黑米新品种紫两优7206营养品质分析

陈凌华; 程祖锌; 许明; 黄荣华; 林荔辉

doi:10.19303/j.issn.1008-0384.2024.02.004

黑米新品种紫两优7206营养品质分析

doi: 10.19303/j.issn.1008-0384.2024.02.004

陈凌华^{1, 2,},
程祖锌^{2, 3},
许明^{2, 3},
黄荣华^{2, 3},
林荔辉^{2, 3, ,}

1.
福建农林大学金山学院，福建　福州　350002
2.
福建农林大学农学院/福建省特种作物育种与利用工程技术研究中心，福建　福州　350002
3.
福建农林大学农学院/作物遗传育种与综合利用教育部重点实验室，福建　福州　350002

基金项目: 福建省高校产学合作项目（2022N5011）；福建农林大学乡村振兴服务团队项目（11899170122）；福建农林大学金山学院青年教师科研基金（kx211006）；2022年教育部产学合作协同育人项目（220603492020916）

详细信息

作者简介:
陈凌华（1981 —），女，博士，副教授，主要从事植物生物化学与分子生物学研究，E-mail：clinghua_91@126.com

通讯作者:
林荔辉（1970 —），男，博士，研究员，主要从事作物遗传育种研究，E-mail：lihui9027@163.com

中图分类号: S511
计量
- 文章访问数: 180
- HTML全文浏览量: 124
- PDF下载量: 34
- 被引次数: 0
出版历程
- 收稿日期: 2023-07-11
- 录用日期: 2024-02-27
- 修回日期: 2024-02-01
- 网络出版日期: 2024-03-28
- 刊出日期: 2024-02-28

Nutritional Quality of New Black Rice 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.
College of Agriculture, Fujian Agriculture and Forestry University/Fujian Engineering Technology Research Center on Breeding and Utilization of Special Crops, Fuzhou, Fujian 350002, China
3.
College of Agriculture, Fujian Agriculture and Forestry University, Fuzhou/Key Laboratory of Crop Biotechnology, Fuzhou, Fujian　350002, China

摘要

摘要: 目的对新育成的黑米两系杂交稻紫两优7206进行营养品质分析，为黑稻良种选育及功能食品研发提供参考价值。方法以超级稻宜优673作对照，分析紫两优7206与宜优673的氨基酸、脂肪酸、花色苷和总黄酮等含量差异，以及总抗氧化能力与清除自由基能力的差异。结果紫两优7206与宜优673在水分、灰分和脂肪含量方面无明显差异，均检测出17种氨基酸，8种脂肪酸。紫两优7206的必需氨基酸含量高于FAO提出的必需氨基酸模式，其蛋白质含量、总氨基酸与必需氨基酸含量分别比宜优673高7.33%、11.08%和9.71%。紫两优7206比宜优673具有较高的各呈味氨基酸TAV值，丰富了黑米食味品质。2种稻米的饱和脂肪酸（SFA）、单不饱和脂肪酸（MUFA）和多不饱和脂肪酸（PUFA）比值比较接近中国营养协会推荐的“＜1∶1∶1”的比例，且均含有人体必需脂肪酸亚油酸与亚麻酸。紫两优7206的花色苷、总黄酮含量，以及总抗氧化能力与清除自由基能力均极显著优于宜优673。结论杂交配组选育的紫两优7206较宜优673具有更丰富的营养价值，对功能性黑稻的培育与食品研发具有一定参考价值。
- 黑米 /
- 营养品质 /
- 氨基酸 /
- 脂肪酸 /
- 花色苷
Abstract: Objective Nutritional quality of the newly bred two-line hybrid black rice Ziliangyou 7206 was analyzed for breeding and functional food product development. Method Contents of amino acids, fatty acids, anthocyanin, and flavonoids as well as antioxidant capacity and free radical scavenging ability of Ziliangyou 7206, along with Yiyou 673 as the reference, were determined. Result The two varieties of rice did not differ significantly in the contents of water, ash, and fat. However, Ziliangyou 7206 had higher contents of protein at 7.33%, the 17 total detected amino acids at 11.08%, and the essential amino acids at 9.71% (which exceeded the FAO standard) as well as higher TAVs on all flavor amino acids compared to Yiyou673. Among the 8 fatty acids in the rice, both varieties of rice had the ratio of SFA(saturated fatty acids)∶MUFA(monounsaturated fatty acids)∶PUFA(polyunsaturated fatty acids) lower than 1∶1∶1 as recommended by the Chinese Nutrition Association, and contained essential fatty acids, such as linoleic acid and linolenic acid. In addition, Ziliangyou 7206 was significantly higher than Yiyou 673 in anthocyanins, total flavonoids, total antioxidant capacity, and free radical scavenging ability. Conclusion The hybridized Ziliangyou 7206 was richer in nutritional value than Yiyou 673 and could be promoted for consumption or making functional food products.
- Black rice /
- nutrients /
- amino acid /
- fatty acid /
- anthocyanin

