Comparison of nutritional components in Huamoxiang 5 rice under different models of farming

ZHAO Xiaochi; REN Chao; CHEN Hao

doi:10.13300/j.cnki.hnlkxb.2025.03.003

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Comparison of nutritional components in Huamoxiang 5 rice under different models of farming

更新时间：2026-11-05

- Comparison of nutritional components in Huamoxiang 5 rice under different models of farming
- Journal of Huazhong Agricultural University Vol. 44, Issue 3, Pages: 17-25(2025)
- 作者机构：
  
  华中农业大学作物遗传改良全国重点实验室/湖北洪山实验室，武汉 430070
- 作者简介：
- 基金信息：
- DOI：10.13300/j.cnki.hnlkxb.2025.03.003
  CLC： S511;S966.12
- Received：10 September 2024，
  
  Published：06 May 2025
- 稿件说明：
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赵小驰，任超，陈浩.不同种养模式下华墨香5号黑米的营养组分比较［J］.华中农业大学学报，2025，44（3）：17‐25.

ZHAO Xiaochi,REN Chao,CHEN Hao.Comparison of nutritional components in Huamoxiang 5 rice under different models of farming[J].Journal of Huazhong Agricultural University,2025,44(03):17-25.
赵小驰，任超，陈浩.不同种养模式下华墨香5号黑米的营养组分比较［J］.华中农业大学学报，2025，44（3）：17‐25. DOI： 10.13300/j.cnki.hnlkxb.2025.03.003.

ZHAO Xiaochi,REN Chao,CHEN Hao.Comparison of nutritional components in Huamoxiang 5 rice under different models of farming[J].Journal of Huazhong Agricultural University,2025,44(03):17-25. DOI： 10.13300/j.cnki.hnlkxb.2025.03.003.

摘要

为研究华墨香5号在不同种养模式下营养品质的差异，对水稻单作（monoculture，CK）模式以及稻-虾种植（rice-crayfish coculture，RX）、稻-鸭-虾单元格投放（rice-duck-crayfish unit release model，CRXD）、稻-鸭-虾“游牧鸭”（rice-duck-crayfish “nomadic duck”model，NRXD）、稻-鸭-虾大田块（rice-duck-crayfish large field block model，BRXD）等综合种养模式下水稻的主要营养组分、矿质元素和维生素、花青苷等生物活性物质含量进行测定，通过比较分析，探究不同种养模式对华墨香各类营养组分的影响。结果显示，华墨香5号全谷黑米的营养组分较为丰富，营养价值显著优于其加工后的精米；综合比较得出，不同种养模式各具特色，单作模式在维持主要营养组分稳定性方面表现较优；而综合种养模式提升了稻米的食味品质和某些营养组分的含量；相较于水稻单作，综合种养模式显著降低了蛋白质含量9.17%~13.82%（

0.05），同时显著提高了脂肪酸含量2.71%~5.30%（

0.05），有利于其食味品质的改善。此外，综合种养模式的全谷黑米还明显提高了B族维生素（B

15.23%~60.58%、B

1.13%~16.66%、B

27.28%~49.74%、B

1.75%~18.21%、B

20.17%~48.17%）、谷维素（3.41%~7.27%）、γ~氨基丁酸（ 9.91%~39.87%）以及大部分可溶性酚酸（比如香草酸29.77%~48.88%、原儿茶酸17.58%~41.54%、阿魏酸 6.07%~16.04%、对香豆酸14.58%~33.65%、丁香酸21.52%~27.67%）含量，有利于提升稻米的营养价值。因此，综合种养模式能够提高稻米的食味品质，但降低了部分营养组分如维生素E、花青苷、类胡萝卜素等的含量，但是下降的绝对值较小。

Abstract

The content of main nutritional components including mineral elements， vitamins， anthocyanins， and other bioactive substances in rice cultivated under the models of integrated farming including the monoculture （CK，control）， rice-crayfish coculture（RX），rice-duck-crayfish unit release model（CRXD）， rice-duck-crayfish nomadic duck model（NRXD）， and rice-duck-crayfish large field block model（BRXD） was measured to study the differences in nutritional quality of Huamoxiang 5 rice under different models of farming. The effects of models of farming on the nutritional components in Huamoxiang 5 rice were investigated with comparative analysis. The results showed that the nutritional components in the whole grain black rice of Huamoxiang 5 rice were relatively rich， and its nutritional value was significantly better than that of its milled counterpart. The results of comp

rehensive comparison showed that each farming model had distinct characteristics. The CK performed better in maintaining the stability of main nutritional components， while models of integrated farming improved the palatability of rice and enhanced the content of some nutritional components. Models of integrated farming significantly reduced the content of protein by 9.17%⁃13.82% （

0.05）， while increasing the content of oil by 2.71%⁃5.30% （

0.05） compared with monoculture， contributing to better quality of taste. In addition， the whole grain black rice of Huamoxiang 5 rice under models of integrated farming significantly increased the content of B vitamins （B

：15.23%⁃60.58%，B

：1.13%⁃16.66%，B

：27.28%⁃49.74%，B

：1.75%⁃18.21%，B

：20.17%⁃48.17%），oryzanol （3.41%⁃7.27%），γ⁃aminobutyric acid （9.91%⁃39.87%）， and most soluble phenolic acids （e.g.，vanillic acid：29.77%⁃48.88%，protocatechuic acid：17.58%⁃41.54%，ferulic acid：6.07%⁃16.04%，

⁃coumaric acid： 14.58%⁃33.65%，syringic acid：21.52%⁃27.67%），conducive to improving the nutritional value of rice.However，models of integrated farming reduced the content of some nutritional components including vitamin E，anthocyanins， and carotenoids， with relatively small decrease in the absolute value.

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