黑米新品种紫两优7206营养品质分析

陈凌华; 程祖锌; 许明; 黄荣华; 林荔辉

黑米新品种紫两优7206营养品质分析

陈凌华^{1, 2,},
程祖锌^{2, 3},
许明^{2, 3},
黄荣华^{2, 3},
林荔辉^{2, 3, ,}

1.
福建农林大学金山学院，福建　福州　350002
2.
福建农林大学农学院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
3.
福建农林大学农学院作物遗传育种与综合利用教育部重点实验室，福建　福州　350002

基金项目: 福建省高校产学合作项目（2022N5011）；福建农林大学乡村振兴服务团队项目（11899170122）；福建农林大学金山学院青年教师科研基金（kx211006）；2022年教育部产学合作协同育人项目（220603492020916）

详细信息

作者简介:
陈凌华（1981 —），女，博士，副教授，主要从事植物生物化学与分子生物学研究，E-mailclinghua_91@126.com

通讯作者:
林荔辉（1970 —），男，博士，研究员，主要从事作物遗传育种研究，E-mail：lihui9027@163.com

中图分类号: S511
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出版历程
- 收稿日期: 2023-07-11
- 录用日期: 2024-02-27
- 修回日期: 2024-02-01
- 网络出版日期: 2024-03-28

Analysis of Nutritional Quality of a New Black Rice Variety Ziliangyou 7206

CHEN Linghua^{1, 2
,},
CHENG Zuxin^{2, 3},
XU Ming^{2, 3},
HUANG Ronghua^{2, 3},
LIN Lihui^{2, 3
, ,}

1.
Jinshan College of Fujian Agriculture and Forestry University, Fuzhou, Fujian　350002, China
2.
Fujian Engineering Technology Research Center of Breeding and Utilization for Special Crops, College of Agriculture, Fujian Agriculture and Forestry University, Fuzhou, Fujian　350002, China
3.
Key Laboratory of Crop Biotechnology, College of Agriculture, Fujian Agriculture and Forestry University, Fuzhou, Fujian　350002, China

摘要

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。
- 黑米 /
- 营养品质 /
- 氨基酸 /
- 脂肪酸 /
- 花色苷
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.
- 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 673	13.70±1.85	1.33±0.12	2.60±0.20	5.87±0.40
紫两优7206 Ziliangyou 7206	13.50±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）.

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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.

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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 7206	FAO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

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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
必需氨基酸 Essential amino acid	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 Cys	0.60	0.37	0.74	0.46
苯丙氨酸 Phe+ 酪氨酸 Tyr	1.33	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 index	70.78		73.67

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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
氨基酸 Amino acid	味道描述 Taste description	味道阈值 Taste threshold/ (mg·g⁻¹)	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.

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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 7206
C14:0（肉豆蔻酸） Myristic acid	0.20±0.06	0.20±0.05
C16:0（棕榈酸） Palmitic acid	19.98±0.45	18.95±0.31
C18:0（硬脂酸） Stearic acid	2.32±0.13	2.08±0.12*
C20:0（花生酸） Arachidic acid	0.80±0.15	0.70±0.06*
饱和脂肪酸 SFA	23.30	21.93
C18:1n9c（油酸） Oleic acid	44.05±0.98	45.18±0.76
C22:1n9c（芥酸） Erucic acid	0.53±0.10	0.54±0.06
单不饱和脂肪酸 MUFA	44.58	45.72
C18:2n6c（亚油酸） Linoleic acid	30.41±0.75	30.70±0.36
C18:3n3c（亚麻酸） Linolenic acid	1.00±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 acids	0.71±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.

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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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