采用Beckman公司DU640型紫外-可见分光光度计测定了五个稻作区16个州市的905份云南地方稻初级核心种质功能成分栽培型间差异及地带性特征, 结果表明： 糙米抗性淀粉(%)为0.75±0.29, 籼稻(0.78±0.35) 显著高于粳稻(0.74±0.24), 粘稻(0.78±0.31) 极显著高于糯稻(0.67±0.22), 晚稻(0.77±0.35)极显著高于早中稻(0.75±0.26), 红米(0.81±0.30)和紫米(0.70±0.30)极显著高于白米(0.69±0.27); 稻作区依次为Ⅰ(0.83)>Ⅱ(0.79)>Ⅲ(0.76)>Ⅴ(0.55)>Ⅳ(0.50), 即滇中南部(Ⅰ, Ⅱ, Ⅲ)糙米抗性淀粉含量极显著高于北部稻作区(Ⅴ, Ⅳ); 滇西北的丽江和滇东北的昭通糙米抗性淀粉含量极显著低于除迪庆州外的13个州市. 糙米γ-氨基丁酸含量［mg·(100 g)－1］为7.43±2.53, 水稻(7.59±2.56)极显著高于陆稻(7.09±2.45), 糯稻(8.55± 2.88)极显著高于粘稻(7.10±2.32), 晚稻(7.88±2.64)极显著高于早中稻(7.23± 2.45), 白米(8.38±2.66)极显著高于红米(6.63±2.14)和紫米(7.34±2.18); 稻作区依次为Ⅱ(7.69)>Ⅰ(7.40)>Ⅳ(7.39)>Ⅲ(7.33)>Ⅴ(6.64), 即滇南单双季籼稻区(Ⅱ)糙米γ-氨基丁酸含量明显高于滇西北高寒粳稻区; 滇南的思茅、 滇中的玉溪和保山糙米γ-氨基丁酸含量至少与5个州市差异显著. 云南稻糙米总黄酮含量［mg·(100 g)－1］为306.98±192.75,陆稻(341.74±185.11)极显著高于水稻(290.41±193.72), 粘稻(315.54±197.64)显著高于糯稻(171.68±11.76), 早中稻(318.25±197.93)极显著高于晚稻(282.12±178.11), 红米(379.22±197.70)和紫米(365.61±195.44)极显著高于白米(216.96±142.11), 光壳稻(332.68±196.22)显著高于白壳稻(300.48±191.14); 稻作区依次为Ⅲ(327.13)>Ⅱ(324.23) >Ⅳ(273.11)>Ⅴ (270.16)>Ⅰ(258.26), 即滇南(Ⅱ, Ⅲ)糙米总黄酮含量极显著高于滇中; 思茅糙米总黄酮含量显著高于8个州市而保山总黄酮含量则显著低于7个州市. 这些既揭示了糙米抗性淀粉、 γ-氨基丁酸和总黄酮、 含量在水陆、 沾糯、 早中晚、 米色间差异极显著(p<0.01),而有无芒和米味间差异不大, 又揭示了3种功能成分呈现明显的地带性特征. 文章研究为解决人类慢性病问题以及功能稻米育种生产提供参考.

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·(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)＞Ⅱ(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·(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.