转基因水稻与亲本糙米中主要化学成分的分析评价  

Comparative Analysis and Assessment of the Main Chemical Components between Transgenic Rice and Parental Rice

作　　者：石炜[1] 刘华清[1] 项勇刚[1] 李胜清[1] 陈浩[1] 

机构地区：[1]华中农业大学理学院,湖北武汉430070

出　　处：《食品科学》2015年第16期137-140,共4页Food Science

基　　金：中央高校基本科研业务费专项(2662015PY047);国家重大科技专项(007AA10Z188-001)

摘　　要：为了考察转基因水稻安全性问题,在相同的种植、采样、样品前处理等前提下,以2009年及2010年收获的转基因水稻(YG-1、YG-2)与亲本糙米为材料,测定及分析样品中的主要营养成分(灰分、蛋白质、氨基酸、脂肪及淀粉)、微量元素和抗营养因子等。结果表明:除转基因水稻和亲本糙米中的Fe、Mn、Cu含量存在差异外,转基因水稻和亲本糙米中主要营养成分、其他微量元素及抗营养因子均无显著性差异。说明在水稻转基因过程中并未显著改变原亲本的主要营养品质,具有实质等同性。In order to investigate the food safety of transgenic rice, two genetically modified rice YG-1 and YG-2 and the parental rice were planted, collected and treated under identical conditions, and the main nutritional components（ash, crude protein, crude lipid, carbohydrates and amino acid）, trace elements（K, P, Ca, Mg, Mn, Zn and Cu） and anti-nutritional factors were determined and analyzed. The results showed that except for the difference in contents of some trace elements such as Fe, Mn and Cu, there was no significant difference with respect to main nutrients, other trace elements and antinutritional factors. These findings suggested that the foreign genes in YG-1 and YG-2 did not change main nutritional components of the parental rice, and both transgenic rices were substantially equivalent.

关 键 词：转基因水稻 实质等同性原则 微量元素 关键营养成分 抗营养因子 

分 类 号：TS201.2[轻工技术与工程—食品科学]