吉林省育成大豆品种脂肪和蛋白质含量的分析  

Analysis on the Contents of Oil and Protein of Soybean Varieties Developed by Crossbreeding in Jilin Province

作　　者：彭宝[1] 赵丽梅[1] 王曙明[1] 王跃强[1] 程砚喜[1] 张鸣浩[1] 张静波[1] 周松涛[1] 

机构地区：[1]吉林省农业科学院大豆研究中心,吉林公主岭136100

出　　处：《吉林农业科学》2006年第5期8-10,共3页Journal of　Jilin Agricultural Sciences

摘　　要：对吉林省育成的15个大豆品种脂肪含量、蛋白质含量及蛋白质+脂肪(以下简称蛋脂)总量分析结果表明:脂肪含量平均值为20.44%,蛋白质含量平均值为41.26%,蛋脂总量平均值为61.70%。从上世纪50年代到90年代吉林省育成的大豆品种脂肪含量逐年下降,2000年以后有所上升;蛋白质含量有逐年上升的趋势,到2000年略有下降;蛋脂总量趋于平稳,变化不大。省内不同单位育成的大豆品种品质性状水平有所不同,吉林号和九农号系列品种脂肪含量较高,通农号系列品种蛋白质含量较高。吉林省的大豆品质性状还具有很大改良潜力。The oil content, protein content and the total content of oil and protein ot soybean varieties released in Jilin province were analyzed. The results showed that the average oil content was 20.44%, the protein content was 41.26%, and the average total content of oil and protein was 61.70%. The oil content of soybean varieties released between 1950 s＇ and 1990 s＇ decreased, and it has been increased from 2000. On the contrary, the protein content increased between 1950 s＇ and 1990 s＇, and it has been decreased from 2000. The total content of oil and protein was relatively stable. The quality of soybean varieties bred in different units was different. The oil content of soybean varieties bred in Academy of Agricultural Sciences of Jilin Province and in the Academy of Agricultural Sciences of Jilin City was relatively higher, whereas the protein content of soybean varieties bred in Academy of Agricultural Sciences of Tonghua City was relatively higher. The quality of soybean in Jilin province can be improved greatly in the future.

关 键 词：大豆 脂肪 蛋白质 

分 类 号：S565.102.4[农业科学—作物学]