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  • Title: Correlation analysis of mineral element contents and quality traits in milled rice (Oryza stavia L.).
    Author: Jiang SL, Wu JG, Feng Y, Yang XE, Shi CH.
    Journal: J Agric Food Chem; 2007 Nov 14; 55(23):9608-13. PubMed ID: 17937479.
    Abstract:
    The relationships among potassium (K), calcium (Ca), sodium (Na), magnesium (Mg), iron (Fe), zinc (Zn), copper (Cu), and manganese (Mn) contents in milled rice (Oryza stavia L.) of 274 genotypes and the relationships between these mineral element contents and other rice quality traits including 3 cooking quality traits, 17 amino acid contents, and protein content were investigated. The results showed that there were significant correlations among most of mineral element contents. Mg, Fe, and Mn contents were significantly correlated with most of the other mineral element contents, while Cu content had significantly negative associations with the K and Mg contents of rice. The relationships between mineral element contents and cooking quality traits showed that gel consistency (GC) was significantly correlated with K, Cu, and Mn contents of rice. Amylose content (AC) was significantly associated with K, Na, Mg, Cu, and Mn contents. The alkali spreading value (ASV) had closely positive relationships with Ca, Mg, and Mn contents. In addition, 8 mineral element contents had obvious correlations with different amino acid contents. Mg, Ca, and Zn contents were significantly correlated with most of the 17 amino acid contents, but Na content did not correlate with amino acid contents except aspartic acid of rice. Furthermore, significant associations were found between protein content and Na, Mg, Zn, Cu, or Mn content. Six principal components were extracted to explain 84.50% of the total variances and contained the information provided by the original 29 variables according to the principal component analysis.
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