만생 C3G색소 고함유 벼 품종 ‘늦은슈퍼자미’
A Late Maturing and High Content of Cyanidin 3-glucoside(C3G) Rice Variety ‘Neugeunsuperjami’
2
조회
0
다운로드
1
인용
0
참고문헌
키워드
초록
‘Neugeunsuperjami’, a late maturing and blackish purple pigmented rice cultivar, was developed from a cross betweenGumjeongbyeo and Hwaseonchalbyeo. During selected by pedigree breeding method until F8 generation, a promising line,SR28757-22-2-4-2-1-1-2-B, was selected and advanced by late maturing and content of Cyanidin 3-glucoside. Advance linedesignated as the name of ‘KNOU 13’. This variety headed on August 28, 140 days to heading after sowing. The culm lengthand the panicle length of ‘Neugeunsuperjami’ was 91.0 cm and 20.0 cm, respectively. The number of panicle per hill was10.5 and the number of grain per panicle was 88.6. The dehulling recovery of ‘Neugeunsuperjami’ was about 80.5% and1,000-grain weight was about 19.7 g, heavier than that of ‘Heugjinju’. ‘Neugeunsuperjami’ has 3~5 times higherCyanidin-3-glucoside(C3G) content compared with ‘Heugjinju’.
Abstract
‘Neugeunsuperjami’, a late maturing and blackish purple pigmented rice cultivar, was developed from a cross betweenGumjeongbyeo and Hwaseonchalbyeo. During selected by pedigree breeding method until F8 generation, a promising line,SR28757-22-2-4-2-1-1-2-B, was selected and advanced by late maturing and content of Cyanidin 3-glucoside. Advance linedesignated as the name of ‘KNOU 13’. This variety headed on August 28, 140 days to heading after sowing. The culm lengthand the panicle length of ‘Neugeunsuperjami’ was 91.0 cm and 20.0 cm, respectively. The number of panicle per hill was10.5 and the number of grain per panicle was 88.6. The dehulling recovery of ‘Neugeunsuperjami’ was about 80.5% and1,000-grain weight was about 19.7 g, heavier than that of ‘Heugjinju’. ‘Neugeunsuperjami’ has 3~5 times higherCyanidin-3-glucoside(C3G) content compared with ‘Heugjinju’.
참고문헌 (11)
- Cho MH, "Chemical structure of the major color component from a Korean pigmented rice variety", Agr. Chem. & Biotech, 39, pp.304~308 (1996)
- "Health Functional Food Code", Ministry of Food and Drug Safety, ~ (2011)
- 김동주, "슈퍼자미(SuperC3GHi) 미강 발효물의 생리활성", 한국작물학회지, 56(4), pp.420~426 (2011), 한국작물학회
- 김미숙, "현미와 백미의 품종간 아미노산 조성", 한국식품영양과학회지, 32(8), pp.1385~1389 (2003), 한국식품영양과학회
- 권순욱, "Cyanidin 3-glucoside(C3G) 함량이 높은 고기능성 벼 신품종 ‘슈퍼자미’", 한국육종학회지, 43(3), pp.196~200 (2011), 한국육종학회
- Lee SH, "Comparison of rice quality according to agroclimatic regions in Gyeoungbuk province", Kor. J. Crop Sci, 50(s), pp.94~98 (2005)
- 오세관, "무균포장밥 가공 적합품종 주안벼의 식미특성", 한국식품과학회지, 42(6), pp.721~726 (2010), 한국식품과학회
- Ryu SN, "Science of Functional Rice" (2014), KNOU Press
- Ryu SN, "High performance liquid chromatographic determination of anthocyanin pigments in some varieties of black rice", Journal of Food and Drug analysis, 6(4), pp.729~736 (1998)
- 신운철, "완전미 도정수율이 높은 조생 고품질 벼 ‘온다미’", 한국육종학회지, 47(4), pp.448~453 (2015), 한국육종학회[DOI]
- Xia M, "Supplementation of diets with the black rice pigment fraction attenuates atherosclerotic plaque formation in Apolipoprotein E Deficient Mice", J. Nutr, 133, pp.744~751 (2003)