辐射诱导水稻粒色突变体的农艺性状及营养品质分析

黄艺宁; 陈凌华; 程祖锌; 黄昕颖; 许明; 郑金贵

doi:10.19303/j.issn.1008-0384.2020.04.005

辐射诱导水稻粒色突变体的农艺性状及营养品质分析

doi: 10.19303/j.issn.1008-0384.2020.04.005

黄艺宁^{1, 2,},
陈凌华³,
程祖锌¹,
黄昕颖¹,
许明¹,
郑金贵^1, ,

1.
福建农林大学福建省特种作物育种与利用工程技术研究中心，福建　福州　350002
2.
漳州职业技术学院，福建　漳州　363000
3.
福建农林大学金山学院，福建　福州　350002

基金项目: 国家重点研发计划项目（2017YFD0100100）；福建省科技计划引导性项目（2019N0004、2018N0007）；福建省农业厅项目（闽农计函[2018]72号、闽农计函[2018]205号、闽农种函[2019]478号、闽农计函[2019]129号）；福建农林大学科技创新专项基金（CXZX2016154、CXZX2017247）；福建农林大学横向科技创新基金项目（KHF190004、KHF190027）

详细信息

作者简介:
黄艺宁（1979−），男，硕士，讲师，主要从事水稻遗传育种研究（E-mail：huangyining2009@126.com）

通讯作者:
郑金贵（1949−），男，教授，主要从事作物品质改良研究（E-mail：jinguizheng@126.com）

中图分类号: S 511
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- 被引次数: 0
出版历程
- 收稿日期: 2019-12-23
- 修回日期: 2020-03-21
- 刊出日期: 2020-04-01

Agronomic Characteristics and Nutritional Quality of Colored Grains from Radiation-induced Rice Mutants

1.
Fujian Engineering and Technology Research Center of Breeding and Utilization for Special Crop, Fujian Agriculture and Forestry University, Fuzhou, Fujian　350002, China
2.
Zhangzhou Institute of Technology, Zhangzhou, Fujian　363000, China
3.
Jinshan College, Fujian Agriculture and Forestry University, Fuzhou, Fujian　350002, China

摘要

摘要: 目的利用辐射诱变获得有色稻，考察辐射诱导的水稻粒色突变体农艺性状及营养品质变化，为有色稻育种提供优良种质资源。方法以Co⁶⁰-γ射线辐射扬稻6号（9311）干种子获得果皮颜色改变的突变体。将突变体进行自交选育并保留果皮颜色红色或黑色的理想单株直至水稻性状稳定。对性状稳定的突变体的农艺性状以及营养品质进行检测。结果辐射诱变获得的2个粒色突变体R9311-01、R9311-02的糙米皮颜色分别为黑色和红褐色，R9311-01的平均穗长、R9311-02的千粒重与对照9311-CK有显著差异，其余的农艺性状无显著差异。在营养品质方面，R9311-01、R9311-02的脂肪含量、支链淀粉含量、黄酮含量、花色苷含量均极显著高于亲本9311-CK（P＜0.01)，而粗蛋白与总氨基酸则无显著差异；此外，R9311-01的赖氨酸含量显著高于9311-CK（P＜0.05），其余的氨基酸（R9311-01、R9311-02的所有氨基酸）则无显著差异。结论辐射突变获得的黑稻R9311-01、红稻R9311-02继承了原始亲本9311-CK的大部分农艺性状且提高了营养品质，为有色稻的育种以及遗传研究提供了优质材料。
- 有色稻 /
- 辐射诱变 /
- 农艺性状 /
- 营养品质
Abstract: Objective Agronomic characteristics and nutritional quality of colored rice grains from the mutated plants germinated from the irradiated seeds were analyzed. Method Dried rice seeds of Yangdao 6 (9311-CK) were irradiated by Co⁶⁰ to self-cross breed stable mutants that bore grain hulls with reddish brown or black color. Agronomic traits and nutritional quality of the harvested grains were determined. Result R9311-01 of black grains and R9311-02 of reddish brown grains were obtained through the radiation treatment and select breeding. The mean ear length of R9311-01 and the 1000-grain weight of R9311-02 differed significantly from those of 9311-CK, but not the other agronomic traits. Aside from crude protein and total amino acid, the contents of fat, amylopectin, flavonoids, and anthocyanins in the grains of the mutant strains were significantly higher than those of control. Except the significantly higher lysine content in the grains of R9311-01, all other amino acids in the rice of either strain deviated significantly from control. Conclusion The grains of black R9311-01 and reddish brown R9311-02 mutant rice obtained by irradiation inherited most of the agronomic traits of the grains of their parents 9311-CK but showed an improved nutrient content. Consequently, the radiation treatment might provide a venue for breeding high quality rice varieties bearing colored grains.
- colored rice /
- radiation mutagenesis /
- agronomic character /
- nutritional quality

