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The contents of calcium (Ca), iron (Fe), zinc (Zn), selenium (Se), and magnesium (Mg) in wheat grains are of great significance for maintaining human health. In order to understand the differences in the content of these five mineral elements among different wheat varieties (lines), the contents of Ca, Fe, Zn, Se, and Mg in 363 domestic and foreign wheat grains were determined by inductively coupled plasma mass spectrometry, and the differences in their contents in wheat grains from different sources were analyzed. The varieties (lines) with higher content of mineral elements were screened. The results showed that based on residents' eating habits and the “Human Trace Element Intake Standards of China Nutrition Society”, the proportion of wheat with Ca, Fe, Zn, Se and Mg contents meeting the recommended standards was 11.84%, 30.03%, 1.93%, 4.68% and 1.38%, respectively. The five mineral element contents of wheat from different sources vary greatly, with a coefficient of variation from 27.26% to 72.50%. Among them, wheat from Kazakhstan ranks first in Ca, Zn, Se, and Mg contents; wheat from Australia ranks first in Fe content, and wheat from China has higher Fe and Se contents. The coefficient of variation of mineral element content measured in wheat from different sources in China was from 27.95% to 68.00%. The Ca and Fe content of wheat from Yunnan, the Zn content of wheat from Xinjiang, the Se content of wheat from Shanxi, and the Mg content of wheat from Hebei ranked first. Correlation analysis showed that the contents of Ca, Mg, and Zn in wheat were significantly correlated (P<0.01), indicating that the contents of Ca, Mg, and Zn in wheat grains could be increased simultaneously. Based on the content of the five mineral elements, the number of wheat that met the recommended standards for 1, 2, and 3 mineral element content was selected to be 19, 4, and 5, respectively. Based on principal component analysis and comprehensive evaluation values, 10 wheat samples with high mineral element content were selected. The protein content of wheat with high Ca content was significantly higher than that of wheat with low Ca content (P<0.05).
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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