HTML全文

表 1 营养成分含量分析

Table 1. Nutritional composition of rice 　（单位：%）

品种 Variety	水分 Moisture	灰分 Ash	脂肪 Fat	蛋白质 Protein
宜优673（对照） Yiyou 673(CK)	13.70±1.85	1.33±0.12	2.60±0.20	5.87±0.40
紫两优7206 Ziliangyou 7206	13.50±0.95	1.33±0.15	2.50±0.17	6.30±0.46^*
*、表示与对照差异达极显著（P＜0.01）或显著水平（P＜0.05）。表6、7同。 ** and * indicate extremely significant difference（P<0.01) or significant difference( P ＜0.05) from CK. Same for Table 6, 7.

下载: 导出CSV

表 2 稻米的氨基酸种类及含量

Table 2. Types and contents of amino acids in rice　　　　　　　　　　　（单位：mg·g⁻¹）

氨基酸 Amino acid	宜优673 Yiyou 673	紫两优7206 Ziliangyou 7206
天门冬氨酸 Asp	5.52±0.17	6.13±0.17^**
谷氨酸 Glu	9.57±0.38	10.96±0.47^**
苏氨酸 Thr^#	2.20±0.17	2.42±0.10
丝氨酸 Ser	2.77±0.12	3.05±0.14^*
甘氨酸 Gly	2.87±0.15	3.18±0.15^*
丙氨酸 Ala	3.58±0.26	3.79±0.17
脯氨酸 Pro	2.20±0.10	2.61±0.16^**
胱氨酸 Cys	0.64±0.06	0.83±0.13^**
缬氨酸 Val^#	3.43±0.15	3.74±0.15
蛋氨酸 Met^#	0.60±0.10	0.81±0.10^**
异亮氨酸 Ile^#	2.17±0.21	2.36±0.13^*
亮氨酸 Leu^#	4.46±0.25	4.87±0.15
酪氨酸 Tyr	1.70±0.10	1.79±0.20
苯丙氨酸 Phe^#	2.97±0.15	3.24±0.12^*
赖氨酸 Lys^#	2.70±0.20	2.89±0.10
组氨酸 His	1.42±0.12	1.51±0.19
精氨酸 Arg	4.43±0.21	4.95±0.23^*
必需氨基酸 EAA	18.53	20.33
非必需氨基酸 NEAA	34.70	38.80
总氨基酸 TAA	53.23	59.13
必需氨基酸/非必需氨基酸(EAA/NEAA）/%	53.40	52.40
必需氨基酸/总氨基酸(EAA/TAA) /%	34.81	34.38
^#为必需氨基酸，EAA为必需氨基酸，NEAA为非必需氨基酸，TAA为总氨基酸。表示与对照差异达到显著水平（P＜0.05）；表示与对照差异达到极显著水平（P＜0.01），下同。 ^#: essential amino acids; EAA: essential amino acids; NEAA: non-essential amino acids; TAA: total amino acids. : significant difference from CK at P＜0.05; **: extremely significant difference from CK at P＜0.01. Same for below.

下载: 导出CSV

表 3 稻米必需氨基酸含量分析

Table 3. EAA content of rice　　　　　　　　（单位：mg·g⁻¹）

必需氨基酸 Essential amino acid	宜优673 Yiyou 673	紫两优7206 Ziliangyou 7206	FAO模式 FAO pattern	全鸡蛋蛋白模式 Whole egg protein pattern
异亮氨酸 Ile	36.97	37.46	40	54
亮氨酸 Leu	75.98	77.30	70	86
赖氨酸 Lys	46.00	45.87	55	70
蛋氨酸 Met+半胱氨酸 Cys	21.12	26.03	35	57
苯丙氨酸 Phe+酪氨酸 Tyr	79.56	79.84	60	93
苏氨酸 Thr	37.48	38.41	40	47
缬氨酸 Val	58.49	59.37	50	66
总氨基酸 Total amino acids	355.59	364.29	350	473

