中国农业科学 ›› 2018, Vol. 51 ›› Issue (5): 835-842.doi: 10.3864/j.issn.0578-1752.2018.05.003

• 作物遗传育种·种质资源·分子遗传学 • 上一篇    下一篇

薏苡种质的主要营养组分特征及综合评价

李祥栋1,2,潘虹1,2,陆秀娟1,2,魏心元1,2,陆平3,石明1,2,秦礼康4

 
  

  1. 1贵州省薏苡工程技术研究中心,贵州兴义 562400;2贵州黔西南喀斯特区域发展研究院,贵州兴义 562400;3中国农业科学院作物研究所,北京 100081;4贵州大学食品与酿酒工程学院,贵阳 550025
  • 收稿日期:2017-09-13 出版日期:2018-03-01 发布日期:2018-03-01
  • 通讯作者: 潘虹,E-mail:ph121014@126.com。石明,E-mail:shiming1616@126.com
  • 作者简介:李祥栋,E-mail:lixiangdongsiji@163.com
  • 基金资助:
    贵州省科技计划(黔科合重大专项字[2014]6023)、薏苡Waxy基因的发掘鉴定及新品种选育(黔科合支撑[2016]2608号)、贵州省高层次创新型人才培养(黔科合人才[2015]4016号)、贵州省重点农业技术推广项目(黔财农[2017]106号-黔农技发[2017]9号/Z174029)

Characteristics and Comprehensive Assessment of Principal Nutritional Components in Adlay Landraces

LI XiangDong1,2, PAN Hong1,2, LU XiuJuan1,2, WEI XinYuan1,2, LU Ping3, SHI Ming1,2, QIN Likang4   

  1. 1 Guizhou Adlay Engineering Technology Research Centre, Xingyi 562400, Guizhou; 2Southwest Guizhou Institute of Karst  Regional Development, Xingyi 562400, Guizhou; 3Institute of Crop Sciences, Chinese Academy of Agricultural Sciences,     Beijing 100081; 4School of Liquor and Food Engineering, Guizhou University, Guiyang 550225
  • Received:2017-09-13 Online:2018-03-01 Published:2018-03-01

摘要: 【目的】薏苡品质评价是其加工和综合利用的重要环节,建立合理的薏苡品质评价方法,发掘和筛选薏苡优异资源,为薏苡的品质改良提供基础材料。【方法】以86份不同产地的薏苡地方种质为试验材料,测定薏苡籽粒中的淀粉、脂肪、蛋白质和氨基酸主要营养组分指标,采用相关性分析、隶属函数转化和主成分分析,综合评价薏苡的主要营养品质特征。【结果】86份薏苡种质的淀粉、脂肪、蛋白质、必需氨基酸含量均存在一定的差异,14种营养组分的变异系数在5.01%—116.90%;8种必需氨基酸平均含量为0.33%—2.47%,亮氨酸含量最高,赖氨酸为第一限制性氨基酸。糯性种质35份,占所有种质的40.70%;34份种质的脂肪含量≥8%,8份种质的蛋白质含量≥20%,昌黎薏米、昌黎黑川谷的总氨基酸含量高。相关性分析发现,总淀粉含量与直链淀粉含量显著正相关,与支链淀粉显著负相关;支链淀粉与脂肪含量显著正相关,脂肪含量与蛋白质含量、总氨基酸和丝氨酸含量之间呈显著正相关,必需氨基酸之间多存在显著相关关系。主成分分析将14个营养品质指标简化为4个主成分因子,蛋白质、总氨基酸和5种氨基酸组分为第一主成分决定因子,蛋氨酸、赖氨酸、丝氨酸组分为决定第二主成分的决定因子,直链淀粉、支链淀粉和脂肪组分为第三主成分决定因子,总淀粉组分为第四主要决定因子。4个主成分贡献率分别为48.333%、16.571%、16.011%和6.146%,累积贡献率为87.061%,并根据各因子隶属函数值、权重的确定,以计算出综合评价值的大小反映供试材料营养品质综合评价排名。主成分分析将关系复杂的营养成分指标简化为少数彼此独立综合因子,能够比较客观地对薏苡品质进行评价。【结论】薏苡营养组分变异类型丰富,必需氨基酸组分齐全,并存在糯性、高蛋白和高脂肪的种质变异类型,筛选出综合品质评价得分较高的10份种质:昌黎薏米、昌黎黑川谷、义县农家种、台湾花壳、贵州薏苡、安国五谷、辽宁本地薏苡、承德薏苡、盘县五谷和花甲六谷。

关键词: 薏苡, 营养品质, 主成分分析, 综合评价

Abstract: 【Objective】Nutritional quality analysis and evaluation is a significant procedure of adlay breeding and comprehensive utilization. In order to providing the base materials for quality improvement breeding, methods for quality evaluation, which can be a essential process in product chain, would be built, the superior adlay landraces were discovered and selected as well.【Method】The indices of nutritional quality were determined and a comprehensive evaluation on nutritional quality of Job’s Tears was obtained with correlation analysis, subordinate function and factor analysis in all 86 landraces.【Result】The results showed that there were differences and rich diversities in contents of starch, fat, protein and amino acid among all of the 86 adlay landraces, with a variable coefficient rate ranged from 5.01%-116.90%. Average contents of 8 essential amino-acid components ranged from 0.33%-2.47%, which leucine possessing a maximum content and lysine was first restricted one. There were 35 waxy accessions with a percentage of 40.70%, 34 accessions with a fat content more than 8%, and 8 accessions with a protein more≥20%, respectively. ‘Changliyimi’ and ‘Changliheichuangu’ accessions had a relatively higher total amino-acid contents as well. Total starch related positively to amylose and negatively related to amylopectin at significant level, while amylopectin significantly related to fat positively, fat positively related to protein, total amino-acid and serine contents. Most of 8 essential amino-acids also related to each other at significant levels, which revealed by correlation analysis. Four principal factors were extracted from the 14 nutritional factors, which contributed 48.333%, 16.571%, 16.011% and 6.146% to all date information, respectively, with a cumulative percentage of 87.061%, while the protein, total amino-acid and five essential amino-acids decided the first principal factor and methionine, lysine, serine decided the second principal factor; the second principal factor was decided by amylase, amylopectin and fat, while total starch decided the fourth principal factor. According to weight index and subordinate function value of five principal factors, the comprehensive evaluation of nutritional quality scores were calculated for ranking. The results also showed that factor analysis is a good statistical method for evaluating nutritional quality by simplifying the some correlated variables to minority ones.【Conclusion】It was concluded that the tested adlay landraces had a various diversity, and was full of essential amino acids; the type of waxy in endosperm, higher protein and higher fat were also discovered. Most of indices were related to each other revealed by correlation analysis. Several landraces with a higher score were selected, which were ‘Changliyimi’, ‘Changliheichuangu’, ‘Yixiannongjiazhong’, ‘Taiwahuake’, ‘Guizhouyiyi’, ‘Anguowugu’, ‘Liaoningbendiyiyi’, ‘Chengdeyimi’, ‘Panxianwugu’ and ‘Huajialiugu’, providing fundamental materials for quality improvement and breeding process. Most of indices were related to each other revealed by correlation analysis.

Key words: adlay, nutritional component, principal component analysis, comprehensive evaluation