斯里兰卡引进稻种资源蒸煮食用与营养品质分析  

Evaluations of cooking,eating and nutritional qualities of indica rice cultivars introduced from Sri Lanka

作　　者：许光利[1] 汪燕[1] 梁成刚[1] 江谷驰宏 丁春邦[2] 李天[1] 

机构地区：[1]四川农业大学农学院/农业部西南作物生理生态与耕作重点实验室,四川成都611130 [2]四川农业大学生命科学学院,四川雅安625014

出　　处：《华南农业大学学报》2016年第3期37-45,共9页Journal of South China Agricultural University

基　　金：四川省科技支撑计划项目(2014NZ0103)

摘　　要：【目的】对引自斯里兰卡的水稻品种进行蒸煮食用及营养品质分析,以期发现可利用的优良或特殊的稻种资源材料,以利于我国水稻生产和育种。【方法】2014年4—10月,以引进的65个籼稻品种为材料,采用单因素随机区组排列,进行田间常规种植收获后,对各品种的蒸煮食用品质和营养品质进行分析。【结果】各品种直链淀粉的质量分数为21.35%~29.34%,供试品种间表现差异不显著;蛋白质质量分数为5.24%~9.17%,供试品种间表现为显著差异;氨基酸总含量中必需氨基酸占33.80%~36.30%,非必需氨基酸占63.70%~66.20%。相关性分析和主成分分析表明,营养品质因子（氨基酸）对稻米品质影响最大（贡献率为53.447%）,其含量越高,稻米直链淀粉含量越低,同时蒸煮食用品质越差。通过聚类分析,65个品种被归为4类,各具特点。【结论】所引进的水稻品种,特点不一,可作为原材料供将来生产和育种选用。[ Objective ] The cooking, eating and nutritional qualities of rice cultivars introduced from Sri Lanka were analyzed so as to screen the suitable materials for rice production and breeding. [ Method ] Single factor randomized block design was applied in 2014, and 65 rice cultivars introduced from Sri Lan- ka were planted under conventional cultivation. After harvest, rice samples from each cultivar were col- lected for cooking, eating and nutritional analysis. [ Result] Amylose contents were between 21.35% - 29.54% across all cultivars and there were no significant differences. Protein contents were 5.24% - 9. 17% and significantly differed among cultivars. Essential and non-essential amino acids accounted for 33.80% - 36. 30% and 63.70% - 66. 20% of total contents of amino acids, respectively. Based on cor- relation and principal analysis, the nutritional factor （amino acids） contributed 53.447% to the rice qualities. Higher contents of amino acids were associated with lower amylose contents, and lower cooking and eating qualities. All 65 rice cuhivars were classified into 4 types through clustering analysis, and each of them exhibited different characteristics. [ Conclusion ] The introduced rice cultivars show different characteristics and can be used as raw materials for future rice production and breeding.

关 键 词：斯里兰卡 稻种资源 国外引种 蒸煮食用品质 营养品质 主成分分析 聚类分析 

分 类 号：S511[农业科学—作物学]