稻米食味品质性状的QTL分析  

Study on QTLs of Grain Eating Quality Characters in Rice

作　　者：吴长明[1] 孙传清[2] 王象坤[2] 李自超[2] 付秀林[1] 张强[1] 

机构地区：[1]吉林省农科院水稻研究所,吉林公主岭136100 [2]中国农业大学,北京100094

出　　处：《吉林农业科学》2003年第2期6-14,共9页Journal of　Jilin Agricultural Sciences

摘　　要：本研究利用Asominori/IR24的71份重组自交系群体及其相应的具有293个分子标记的RFLP图谱,采用单因子方差分析和区间做图方法,对控制稻米食味品质性状的数量性状位点(QTL)进行分析。检测出控制稻米食味品质性状的QTL28个,另有6个可能存在的QTL亦被检测到。从相关分析和QTL的连锁关系来看,稻米主要食味品质性状之间关系密切。米饭咬劲、粘弹性、味觉、食味及冷饭质地等均与第4染色体的分子标记C445有关。G1314B同时影响米饭硬度、味觉、粘弹性和食味特性,G952B是影响咬劲、硬度和食味等性状的分子标记。QTLs (Quantitative trait loci)affecting main rice eating quality characters were an-alyzed using a recombinant inbred(RI)lines derived from a cross of Asominori×IR 24 and its RFLP map with293molecular markers by single marker analysis and interval mapping.Twenty eight QTLs for grain eating quality were found,and another six QTLs that could exist were also found.According to anlysis of correlation and link of QTLs ,main eating quality traits existed relationship significantly.Molecular marker C445on the chromosome 4affected chew-streng,sticky,taste-sense,eating taste and cool meal quality of cooked rice.Marker G1314B on the chromosome 2af-fected hardness,taste-sense,sticky and eating taste quality of cooked rice.G952B on the chromo-some 11was molecular marker of chew-streng,hardness and eating taste quality of cooked rice.

关 键 词：水稻 重组自交系 数量性状位点 QTL分析 稻米食味 品质性状 

分 类 号：S511[农业科学—作物学]