杂交籼稻恢复系稻米淀粉RVA谱特征相关及聚类分析  

Correlation Analysis and Cluster Analysis of Starch RVA Profiles of Restore Lines of Hybrid Rice in Indica

作　　者：朱满山[1] 符福鸿[1] 黄慧君[1] 王丰[1] 柳武革[1] 刘振荣[1] 李金华[1] 黄德娟[1] 廖亦龙[1] 陈建伟[1] 

机构地区：[1]广东省农业科学院水稻研究所,广州510640

出　　处：《中国农学通报》2008年第11期235-239,共5页Chinese Agricultural Science Bulletin

基　　金：国家科技支撑计划"华南杂交籼稻育种技术研究及新品种选育"(2006BAD01A01-4)。

摘　　要：测定早造种植收获的42个恢复系和7个不同蒸煮及食味对照稻米淀粉RVA谱特征值,对其进行了相关分析和系统聚类分析,研究杂交籼稻恢复系稻米淀粉RVA谱特征值表现及类型,为恢复系及其杂交稻组合蒸煮及食味品质改良提供依据。结果表明如下:(1)恢复系RVA谱特征值变异系数最大是消减值,依次是崩解值、回复值、冷胶粘度、热浆粘度,最小是峰值粘度。(2)各RVA谱特征值表现较好相关性。RVA谱特征值3个基本粘度间,热浆粘度与冷胶粘度表现极显著正相关。峰值粘度与崩解值呈极显著正相关,与消减值和回复值均分别呈极显著负相关;热浆粘度、冷胶粘度与崩解值分别呈显著、极显著负相关,热浆粘度、冷胶粘度分别与消减值和回复值均呈极显著正相关。崩解值与消减值和回复值均分别呈极显著负相关,而消减值和回复值呈极显著正相关。(3)RVA谱特征值可分为3大类型,区分主要依据消减值,Ⅰ类型消减值最高(37.4RVU～156.8RVU),Ⅱ类型消减值最低(-141.2RVU～-86.0RVU),而Ⅲ类型消减值介于两者之间(-83.6RVU～23.7RVU);在两极端类型Ⅰ类型和Ⅱ类型之间区分还可依据崩解值和回复值指标。Ⅰ类型亚类间区分主要依据峰值粘度和冷胶粘度,Ⅱ类型亚类区分依据峰值粘度,Ⅲ类型亚类区分则比较复杂,依据峰值粘度、热浆粘度、崩解值、消减值和回复值指标组合。因此利用RVA谱特征值间接评价稻米蒸煮及食味品质时消减值作为第一和主要鉴定指标。In rice quality improvement, starch pasting viscosity tested by Rapid Visoo Analyser（RVA） sewers as important index in estimating the eating and cooking quality of rice. The objectives of this study were to investigate analyze their correlations and dusters using restore lines of hybrid rice in indica and their check （CK） with different eating and cooking quality. The results showed as follows： （1） Setback （SBV） had largest coefficient of variation, followed by breakdown （BDV）, consistence （CSV）, paste viscosity （CPV）, hot paste viscosity （HPV） and peak viscosity （PKV）. （2） The tight relationship among RVA profiles was found. There were very significant （P〈0.01=positive correlations among HPV , CPV, SBV and CSV, between PKV and BDV., significant （P〈0.05）negative correlation between HPV and BDV, very significant negative correlations between BDV and CPV, SBV,CSV respectively. （3） Restore lines of hybrid rice in indica and their CK could be clustered into three types based on starch RVA profiles. Every type had also clustered into two subtypes. There were distinctions in three types based on SBV. The first （ Ⅰ ） type had highest SBV（37.4RVU-156.8RVU）,the second （Ⅱ） lowest（-141.2RVU--86.0RVU）.The third （Ⅲ） type had SBV in between Ⅰ type and Ⅱ type （-83.6RVU-23.7RVU）. There were distinctions in two subtypes of 1 type based on PKV and HPV, two subtypes of Ⅱ type based on PKV. However, there were distinctions in two subtypes of Ⅲ type based on combination of PKV, HPV, BDV, SBV and CSV. Therefore, SBV could be used as first and important index of RVA profiles in estimating the eating and cooking quality of rice.

关 键 词：杂交籼稻 恢复系 淀粉粘滞性谱 相关分析 聚类分析 

分 类 号：S511.21[农业科学—作物学]