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SHI Wei, LIU Huaqing, XIANG Yonggang*, LI Shengqing, CHEN Hao
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Abstract:
In order to investigate the food safety of transgenic rice, two genetically modified rice YG-1 and YG-2 and the parental rice were planted, collected and treated under identical conditions, and the main nutritional components (ash, crude protein, crude lipid, carbohydrates and amino acid), trace elements (K, P, Ca, Mg, Mn, Zn and Cu) and anti-nutritional factors were determined and analyzed. The results showed that except for the difference in contents of some trace elements such as Fe, Mn and Cu, there was no significant difference with respect to main nutrients, other trace elements and antinutritional factors. These findings suggested that the foreign genes in YG-1 and YG-2 did not change main nutritional components of the parental rice, and both transgenic rices were substantially equivalent.
Key words: transgenic rice, substantially equivalent, trace elements, key nutritional compositions, anti-nutritional factors
CLC Number:
TS201.2
SHI Wei, LIU Huaqing, XIANG Yonggang*, LI Shengqing, CHEN Hao. Comparative Analysis and Assessment of the Main Chemical Components between Transgenic Rice and Parental Rice[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201516025.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-201516025
https://www.spkx.net.cn/EN/Y2015/V36/I16/137