斯里兰卡引进稻种资源蒸煮食用与营养品质分析

【目的】对引自斯里兰卡的水稻品种进行蒸煮食用及营养品质分析,以期发现可利用的优良或特殊的稻种资源材料,以利于我国水稻生产和育种。【方法】2014年4—10月,以引进的65个籼稻品种为材料,采用单因素随机区组排列,进行田间常规种植收获后,对各品种的蒸煮食用品质和营养品质进行分析。【结果】各品种直链淀粉的质量分数为21.35%~29.34%,供试品种间表现差异不显著;蛋白质质量分数为5.24%~9.17%,供试品种间表现为显著差异;氨基酸总含量中必需氨基酸占33.80%~36.30%,非必需氨基酸占63.70%~66.20%。相关性分析和主成分分析表明,营养品质因子(氨基酸)对稻米品质影响最大(贡献率为53.447%),其含量越高,稻米直链淀粉含量越低,同时蒸煮食用品质越差。通过聚类分析,65个品种被归为4类,各具特点。【结论】所引进的水稻品种,特点不一,可作为原材料供将来生产和育种选用。

Evaluations of cooking,eating and nutritional qualities of indica rice cultivars introduced from Sri Lanka

Objective] The cooking , eating and nutritional qualities of rice cultivars introduced from Sri Lanka were analyzed so as to screen the suitable materials for rice production and breeding .Method]Single factor randomized block design was applied in 2014, and 65 rice cultivars introduced from Sri Lan-ka were planted under conventional cultivation .After harvest , rice samples from each cultivar were col-lected for cooking , eating and nutritional analysis .Result]Amylose contents were between 21.35%-29.34%across all cultivars and there were no significant differences .Protein contents were 5.24%-9.17%and significantly differed among cultivars .Essential and non-essential amino acids accounted for 33.80%-36.30%and 63.70%-66.20%of total contents of amino acids , respectively .Based on cor-relation and principal analysis , the nutritional factor ( amino acids ) contributed 53.447% to the rice qualities.Higher contents of amino acids were associated with lower amylose contents , and lower cooking and eating qualities .All 65 rice cultivars were classified into 4 types through clustering analysis , and each of them exhibited different characteristics .Conclusion]The introduced rice cultivars show different characteristics and can be used as raw materials for future rice production and breeding .