粳稻龙锦1号/香软米1578杂交组合F_5家系群糙米总花色苷含量变异及相关性分析

随着环境污染加剧和人们对自身健康关注度的提高,功能性食品在全球范围内蓬勃发展。彩色稻米作为稻米家族中的一员,由于富含微量元素、花色苷、生物碱等功能性成分,已成为当前功能性食品研究开发的热点之一。本研究利用粳稻品种龙锦1号/香软米1578杂交组合214个F_5家系,对水稻糙米总花色苷含量、粒色等级和千粒重的变异及其相关性进行了分析。糙米粒色等级变异范围为1~9,平均值为4.98,变异系数为57.87%;糙米总花色苷含量变异范围为0~5459.34 mg/kg,平均值为834.47 mg/kg,变异系数为191.96%;糙米千粒重变异范围为11.96~26.24 g,平均值为17.75 g,变异系数为12.89%。糙米总花色苷含量、粒色等级和千粒重在F5家系中不符合正态分布,表现为右偏态,其中糙米总花色苷含量的偏斜程度最大。糙米总花色苷含量和千粒重的峰度系数为正值,表明为尖顶峰;而糙米粒色等级的峰度系数为负值,表明为平顶峰。糙米总花色苷含量与粒色等级呈极显著正相关,相关系数为0.69;糙米总花色苷含量、粒色等级均与千粒重呈极显著负相关,相关系数分别为-0.20和-0.34。与高亲龙锦1号相比,27个家系的糙米总花色苷含量极显著提高,占214个F_5家系的12.62%,为高花色苷水稻种质创新奠定了基础。

Variation and Correlation Analysis of Total Anthocyanin Content of Brown Rice in F5 Lines from Japonica Rice Cross Combination Longjin 1/Xiangruanmi 1578

With increasing environmental pollution and paying more attention to healthy body, functional foods become more and more popular in the world. As a member of rice family, pigmented rice is rich in trace elements, anthocyanins, alkaloids and other functional ingredients and has become one of the hotspots of functional food research and development. In this study, 214 lines from japonica rice cross combination Longjin 1/Xiangruanmi 1578 were employed, and the variation and correlation among total anthocyanin content, grain color grade and thousand grain weight of brown rice were analyzed. Grain color grade of brown rice ranged from 1 to 9, mean was 4.98 and the coefficient of variation was 57.87%. Total anthocyanin content of brown rice ranged from 0 to 5459.34 mg/kg, mean was 834.47 mg/kg and the coefficient of variation was 191.96%. Thousand grain weight of brown rice ranged from 11.96 to 26.24 g, mean was 17.75 g and the coefficient of variation was 12.89%. The total anthocyanin content, grain color grade and thousand grain weight of brown rice did not follow a normal distribution, but right skewed distribution, and among which total anthocyanin content of brown rice showed the largest skew degree. The kurtosis coefficients of total anthocyanin content and thousand grain weight of brown rice were positive, indicating a sharp peak. However, the kurtosis coefficient of grain color grade of brown rice was negative, indicating a flat peak. The total anthocyanin content of brown rice was extremely significant positive correlated with grain color grade of brown rice, and the correlation coefficient was 0.69. The total anthocyanin content and grain color grade of brown rice were extremely significant negative correlated with thousand grain weight of brown rice, and correlation coefficients were -0.20 and -0.34, respectively. Compared with high parent Longjin 1, the total anthocyanin content of brown rice of 27 lines increased extremely significant, accounting for 12.62% of 214 F5 lines. This study will lay the foundation for germplasm innovation of high anthocyanin rice.