作物杂志,2024, 第5期: 60–67 doi: 10.16035/j.issn.1001-7283.2024.05.009

• 遗传育种·种质资源·生物技术 • 上一篇    下一篇

国内69份穇子营养品质与籽粒颜色关系初探

胡丽琴1(), 王素华1, 张璐1, 杨学乐1, 何录秋1, 汤睿2(), 李基光1()   

  1. 1湖南省作物研究所,410125,湖南长沙
    2湖南省农业科学院,410125,湖南长沙
  • 收稿日期:2024-04-11 修回日期:2024-04-29 出版日期:2024-10-15 发布日期:2024-10-16
  • 通讯作者: 李基光,主要从事作物栽培及育种相关研究,E-mail:214770366@qq.com;汤睿,主要从事旱杂粮育种及加工研究,E-mail:19542439@qq.com
  • 作者简介:胡丽琴,主要从事杂粮品质分析及功能特性研究,E-mail:hnliqin1003@126.com
  • 基金资助:
    湖南省农业科技创新资金项目(2023CX94);国家作物种质资源库(NCGRC-2024-056);湖南省农业种质资源保护与利用(湘财农指(2023)0043号)

Preliminary Study on the Relationship between Nutritional Quality and Grain Color of 69 Domestic Finger Millet Resources

Hu Liqin1(), Wang Suhua1, Zhang Lu1, Yang Xuele1, He Luqiu1, Tang Rui2(), Li Jiguang1()   

  1. 1Hunan Crop Research Institute, Changsha 410125, Hunan, China
    2Hunan Academy of Agricultural Sciences, Changsha 410125, Hunan, China
  • Received:2024-04-11 Revised:2024-04-29 Online:2024-10-15 Published:2024-10-16

摘要:

本研究测定了69份穇子资源的籽粒颜色(明度:L*,红度:a*,黄度:b*)及淀粉和总黄酮含量等12个营养指标,并根据L*a*b*值分析各类粒色的营养指标差异及粒色值与营养指标的相关性。结果表明,采用聚类分析将69份穇子资源分为棕黄色、褐色和黑红色3类。黑红色穇子的平均蛋白质、总氨基酸、钙、铁、钾、镁、维生素B2含量均高于其他颜色穇子,其中镁含量与其他2种粒色穇子都存在极显著差异(P<0.01)。由相关性结果可知,钙、镁含量均与L*b*存在显著负相关(P<0.05),L*b*越低,钙和镁含量越高。总糖含量与L*值呈极显著负相关(P<0.01),淀粉与b*呈显著负相关(P<0.05),其余均与粒色值相关性不大。

关键词: 穇子, 粒色, 营养指标, 黄酮含量

Abstract:

In this study, 12 nutritional indexes such as grain color (brightness: L*, red: a*, yellow: b*), starch and total flavone contents of 69 finger millets resources were determined, and the differences of nutritional indexes of grain color and the correlation between grain color and nutritional indexes were analyzed according to L*, a* and b* values. The results showed that the cluster analysis of 69 finger millet resources were separated into three groups: brown-yellow, brownness, and black-red. The average contents of protein, total amino acid, calcium, iron, potassium, magnesium, and VB2 of black red finger millets were higher than those of all other colors, and the magnesium content was significantly different from that of the other two kinds of grain colors (P < 0.01). The correlation results exhibited that both calcium and magnesium contents were negatively correlated with L* and b* (P< 0.01). The lower the L* and b* values, the higher the content of Ca and Mg. Total glucose was negatively correlated with L* value (P < 0.01), total starch content was negatively correlated with b* value (P < 0.05), and the rest were not correlated with grain color value.