下载: 导出CSV

表 4 稻米必需氨基酸评分、化学评分与必需氨基酸指数分析比较

Table 4. Comparisons on AAS, CS, and EAAI of rice

必需氨基酸 Essential amino acid	宜优673 Yiyou 673		紫两优7206 Ziliangyou 7206
必需氨基酸 Essential amino acid	氨基酸评分 AAS	化学评分 CS	氨基酸评分 AAS	化学评分 CS
异亮氨酸 Ile	0.92	0.68	0.94	0.69
亮氨酸 Leu	1.09	0.88	1.10	0.90
赖氨酸 Lys	0.84	0.66	0.83	0.66
蛋氨酸 Met+ 半胱氨酸 Cys	0.60	0.37	0.74	0.46
苯丙氨酸 Phe+ 酪氨酸 Tyr	1.33	0.86	1.33	0.86
苏氨酸 Thr	0.94	0.80	0.96	0.82
缬氨酸 Val	1.17	0.89	1.19	0.90
必需氨基酸指数 EAAI	70.78		73.67

下载: 导出CSV

表 5 稻米氨基酸的TAV分析

Table 5. TAVs of amino acids in rice

氨基酸 Amino acid	味道描述 Taste description	味道阈值 Taste threshold/ (mg·g⁻¹)	味道强度值 Taste activity value
氨基酸 Amino acid	味道描述 Taste description	味道阈值 Taste threshold/ (mg·g⁻¹)	宜优673 Yiyou 673	紫两优7206 Ziliangyou 7206
天门冬氨酸 Asp	鲜 Umami	1.0	5.52	6.13
谷氨酸 Glu	鲜 Umami	0.3	31.90	36.53
苏氨酸 Thr	甜Sweet	2.6	0.85	0.93
丝氨酸 Ser	甜 Sweet	1.5	1.84	2.03
甘氨酸 Gly	甜 Sweet	1.3	2.21	2.45
丙氨酸 Ala	甜 Sweet	0.6	5.97	6.32
脯氨酸 Pro	甜 Sweet	3.0	0.73	0.87
胱氨酸 Cys	苦 Bitter	ND	—	—
缬氨酸 Val	苦 Bitter	0.4	8.58	9.35
蛋氨酸 Met	苦 Bitter	0.3	2.00	2.70
异亮氨酸 Ile	苦 Bitter	0.9	2.41	2.62
亮氨酸 Leu	苦 Bitter	1.9	2.35	2.56
酪氨酸 Tyr	苦 Bitter	2.6	0.65	0.69
苯丙氨酸 Phe	苦 Bitter	0.9	3.30	3.60
赖氨酸 Lys	苦 Bitter	0.5	5.40	5.78
组氨酸 His	苦 Bitter	0.2	7.10	7.55
精氨酸 Arg	苦 Bitter	0.5	8.86	9.90
ND：未找到相应阈值；—：未计算。 ND: not found; —：not determined.

下载: 导出CSV

表 6 稻米的呈味氨基酸含量

Table 6. Flavor amino acid content of rice

呈味氨基酸 Flavor amino acid	味道强度值 Taste activity value
呈味氨基酸 Flavor amino acid	宜优673 Yiyou 673	紫两优7206 Ziliangyou 7206
鲜味氨基酸总量 Total content of fresh amino acids/(mg·g⁻¹)	15.09	17.09
鲜味氨基酸相对含量 Relative content of fresh amino acids/%	28.35	28.90
甜味氨基酸总量 Total content of sweet amino acids/ (mg·g⁻¹)	13.62	15.05
甜味氨基酸相对含量 Relative content of sweet amino acids/%	25.59	25.45
苦味氨基酸总量 Total content of bitter amino acids/ (mg·g⁻¹)	24.52	26.99
苦味氨基酸相对含量 Relative content of bitter amino acids/%	46.06	45.65

