Page 31 - 《华中农业大学学报》2025年第3期

第 3 期 赵小驰 等：不同种养模式下华墨香 5 号的营养组分比较 25

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

ZHAO Xiaochi,REN Chao,CHEN Hao
National Key Laboratory of Crop Genetic Improvement/Hubei Hongshan Laboratory，
Huazhong Agricultural University， Wuhan 430070， China

Abstract The content of main nutritional components including mineral elements， vitamins， antho‐
cyanins， 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 mod‐
el（BRXD） was measured to study the differences in nutritional quality of Huamoxiang 5 rice under differ‐
ent 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 comprehensive comparison showed that each farm‐
ing model had distinct characteristics. The CK performed better in maintaining the stability of main nutri‐
tional 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% （P<0.05）， while increasing the content of oil by 2.71%‐5.30% （P<0.05） com‐
pared with monoculture， contributing to better quality of taste. In addition， the whole grain black rice of Hua‐
moxiang 5 rice under models of integrated farming significantly increased the content of B vitamins （B 1：
15.23%‐60.58%，B 2：1.13%‐16.66%，B 3：27.28%‐49.74%，B 6：1.75%‐18.21%，B 9：20.17%‐48.17%），oryz‐
anol （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%， p‐coumaric acid：
14.58%‐33.65%，syringic acid：21.52%‐27.67%），conducive to improving the nutritional value of rice.How‐
ever，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.
Keywords rice‐duck‐crayfish integrated farming model； integrated rice farming and aquaculture； nu‐
tritional components in rice； black rice

（责任编辑：张志钰）