燕麦蛋白质近红外定量模型的创建及其在育种中的应用

Establishment of Near-infrared Quantitative Model for Protein in Oat and Its Application in the Breeding

[目的]研究利用近红外光谱分析法定量分析燕麦完整籽粒粗蛋白含量的可行性,探讨不同地区种植的同一燕麦品种蛋白质含量的变化,以期为燕麦的营养品质育种提供参考依据。[方法]收集蛋白质含量变幅较大的124份代表性燕麦样品,利用近红外谷物品质分析仪进行光谱扫描,采用常规化学分析方法(GB/T 5009.5—2010)测定样品蛋白质含量,借助近红外定标软件Win ISI,采用偏最小二乘法(PLS)建立燕麦粗蛋白含量的定标模型。利用定标模型对14个地区219份(17个品种)燕麦完整籽粒粗蛋白含量进行测定,分析不同地区、不同类型燕麦样本间的差异。[结果]124份燕麦籽粒样品的粗蛋白含量为15.49%~23.77%,分布范围较广,具有较好的代表性。成功建立了燕麦蛋白质含量的定标模型,决定系数较高,标准误差较小,回归方程具有较高的准确性。因此,利用近红外光谱分析技术检测燕麦籽粒中粗蛋白含量是可行且可靠的,可替代化学测定方法。[结论]近红外光谱分析技术为检测燕麦籽粒粗蛋白质含量提供了一种新方法。

[Objective] To study the feasibility of quantitatively analyzing protein content in oat by using near-infrared spectroscopy（NIRS） and discuss the changes of crude protein content in the same oat variety planted in different regions,to provide reference basis for improving the nutritional quality in the oat＇s breeding.[Method]124 representative oat samples with a broad range of crude protein content were collected to make spectral scanning by using near-infrared grain quality analyzer.The contents of crude protein in samples were determined using traditional chemical method（GB/T 5009.5—2010）.By the aid of near-infrared calibration software Win ISI,the calibration model was established by using partial least square（PLS） method.The content of crude protein in 219 oat samples（17 varieties） was determined by using calibration model.The differences among different regions and different types were analyzed.[Result] The content of crude protein in 124 oat grain samples was 15.49%-23.77%,which had broader distribution range and good representativeness.The calibration model was successfully established with larger coefficient of determination and smaller standard error.The regression equation had a higher accuracy.Therefore,it was feasible and reliable to determine the content of crude protein in oat grains by using near-infrared spectroscopy technique.Near-infrared spectroscopy technique can replace chemical measurement method.[Conclusion]Near-infrared spectroscopy technique provides a new method for determining the content of crude protein in oat grains.