寒地粳稻碾磨品质和食味品质相关性状的综合分析  

Comprehensive Analysis of Milling Quality and Eating Quality of Japonica Rice in Cold Region

作　　者：王荣升 牟凤臣[2,3] 李坤 张微[2,3] 刘会 丁国华[4] 杨光 王南博[2,3] 张国民 刘玉明[2,3] 陶永庆[2,3] Wang Rongsheng;Mu Fengchen;Li Kun;Zhang Wei;Liu Hui;Ding Guohua;Yang Guang;Wang Nanbo;Zhang Guomin;Liu Yuming;Tao Yongqing(Post-Doctoral Research Center,Heilongjiang Academy of Agricultural Sciences,Harbin 150086,Heilongjiang,China;Biotechnology Research Institute,Heilongjiang Academy of Agricultural Sciences,Harbin 150028,Heilongjiang,China;Heilongjiang Key Laboratory of Crop and Livestock Molecular Breeding,Harbin 150028,Heilongjiang,China;Cultivation and Farming Research Institute,Heilongjiang Academy of Agricultural Sciences,Harbin 150086,Heilongjiang,China)

机构地区：[1]黑龙江省农业科学院博士后科研工作站,黑龙江哈尔滨150086 [2]黑龙江省农业科学院生物技术研究所,黑龙江哈尔滨150028 [3]黑龙江省作物与家畜分子育种重点实验室,黑龙江哈尔滨150028 [4]黑龙江省农业科学院耕作栽培研究所,黑龙江哈尔滨150086

出　　处：《作物杂志》2023年第2期115-120,共6页Crops

基　　金：黑龙江省农业科学院“农业科技创新跨越工程”(HNK2019CX12);黑龙江省农业科学院科技攻关项目(2021YYYF017)。

摘　　要：为阐明寒地粳稻碾磨品质和食味品质性状间的相互关系,以337份高世代纯合品系材料为对象,对其11个品质指标进行相关、主成分和聚类分析,构建准确可行的稻米品质评价回归方程。结果表明,糙米率、精米率和整精米率间呈显著正相关,食味评分与蛋白质和直链淀粉含量均存在相关关系。在主成分分析中,累计方差贡献率80%以上的主成分共4个,综合得分排名前5的水稻品系分别为J139、J201、J141、J204和J138。以食味评分为因变量,糙米率、精米率、蛋白质含量、含水量和直链淀粉含量为自变量得到回归方程。这些研究手段及回归方程可用于快速、准确分析新品系稻米品质,比较品系间差异。In order to clarify the interrelationship between milling quality and eating quality of japonica rice,this research focused on 337 high generation inbred accessions and their eleven quality-related characteristics were surveyed to calculate their correlation matrix,conduct principal component analysis(PCA),clustering analysis and multiple linear regression were performed.The results showed that significant positive correlation was existed among brown rice rate,milled rice rate and head rice rate.Eating scores showed correlation with both amylose content and protein content.In PCA,the cumulative variance contribution rate of four principal components were up to 80%.The first five rice varieties ranked by integrating score were J139,J201,J141,J204 and J138.Eating score was treated as dependent variable,brown rice rate,milled rice rate,protein content,water content and amylose content were treated as independent variable in regression analysis,and regression equation was obtained.All these analysis methods and the equation of eating scores can be used in preliminary evaluation for new rice strains.The comparation of new varieties would be more efficiency and precise.

关 键 词：水稻 碾磨品质 食味品质 相关关系 多元线性回归分析 主成分分析 

分 类 号：S511.22[农业科学—作物学]