华南农业大学学报2016，Vol.37Issue(3)：37-45,9.DOI:10.7671/j.issn.1001-411X.2016.03.006
斯里兰卡引进稻种资源蒸煮食用与营养品质分析
Evaluations of cooking, eating and nutritional qualities of indica rice cultivars introduced from Sri Lanka
摘要
Abstract
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 .关键词
斯里兰卡/稻种资源/国外引种/蒸煮食用品质/营养品质/主成分分析/聚类分析Key words
Sri Lanka/rice genetic resource/germplasm introduction/cooking and eating quality/nutri-tional quality/principal analysis/clustering analysis分类
农业科技引用本文复制引用
许光利,汪燕,梁成刚,江谷驰宏,丁春邦,李天..斯里兰卡引进稻种资源蒸煮食用与营养品质分析[J].华南农业大学学报,2016,37(3):37-45,9.基金项目
四川省科技支撑计划项目 （）
