黑粒小麦的营养特性研究  

STUDY ON NUTRITIONAL CHARACTERS OF WHENT GENOTYPES WITH DIFFERENT GRAIN COLOR

作　　者：李帮秀[1] 宗学凤[1] 张建奎[1] 

机构地区：[1]西南农业大学农学与生命科学学院农业部生物技术与作物品质改良重点开放实验室,重庆400716

出　　处：《西南农业大学学报（自然科学版）》2004年第6期753-755,共3页Journal of Southwest Agricultural University

基　　金：重庆市科委应用基础研究项目(2002-7273;渝科计字200217)和重庆市科委动植物良种创新重大专项资助项目

摘　　要：以普通白粒小麦为对照,比较分析了蓝、紫、黑等有色小麦的色素含量及其营养特性。结果表明:蓝、紫、黑等有色小麦籽粒的色素含量显著或极显著的高于普通白粒小麦,可溶性蛋白含量、粗蛋白含量、总氨基酸含量、Vc含量和类胡萝卜素含量等营养指标高于白粒小麦,可溶性糖含量则低于白粒小麦;相关性分析结果表明,可溶性蛋白含量、粗蛋白含量、总氨基酸含量、Vc含量和类胡萝卜素含量与色素含量呈正相关,可溶性糖含量与色素含量之间呈负相关。Wheat genotypes with blue, purple and black seedcoat (colored wheat) were compared with white-colored wheat. Pigment content of colored wheat genotypes was significantly or highly significantly higher than that of white wheat genotypes. The nutrition indexes (soluble proteins, crude proteins, total amino acids, vitamin C and carotenoid) were all higher and soluble sugars were lower in colored wheat than in white wheat. Correlation analysis showed that pigment content of the grain was correlated positively with the contents of soluble proteins, crude proteins, total amino acids, vitamin C and carotenoid and negatively with soluble sugars.

关 键 词：黑粒小麦 籽粒色素 营养特性 相关性 

分 类 号：S512[农业科学—作物学]