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表 1 有色稻突变体选育过程

Table 1. Breeding process of colored rice mutants

年份 Year	地点 Location	选育过程 Breeding process	选育指标 Breeding index
2012.11–2013.04	三亚 Sanya	M₀	选黑米、红米突变体 Choose rice mutants of black and red colored
2013.05–2013.10	福州 Fuzhou	M₁	选择株型理想单株 Choose the ideal individual plant
2013.11–2014.03	三亚 Sanya	M₂	选择理想单株 Choose the ideal individual plant
2014.03–2014.11	诏安 Zhaoan	M₃、M₄	选择理想单株 Choose the ideal individual plant
2015.03–2015.11	诏安 Zhaoan	M₅、M₆（R9311-01、R9311-02）	选择理想单株 Choose the ideal individual plant

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表 2 突变体R9311-01、R9311-02和原始亲本9311-CK的主要农艺性状表现

Table 2. Main agronomic traits of grains from R9311-01, R9311-02, and their parent 9311-CK

突变体 Mutant	糙米色 Color of brown rice	播抽历期 Days to heading/d	株高 Plant height/cm	单株有效穗 Panicles per plant	平均穗长 Panicle length/cm	每穗实粒数 Filled grains per panicle	空粒数 Empty number of grain	总粒数 Total number of grains	结实率 Seed setting/%	千粒重 1 000-grain weight/g	单株产量 Yield per plant/g
9311-CK	白色 White	123	102.6±1.1	8.7±0.6	28.9±1.0	154.4±33.1	57.7±14.0	1 403.3±352.4	95.8±0.8	25.3±0.5	32.6±4.1
R9311-01	黑色 Black	122	103.4±1.6	7.3±1.5	25.9±1.5*	170.2±14.5	60.3±20	1 355.3±319.4	94.4±1.5	25.2±0.5	32.1±8.4
R9311-02	红褐色 Red brown	119	101.6±1.0	8.0±1.0	28.1±1.3	126.2±7.0	49.7±4.7	1 383.7±184.5	95.5±0.9	26.8±0.6*	35.2±1.2
注：表示与9311-CK差异达显著水平（P＜0.05）。 Note: indicates significant difference from 9311-CK（P＜0.05）.

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表 3 R9311-01、R9311-02及9311-CK的一般营养成分、黄酮及花色苷含量

Table 3. Contents of nutrients, flavonoids, and anthocyanins in grains from R9311-01, R9311-02, and 9311-CK

突变体 Mutant	粗蛋白 Content of crude protein/ （mg·g⁻¹）	脂肪 Oil Content/ （mg·g⁻¹）	直链淀粉 Amylose content/ （mg·g⁻¹）	支链淀粉 Amylopectin content/ （mg·g⁻¹）	黄酮 Flavonoid content/ （mg·g⁻¹）	花色苷 Anthocyanin content/ （mg·g⁻¹）
9311-CK	112.96±2.67	24.706±0.980	112.07±3.55	345.54±2.05	0.668 5±0.002 3	0.003 9±0.000 3
R9311-01	115.47±4.60	29.281±0.168**	132.51±5.35**	402.34±3.09**	1.468 3±0.039 4**	0.153 4±0.008 3**
R9311-02	112.65±0.71	28.525±0.545**	118.47±4.49	373.82±2.59**	1.136 7±0.023 6**	0.034 9±0.001 2**
注：表示与9311（CK）差异达显著水平（P＜0.05）；表示与9311-CK差异达极显著水平（P＜0.01）。表4、5同。 Note: indicates significantly different from 9311-CK(P＜0.05); ** extremely significantly different from 9311-CK(P＜0.01). The same as Table 4, 5.

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表 4 R9311-01、R9311-02及9311-CK的氨基酸种类及含量

Table 4. Types and contents of amino acids in grains from R9311-01, R9311-02, and 9311-CK （单位：mg·g⁻¹）

