[The zonal characteristics and cultivated types difference of functional components in brown rice for core collection of Yunnan rice].

The zonal characteristics and cultivated types difference of functional components in brown rice of 907 accessions for primary core collection for rice landrace from 16 prefectures of five rice regions in Yunnan Province were determined by ultraviolet spectrophotometry of DU640 type from BECKMAN. The analytical results showed that the contents mg x (100 g)(-1) of total flavone in brown rice is 306.98 +/- 192.75, the content of upland (341.74 +/- 185.11) is the most significantly higher than that of lowland (290.41 +/- 193.72), that of the glutinous (315.54 +/- 197.64) is significantly higher than non-glutinous (171.68 +/- 11.76), that of early-mid (318.25 +/- 197.93) is the most significantly higher than late (282.12 +/- 178.11), that of red rice (379.22 +/- 197.70) and purple rice (365.61 +/- 195.44) are the most significantly higher than white rice (216.96 +/- 142.11), and that of nuda (332.68 +/- 196.22) is significantly higher than non-nuda (300. 48 +/- 191.14). Among five rice regions, in turn III (327.13) > LL (324.23) > IV (273.11) > V (270.16) > I (258.26), namely it is the most significantly highest (p < 0.01) for contents of total flavone from South Yunnan (II, III) than that of middle Yunnan; It is the most significantly highest from Simao prefecture than that of 8 prefectures, but it is the most significantly low from Baoshan prefecture than that of 7 prefectures. The contents mg x (100 g)(-1) of g-amino butyric acid (GABA) in brown rice is 7.43 +/- 2.53, the content of lowland (7.59 +/- 2. 56) is the most significantly higher than that of upland (7.09 +/- 2.45), that of non-glutinous (8.55 +/- 2.88) is the most significantly higher than glutinous (7.10 +/- 2.32), that of late (7.88 +/- 2.64) is the most significantly higher than early-mid (7.23 +/- 2.45), that of white rice (8.38 +/- 2.66) is the most significantly higher than red rice (6.63 +/- 2.14) and purple rice (7.34 +/- 2.18); Among five rice regions in turn II (7.69) > I (7.40) > IV (7.39) > III (7.33) > V (6.64), viz. the content of GABA from South Yunnan single/double cropping rice region is clearly higher than that of Northwest Yunnan cold highland japonica rice region; It is significant difference of GABA content in brown rice for that Simao prefecture South Yunnan and Yuxi as well as Baoshan prefecture, at least than that of 5 prefectures. The contents (%) of resistant starch in brown rice is 0.75 +/- 0.29, the contents of indica (0.78 +/- 0.35) is significantly higher than japonica (0.74 +/- 0.24), that of glutinous (0.78 +/- 0.31) is the most significantly higher than non-glutinous (0. 67 +/- 0.22), that of late (0.77 +/- 0. 35) is the most significantly higher than early-mid (0.75 +/- 0.26), that of red rice (0.81 +/- 0.30) and purple rice (0.70 +/- 0.30) is the most significantly higher than white rice (0.69 +/- 0.27); Among five rice regions in turn I (0.83) > II (0.79) > III (0.76) > V (0. 55) > IV (0.50), namely it is the highest (p < 0.01) for contents of resistant starch from the middle and South Yunnan province (I, II, III) than that of northern rice regions (V, IV), and the lowest for contents of resistant starch of Lijiang prefecture of northwestern and Zaotong of northeastern in this province compared to that of 13 prefectures except Diqing prefectures. These results not only reveal the most significant difference between lowland versus upland, glutinous versus nonglutinous, early/mid rice and red/purple versus white rice based on the contents of total flavone and resistant starch as well as g-amino butyric acid (GABA) in brown rice (p < 0.01), and no significant difference between indica and japonica, awn and no-awn, and common rice and aromatic/soft rice, but also elucidate obvious zonal characteristics of three functional components in brown rice of Yunnan rice. The above results provided theory bases for the genetic breeding and production of functional rice and solve the problems of chronic for human being.