大豆籽粒脂肪和蛋白质含量的稳定性研究初报  

A PRELIMINARY STUDY ON STABILITY OF FAT AND PROTEIN CONTENTS IN SOYBEAN SEEDS

作　　者：傅艳华[1] 刘瑞华[1] 李楠[1] 彭宝[1] 孟庆福[1] 王雪飞[1] 

机构地区：[1]吉林市农业科学院大豆所,永吉县农技中心

出　　处：《中国油料》1995年第1期26-28,共3页

摘　　要：利用Ｓ．ＡＥｂｅｒｈａｒｔ模式和方法对１４个大豆品种（系）进行连续８年的脂肪和蛋白质含量稳定性研究。结果表明，大豆脂肪和蛋白质含量不仅受遗传因素控制，还受不同年度的气候条件的影响，不同品种受其影响程度不同，其稳定性存在差异．The stabilities of fat and protein contents in fourteen soybean lines in eight years were studied by using Eberhart's methods. The results showed that the contents were influenced by both genetic and weather factors in different years. Variation in stability was observed among the varieties.

关 键 词：大豆 蛋白质 稳定性 甘油三脂 

分 类 号：S565.101[农业科学—作物学]