氨基酸 Amino acid	9311-CK	R9311-01	R9311-02	氨基酸 Amino acid	9311-CK	R9311-01	R9311-02
天冬氨酸 Asp	1.35±0.07	1.37±0.14	1.44±0.08	组氨酸 His※	1.13±0.06	1.24±0.01	1.11±0.02
苏氨酸 Thr*	2.96±0.03	2.73±0.08	2.76±0.16	赖氨酸 Lys*	1.46±0.01	1.62±0.04*	1.42±0.03
丝氨酸 Ser△	2.54±0.16	2.69±0.05	2.41±0.03	精氨酸 Arg※	3.58±0.18	3.89±0.01	3.46±0.08
谷氨酸 Glu△	8.96±0.43	9.44±0.16	8.95±0.16	脯氨酸 Pro△	1.70±0.05	1.81±0.06	1.68±0.05
甘氨酸 Gly△	2.06±0.09	2.20±0.04	2.02±0.03	TAA	41.32±2.62	44.60±0.69	40.56±1.14
丙氨酸 Ala△	3.15±0.17	3.35±0.05	3.14±0.04	TEAA	14.94±0.76	16.23±0.13	14.31±0.37
缬氨酸 Val*	2.11±0.10	2.26±0.01	1.90±0.03	TFAA	18.41±0.89	19.49±0.32	18.19±0.29
蛋氨酸 Met*	0.49±0.23	1.25±0.02	0.70±0.32	TEAA/TAA（%）	36.16	36.39	35.28
异亮氨酸 Ile*	1.40±0.08	1.55±0.00	1.28±0.05	TFAA/TAA（%）	44.55	43.7	44.87
亮氨酸 Leu*	3.88±0.22	4.05±0.03	3.74±0.05	TEAA/TNEAA（%）	56.63	57.21	54.51
酪氨酸 Tyr	1.91±0.19	2.37±0.03	2.06±0.13	TNEAA	26.38	28.37	26.25
苯丙氨酸 Phe*	2.63±0.13	2.77±0.01	2.53±0.06
注：为必需氨基酸；△为呈味氨基酸；※为儿童必需氨基酸；TAA为氨基酸总量；TEAA必需氨基酸总含量（不含色氨酸）；TFAA表示呈味氨基酸总量；TNEAA表示非必需氨基酸总量。 Note: essential amino acids; △ flavor amino acid; ※ children essential amino acid; TAA: total amino acids; TEAA: total essential amino acids (excluding Trp): TFAA: total flavor amino acid; TNEAA: total non-essential amino acids.

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表 5 R9311-01、R9311-02及9311-CK风味氨基酸含量

Table 5. Contents of flavor amino acid in grains from R9311-01, R9311-02, and 9311-CK

风味氨基酸 Flavor amino acid	9311-CK		R9311-01		R9311-02
风味氨基酸 Flavor amino acid	含量 Content/（mg·g⁻¹）	所占比例 proportion/%	含量 Content/（mg·g⁻¹）	所占比例 proportion/%	含量 Content/（mg·g⁻¹）	所占比例 proportion/%
氨基酸总量 TAA	41.32±2.62	100	44.60±0.69	100	40.56±1.14	100
酸味类氨基酸 ΣSOAA	10.31±0.52	24.95	10.81±0.36	24.24	10.39±0.28	21.62
甜味类氨基酸 ΣSWAA	12.41±0.56	30.03	12.78±0.21	28.65	12.00±0.08	29.59
苦味类氨基酸 ΣBIAA	15.23±1.24	36.86	17.01±0.09*	38.14	14.70±0.73	36.24
呈味氨基酸 ΣFAA	19.10±1.05	46.22	20.25±0.47	45.4	19.00±0.45	46.84
注：SOAA：谷氨酸和天冬氨酸，SWAA：苏氨酸、丙氨酸、甘氨酸、脯氨酸和丝氨酸，BIAA：色氨酸、缬草氨酸、组氨酸、异亮氨酸、亮氨酸、蛋氨酸、苯丙氨酸和精氨酸，FAA：甘氨酸、丙氨酸、天冬氨酸、谷氨酸和精氨酸。 Note: SOAA: Glu and Asp; SWAA: Thr, Ala, Gly, Pro, and Ser; BIAA: Trp, Val, His, Ile, Leu, Met, Phe, and Arg; FAA: Gly,Ala, Asp, Glu, and Arg.

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表 6 R9311-01、R9311-02及9311-CK不同结构氨基酸含量

Table 6. Contents of amino acids of differed configurations in grains from R9311-01, R9311-02, and 9311-CK

结构氨基酸 Amino acid configuration	9311-CK		R9311-01		R9311-02
结构氨基酸 Amino acid configuration	含量 Content/（mg·g⁻¹）	所占比例 proportion/%	含量 Content/（mg·g⁻¹）	所占比例 proportion/%	含量 Content/（mg·g⁻¹）	所占比例 proportion/%
氨基酸总量 TAA	41.32±2.62	100	44.60±0.69	100	40.56±1.14	100
含硫氨基酸 ΣSAA	0.49±0.28	1.19	1.25±0.02*	2.8	0.70±0.39	1.73
支链氨基酸 ΣBCAA	7.39±0.49	17.88	7.86±0.03	17.62	6.92±0.15	17.06
芳香族氨基酸 ΣAAA	4.54±0.39	10.99	5.14±0.05*	11.52	4.59±0.23	11.32
BC/A	1.628 9		1.528 8		1.510 2
注：SAA：胱氨酸、蛋氨酸，BCAA：缬草氨酸、异亮氨酸和亮氨酸，AAA：苯丙氨酸、酪氨酸；BC/A：支链氨基酸/芳香族氨基酸。 Note：SAA: Cys and Met; BCAA: Val，Ile and Leu; AAA: Phe and Tyr; BC/A: ΣBCA/ΣAAA.

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