基于主成分分析的特种稻种质资源营养成分分析与评价

张丽丽, 李振宇, 陈广红, 王绍林, 夏明, 郑英杰, 王莹, 王彤, 毛艇, 于亚辉

Analysis and Evaluation of Nutrient Composition of Special Rice Germplasm Resources Based on the Principal Component Analysis

Zhang Lili, Li Zhenyu, Chen Guanghong, Wang Shaolin, Xia Ming, Zheng Yingjie, Wang Ying, Wang Tong, Mao Ting, Yu Yahui

表4 不同类型特种稻种质活性物质含量比较

Table 4 Comparison of active substance contents in different types of special rice germplasms

种质类型Endoplasm type	VB₁ (μg/g)	VB₂ (μg/g)	花色苷Anthocyanin (ng/g)	黄酮Flavone (μg/g)
香米Fragrant rice	3.31^*	1.48^*	122.68	16.91
白糯米White glutinous rice	3.23^*	1.50^*	121.51	18.94^*
低谷蛋白米Low glutelin rice	2.78^*	1.07	120.54	18.74^*
红米Red rice	2.46	1.13	126.26	14.74
黑米Black rice	3.24^*	1.46^*	132.27^**	17.48
香糯米Fragrant glutinous rice	3.27^*	1.29	135.32^**	19.20^**
黑香糯米Black fragrant glutinous rice	3.25^*	1.49^*	154.59^**	19.34^**
黑香米Black fragrant rice	3.02^*	1.41^*	137.78^**	19.08^*
白米（对照）White rice (CK)	2.38	1.16	119.82	16.00