论文部分内容阅读
随着环境污染加剧和人们对自身健康关注度的提高,功能性食品在全球范围内蓬勃发展。彩色稻米作为稻米家族中的一员,由于富含微量元素、花色苷、生物碱等功能性成分,已成为当前功能性食品研究开发的热点之一。本研究利用粳稻品种龙锦1号/香软米1578杂交组合214个F_5家系,对水稻糙米总花色苷含量、粒色等级和千粒重的变异及其相关性进行了分析。糙米粒色等级变异范围为1~9,平均值为4.98,变异系数为57.87%;糙米总花色苷含量变异范围为0~5459.34 mg/kg,平均值为834.47 mg/kg,变异系数为191.96%;糙米千粒重变异范围为11.96~26.24 g,平均值为17.75 g,变异系数为12.89%。糙米总花色苷含量、粒色等级和千粒重在F5家系中不符合正态分布,表现为右偏态,其中糙米总花色苷含量的偏斜程度最大。糙米总花色苷含量和千粒重的峰度系数为正值,表明为尖顶峰;而糙米粒色等级的峰度系数为负值,表明为平顶峰。糙米总花色苷含量与粒色等级呈极显著正相关,相关系数为0.69;糙米总花色苷含量、粒色等级均与千粒重呈极显著负相关,相关系数分别为-0.20和-0.34。与高亲龙锦1号相比,27个家系的糙米总花色苷含量极显著提高,占214个F_5家系的12.62%,为高花色苷水稻种质创新奠定了基础。
With the aggravating of environmental pollution and people’s increasing concern about their own health, functional foods have thrived on a global scale. As a member of the rice family, colored rice has become one of the hot spots in the research and development of functional foods due to its richness of trace elements, anthocyanins and alkaloids. In this study, 214 F5 lines of japonica rice variety Longjin 1 / fragrant and soft rice 1578 were used to analyze the variation and correlation of total anthocyanin content, grain color grade and 1000-grain weight of rice brown rice. The variation degree of brown rice grain color ranged from 1 to 9 with an average of 4.98 and the coefficient of variation was 57.87%. The variation range of total anthocyanin content in brown rice ranged from 0 to 5459.34 mg / kg with an average of 834.47 mg / kg and the coefficient of variation was 191.96% ; The variation range of the 1000-grain weight of brown rice is 11.96 ~ 26.24 g, the average value is 17.75 g, the coefficient of variation is 12.89%. Brown rice total anthocyanin content, grain color grade and 1000-grain weight in the F5 pedigree do not meet the normal distribution, showed a right-skewed, brown rice total anthocyanin content of the deflection. Brown rice total anthocyanin content and 1000 kernel weight kurtosis coefficient is positive, indicating a sharp peak; brown kernel color grade kurtosis coefficient is negative, indicating a flat peak. The total anthocyanin content of brown rice was significantly and positively correlated with the grain color grade, and the correlation coefficient was 0.69. The total anthocyanin content and grain color grade of brown rice showed extremely significant negative correlation with 1000-grain weight with correlation coefficients of -0.20 and -0.34 respectively. The total anthocyanin content of brown rice was significantly increased in 27 families, accounting for 12.62% of 214 F5 pedigrees, which laid the foundation for high anthocyanin rice germplasm innovation.