white rice were 14.56% and 11.83%; black giant embryo glutinous rice 1464 and black rice 1432 anthocyanin content higher than the test 18 colored The average value of rice was 253.23% and 248.83% respectively. These newly created rice germplasm with high content of functional components are to be further utilized in breeding, ecological adaptability identification and industrialization in the future.