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当前位置: 首页 > 文章 > 高留胚糯稻突变体原胚糯的选育与营养成分分析 核农学报 2017 (9) 1672-1677
Position: Home > Articles > Breeding and Nutrient Content Analysis of Glutinous Rice Mutant Yuanpeinuo With High Remained Germ Journal of Nuclear Agricultural Sciences 2017 (9) 1672-1677

高留胚糯稻突变体原胚糯的选育与营养成分分析

作  者：
宋幼良;吴殿星
单  位：
浙江省绍兴市农业科学研究院;浙江大学原子核农业科学研究所
关键词：
糯稻;突变体;原胚糯;留胚米
摘  要：
为创新高营养糯稻品种,采用250 Gy60Co-γ射线诱变处理宁粳3号种子,结合组织培养技术,选育出留胚率高达80%以上的优质高产抗病糯稻突变体原胚糯;同时,对原胚糯留胚米、宁粳3号糙米和精米进行蛋白质、矿物质、氨基酸等营养成分的测定,并对三者进行比较分析。结果表明,原胚糯留胚米蛋白质含量达8.25%,主要矿物质K、Ca、Mg、Na、Gu、Zn、Fe含量分别为898.41、107.55、95.13、21.39、1.11、12.12、10.51 mg·kg~(-1),17种氨基酸总含量达117.2 g·kg~(-1),人体必需氨基酸含量达39.6g·kg~(-1),均显著高于宁粳3号精米,具有与宁粳3号糙米相当的营养价值。本研究结果为进一步开发和利用原胚糯奠定了基础。
译  名：
Breeding and Nutrient Content Analysis of Glutinous Rice Mutant Yuanpeinuo With High Remained Germ
作  者：
SONG Youliang;WU Dianxing;Shaoxing Academy of Agricultural Sciences;Institute of Nuclear Agricultural Sciences,Zhejiang University;
关键词：
glutinous rice;;mutant;;yuanpeinuo;;rice with remained germ
摘  要：
To innovate glutinous rice varieties with rich nutrition components,the seeds of Ningjing 3 were irradiated by 250 Gy ~(60)Co-γ rays,and combining tissues cultivation,a glutinous rice mutant Yuanpeinuo,with high yield,good quality and disease resistance,was successfully obtained. The rate of Yuanpeinuo kernels remained germ was over 80%. The germ-remaining rice of Yuanpeinuo,brown and polished rice of Ningjing 3 were used to detect nutrient compositions including protein,micronutrient elements,amino acids,etc. Meanwhile,composition contents among the three samples were also analyzed and compared. The results showed that protein content of the Yuanpeinuo with remained germ was 8. 25%,content of K,Ca,Mg,Na,Gu,Zn,Fe was 898. 41,107. 55,95. 13,21. 39,1. 11,12. 12,and 10. 51 mg·kg~(-1),respectively,the total content of 17 types amino acids was 117. 2 g·kg~(-1),and the content of essential amino acids was 39. 6 g·kg~(-1). The nutritional value of Yuanpeinuo with remained germ was similar to that of brown rice of Ningjing 3,and significantly higher than that of polished rice of Ningjing 3. This work provides a scientific basis for further use and development of Yuanpeinuo.

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