Analysis of Nutritional Quality of a New Black Rice Variety Ziliangyou 7206
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摘要:
目的 对新育成的黑米两系杂交稻紫两优7206进行营养品质分析,为黑稻良种选育及功能食品研发提供参考价值。 方法 以超级稻宜优673作对照,分析紫两优7206与宜优673的氨基酸、脂肪酸、花色苷和总黄酮等含量差异,以及总抗氧化能力与清除自由基能力的差异。 结果 两优7206与宜优673在水分、灰分和脂肪含量方面无明显差异,均检测出17种氨基酸,8种脂肪酸。紫两优7206蛋白质含量、总氨基酸与必需氨基酸含量分别比宜优673高出7.33%、11.08%和9.71%。紫两优7206的必需氨基酸含量不仅高于FAO提出的必需氨基酸模式,还略高于宜优673。紫两优7206比宜优673具有较高的各呈味氨基酸TAV值,丰富了黑米食味品质。紫两优7206的饱和脂肪酸(SFA)含量低于宜优673,但其单不饱和脂肪酸(MUFA)与多不饱和脂肪酸(PUFA)含量均略高于宜优673。2种稻米的SFA、MUFA和PUFA比值基本接近中国营养协会推荐的“<1∶1∶1”的比例,且均含有人体必需脂肪酸亚油酸与亚麻酸。紫两优7206的花色苷、总黄酮含量,以及总抗氧化能力与清除自由基能力均极显著优于宜优673。 结论 杂交配组选育的紫两优7206较宜优673具有更丰富的营养价值,对功能性黑稻的培育与食品研发具有一定参考价值。 Abstract: :Objective The nutritional quality of the newly bred two-line hybrid black rice Ziliangyou 7206 was analyzed to provide reference value for the breeding improved varieties of black rice and the development of functional foods. Method Using super rice Yiyou 673 as a control, the differences were analyzed in amino acid, fatty acid, anthocyanin, and total flavonoid content between Ziliangyou 7206 and Yiyou 673, as well as the differences in total antioxidant capacity and free radical scavenging ability. Result There were no significant differences in water, ash and fat content between Ziliangyou 7206 and Yiyou 673, and 17 amino acids and 8 fatty acids were detected. The protein content, total amino acid content, and essential amino acid content of Ziliangyou 7206 were 7.33%, 11.08%, and 9.71% higher than that of Yiyou 673, respectively. The essential amino acid content of Ziliangyou 7206 was not only higher than the essential amino acid pattern proposed by FAO, but also slightly higher than Yiyou 673. Ziliangyou 7206 had a higher TAV value of each flavor amino acid than Yiyou 673, enriching the taste quality of black rice. The content of saturated fatty acids (SFA) in Ziliangyou 7206 was lower than that in Yiyou 673, but its content of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) were slightly higher than that in Yiyou 673. The ratios of SFA, MUFA and PUFA of these two types of rice were basically close to the ratio of "<1:1:1" recommended by the Chinese Nutrition Association, and both contained essential fatty acids such as linoleic acid and linolenic acid. The content of anthocyanins, total flavonoids, total antioxidant capacity, and free radical scavenging ability of Ziliangyou 7206 were significantly superior to Yiyou 673. Conclusion The Ziliangyou 7206 obtained by cross breeding had richer nutritional value compared to Yiyou 673, which has a certain reference value for the cultivation of functional black rice and research and development of food. -
