【摘要】 为综合评价不同颜色稻米的营养品质，选取5个黑米、4个红米、10个白米作为供试品种(系),采用主成分分析和聚类分析方法，对19个样品的8种矿质元素、5种基本营养元素、9种活性物质等22个营养指标进行比较分析。结果表明，检测的8种矿质元素(钾、磷、镁、钙、锰、锌、铁和铜)在3种颜色稻米间无显著性差异；供试有色稻米的直链淀粉含量较低，而总淀粉、蛋白质、脂肪含量在不同颜色稻米间无显著差异；膳食纤维含量在白米中最高，且显著高于黑米和红米；活性物质含量以黑米最高，红米次之，白米最低，且活性物质含量与抗氧化活性呈显著正相关。对稻米的矿质元素和基本营养元素进行主成分分析，提取的5个主成分累积贡献率达84.58%,能够较好地反映稻米品质的综合信息。综合评估表明，黑米B5为最佳品系，白米W3表现最差。19个品种(系)的系统聚类分析，所有参试样品被分为两大类，第Ⅰ类是有色稻(黑米、红米),第Ⅱ类是白米。对22个品质指标进行系统聚类分析也将其分成两大类，其中一类包括检测的9种活性物质(总酚、飞燕草素、原花青素、总类黄酮、花青素、矢车菊素、花色苷、DPPH抗氧化活性、ABTS抗氧化活性),这些物质在黑米中的含量显著高于红米和白米。更多还原

【Abstract】 To comprehensively evaluate the nutritional quality of rice(Oryza sativa L.) of different colors, 5 black rice, 4 red rice and 10 white rice were selected as the test varieties(lines). Principal component analysis and cluster analysis methods were used to compare and analyze 22 nutritional indicators of 19 samples, including 8 mineral elements, 5 basic nutrient elements and 9 active substances. The results showed that there were no significant differences in the eight mineral elements(potassium, phosphorus, magnesium, calcium, manganese, zinc, iron and copper) detected among the three colors of rice. The content of amylose in the tested colored rice was relatively low, while there were no significant differences in the contents of total starch, protein and fat among rice of different colors. The dietary fiber content was the highest in white rice and was significantly higher than that in black rice and red rice. The content of active substances was the highest in black rice, followed by red rice, and the lowest in white rice. Moreover, the content of active substances was significantly positively correlated with antioxidant activity. Principal component analysis was conducted on the mineral elements and basic nutrients of rice. The cumulative contribution rate of the five extracted principal components reached 84.58%, which could better reflect the comprehensive information of rice quality. Comprehensive assessment indicated that black rice B5 was the best variety, while white rice W3 performed the worst. A systematic cluster analysis of 19 varieties(lines) was conducted. All the test samples were divided into two major categories. Category Ⅰ was colored rice(black rice and red rice), and Category Ⅱ was white rice. A systematic cluster analysis of 22 quality indicators also classified them into two major categories. One category included the nine active substances detected(total phenols, delphins, proanthocyanidins, total flavonoids, anthocyanins, cyanidins, anthocyanins, DPPH antioxidant activity, ABTS antioxidant activity), and the content of these substances in black rice was significantly higher than that in red rice and white rice.更多还原