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Rice Science ›› 2017, Vol. 24 ›› Issue (1): 21-31.DOI: 10.1016/j.rsci.2016.05.005

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  • 收稿日期:2016-01-21 接受日期:2016-05-24 出版日期:2017-01-10 发布日期:2016-11-01

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图/表 5

Table 1 Variation in proximate composition in aromatic and non-aromatic accessions (Mean ± SD, n = 3).
Accession Proximate composition (%) Food energy (kCal per 100 g)
Moisture Fat Protein Ash Fibre Carbohydrate
Aromatic rice
Gopal Bhog 10.11 ± 0.77 0.72 ± 0.06 8.78 ± 0.19 0.52 ± 0.03 0.64 ± 0.01 79.87 ± 0.94 361.07 ± 2.63
Govind Bhog 13.57 ± 0.39* 0.92 ± 0.01* 9.27 ± 0.14 0.38 ± 0.04 0.69 ± 0.00 75.87 ± 0.53 348.79 ± 1.61
Badshah Bhog 8.90 ± 0.18 0.61 ± 0.01 7.23 ± 0.16 0.59 ± 0.04 0.85 ± 0.00* 82.70 ± 0.24* 365.23 ± 0.74*
Kalanamak 10.59 ± 0.63 0.68 ± 0.01 7.23 ± 0.20 0.56 ± 0.08 0.55 ± 0.00 80.94 ± 0.91 358.76 ± 2.79
Swetganga 12.01 ± 0.50 0.23 ± 0.06 8.73 ± 0.05 0.66 ± 0.03 0.70 ± 0.00 78.38 ± 0.12 350.48 ± 0.43
Khushboo 10.12 ± 0.12 0.77 ± 0.01 9.51 ± 0.25* 0.73 ± 0.05* 0.48 ± 0.00 78.87 ± 0.39 360.44 ± 0.54
Non-aromatic rice
Sarbati 11.25 ± 0.30 0.06 ± 0.01 6.87 ± 0.10 0.35 ± 0.05 0.64 ± 0.00 81.47 ± 0.36 353.89 ± 0.99
Todal 12.20 ± 0.19 0.22 ± 0.01 7.09 ± 0.08 0.54 ± 0.01 0.65 ± 0.16 79.96 ± 0.18 350.12 ± 0.81
* indicates that data are significant at the 0.05 level (2-tailed).

Table 1 Variation in proximate composition in aromatic and non-aromatic accessions (Mean ± SD, n = 3).

Accession Proximate composition (%) Food energy (kCal per 100 g)
Moisture Fat Protein Ash Fibre Carbohydrate
Aromatic rice
Gopal Bhog 10.11 ± 0.77 0.72 ± 0.06 8.78 ± 0.19 0.52 ± 0.03 0.64 ± 0.01 79.87 ± 0.94 361.07 ± 2.63
Govind Bhog 13.57 ± 0.39* 0.92 ± 0.01* 9.27 ± 0.14 0.38 ± 0.04 0.69 ± 0.00 75.87 ± 0.53 348.79 ± 1.61
Badshah Bhog 8.90 ± 0.18 0.61 ± 0.01 7.23 ± 0.16 0.59 ± 0.04 0.85 ± 0.00* 82.70 ± 0.24* 365.23 ± 0.74*
Kalanamak 10.59 ± 0.63 0.68 ± 0.01 7.23 ± 0.20 0.56 ± 0.08 0.55 ± 0.00 80.94 ± 0.91 358.76 ± 2.79
Swetganga 12.01 ± 0.50 0.23 ± 0.06 8.73 ± 0.05 0.66 ± 0.03 0.70 ± 0.00 78.38 ± 0.12 350.48 ± 0.43
Khushboo 10.12 ± 0.12 0.77 ± 0.01 9.51 ± 0.25* 0.73 ± 0.05* 0.48 ± 0.00 78.87 ± 0.39 360.44 ± 0.54
Non-aromatic rice
Sarbati 11.25 ± 0.30 0.06 ± 0.01 6.87 ± 0.10 0.35 ± 0.05 0.64 ± 0.00 81.47 ± 0.36 353.89 ± 0.99
Todal 12.20 ± 0.19 0.22 ± 0.01 7.09 ± 0.08 0.54 ± 0.01 0.65 ± 0.16 79.96 ± 0.18 350.12 ± 0.81
* indicates that data are significant at the 0.05 level (2-tailed).
Table 2 Pearson correlation coefficients among proximate composition values in aromatic and non-aromatic rice accessions.
Composition Ash Fat Fibre Protein Carbohydrate Energy
Moisture -0.442 (0.273) -0.123 (0.771) -0.062 (0.884) 0.220 (0.600) -0.771 (0.025)* -0.966 (0.0001)**
Ash 0.079 (0.853) -0.186 (0.659) 0.269 (0.519) 0.101 (0.812) 0.368 (0.370)
Fat -0.153 (0.718) 0.601 (0.115) -0.382 (0.351) 0.364 (0.375)
Fibre -0.293 (0.481) 0.236 (0.573) 0.048 (0.911)
Protein -0.782 (0.022)* -0.088 (0.835)
Carbohydrate 0.647 (0.083)
* and **, Correlation is significant at the 0.05 and 0.01 levels (2-tailed), respectively; Data in parentheses mean the P values.