Key words:
- Black rice /
- nutrient /
- amino acid /
- fatty acid /
- anthocyanin
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表 1 营养成分含量分析
Table 1. Major nutritional components of rice (单位:%)
品种
Variety水分
Moisture灰分
Ash脂肪
Fat蛋白质
Protein宜优673
Yiyou 67313.70±1.85 1.33±0.12 2.60±0.20 5.87±0.40 紫两优7206
Ziliangyou 720613.50±0.95 1.33±0.15 2.50±0.17 6.30±0.46* *表示与对照差异达显著水平(P<0.05)。
*indicate significant difference from CK(P<0.05).表 2 稻米的氨基酸种类及含量
Table 2. Types and contents of amino acid of rice (单位:mg·g−1)
氨基酸
Amino acid宜优673
Yiyou 673紫两优7206
Ziliangyou 7206天门冬氨酸 Asp 5.52±0.17 6.13±0.17** 谷氨酸 Glu 9.57±0.38 10.96±0.47** 苏氨酸 Thr# 2.20±0.17 2.42±0.10 丝氨酸 Ser 2.77±0.12 3.05±0.14* 甘氨酸 Gly 2.87±0.15 3.18±0.15* 丙氨酸 Ala 3.58±0.26 3.79±0.17 脯氨酸 Pro 2.20±0.10 2.61±0.16** 胱氨酸 Cys 0.64±0.06 0.83±0.13 ** 缬氨酸 Val# 3.43±0.15 3.74±0.15 蛋氨酸 Met# 0.60±0.10 0.81±0.10** 异亮氨酸 Ile# 2.17±0.21 2.36±0.13* 亮氨酸 Leu# 4.46±0.25 4.87±0.15 酪氨酸 Tyr 1.70±0.10 1.79±0.20 苯丙氨酸 Phe# 2.97±0.15 3.24±0.12* 赖氨酸 Lys# 2.70±0.20 2.89±0.10 组氨酸 His 1.42±0.12 1.51±0.19 精氨酸 Arg 4.43±0.21 4.95±0.23* 必需氨基酸 EAA 18.53 20.33 非必需氨基酸 NEAA 34.70 38.80 总氨基酸 TAA 53.23 59.13 必需氨基酸/非必需氨基酸(EAA/NEAA)/% 53.40 52.40 必需氨基酸/总氨基酸(EAA/TAA) /% 34.81 34.38 #为必需氨基酸,EAA为必需氨基酸,NEAA为非必需氨基酸,TAA为总氨基酸。*表示与对照差异达到显著水平(P<0.05);**表示与对照差异达到极显著水平(P<0.01),下同。
#essential amino acids; EAA: essential amino acids; NEAA: non-essential amino acids; TAA: total amino acids. *indicate significant difference from CK(P<0.05); ** indicate extremely significant difference from CK(P<0.01), same for below.表 3 稻米必需氨基酸含量分析
Table 3. Analysis of essential amino acid content of rice (单位:mg·g−1)
必需氨基酸
Essential
amino acid宜优673
Yiyou
673紫两优7206
Ziliangyou
7206FAO模式
FAO
pattern全鸡蛋
蛋白模式
Whole egg
protein
pattern异亮氨酸 Ile 36.97 37.46 40 54 亮氨酸 Leu 75.98 77.30 70 86 赖氨酸 Lys 46.00 45.87 55 70 蛋氨酸 Met+半胱氨酸 Cys 21.12 26.03 35 57 苯丙氨酸 Phe+酪氨酸 Tyr 79.56 79.84 60 93 苏氨酸 Thr 37.48 38.41 40 47 缬氨酸 Val 58.49 59.37 50 66 总氨基酸 Total amino acids 355.59 364.29 350 473 表 4 稻米必需氨基酸评分、化学评分与必需氨基酸指数分析比较
Table 4. Comparison of AAS, CS and EAAI of rice
必需氨基酸
Essential
amino acid宜优673
Yiyou 673紫两优7206
Ziliangyou 7206氨基酸评分 AAS
Amino
acid
score化学评分 CS
Chemical
score氨基酸评分 AAS
Amino
acid
score化学评分 CS
Chemical
score异亮氨酸 Ile 0.92 0.68 0.94 0.69 亮氨酸 Leu 1.09 0.88 1.10 0.90 赖氨酸 Lys 0.84 0.66 0.83 0.66 蛋氨酸 Met+
半胱氨酸 Cys0.60 0.37 0.74 0.46 苯丙氨酸 Phe+
