寒地不同类型玉米籽粒营养品质形成规律  

Regulation of nutrition quality formation in different types of maize in cold region

作　　者：于琳[1] 张明[1] 李明[1] 

机构地区：[1]东北农业大学农学院,哈尔滨150030

出　　处：《东北农业大学学报》2007年第4期454-458,共5页Journal of Northeast Agricultural University

基　　金：黑龙江省科技攻关项目(GB01B304-02)

摘　　要：通过对5个不同类型玉米杂交种(高油、高淀粉、优质蛋白及普通玉米)成熟过程中,籽粒不同营养成分含量变化及积累特点的研究显示:不同类型玉米籽粒的干物质以及淀粉、粗蛋白和脂肪的积累均符合"S"形曲线;在授粉20～50 d内淀粉积累较快,30～50 d内蛋白质、脂肪积累较快;在籽粒生长过程中,淀粉和脂肪积累均呈抛物线变化,而蛋白质含量变化可以用方程Y=X/(-A+BX)表示。籽粒发育过程中,高油及优质蛋白玉米籽粒含水量降低较慢,是影响两类玉米品种的推广不利因素。The paper studied the change of nutrition content and the characteristic of accumulation in different type of maize kernel（including high-oil maize, high-starch maize, high quality protein maize and the normal maize） during maturing stage. The results indicated that accumulation of dry matter and starch and protein and oil in different types all accorded to the“S”curve line. Starch accumulation was fast during the period from 20-50 d; protein and oil accumulation were fast during the period from 30-50 d; the content of starch and oil varied like a parabola during fiUing-maturing stage. The change of protein content could be expressed by the equation Y=X/（-A＋BX）. In the process of kernel growth, the water contents of high-oil and high quality protein maize kernel reduced slowly, which was the adverse factors affected the promotion of two types of maize varieties.

关 键 词：玉米 品质形成 淀粉 蛋白质 脂肪 

分 类 号：S531[农业科学—作物学] Q51[生物学—生物化学]