本文選題：彩色青稞 + 營養(yǎng)品質(zhì)　； 參考：《青海大學(xué)》2017年碩士論文

【摘要】：彩色青稞作為一種特殊粒色的種質(zhì)資源是培育青稞新品種的重要基礎(chǔ)材料,也是促進(jìn)人類尤其是藏族同胞身體健康的寶貴資源。近年來有關(guān)彩色青稞選育方法和功能性品質(zhì)方面的研究逐日增多,而彩色青稞籽粒特有的營養(yǎng)保健成分也引起大家的重視。本研究以7份白粒、2份紫粒、6份黑粒青稞品種(品系)為實驗材料,淀粉含量參照GB 5009.9—2016測定、膳食纖維含量參照GB5009.88—2014測定、蛋白質(zhì)含量參照GB 5009.5—2010、總酚參照福林酚比色法、黃酮參照硝酸鋁和亞硝酸鈉絡(luò)合法、維生素E參照GB 5009.82—2016測定了15份不同粒色青稞品種(品系)的基本營養(yǎng)品質(zhì)指標(biāo)和重要抗氧化活性物質(zhì)成分,分析不同粒色間的差異;以青稞品種達(dá)章紫(紫粒)和昆侖13號(白粒)為材料,通過雜交獲得F2群體(266個單株),研究了紫粒青稞粒色遺傳規(guī)律,采用SSR對青稞紫粒基因進(jìn)行分子標(biāo)記,旨在探討紫粒青稞粒色遺傳規(guī)律,尋找相關(guān)遺傳標(biāo)記,為彩色青稞新品種選育以及特色產(chǎn)品的開發(fā)利用提供科學(xué)的理論依據(jù)和數(shù)據(jù)支撐。其主要研究結(jié)果如下:1.測定了7份白粒青稞、8份彩粒青稞的主要營養(yǎng)品質(zhì)(淀粉、膳食纖維、蛋白質(zhì))和重要抗氧化活性物質(zhì)(總酚、黃酮、維生素E)含量,結(jié)果表明:(1)不同參試青稞品種(品系)的營養(yǎng)品質(zhì)存在差異,其中淀粉含量為31.90%~52.70%,膳食纖維含量為10.59%~15.39%,蛋白質(zhì)含量為11.90%~17.30%,總酚含量為0.23%~0.35%,黃酮含量為0.15%~0.25%,維生素E含量為0.29%~0.85%;(2)不同粒色青稞品種(品系)營養(yǎng)品質(zhì)差異顯著,其中彩色品種(品系)的淀粉、膳食纖維和蛋白質(zhì)平均含量分別比白色青稞品種高2.63%、3.66%、19.85%;抗氧化活性物質(zhì)(除總酚外)也差異顯著,其中彩色品種(品系)的總酚、黃酮和維生素E含量分別比白色青稞品種高11.54%、7.10%、12.47%。因此,彩色青稞在營養(yǎng)品質(zhì)和抗氧化活性物質(zhì)含量方面優(yōu)于白色青稞,在功能性保健產(chǎn)品開發(fā)方面有較高的利用價值。2.對紫粒青稞品種達(dá)章紫的紫粒遺傳特性進(jìn)行遺傳分析,結(jié)果表明:達(dá)章紫與白粒品種昆侖13號雜交,F1代籽粒均為中間型(紫白相間),F2代籽粒分離比例進(jìn)行卡方測驗,符合紫色:中間型(紫白相間):白色≈1:2:1,推斷達(dá)章紫紫粒性狀由一對不完全顯性基因控制。3.運(yùn)用SSR技術(shù)、采用分離群體分組分析法(BSA)對紫粒青稞達(dá)章紫紫�；蜻B鎖的分子標(biāo)記進(jìn)行研究。結(jié)果表明:位于2HL染色體上的GBM1092,與紫粒基因間存在連鎖關(guān)系,距青稞紫粒的粒色基因PlS的遺傳距離為18.6cM。本研究結(jié)果為青稞籽粒顏色的分子標(biāo)記輔助育種奠定基礎(chǔ)。
[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，

本文編號：1972588