Table 2 Pearson correlation coefficients among proximate composition values in aromatic and non-aromatic rice accessions.

Composition Ash Fat Fibre Protein Carbohydrate Energy
Moisture -0.442 (0.273) -0.123 (0.771) -0.062 (0.884) 0.220 (0.600) -0.771 (0.025)* -0.966 (0.0001)**
Ash 0.079 (0.853) -0.186 (0.659) 0.269 (0.519) 0.101 (0.812) 0.368 (0.370)
Fat -0.153 (0.718) 0.601 (0.115) -0.382 (0.351) 0.364 (0.375)
Fibre -0.293 (0.481) 0.236 (0.573) 0.048 (0.911)
Protein -0.782 (0.022)* -0.088 (0.835)
Carbohydrate 0.647 (0.083)
* and **, Correlation is significant at the 0.05 and 0.01 levels (2-tailed), respectively; Data in parentheses mean the P values.
Table 3 Variation in mineral content in aromatic and non-aromatic rice accessions.
Accession Ca Na Zn Fe Cu K Mg
Aromatic rice
Gopal Bhog 98.75 57.40 17.00 31.50 4.10 482.65 171.30
Govind Bhog 75.80 51.00 10.25 10.50 4.50 268.45 83.50
Badshah Bhog 85.60 68.85 13.25 16.45 5.55 265.85 155.25
Kalanamak 76.30 41.44 11.50 3.20 6.41 341.35 139.55
Swetganga 75.95 56.05 10.75 2.40 6.32 500.00 182.45
Khushboo 72.75 61.80 9.30 4.40 6.20 500.00 145.15
Non-aromatic rice
Sarbati 62.95 51.80 9.80 0.80 15.95 500.00 101.75
Todal 73.25 43.80 13.25 0.90 10.46 265.00 131.15
Each value represents the average from three replications.

Table 3 Variation in mineral content in aromatic and non-aromatic rice accessions.

Accession Ca Na Zn Fe Cu K Mg
Aromatic rice
Gopal Bhog 98.75 57.40 17.00 31.50 4.10 482.65 171.30
Govind Bhog 75.80 51.00 10.25 10.50 4.50 268.45 83.50
Badshah Bhog 85.60 68.85 13.25 16.45 5.55 265.85 155.25
Kalanamak 76.30 41.44 11.50 3.20 6.41 341.35 139.55
Swetganga 75.95 56.05 10.75 2.40 6.32 500.00 182.45
Khushboo 72.75 61.80 9.30 4.40 6.20 500.00 145.15
Non-aromatic rice
Sarbati 62.95 51.80 9.80 0.80 15.95 500.00 101.75
Todal 73.25 43.80 13.25 0.90 10.46 265.00 131.15
Each value represents the average from three replications.
Table 4 Pearson correlation coefficients among mineral elements in aromatic and non-aromatic rice accessions.
Element Na Zn Fe Cu K Mg
Ca 0.372 (0.365) 0.864 (0.006)** 0.928 (0.001)** -0.720 (0.044)* -0.063 (0.882) 0.567 (0.143)
Na 0.097 (0.819) 0.455 (0.258) -0.317 (0.444) 0.214 (0.611) 0.384 (0.348)
Zn 0.795 (0.018)* -0.337 (0.414) -0.140 (0.740) 0.473 (0.236)
Fe -0.574 (0.137) 0.016 (0.970) 0.328 (0.428)
Cu 0.198 (0.638) -0.406 (0.318)
K 0.373 (0.362)
* and **, Correlation is significant at the 0.05 and 0.01 levels (2-tailed), respectively; Data in parentheses mean the P values.