下载: 导出CSV

表 7 稻米脂肪酸含量

Table 7. Fatty acid contents of rice 　（单位：%）

脂肪酸类型 Fatty acid types	脂肪酸 Fatty acid	宜优673 Yiyou 673	紫两优7206 Ziliangyou 7206
饱和脂肪酸 SFA	C14:0（肉豆蔻酸） Myristic acid	0.20±0.06	0.20±0.05
	C16:0（棕榈酸） Palmitic acid	19.98±0.45	18.95±0.31
	C18:0（硬脂酸） Stearic acid	2.32±0.13	2.08±0.12*
	C20:0（花生酸） Arachidic acid	0.80±0.15	0.70±0.06*
	饱和脂肪酸总量 SFA content	23.30	21.93
单不饱和脂肪酸 MUFA	C18:1n9c（油酸） Oleic acid	44.05±0.98	45.18±0.76
	C22:1n9c（芥酸） Erucic acid	0.53±0.10	0.54±0.06
	单不饱和脂肪酸总量 MUFA content	44.58	45.72
多不饱和脂肪酸 PUFA	C18:2n6c（亚油酸） Linoleic acid	30.41±0.75	30.70±0.36
	C18:3n3c（亚麻酸） Linolenic acid	1.00±0.10	1.03±0.12
	多不饱和脂肪酸总量 PUFA content	31.41	31.73
其他脂肪酸 Other fatty acids		0.71±0.10	0.62±0.08
SFA为饱和脂肪酸；MUFA为单不饱和脂肪酸；PUFA为多不饱和脂肪酸。 SFA: saturated fatty acids; MUFA: monounsaturated fatty acid; PUFA: polyunsaturated fatty acids. *: significant difference from CK at P＜0.05.

下载: 导出CSV

表 8 其他营养品质测定

Table 8. Determination of other nutritional qualities of rice

品种 Variety	花色苷含量 Anthocyanin content /（mg·g⁻¹）	总黄酮含量 Total flavonoid content/（mg·g⁻¹）	总抗氧化能力 Total antioxidant capacity/ （U·mL⁻¹）	清除自由基能力 Scavenging free radical capacity/ （U·mL⁻¹）
宜优673 Yiyou 673	1.45±0.03	312±6.08	2.17±0.02	0.68±0.03
紫两优7206 Ziliangyou 7206	24.83±0.38**	353±8.19**	10.70±0.03**	2.05±0.01**

下载: 导出CSV

参考文献(31)

