中国有色稻米功能性成分遗传与育种研究进展

郑菲艳; 郑建华; 王洪飞; 朱永生; 游晴如; 周鹏; 陈春霞; 涂诗航; 董瑞霞; 郑家团; 黄庭旭

doi:10.19303/j.issn.1008-0384.2021.01.014

中国有色稻米功能性成分遗传与育种研究进展

doi: 10.19303/j.issn.1008-0384.2021.01.014

福建省农业科学院水稻研究所/福州国家水稻改良分中心，福建　福州　350018

基金项目: 福建省科技计划公益类专项（2018R1021-6）；福建省科技计划公益类专项（2019R1023-6）

详细信息

作者简介:
郑菲艳（1987−），女，硕士，助理研究员，研究方向：水稻遗传育种（E-mail：faaszfy@foxmail.com）

通讯作者:
黄庭旭（1964−），男，研究员，研究方向：水稻遗传育种（E-mail：610143535@qq.com）

中图分类号: S 511
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- 被引次数: 0
出版历程
- 收稿日期: 2020-03-27
- 修回日期: 2020-12-19
- 网络出版日期: 2021-02-08
- 刊出日期: 2021-01-31

Research Progress on Genetics and Breeding of Functional Components in Colored Rice

Rice Research Institute, Fujian Academy of Agricultural Sciences/Fuzhou Branch, National Rice Improvement Center of China, Fuzhou, Fujian 　350018, China

摘要

摘要: 有色稻的花青素在稻谷的种皮内累积，使得糙米呈现出黑、紫、红、绿、黄等不同色泽。有色稻米含有许多人体所需的氨基酸、功能脂质、膳食纤维、维生素、矿物质、花青素、酚类化合物和γ-谷维素等物质，具有重要的营养价值和药用价值，受到消费者的欢迎和市场的关注，具有广阔的市场前景。与普通白米相比，当前对有色稻米的研究与应用相较滞后，新型有色稻米功能性食品和药品尚待开发。本文系统综述了有色稻米种质资源的分布、评价利用、功能性成分及其特性、相关基因的遗传学研究及其在育种上的应用等研究进展。分析了制约我国有色稻米产业发展的突出问题。提出系统有效地开展有色稻米综合研究是市场和产业发展的需要，加强生物手段辅助育种可以有效提高有色稻新品种培育效率。
- 有色稻 /
- 功能成分 /
- 遗传 /
- 育种
Abstract: Variants of anthocyanins content in grain hull gives brown rice the appearance of varied colors such as black, purple, red, green, yellow, etc. These varieties of rice are, therefore, categorically termed as “colored rice”. The beneficial and functional components in colored rice include amino acids, functional lipids, dietary fiber, vitamins, minerals, anthocyanins, phenolic compounds and γ-oryzanol. Such substances are either nutritionally or medicinally advantageous to the human well-being and valued by the consumers making colored rice highly popular on the market. For instance, in comparison to research activities on the regular varieties, programs specifically targeting colored rice are relatively few and commercial products emphasizing the functionality sparse. This article reviews the status on the germplasm resource, evaluation, utilization, functional ingredients, characteristics, genetics, breeding and application of colored rice. Obstacles hinder the industrial development are analyzed. Hence, in the attempt to expand the utilization and meet the market demand of colored rice, systematic and effective studies on the germplasm genetics for advancements in breeding and the rice chemistry for new product development would be indispensable.
- colored rice /
- functional components /
- genetic /
- breeding

HTML全文

表 1 有色稻米与白米中重要功能性成分的含量比较

Table 1. Major functional components in colored rice and white rice （单位：%）

功能性成分 functional component	黑米 Black Rice	红米 Red Rice	糙米 Brown Rice	白米 White Rice
γ-谷维醇 γ-oryzanol（O）	O+C=1	27	37	25
绿原酸 Chlorogenic acids（C）	O+C=1	0	0	0
黄烷-3-醇 Flavan-3-ols（F）	8	65	0	0
花青素 Anthocyanins（A）	80	1	0	0
黄酮和黄酮醇 Flavone and flavonols（FF）	11	7	63	75

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