Determination of water-soluble carbohydrates in a prime core set of korean rice germplasms using high-performance liquid chromatography with evaporative light scattering detection

초록

The profile of beneficial ingredients in major food crops is necessary to breed excellent cultivars and evaluate the nutritional value of foods. This study measured the levels of water-soluble carbohydrates in a prime core set of 401 Korean rice germplasms (345 typical brown rice, 42 red rice, and 14 black rice) using a high-performance liquid chromatography/evaporative light scattering detector (HPLC/ELSD). The water-soluble carbohydrate concentrations of the Korean rice germplasms were shown to be diverse in the range of the concentrations and compositions with concentrations ranging from 0.046 to 0.168% fructose, 0.056 to 0.284% glucose, 0.386 to 1.880% sucrose, 0.000 to 0.091% maltose, 0.000 to 0.254% raffinose, and 0.000 to 0.161% stachyose. In terms of the nutritional composition and functional characteristics, the Korean rice germplasms were confirmed to have genetic diversity, specificity, and superiority. A comparison of the total water-soluble carbohydrate concentrations by the color of rice revealed black rice to be arithmetically the highest at 1.46±0.23%, followed in order typical brown rice (1.43±0.31%) and red rice (1.25±0.26%). On the other hand, there was no significant difference between black rice and typical brown rice. Principal component analysis was performed using the water-soluble carbohydrate concentrations to select useful germplasms with a specific composition, concentration, and the outlier of the 95% confidence level and presented their line information. In addition, the characteristics and composition of water-soluble carbohydrate concentrations distribution of the Korean rice germplasms were reviewed comprehensively using correlation analysis, box-whisker plots, and a heatmap. © 2020 Korean Society of Food Science and Nutrition. All rights reserved.

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