EMS诱发大豆脂肪酸组成优良突变的研究  

INDUCTION OF GENETIC VARIATION OF OIL COMPOSITION IN SOYBEAN BY EMS

作　　者：王培英[1] 王连铮[1] 朴德万[1] 

机构地区：[1]黑龙江省农业科学院,哈尔滨150086

出　　处：《核农学报》1993年第2期81-87,共7页Journal of Nuclear Agricultural Sciences

摘　　要：本文采用0.2％甲烷磺酸乙酯(EMS)溶液(pH7)处理大豆稳定系LF81-9903和F_1(合交77-153×哈80-3249)种子,研究大豆油主要脂肪酸的变异,以探求改善大豆油品质的有效技术方法。试验表明,经EMS处理后,大豆油中脂肪酸含量发生遗传改变,其方差明显提高,较未处理对照提高1.2～6倍。广义遗传力、遗传进度发生一定程度的变化。出现一些亚麻酸含量明显下降、亚油酸含量降低较少甚至增加的优良突变体,如518-1,643-3等。现正进行抗病性、丰产性的培育。0.2％EMS对诱发大豆脂肪酸有益突变是有效的。Soybean seeds of LF 81-9903 line and F1(Hejiao 77-153×Ha 80-3249) were immersed in 0.2% solution of EMS (pH 7) to induce genetic variation for improving the quality of soybean oil.The results indicated that the variances of fatty acid content variation in the M2 and M3 generations were significant greater than that in control (1.2 to 6 times of the corre-sponging check).The heritability and genetic advances of fatty acids content and composition had variations to some extent in the progenies.There were significant variations in correlation between oleic acid and Hnolenic,linoleic acid content in M2 and M3 generations.Some mutants which were 10%~20% lower than that of the control in Hnolenic acid content are being tested for yield potential.The studies showed that EMS was an effective mutagen for increasing variations of fatty acid content and composition in soybean oil.

关 键 词：大豆 脂肪酸 EMS 

分 类 号：S565.103.5[农业科学—作物学]