Table 4 Pearson correlation coefficients among mineral elements in aromatic and non-aromatic rice accessions.

Element Na Zn Fe Cu K Mg
Ca 0.372 (0.365) 0.864 (0.006)** 0.928 (0.001)** -0.720 (0.044)* -0.063 (0.882) 0.567 (0.143)
Na 0.097 (0.819) 0.455 (0.258) -0.317 (0.444) 0.214 (0.611) 0.384 (0.348)
Zn 0.795 (0.018)* -0.337 (0.414) -0.140 (0.740) 0.473 (0.236)
Fe -0.574 (0.137) 0.016 (0.970) 0.328 (0.428)
Cu 0.198 (0.638) -0.406 (0.318)
K 0.373 (0.362)
* and **, Correlation is significant at the 0.05 and 0.01 levels (2-tailed), respectively; Data in parentheses mean the P values.
Table 5 Variation in fatty acid composition in aromatic and non-aromatic rice accessions.
Accession Saturated fatty acid Unsaturated fatty acid
Myristic acid Palmitic acid Stearic acid Oleic acid Linoleic acid Linolenic acid
CT (%) RT (min) CT (%) RT (min) CT (%) RT (min) CT (%) RT (min) CT (%) RT (min) CT (%) RT (min)
Aromatic rice
Gopal Bhog 1.55 5.59 18.55 5.88 2.28 6.89 41.75 7.39 34.88 8.23 0.99 9.43
Govind Bhog 4.60 5.42 31.91 5.72 2.87 6.72 25.06 7.21 35.57 8.05 - -
Badshah Bhog 0.27 5.48 19.15 5.73 2.84 6.73 44.00 7.22 32.01 8.06 0.89 8.32
Kalanamak 1.37 5.20 16.13 5.50 3.97 6.54 45.71 7.01 32.81 7.84 - -
Swetganga - - 19.60 5.48 - - 44.21 6.99 36.19 7.82 - -
Khushboo - - 26.19 5.47 - - 36.23 6.98 37.58 7.81 - -
Non-aromatic rice
Sarbati - - 2.60 5.48 - - 49.14 6.61 46.99 8.99 1.27 7.83
Todal 1.54 5.40 24.57 5.65 6.47 6.85 37.20 7.12 30.22 7.97 - -
CT, Content; RT, Retention time.
Each value represents the average from three replications.

Table 5 Variation in fatty acid composition in aromatic and non-aromatic rice accessions.

Accession Saturated fatty acid Unsaturated fatty acid
Myristic acid Palmitic acid Stearic acid Oleic acid Linoleic acid Linolenic acid
CT (%) RT (min) CT (%) RT (min) CT (%) RT (min) CT (%) RT (min) CT (%) RT (min) CT (%) RT (min)
Aromatic rice
Gopal Bhog 1.55 5.59 18.55 5.88 2.28 6.89 41.75 7.39 34.88 8.23 0.99 9.43
Govind Bhog 4.60 5.42 31.91 5.72 2.87 6.72 25.06 7.21 35.57 8.05 - -
Badshah Bhog 0.27 5.48 19.15 5.73 2.84 6.73 44.00 7.22 32.01 8.06 0.89 8.32
Kalanamak 1.37 5.20 16.13 5.50 3.97 6.54 45.71 7.01 32.81 7.84 - -
Swetganga - - 19.60 5.48 - - 44.21 6.99 36.19 7.82 - -
Khushboo - - 26.19 5.47 - - 36.23 6.98 37.58 7.81 - -
Non-aromatic rice
Sarbati - - 2.60 5.48 - - 49.14 6.61 46.99 8.99 1.27 7.83
Todal 1.54 5.40 24.57 5.65 6.47 6.85 37.20 7.12 30.22 7.97 - -
CT, Content; RT, Retention time.
Each value represents the average from three replications.

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