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功能型稻米因其具有调节人体生理功能、改善人体健康等特点,越来越受到人们的重视。本研究对226份寒地粳稻品种的6种功能营养品质进行了遗传变异、相关分析和主成分分析。结果表明,2年间各功能营养品质差异不显著,赖氨酸、谷蛋白、γ-氨基丁酸、总黄酮含量、平均胚重和胚占糙米重在226份寒地粳稻品种中均呈现较大的变异,其中平均胚重的变异系数最大为92.17%,总黄酮含量的变异系数最小为11.51%。绥粳3号、绥粳5号、牡丹江21号、合粳1号、牡丹江22号、龙糯2号、系选1号7个品种,同时具有2种功能营养品质优良的特点。赖氨酸含量与平均胚重和胚占糙米重呈极显著正相关,总黄酮含量与γ-氨基丁酸含量呈显著负相关,与谷蛋白含量呈显著正相关。胚型因子、黄酮和谷蛋白型因子、γ-氨基丁酸型因子的累计贡献率达到69.149%,是影响寒地粳稻功能营养品质的主要因子。在功能型稻米品种选育过程中,应首先注意对巨胚、高γ-氨基丁酸和低谷蛋白的选择,并可以利用分子标记辅助选择或转基因育种手段,实现多个功能营养品质性状的聚合育种。
Due to its characteristics of regulating physiological functions and improving human health, functional rice has drawn more and more attention. In this study, genetic variability, correlation analysis and principal component analysis of six functional nutritional qualities of 226 winter japonica rice varieties were conducted. The results showed that there was no significant difference in nutritional quality between the two years. The contents of lysine, gluten, γ-aminobutyric acid, total flavonoids, average embryo weight and brown rice weight in 226 cold-season japonica cultivars were all larger The average coefficient of variation of average embryo weight was 92.17% and the minimum coefficient of variation of total flavonoids was 11.51%. Suijing 3, Suijing 5, Mudanjiang 21, Hejing 1, Mudanjiang 22, Longyou 2 and Line 1 are the best varieties in the world. At the same time, they have two kinds of functional and nutritional qualities. There was a significant positive correlation between lysine content and average embryo weight and embryo weight of brown rice. There was a significant negative correlation between total lysine content and γ-aminobutyric acid content, and significant positive correlation with glutenin content. The cumulative contribution rate of embryo type factor, flavone and gluten type factor and gamma-aminobutyric acid type factor reached 69.149%, which is the main factor affecting the nutritional quality of winter rice in cold region. In functional breeding of rice varieties, attention should be paid to the selection of giant embryos, high γ-aminobutyric acid and low gluten protein, and the use of molecular marker-assisted selection or transgenic breeding methods to achieve the polymerization of multiple functional nutritional quality traits Breeding.