Key words: Finger millet, Grain color, Nutritional index, Flavonoid content

表1

69份穇子资源的籽粒颜色分类

编号Number L* a* b* 聚类Cluster 编号Number L* a* b* 聚类Cluster
C1 65.7±2.1 15.7±0.6 47.3±4.5 1 C18 60.7±0.6 21.3±2.5 45.7±5.0 1
C2 67.0±4.4 15.7±1.2 38.3±3.2 1 C19 41.7±1.5 21.3±3.5 16.3±2.1 2
C3 61.7±2.1 13.0±5.6 33.3±12.9 1 C20 63.7±1.5 21.3±2.5 50.7±2.3 1
C4 63.3±3.2 15.3±2.1 40.7±6.7 1 C21 53.0±1.7 22.7±3.1 25.3±3.1 2
C5 53.3±3.1 23.3±1.5 48.7±2.5 1 C22 52.7±3.2 18.3±2.3 34.0±2.6 1
C6 52.0±2.6 32.0±3.5 50.7±4.6 1 C23 53.3±1.5 14.0±4.0 30.7±5.9 1
C7 63.7±2.1 18.7±3.8 28.0±1.0 1 C24 51.0±2.6 19.3±1.5 45.0±2.6 1
C8 52.7±1.5 20.3±2.1 43.3±3.1 1 C25 31.0±4.0 15.3±1.5 18.3±0.0 2
C9 54.3±3.1 16.7±2.9 40.0±8.9 1 C26 32.7±2.5 23.0±3.6 18.3±2.5 2
C10 63.0±3.6 15.3±2.5 46.3±2.1 1 C27 41.0±2.6 26.0±1.7 26.3±3.8 2
C11 55.7±1.5 23.3±2.5 39.3±3.5 1 C28 58.7±3.1 15.3±1.5 46.3±2.5 1
C12 55.3±3.2 27.7±1.5 49.0±2.0 1 C29 50.0±2.0 19.0±1.7 34.3±4.0 1
C13 53.7±1.5 12.3±1.5 33.0±3.0 1 C30 59.0±1.0 17.7±2.5 43.0±1.7 1
C14 62.0±1.0 18.3±4.7 45.3±10.8 1 C31 60.0±1.0 19.0±2.6 46.3±5.8 1
C15 54.3±2.1 15.7±1.2 35.3±2.1 1 C32 33.7±2.3 24.7±2.3 24.7±2.3 2
C16 28.7±0.6 13.7±1.5 2.7±4.2 3 C33 32.0±2.6 17.0±1.7 24.3±1.5 2
C17 53.3±1.5 20.7±3.1 36.7±3.2 1 C34 14.0±1.7 4.3±1.2 1.0±0.0 3
C35 55.7±2.3 17.7±2.5 35.7±1.5 1 C54 63.7±1.2 14.7±0.6 54.7±1.5 1
C36 56.0±3.0 16.7±1.5 46.3±3.5 1 C55 46.3±3.5 29.3±1.5 46.7±2.9 1
C37 58.3±2.1 19.0±1.0 52.0±2.6 1 C56 47.7±0.6 27.7±1.5 41.3±2.1 1
C38 64.7±1.5 16.3±4.6 42.3±3.5 1 C57 70.7±1.5 20.3±1.5 45.3±3.5 1
C39 17.7±2.1 7.3±3.8 -0.7±0.6 3 C58 47.7±2.5 27.3±2.5 32.7±4.0 2
C40 40.0±1.0 21.0±2.0 18.0±4.0 2 C59 71.3±2.1 1.3±0.6 33.3±1.5 1
C41 53.3±2.1 21.7±3.8 36.0±3.0 1 C60 42.0±4.6 19.0±2.6 27.3±5.5 2
C42 40.7±4.2 23.7±2.9 25.7±0.6 2 C61 40.3±4.9 17.0±1.0 22.0±3.6 2
C43 58.0±1.0 20.7±2.5 40.7±3.8 1 C62 54.0±0.0 16.3±4.0 14.0±4.6 2
C44 57.3±1.5 15.3±1.2 47.3±5.0 1 C63 66.0±5.0 11.0±0.0 45.3±1.5 1
C45 39.7±2.9 17.7±2.1 22.7±2.1 2 C64 69.3±3.2 10.0±2.6 31.7±1.5 1
C46 40.0±2.0 19.0±3.0 24.3±1.2 2 C65 67.0±2.6 10.7±3.8 35.0±2.6 1
C47 38.0±1.7 23.3±2.1 23.0±3.6 2 C66 41.7±2.1 29.3±1.5 34.3±4.5 2
C48 57.0±1.0 19.7±4.0 46.0±3.6 1 C67 56.0±3.0 18.0±3.0 38.0±4.6 1
C49 24.7±2.5 15.0±3.0 2.3±3.1 3 C68 62.7±2.1 11.3±0.6 36.0±1.0 1
C50 39.3±4.5 17.3±2.5 29.7±3.1 2 C69 32.7±3.5 13.0±3.0 11.0±3.5 3
C51 45.7±2.5 31.0±2.0 45.0±3.0 1 最大值Max. 71.3 32.0 54.7
C52 64.3±4.2 12.0±4.4 36.3±5.1 1 最小值Min. 14.0 1.3 -0.7
C53 50.3±1.5 18.3±1.5 33.3±2.5 1 变异系数CV (%) 25.4 31.7 38.6

图1

代表性穇子粒色

图2

不同粒色穇子碳水化合物含量差异 “*”代表差异显著(P < 0.05),下同。

图3

不同粒色穇子蛋白质和总氨基酸含量差异

图4

不同粒色穇子矿质元素含量差异 “**”代表差异极显著(P < 0.01)。

图5

不同粒色穇子维生素B1和维生素B2含量差异

图6

不同粒色穇子总黄酮含量差异

表2

穇子粒色L*、a*、b*值与与营养指标及总黄酮含量的相关性

指标Index TS SC DF PC AA Mg K Ca Fe VB1 VB2 TF
L* -0.323** -0.202 -0.038 -0.204 0.091 -0.304* -0.136 -0.339** -0.175 -0.021 -0.141 0.177
a* 0.155 -0.083 0.106 -0.183 -0.111 -0.208 -0.142 -0.064 -0.034 0.001 -0.054 -0.166
b* -0.152 -0.261* -0.063 -0.212 0.076 -0.322** -0.086 -0.273* -0.057 -0.069 -0.152 0.095

表3

黑红色穇子优异资源亲本分析

指标
Index
黑红色穇子Black-red finger millet 三大主粮营养成分[3] The nutrients of three main crops
C16 C34 C39 C49 C69 稻米Rice 小麦Wheat 玉米Maize
TS (g/100g) 0.6 0.7 0.7 0.7 0.5
SC (g/100g) 48.6 71.7 71.2 57.7 64.5 77.2 64.0 62.3
DF (g/100g) 9.8 11.5 11.8 10.9 11.4 3.7 12.1 12.8
PC (g/100g) 3.8 6.7 5.1 5.1 5.5 7.5 14.4 12.1
AA (g/100g) 6.5 3.3 6.9 3.4 3.4
Mg (mg/100g) 167.0 167.0 165.0 164.0 163.0 32.0 120.0 0.2
K (mg/100g) 598.0 674.0 605.0 552.0 487.0 130.0 363.0 270.0
Ca (mg/100g) 404.0 271.0 443.0 376.0 396.0 10.0 41.0 10.0
Fe (mg/100g) 3.0 3.31 2.66 2.7 2.9 0.5 3.9 3.9
VB1 (mg/100g) 0.3 0.2 0.3 0.3 0.3 0.4 0.4 0.2
VB2 (mg/100g) 0.2 0.1 0.1 0.2 0.2 0.0 5.5 0.1
TF (mg/100g) 184.0 165.0 172.0 168.0 201.0 323.0
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