自交可育甜蕎、金苦蕎、米苦蕎不同品系總黃酮、粗蛋白及其蛋白組分含量研究

冉盼　楊麗娟　 崔婭松　蔡齊宗　 夏宇飛　陳慶富

摘要：為探究蕎麥新品種的營養保健價值，該文對自交可育甜蕎、金苦蕎、米苦蕎共56個不同品系蕎麥種子的粗蛋白、總黃酮、蛋白組分含量及其果實性狀的變異進行了研究。結果表明：（1）甜蕎、金苦蕎、米苦蕎種子中粗蛋白含量平均值分別為13.19%、15.44%、11.75%，總黃酮含量平均值分別為0.14%、2.50%、2.09%，清蛋白含量的平均值分別為5.22%、6.13%、4.56%，球蛋白含量的平均值分別為1.29%、1.15%、0.91%，醇溶蛋白含量的平均值分別為0.42%、0.58%、0.55%，谷蛋白含量的平均值分別為2.66%、3.36%、2.80%，三種蕎麥的蛋白組分均符合清蛋白>谷蛋白>球蛋白>醇溶蛋白。（2）果實性狀中，甜蕎果實千粒重、果實面積、果實直徑的變異系數最大，米苦蕎果實周長、果實長寬比、果實長、果實寬和50 mL容重的變異系數最大。（3）相關分析表明甜蕎種子粗蛋白含量與果實長寬比、果實長，金苦蕎種子粗蛋白含量與果實周長、果實長，米苦蕎種子粗蛋白含量與果實寬、總黃酮含量與果實面積、果實寬、果實直徑、50 mL容重的相關性均達到了顯著或極顯著水平。（4）該研究篩選出甜蕎（1808166貴甜2號優系）、金苦蕎（多苦74、多苦78）、米苦蕎（1906136黑米蕎麥、432）等高蛋白含量或高黃酮含量的蕎麥品系。該研究結果對蕎麥優良品種的選育和蕎麥新產品的開發具有一定指導意義。

關鍵詞： 自交可育甜蕎， 金苦蕎， 米苦蕎， 粗蛋白， 總黃酮， 果實性狀

中圖分類號：Q946

文獻標識碼：A

文章編號：10003142（2022）05087412

Analysis of total flavonoids， crude protein and its

components in different lines of selffertile common

buckwheat， golden tartary buckwheat

and rice tartary buckwheat

Abstract：In order to explore the nutritional and health value of buckwheat varieties， the variation of crude protein， total flavonoids， protein components and fruit characters of 56 different lines of buckwheat seeds were studied. The results were as follows： （1） Common buckwheat， rice tartary buckwheat and golden tartary buckwheat seeds had crude protein content average of 13.19%， 15.44% and 11.75%， respectively， total flavonoids average of 0.14%， 2.50%， and 2.09%， the average of albumin content of 5.22%， 6.13% and 4.56%， respectively， the average of globulin content of 1.29%， 1.15%， and 0.91%， respectively， the average of gliadin content of 0.42%， 0.58%， and 0.55%， respectively， and the average of glutenin content of 2.66%， 3.36%， and 2.80%， respectively. The protein component content orders of all types of buckwheat were in accordance with albumin > glutenin > globulin > gliadin. （2） Among the fruit traits， the variation coefficient of1 000fruit weight， fruit area and diameter of common buckwheat were the largest， and the variation coefficient of fruit perimeter， fruit lengthwidth ratio， fruit length， fruit width and 50 mL volumetric weight of rice tartary buckwheat fruit were the largest. （3） Correlation analysis showed that there are significant or extremely significant correlations between crude protein content and lengthwidth ratio and fruit length in common buckwheat， between crude protein content and fruit perimeter and fruit length in golden buckwheat， between crude protein content and fruit width， between total flavonoids content and fruit area， fruit width， fruit diameter and 50 mL volumetric weight in rice tartary buckwheat fruits. （4） Through the study， the buckwheat lines with high protein content or high flavonoid content， such as common buckwheat Guitian 1808166， golden tartary buckwheat （Duoku74， Duoku78），black rice buckwheat （1906136 and 432） were found. The results in this study have some guiding significance for the quality breeding of buckwheat and the development of new buckwheat products.0C587D43-4708-4A27-8875-DD0D965A5D18

Key words： selffertile common buckwheat， golden tartary buckwheat， rice tartary buckwheat， crude protein， total flavonoids， fruit characters

蕎麥是蓼科（Polygonaceae）蕎麥屬（Fagopyrum）草本植物，為一年生或多年生，有約23個物種，其中甜蕎（Fagopyrum esculentum）和苦蕎（F. tataricum）是兩個主要的糧用栽培種（李安仁，1998）。蕎麥不僅含有……