[1]	KUSHWAHA U K S. Black rice recipes[M]//Black Rice. Cham: Springer International Publishing, 2016: 185-190.
[2]	柏鹤, 马小定, 曹桂兰, 等. 不同类型特种稻种质营养及功能性成分含量的差异[J]. 植物遗传资源学报, 2017, 18(6): 1013-1022. BAI H, MA X D, CAO G L, et al. The differences of nutritional and functional components content in different types of special rice[J]. Journal of Plant Genetic Resources, 2017, 18(6): 1013-1022. (in Chinese)
[3]	YADAV S, APPUKUTTAN J P. Inhibition of LPS induced neurochemical imbalance and oxidative stress by pigmented and non-pigmented rice bran extracts [J]. Journal of Food Biochemistry, 2019, 43(3): e12735. doi: 10.1111/jfbc.12735
[4]	TANTIPAIBOONWONG P, PINTHA K, CHAIWANGYEN W, et al. Anti-hyperglycaemic and anti-hyperlipidaemic effects of black and red rice in streptozotocin-induced diabetic rats [J]. ScienceAsia, 2017, 43(5): 281. doi: 10.2306/scienceasia1513-1874.2017.43.281
[5]	BHAT F M, SOMMANO S R, RIAR C S, et al. Status of bioactive compounds from bran of pigmented traditional rice varieties and their scope in production of medicinal food with nutraceutical importance [J]. Agronomy, 2020, 10(11): 1817. doi: 10.3390/agronomy10111817
[6]	JIANG X W, GUO H H, SHEN T R, et al. Cyanidin-3-O-β-glucoside purified from black rice protects mice against hepatic fibrosis induced by carbon tetrachloride via inhibiting hepatic stellate cell activation [J]. Journal of Agricultural and Food Chemistry, 2015, 63(27): 6221−6230. doi: 10.1021/acs.jafc.5b02181
[7]	ITO V C, LACERDA L G. Black rice (Oryza sativa L. ): A review of its historical aspects, chemical composition, nutritional and functional properties, and applications and processing technologies [J]. Food Chemistry, 2019, 301: 125304. doi: 10.1016/j.foodchem.2019.125304
[8]	胡时开, 胡培松. 功能稻米研究现状与展望 [J]. 中国水稻科学, 2021, 35(4):311−325. HU S K, HU P S. Research progress and prospect of functional rice [J]. Chinese Journal of Rice Science, 2021, 35(4): 311−325. (in Chinese)
[9]	ZHU Q L, YU S Z, ZENG D C, et al. Development of “purple endosperm rice” by engineering anthocyanin biosynthesis in the endosperm with a high-efficiency transgene stacking system [J]. Molecular Plant, 2017, 10(7): 918−929. doi: 10.1016/j.molp.2017.05.008
[10]	年伟, 邓伟, 李小林, 等. 高原特色优质黑米云谷 1 号的选育及保护利用 [J]. 中国种业, 2014, (2):58−59. NIAN W, DENG W, LI X L, et al. Breeding and protective utilization of high quality black rice “Yungu No. 1” with plateau characteristics [J]. China Seed Industry, 2014(2): 58−59. (in Chinese)
[11]	张家健, 汪雨萍, 刘海平, 等. 黑米稻育种及果皮色素遗传研究进展 [J]. 江西农业学报, 2022, 34(5):13−17. ZHANG J J, WANG Y P, LIU H P, et al. Advances in inheritance of pericarp pigment and breeding of black pericarp rice [J]. Acta Agriculturae Jiangxi, 2022, 34(5): 13−17. (in Chinese)
[12]	连秀叶, 林芗华. 杂交稻新组合紫两优润香试种表现与栽培技术 [J]. 中国农技推广, 2023, 39(1):21−22,45. LIAN X Y, LIN X H. Trial planting performance and cultivation techniques of Ziliangyou Runxiang, a new hybrid rice combination [J]. China Agricultural Technology Extension, 2023, 39(1): 21−22,45. (in Chinese)
[13]	熊艳珍, 黄紫萱, 马慧琴, 等. 黑米的营养功能及综合利用研究进展 [J]. 食品工业科技, 2021, 42(7):408−415. XIONG Y Z, HUANG Z X, MA H Q, et al. Advanceson nutritional functions and comprehensive utilization of black(pericarp)rice(Oryza sativa L. ) [J]. Science and Technology of Food Industry, 2021, 42(7): 408−415. (in Chinese)
[14]	张名位, 张瑞芬, 郭宝江, 等. 黑米皮花色苷的抗氧化与降血脂作用 [J]. 营养学报, 2006, 28(5):404−408. ZHANG M W, ZHANG R F, GUO B J, et al. The hypolipidemic and antioxidative effects of black rice pericarp anthocyanin in rats [J]. Acta Nutrimenta Sinica, 2006, 28(5): 404−408. (in Chinese)
[15]	程国霞, 聂晓玲, 郭蓉, 等. 陕西汉中3种特种稻米营养成分分析与评价 [J]. 营养学报, 2016, 38(1):99−101. CHENG G X, NIE X L, GUO R, et al. Analysis of the nutrient composition of three kinds of particular rice in Hanzhong Shaanxi [J]. Acta Nutrimenta Sinica, 2016, 38(1): 99−101. (in Chinese)
