贵州不同海拔高度及播种期对大豆子粒化学成份的影响——Ⅰ.大豆子粒蛋白质和脂肪含量  

SEED CHEMICAL COMPOSITION OF SOYBEAN INFLUENCED BY GEOGRAPHICAL ALTITUDES AND PLANTING DATES——I. Protein and Oil

作　　者：胡明祥[1] 孟祥勋[1] 李爱萍[1] 王曙明[1] 刘之胜 何元农 

机构地区：[1]吉林省农科院大豆所 [2]贵州省农科院油料所

出　　处：《大豆科学》1993年第1期45-51,共7页Soybean Science

摘　　要：在贵州省内不同海拔高度的4个地点分4个播期研究了海拔高度和播期对大豆子粒蛋白质和脂肪含量的影响。结果表明,不同地理海拔高度的地点间蛋白质和脂肪含量存在着显著的差异:脂肪含量除最低海拔点(镇远)略低于较低海拔点(贵阳)之外,基本趋势是随海拔高度增高而下降;地点间蛋白质含量虽存在显著的差异,但未发现与海拔高度呈规律率性变化。播期对蛋白质和脂肪含量基本无显著的影响,表明本试验所设的4个播期无显著的提高或降低蛋白质和脂肪含量的作用。The experiment consisted of 4 altitute locations with 4 planting dates was designed to study the effect of various geographical altitudes and planting dates on the seed protein and oil contents of soybean. It was shown that significant difference on both protein and oil percentages existed among the altitude locations but not among the planting dates. Percent oil of soybean tended to be decreased with the increase of location altitude. Such a trend for protein was not found. The four planting dates adopted in this expeirment showed on significant infiuece on the protein and oil contents of soybean.

关 键 词：海拔高度 播种期 蛋白 大豆 子粒 

分 类 号：S565.103.2[农业科学—作物学]