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    Comparison of Nutritional Components and Correlation Analysis in Different Purple Rice Varieties
    SHI Jiang, LI Qian, LI Weifeng, CHEN Yunlan, HUANG Yanli, LIU Xingyong
    Chinese Journal of Tropical Crops    2022, 43 (11): 2324-2333.   DOI: 10.3969/j.issn.1000-2561.2022.11.017
    Abstract （1459）   HTML （3）    PDF（pc） （5319KB）（35）       Save

    In this study, four purple rice from Mojiang County (MJ), Xinhua County (HN), Hunan, Liping County (GZ), Guizhou and Hanzhong County (SX), Shaanxi were selected to evaluate the differences in starch, fat, anthocyanins, polyphenols, amino acids and elements between different origins, to determine the relationship among nutrient components, and to compare with red rice and black rice. The nutritional characteristics of the purple rice of different origins were different. Purple rice from HN had the lowest starch content (68.13%), highest fat, Fe, K, Mg, Mn, Na, P and Zn elements content, among which Mn (80.37 mg/kg) and Na (10.75 mg/kg) were significantly higher than other origins (P<0.05). Anthocyanins (533.03 mg/kg, 412.54 mg/kg), polyphenols (340.55 mg/100 g, 387.91 mg/100 g) content in purple rice from MJ and SX were significantly higher than those from the other origins (P<0.05), while anthocyanins (156.55 mg/kg) and polyphenols (239.23 mg/100 g) in purple rice from GZ were significantly lower (P<0.05) than those from the other origins. SX purple rice had the highest content of total amino acids (74.37 g/kg) and total essential amino acids (ΣEAA, 26.09 g/kg), which was not significantly different from other purple rice. Correlation analysis between the components of purple rice showed that anthocyanins was positively correlated with polyphenols (0.625), and both were negatively correlated with Ca (-0.571, -0.549), respectively. Asp and Gly were significantly positively correlated with Fe and Ca, respectively, and among most of each elements was significantly positively correlated. Among colored rice, red rice had the highest starch content (74.73%), but the lowes content of anthocyanins (9.05 mg/kg), total amino acids (55.94 g/kg), ΣEAA (19.78 g/kg), Fe (6.51 mg/kg), Mg (609.41 mg/kg), and P (1746.72 mg/kg), which were significantly different with purple rice and black rice (P<0.05). The contents of anthocyanin (533.03 mg/kg) and polyphenols (453.53 mg/100g) of black rice were significantly higher (P<0.05) than that of other colored rice. The difference in amino acid content between black rice and purple rice was not significant (P>0.05), but significantly higher than that of red rice (P<0.05).. The ratio of ΣEAA/ΣNEA was about 0.54 among colored rice. Principal component analysis (PCA) divided the three colored rice into two groups. red rice, purple and black rice. The first three principal components could explain 91% of the total variance. The contribution of the first principal component (PC1) was 67.5%, which represented mineral elements, indicating that the origin was the main reason for the difference in the composition of colored rice. The second principal component (PC2) accounted for 18.2% of the total variance, mainly including total anthocyanin and amino acids.This study could provide some reference for nutritional evaluation of purple rice.

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    Metabolomics and Its Difference of Chinese Olive Fruit of Different Varieties (lines) During the Ripening Period
    CAI Jingrong, WANG Jie, ZHAO Junyue, PAN Tengfei, GUO Zhixiong, SHE Wenqin
    Chinese Journal of Tropical Crops    2022, 43 (11): 2304-2315.   DOI: 10.3969/j.issn.1000-2561.2022.11.015
    Abstract （1448）   HTML （4）    PDF（pc） （3326KB）（37）       Save

    Chinese olive fruit has a unique flavor and polyphenols, flavonoids, amino acids and other physiologically active substances, which are closely related to its flavor quality. At present, there are few reports on the systematic study of Chinese olive fruit metabolites. The main metabolic components of the olive fruit of three varieties (lines) having different quality types (‘Changying’, ‘Tanxiang’, ‘Lingfeng’) were assayed to provide a theoretical basis for the study of Chinese olive fruit quality formation and select fine varieties. In the experiment, the widely targeted metabolome technology based on ultra performance liquid chromatography and tandem mass spectrometry (UPLC-MS/MS) was used to determine the fruit metabolites of the three varieties (lines) at maturity, and combined with the multivariate statistical analysis method and the data of total phenols, total flavonoids and lignin in the fruits of the three varieties (lines). ‘Tanxiang’ had the highest content of total phenols and flavonoids, and ‘Lingfeng’ had the lowest content of total phenols and flavonoids. The total lignin content of ‘Changying’ was very high, which was consistent with the characteristics of hard poor mastication. A total of 13 categories and 524 metabolites including flavonoids, phenolic acids, amino acids and derivatives, organic acids, lipids, nucleotides and derivatives, tannins, saccharides and alcohols, lignin and coumarins were detected by the extensive targeted metabolomics technology. Among them, the number of flavonoids metabolites was the largest, mainly quercetin derivatives, luteolin derivatives and kaempferol derivatives. The metabolites of the varieties (lines) were significantly different, and the main differential metabolites were flavonoids, phenolic acids and amino acids and derivatives. There were 161 different metabolites in ‘Changying’ compared with ‘Tanxiang’ (116 up-regulated metabolites and 45 down-regulated metabolites). There were 164 differential metabolites in ‘Tanxiang’ compared with ‘Lingfeng’ (51 up-regulated metabolites and 113 down-regulated metabolites). There were 146 differential metabolites (51 up-regulated metabolites and 95 down-regulated metabolites) in ‘Changying’ compared with ‘Lingfeng’. The KEGG pathway enrichment analysis of differential metabolites found that among the varieties (lines), ‘Tanxiang’ had the most active flavonoid metabolism and amino acid metabolism, accumulating more flavonoids and amino acids such as quercetin derivatives, luteolin derivatives, kaempferol derivatives, alanine, serine, histidine, phenylalanine, tyrosine and etc. The flavonoid metabolism of ‘Lingfeng’ was relatively weaker than that of ‘Changying’, and the accumulation of flavonoids was relatively less, while ‘Changying’ had high lignin content, which might be one of the reasons for the stronger flavor of ‘Tanxiang’, and the sweeter flavor of ‘Lingfeng’.

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