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中国农学通报

中国农学通报 ›› 2012, Vol. 28 ›› Issue (24): 8-12.

所属专题： 水稻

• 农学 农业基础科学 • 上一篇    下一篇

稻米主要品质性状的相关及主成分分析

边嘉宾 施利利 张欣 丁得亮 王松文 崔晶   

  • 收稿日期:2012-03-31 修回日期:2012-04-23 出版日期:2012-08-25 发布日期:2012-08-25
  • 基金资助:

    天津市应用基础及前沿技术研究计划项目（天津市自然科学基金）“根系活力对有机水稻氮素利用率和品质食味相关性研究”

Correlation and Principal Component Analysis on the Major Quality Traits of Rice Lines

  • Received:2012-03-31 Revised:2012-04-23 Online:2012-08-25 Published:2012-08-25

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摘要：

为了提高水稻新品种（系）品质性状的选择效率，为水稻品质育种提供理论依据，以22个天津市部分新育成水稻品系为材料，分析其稻米理化特性、淀粉RVA谱特征值、食味值和米饭理化指标之间的关系。结果表明，所测定的13项品质指标在供试品系间均存在着极显著差异；在稻米理化特性中，直链淀粉含量的变异系数最小，蛋白质含量的变异系数最大，在稻米淀粉谱特性中，最高粘度、崩解值、消碱值的品系间变异系数较大。稻米蒸煮食味特性间相关分析的结果表明，食味值与直链淀粉含量和消碱值呈极显著负相关，r=-0.630**和r=-0.736**，与最高粘度和崩解值呈极显著正相关，r=0.695**和r=0.618**。在主成分分析中，被入选的4个主成分的贡献率达82.39%，其中第一主成分因子的贡献最大，达到了44.21%，在第一主成分中，因子负荷量比较大的品质特性有消碱值、直链淀粉含量。利用主成分分析法对22个水稻品系的主要品质性状进行综合评价，在水稻品质食味育种改良过程中，第一、四主成分适当减小，第二、四主成分适当增大有利于水稻的食味品质改良。

关键词: 相对电导率, 相对电导率

Abstract:

The aim was to enhance the selection effenciency of major quality traits for rice varieties (lines) and to provide theoretical basis for rice breeding. The relationships between amylose content, protein content, RVA profile, palatability value and physic-chemical quality properties of cooked rice of twenty-two new bred rice lines were studied. The results showed that, the determination of the thirteen quality indicators in the tested lines both had a very significant difference. A significant difference had been showed among the eight quality indicators in the tested lines. The coefficient of variation of amylose content was minimum, while coefficient of variation of protein content was maximum. Coefficient of variation of the peak viscosity, breakdown and setback between the lines were larger than those of other RVA profile characteristics. The palatability value was negatively correlated to the amylose content and the setback with a significant coefficient of -0.630** and -0.736** respectively, and positively correlated to the peak viscosity and the setback with a significant coefficient of 0.695** and 0.618**. Contribution rate of the two main ingredients being selected could reach 82.39% by the principal component analysis. Accumulating contribution ratio of first principal component factors to the rice quality reached to 44.21%. Factor loadings of the breakdown and amylose content, and final viscosity were larger in the first principal. Appropriate decreasing the first and fourth principal component factor and increasing the second and third principal component factor would be favourable for improving the qualities of rice lines.

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