黑香糯新品系的营养品质评价  

Evaluation of nutritional quality of new rice strains Heixiangnuo

作　　者：李春英 刘慧鸽 乔云柯 曲姗姗 李俊周[4] 李家寅 LI Chun-ying;LIU Hui-ge;QIAO Yun-ke;Qu Shan-shan;Li Jun-zhou;LI Jia-yin(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,Henan,China;Key Laboratory of Agricultural Ministry for Staple Food,Zhengzhou 450002,Henan,China;Zhengzhou Key Laboratory of Vegetable Processing,Storage and Safety Control,Zhengzhou 450002,Henan,China;Rice Research Team of College of Agronomy,Henan Agricultural University,Zhengzhou 450002,Henan,China)

机构地区：[1]河南农业大学食品科技学院,河南郑州450002 [2]农业部大宗粮食重点实验室,河南郑州450002 [3]郑州市蔬菜加工贮藏与安全控制重点实验室,河南郑州450002 [4]河南农业大学农学院水稻研究团队,河南郑州450002

出　　处：《粮食与油脂》2023年第9期128-132,149,共6页Cereals & Oils

摘　　要：以黑香糯LN56 CK为材料,经诱变育种得到LN48-2、LN48-3、LN54、LN55 4种新品系,对其营养成分含量进行检测,并采用相关性和主成分分析进行了综合评价。结果表明:LN48-3的千粒重、蛋白质和灰分含量均呈现最低,而花青素含量高达109.29 mg/100 g。LN55的脂肪、蛋白质、灰分含量均呈现最高,而LN55和LN54的总花青素含量均较低。LN54、LN55和对照组中直链淀粉含量几乎为0,而LN48-2和LN48-3中直链淀粉含量为6%左右。黑香糯富含各种矿物质元素,其中,LN48-2的钙、锌和钠含量最高。相关性分析结果表明,蛋白质和灰分之间、铁和钠之间均呈现显著正相关性。营养品质的综合评价结果显示,LN54品系最佳,其次是LN48-2和LN55,与对照在同一个水平。Four new strains,LN48-2,LN48-3,LN54,and LN55,were obtained through mutation breeding using Heixiangnuo LN56 CK as material.The nutritional composition was detected and comprehensive evaluation was conducted by correlation and principal component analysis.The results showed that LN48-3 had the lowest 1000 grain weight,protein and ash content,and the total anthocyanidin content was as high as 109.29 mg/100 g.LN55 had the highest content of fat,protein and ash,while LN55 and LN54 had the lower content of anthocyanidin.The amylose content of LN54,LN55 and control group was almost 0,while that in LN48-2 and LN48-3 was about 6%.Heixiangnuo was rich in various mineral elements,among which LN48-2 had the highest content of calcium,zinc and sodium.The correlation analysis results showed that there were significant positive correlations between protein and ash,iron and sodium.The comprehensive evaluation results of nutritional quality showed that LN54 strain was the best,followed by LN48-2 and LN55,which were at the same level as the control.

关 键 词：黑香糯 营养成分 相关性分析 主成分分析 综合评价 

分 类 号：TS210.2[轻工技术与工程—粮食、油脂及植物蛋白工程]