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

CHEN Linghua; CHENG Zuxin; XU Ming; HUANG Ronghua; LIN Lihui

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CHEN L H, CHENG Z X, XU M, et al. Analysis of Nutritional Quality of a New Black Rice Variety Ziliangyou 7206 [J]. Fujian Journal of Agricultural Sciences，2024，39（2）：1−7

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CHEN L H, CHENG Z X, XU M, et al. Analysis of Nutritional Quality of a New Black Rice Variety Ziliangyou 7206 [J]. Fujian Journal of Agricultural Sciences，2024，39（2）：1−7

CHEN L H, CHENG Z X, XU M, et al. Analysis of Nutritional Quality of a New Black Rice Variety Ziliangyou 7206 [J]. Fujian Journal of Agricultural Sciences，2024，39（2）：1−7

Citation:

CHEN L H, CHENG Z X, XU M, et al. Analysis of Nutritional Quality of a New Black Rice Variety Ziliangyou 7206 [J]. Fujian Journal of Agricultural Sciences，2024，39（2）：1−7

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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

Received Date: 2023-07-11
Accepted Date: 2024-02-27
Rev Recd Date: 2024-02-01

Available Online: 2024-03-28

Abstract

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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References(29)

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