摘要
对黑龙江省大豆种质资源的脂肪酸含量及其与品质性状的相关性进行分析,为科学地评价和利用大豆种质资源奠定基础。采用毛细管气相色谱法,对100个大豆品种(系)的脂肪酸组分进行了测定,并对各组分和品质性状间的相关性进行了分析。结果表明:大豆中的脂肪酸含量高低顺序为:亚油酸>油酸>棕榈酸>亚麻酸>硬脂酸。不同大豆品种各脂肪酸含量均有一定的差异,其中硬脂酸的变异系数最大,为13.24%,亚油酸的变异系数最小,为4.57%。通过组分间的相关性分析表明,油酸与亚油酸、亚麻酸和棕榈酸呈极显著负相关,棕榈酸与硬脂酸呈显著负相关,而亚油酸与亚麻酸呈显著正相关。蛋白质与油份呈极显著负相关。
Fatty acid composition and their correlation with other quality traits in soybean varieties developed in Heilongjiang Province was analyzed,to provide scientific basis for evaluation of soybean germplasm. The results showed that content of fatty acid from high to low ranked as linoleic acid, oleic acid, hexadecylic acid, linolenic acid and stearic acid. The content of fatty acid among different varieties varied significantly. Stearic acid had the biggest variation coefficient （ 13.24% ） and linoleic acid had the smallest variation coefficient （4.57%）. By correlation analysis ,oleic acid was negatively correlated with linoleic aeid,linolenie acid and palmitie acid. Palmifie acid was negatively correlated with stearie acid. Linoleie acid was positively crrelated with linolenie acid and both of them were negatively correlated with oleic acid. Protein was negatively correlated with oil.
出处
《大豆科学》
CAS
CSCD
北大核心
2008年第5期740-745,共6页
Soybean Science
基金
黑龙江省骨干教师资助项目(1054G007)
国家高技术研究发展计划(863计划)资助项目(2006AA10Z1F1,2006AA100104-4)
关键词
大豆
脂肪酸
蛋白质
油份
相关性分析
Soybean
Fatty acids
Protein
0il
Correlation analysis
作者简介
李文滨（1958-），男，教授，博士生导师，研究方向为大豆遗传育种与生物技术。郑宇宏为共同第一作者。E-mail：wenbinli@yahoo．com。
郑宇宏为共同第一作者。