[16]	高雪燕. 留胚米营养成分研究及留胚米产品的开发[D]. 天津: 天津科技大学, 2016 GAO X Y. Study on nutritional components of embryo-retained rice and development of embryo-retained rice products[D]. Tianjin: Tianjin University of Science & Technology, 2016. (in Chinese)
[17]	姚碧清, 谢光盛. 墨米中必需氨基酸含量 [J]. 植物学通报, 1990, 7(1):43−44. YAO B Q, XIE G X. The essential amino acid contents of dark rice [J]. Chinese Bulletin of Botany, 1990, 7(1): 43−44. (in Chinese)
[18]	朱智伟, 杨炜, 林榕辉. 不同类型稻米的蛋白营养价值 [J]. 中国水稻科学, 1991, 5(4):157−162. ZHU Z W, YANG W, LIN R H. Nutrient value of rice protein on different rice types [J]. Chinese Journal of Rice Science, 1991, 5(4): 157−162. (in Chinese)
[19]	徐清宇, 余静, 朱大伟, 等. 基于主成分分析和聚类分析的不同水稻品种营养品质评价研究 [J]. 中国稻米, 2022, 28(6):1−8. XU Q Y, YU J, ZHU D W, et al. Nutritional quality evaluation of different rice varieties based on principal component analysis and cluster analysis [J]. China Rice, 2022, 28(6): 1−8. (in Chinese)
[20]	王诗文. 稻米花色苷优异种质资源及其杂种优势的研究[D]. 福州: 福建农林大学, 2016. WANG S W. Study on excellent germplasm resources of rice anthocyanins and their heterosis[D]. Fuzhou: Fujian Agriculture and Forestry University, 2016. (in Chinese)
[21]	李梁, 薛蓓, 刘振东. 墨脱香米和红米营养成分分析及评价 [J]. 营养学报, 2018, 40(6):622−624. LI L, XUE B, LIU Z D. Analysis and evaluation of nutritional components of medog fragrant rice and medog red glutinous rice [J]. Acta Nutrimenta Sinica, 2018, 40(6): 622−624. (in Chinese)
[22]	闫晨静, 周茜, 董小涵, 等. 冀产11种小米的营养成分分析及评价 [J]. 营养学报, 2017, 39(3):310−312. YAN C J, ZHOU Q, DONG X H, et al. Evaluation of the nutritional composition of millets grown in Hebei Province [J]. Acta Nutrimenta Sinica, 2017, 39(3): 310−312. (in Chinese)
[23]	刘伟, 张群, 李志坚, 等. 不同品种黄花菜游离氨基酸组成的主成分分析及聚类分析 [J]. 食品科学, 2019, 40(10):243−250. LIU W, ZHANG Q, LI Z J, et al. Principal component analysis and cluster analysis for evaluating free amino acids of different cultivars of daylily buds [J]. Food Science, 2019, 40(10): 243−250. (in Chinese)
[24]	李玲, 郭丽萍. 超声辅助提取火龙果果皮花色苷及稳定性研究[J]. 食品工业科技, 2017, 38(6): 298-303, 323. LI L, GUO L P. Study on ultrasonic-assisted extraction and stability of anthocyanins from pitaya peel[J]. Science and Technology of Food Industry, 2017, 38(6): 298-303, 323.(in Chinese)
[25]	卓学铭. 黑米花色苷组分的基因型差异及调节血脂和血糖作用的研究[D]. 福州: 福建农林大学, 2012. ZHUO X M. Study on genotype difference of anthocyanin components from black rice and effect on regulating serum lipid and blood glucose levels[D].Fuzhou: Fujian Agriculture and Forestry University, 2012. (in Chinese)
[26]	DÁVALOS A, MIGUEL M, BARTOLOMÉ B, et al. Antioxidant activity of peptides derived from egg white proteins by enzymatic hydrolysis [J]. Journal of Food Protection, 2004, 67(9): 1939−1944. doi: 10.4315/0362-028X-67.9.1939
[27]	葛帅, 王蓉蓉, 王颖瑞, 等. 湖南常见辣椒品种游离氨基酸主成分分析及综合评价 [J]. 食品科学技术学报, 2021, 39(2):91−102. GE S, WANG R R, WANG Y R, et al. Principal component analysis and comprehensive evaluation of free amino acids of different peppers in Hunan [J]. Journal of Food Science and Technology, 2021, 39(2): 91−102. (in Chinese)
[28]	赵卿宇, 胡锦蓉, 沈群. 四种大米味感品质研究 [J]. 中国粮油学报, 2019, 34(4):17−23. ZHAO Q Y, HU J R, SHEN Q. Taste quality of four kinds of rice [J]. Journal of the Chinese Cereals and Oils Association, 2019, 34(4): 17−23. (in Chinese)
[29]	王馨雨, 王蓉蓉, 王婷, 等. 不同品种百合内外鳞片游离氨基酸组成的主成分分析及聚类分析[J]. 食品科学, 2020, 41(12): 211-220. WANG X Y, WANG R R, WANG T, et al. Principal component analysis and cluster analysis for evaluating the free amino acid composition of inner and outer lily bulb scales from different cultivars [J]. Food Science, 2020, 41(12): 211-220. (in Chinese)
[30]	苏宜香, 郭艳. 膳食脂肪酸构成及适宜推荐比值的研究概况 [J]. 中国油脂, 2003, 28(1):31−34. SU Y X, GUO Y. A review of dietary fatty acid composition and recommended optimal ratio [J]. China Oils and Fats, 2003, 28(1): 31−34. (in Chinese)
[31]	ZHOU Z K, ROBARDS K, HELLIWELL S, et al. Composition and functional properties of rice [J]. International Journal of Food Science & Technology, 2002, 37(8): 849−868.