酪氨酸 Tyr1.33 0.86 1.33 0.86 苏氨酸 Thr 0.94 0.80 0.96 0.82 缬氨酸 Val 1.17 0.89 1.19 0.90 必需氨基酸指数 EAAI
Essential amino
acid index70.78 73.67 表 5 稻米氨基酸的TAV分析
Table 5. TAV analysis of amino acids of rice
氨基酸
Amino acid味道描述
Taste
description味道阈值
Taste
threshold/
(mg·g−1)味道强度值
Taste activity value宜优673
Yiyou 673紫两优7206
Ziliangyou
7206天门冬氨酸 Asp 鲜 1.0 5.52 6.13 谷氨酸 Glu 鲜 0.3 31.90 36.53 苏氨酸 Thr 甜 2.6 0.85 0.93 丝氨酸 Ser 甜 1.5 1.84 2.03 甘氨酸 Gly 甜 1.3 2.21 2.45 丙氨酸 Ala 甜 0.6 5.97 6.32 脯氨酸 Pro 甜 3.0 0.73 0.87 胱氨酸 Cys 苦 ND — — 缬氨酸 Val 苦 0.4 8.58 9.35 蛋氨酸 Met 苦 0.3 2.00 2.70 异亮氨酸 Ile 苦 0.9 2.41 2.62 亮氨酸 Leu 苦 1.9 2.35 2.56 酪氨酸 Tyr 苦 2.6 0.65 0.69 苯丙氨酸 Phe 苦 0.9 3.30 3.60 赖氨酸 Lys 苦 0.5 5.40 5.78 组氨酸 His 苦 0.2 7.10 7.55 精氨酸 Arg 苦 0.5 8.86 9.90 鲜味氨基酸总含量
Total content of fresh
amino acids/(mg·g−1)15.09 17.09 鲜味氨基酸相对含量
Relative content of
fresh amino acids/%28.35 28.90 甜味氨基酸总含量
Total content of
sweet amino acids/
(mg·g−1)13.62 15.05 甜味氨基酸相对含量
Relative content of
sweet amino acids/%25.59 25.45 苦味氨基酸总含量
Total content of
bitter amino acids/
(mg·g−1)24.52 26.99 苦味氨基酸相对含量
Relative content of
bitter amino acids/%46.06 45.65 ND:未找到相应阈值;—:未计算。
ND: not found; —:not determined.表 6 稻米脂肪酸含量
Table 6. Contents of fatty acid of rice (单位:%)
脂肪酸
Fatty acid宜优673
Yiyou 673紫两优7206
Ziliangyou 7206C14:0(肉豆蔻酸)
Myristic acid0.20±0.06 0.20±0.05 C16:0(棕榈酸)
Palmitic acid19.98±0.45 18.95±0.31 C18:0(硬脂酸)
Stearic acid2.32±0.13 2.08±0.12* C20:0(花生酸)
Arachidic acid0.80±0.15 0.70±0.06* 饱和脂肪酸 SFA 23.30 21.93 C18:1n9c(油酸)
Oleic acid44.05±0.98 45.18±0.76 C22:1n9c(芥酸)
Erucic acid0.53±0.10 0.54±0.06 单不饱和脂肪酸 MUFA 44.58 45.72 C18:2n6c(亚油酸)
Linoleic acid30.41±0.75 30.70±0.36 C18:3n3c(亚麻酸)
Linolenic acid1.00±0.10 1.03±0.12 多不饱和脂肪酸 PUFA 31.41 31.73 其他脂肪酸
Other fatty acids0.71±0.10 0.62±0.08 SFA为饱和脂肪酸;MUFA为单不饱和脂肪酸;PUFA为多不饱和脂肪酸。
SFA: saturated fatty acids; MUFA: monounsaturated fatty acid; PUFA: polyunsaturated fatty acids.表 7 其他营养品质测定
Table 7. Determination of other nutritional qualities of rice
品种
Variety花色苷含量(色价$ {\text{E}}_{{\text{1cm}}}^{{\text{1\% }}} $)
Anthocyanin content (color value)总黄酮含量
Total flavonoid content/%总抗氧化能力
Total antioxidant capacity/
(μ·g−1)清除自由基能力
Scavenging free radical capacity/
(μ·g−1)宜优673 Yiyou 673 1.42±0.03 3.12±0.06 216.91±1.97 68.29±3.15 紫两优7206 Ziliangyou 7206 24.38±0.37** 3.53±0.08** 1069.58±3.15** 224.61±1.28** *表示与对照差异达到显著水平(P<0.05);**表示与对照差异达到极显著水平(P<0.01)。
*indicate significant difference from CK(P<0.05); ** indicate extremely significant difference from CK (P<0.01). -
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