彩色青稞的功能成分分析及粒色基因的分子标记

发布时间：2018-06-03 11:15

  本文选题：彩色青稞 + 营养品质　； 参考：《青海大学》2017年硕士论文

【摘要】：彩色青稞作为一种特殊粒色的种质资源是培育青稞新品种的重要基础材料,也是促进人类尤其是藏族同胞身体健康的宝贵资源。近年来有关彩色青稞选育方法和功能性品质方面的研究逐日增多,而彩色青稞籽粒特有的营养保健成分也引起大家的重视。本研究以7份白粒、2份紫粒、6份黑粒青稞品种(品系)为实验材料,淀粉含量参照GB 5009.9—2016测定、膳食纤维含量参照GB5009.88—2014测定、蛋白质含量参照GB 5009.5—2010、总酚参照福林酚比色法、黄酮参照硝酸铝和亚硝酸钠络合法、维生素E参照GB 5009.82—2016测定了15份不同粒色青稞品种(品系)的基本营养品质指标和重要抗氧化活性物质成分,分析不同粒色间的差异;以青稞品种达章紫(紫粒)和昆仑13号(白粒)为材料,通过杂交获得F2群体(266个单株),研究了紫粒青稞粒色遗传规律,采用SSR对青稞紫粒基因进行分子标记,旨在探讨紫粒青稞粒色遗传规律,寻找相关遗传标记,为彩色青稞新品种选育以及特色产品的开发利用提供科学的理论依据和数据支撑。其主要研究结果如下:1.测定了7份白粒青稞、8份彩粒青稞的主要营养品质(淀粉、膳食纤维、蛋白质)和重要抗氧化活性物质(总酚、黄酮、维生素E)含量,结果表明:(1)不同参试青稞品种(品系)的营养品质存在差异,其中淀粉含量为31.90%~52.70%,膳食纤维含量为10.59%~15.39%,蛋白质含量为11.90%~17.30%,总酚含量为0.23%~0.35%,黄酮含量为0.15%~0.25%,维生素E含量为0.29%~0.85%;(2)不同粒色青稞品种(品系)营养品质差异显著,其中彩色品种(品系)的淀粉、膳食纤维和蛋白质平均含量分别比白色青稞品种高2.63%、3.66%、19.85%;抗氧化活性物质(除总酚外)也差异显著,其中彩色品种(品系)的总酚、黄酮和维生素E含量分别比白色青稞品种高11.54%、7.10%、12.47%。因此,彩色青稞在营养品质和抗氧化活性物质含量方面优于白色青稞,在功能性保健产品开发方面有较高的利用价值。2.对紫粒青稞品种达章紫的紫粒遗传特性进行遗传分析,结果表明:达章紫与白粒品种昆仑13号杂交,F1代籽粒均为中间型(紫白相间),F2代籽粒分离比例进行卡方测验,符合紫色:中间型(紫白相间):白色≈1:2:1,推断达章紫紫粒性状由一对不完全显性基因控制。3.运用SSR技术、采用分离群体分组分析法(BSA)对紫粒青稞达章紫紫粒基因连锁的分子标记进行研究。结果表明:位于2HL染色体上的GBM1092,与紫粒基因间存在连锁关系,距青稞紫粒的粒色基因PlS的遗传距离为18.6cM。本研究结果为青稞籽粒颜色的分子标记辅助育种奠定基础。
[Abstract]:As a special seed color germplasm resource, colored highland barley is an important basic material for breeding new varieties of highland barley, and is also a valuable resource to promote the health of human beings, especially Tibetan compatriots. In recent years, the research on breeding methods and functional quality of colored highland barley has been increasing day by day, and the nutritive and health components of colored highland barley seeds have attracted more and more attention. In this study, 7 white grains and 2 purple grains and 6 black barley varieties (lines) were used as experimental materials. Starch content was determined with reference to GB5009.9-2016, dietary fiber content was measured with reference to GB5009.88-2014. The contents of protein refer to GB5009.5-2010, the total phenol refers to the colorimetric method of forin phenol, the flavonoids refer to aluminum nitrate and sodium nitrite complex method. With reference to GB5009.82-2016, vitamin E was used to determine the basic nutritional quality indexes and important antioxidative active substances of 15 varieties of highland barley with different grain color, and to analyze the differences among different grain colors. F _ 2 population (266 individual plants) were obtained by hybridization with barley varieties Dazhang Zi (purple grains) and Kunlun 13 (white grains). The color inheritance of purple barley grains was studied, and the genetic characteristics of barley purple grain genes were analyzed by SSR. The aim of this paper is to explore the inheritance law of purple barley and to find the relevant genetic markers to provide scientific theoretical basis and data support for the breeding of new varieties of highland barley and the development and utilization of characteristic products. The main results are as follows: 1: 1. The main nutritional quality (starch, dietary fiber, protein) and the contents of important antioxidant active substances (total phenol, flavonoids, vitamin E) of 7 samples of highland barley were determined. The results showed that there were differences in nutritional quality among different varieties (lines) of highland barley. The content of starch was 31.900.52.70, the content of dietary fiber was 10.599.39, the content of protein was 11.90 and 17.30, the content of total phenol was 0.230.35, the content of flavonoids was 0.150.25, and the content of vitamin E was 0.290.855.There were significant differences in nutritional quality of different varieties (lines) of highland barley. The average contents of starch, dietary fiber and protein in color varieties (lines) were 2.63% higher than those in white highland barley varieties (19.85%) respectively, and there were significant differences in antioxidant active substances (except total phenols), among which the total phenols of color varieties (strains) were also significantly higher than that of white barley varieties (lines). The contents of flavonoids and vitamin E were 11.54 and 12.47 respectively higher than that of white highland barley varieties. Therefore, color highland barley is superior to white highland barley in nutritional quality and antioxidant active substance content, and has higher utilization value in the development of functional health products. The genetic characteristics of purple grains of purple barley variety Dazhang Zi were analyzed. The results showed that the seeds of Dazhang Zi and the white grain variety Kunlun 13 were middle type (purple and white phase) and the percentage of seed segregation in F _ 2 generation was chi-square test. Conformed to purple: intermediate type (purple white phase: White 鈮，

本文编号：1972588