稻米蒸煮特性QTL定位及与感官食味品质的相关性分析  

QTL Mapping of Rice Cooking Characteristics and Correlation Analysis of Sensory Food Quality

作　　者：徐伟清 王小雷 刘杨 欧阳林娟[1] 李炜星 欧阳清兰 贺浩华[1] 朱昌兰[1] XU Weiqing;WANG Xiaolei;LIU Yang;OU-YANG Linjuan;LI Weixing;OU-YANG Qinglan;HE Haohua;ZHU Changlan(Key Laboratory of Crop Physiology,Ecology and Genetic Breeding,Ministry of Education,Jiangxi Agricultural University/Research Center of Super Rice,Engineering and Technology,Nanchang,Jiangxi 330045;Bureau of Agriculture and Rural Affairs of Ganzhou Municipality,Ganzhou,Jiangxi 341000)

机构地区：[1]江西农业大学作物生理生态与遗传育种教育部重点实验室/江西省超级稻工程技术研究中心,江西南昌330045 [2]赣州市农业农村局,江西赣州341000

出　　处：《核农学报》2022年第1期66-74,共9页Journal of Nuclear Agricultural Sciences

基　　金：江西省重点研发计划项目(20192ACB60009);江西省教育厅科学技术研究项目(GJJ190200、GJJ180176);江西省研究生创新专项资金项目(YC2019-S173)。

摘　　要：稻米蒸煮特性和感官食味品质是稻米品质的重要评价指标,其遗传复杂。为挖掘与利用优异的稻米品质基因,本研究利用籼稻昌恢121为受体亲本和优质粳稻越光为供体亲本构建的一套染色体片段置换系(CSSL),对稻米的吸水率(WA)、延伸率(CRE)和膨胀率(VE)3个蒸煮特性进行QTL定位。共检测到4个QTL,分布于第8和第11号染色体上。qWA-8、qCRE-8、qCRE-11和qVE-11的表型贡献率和加性效应值分别为25.05%、25.94%、27.95%、41.16%和-25.68、-8.00、8.30、30.31,其中位于第11号染色体上分子标记RM287附近的qCRE-11和qVE-11为新鉴定的QTL。对稻米蒸煮特性与感官食味品质性状进行相关性分析,发现两者之间无相关性,稻米蒸煮特性WA、CRE与VE之间两两呈极显著正相关,米饭外观(AP)、香味(ARM)、味道(TA)、口感(TE)和感官评分(SS)之间两两呈极显著正相关。本研究结果为了解稻米蒸煮特性与感官食味品质性状间的相互关系,挖掘优异等位基因以及稻米品质的遗传改良提供了一定的理论依据。Cooking characteristics and sensory eating quality of rice are important evaluation indexes of rice quality,and the genetic basis for these traits are complex.To explore and utilize the excellent rice quality genes,a set of chromosome segment substitution lines(CSSL),derived from a cross between indica Changhui 121(as the recurrent parent)and high-quality japonica Koshihikari(as the donor parent),was used to analyse QTL for water absorption(WA),elongation(CRE)and volume expansion(VE)of cooked rice.Four QTL were detected on chromosomes 8 and 11.The phenotypic contribution rate and additive effect value of qWA-8,qCRE-8,qCRE-11 and qVE-11 were 25.05%,25.94%,27.95%,41.16%and-25.68,-8.00,8.30,30.31,respectively.Among them,qCRE-11 and qVE-11 located near the molecular marker RM287 on chromosome 11 were newly identified QTL.Correlation analysis between cooking characteristics and sensory eating quality traits of rice showed that there was no correlation between them.Cooking characteristics WA,CRE and VE were significantly positively correlated,and significant positive correlations were also found among appearance(AP),aroma(ARM),taste(TA),texture(TE)and sensory score(SS)of rice.The results would provide a theoretical basis for understanding the relationship between rice cooking characteristics and sensory food quality,exploring excellent alleles and genetic improvement of rice quality.

关 键 词：感官食味品质 蒸煮特性 数量性状位点(QTL) 染色体片段置换系(CSSL) 相关性分析 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]