河北省大豆品种脂肪酸组成与含量分析  

Analysis of fatty acids composition and content in soybean varieties in Hebei province

作　　者：王晓燕[1] 张彩英[1] 贾晓艳[2] 

机构地区：[1]河北农业大学生命科学学院,河北保定071001 [2]河北农业大学农学院,河北保定071001

出　　处：《河北农业大学学报》2007年第2期15-18,共4页Journal of Hebei Agricultural University

摘　　要：为给大豆的种质资源评价及利用提供科学依据,采用毛细管气相色谱法,对近30年来河北省审定的41个大豆品种的脂肪酸组分进行了测定,并进行了组分间的相关性分析和品种之间的方差分析。结果表明,大豆中的脂肪酸含量高低顺序为:亚油酸,油酸,软脂酸,亚麻酸,硬脂酸。亚油酸含量最高的是‘开育9号’,为56.89%;亚麻酸含量最高的是‘冀承豆3号’,为9.06%;不同大豆品种各脂肪酸含量均有一定的差异,其中油酸的变异系数最大,为31.2%,最小的是硬脂酸,变异系数为4.64%,通过组分间的相关性分析表明,油酸含量与亚油酸和亚麻酸含量呈极显著的负相关,亚油酸含量与亚麻酸含量呈显著的正相关。In order to provide scientific basis for evaluation and utilization of soybean germplasm, the fatty acid composition of 41 soybean varieties authorized in Hebei province in the last 30 years was analyzed by means of capillary gas chromatography. The correlation analysis between fatty acids was made as well. Results showed that content of fatty acid from high to low was linoleic acid, oleic acid, hexadecylic acid, linolenic acid and stearic acid. Variety ‘Kaiyu 9 ＇ contained the most linoleic acid （56.89%） and variety ‘Jichengdou 3 ＇ contained the most linolenic acid （9.06%） among all varieties. The content of fatty acid between different varieties varied significantly. Oleic acid had the biggest variation coefficient （31%） and the stearic acid had the smallest variation coefficient （4.64 % ）. By correlation analysis, linoleic acid was positively correlated with linolenic acid and both of them were negatively correlated with oleic acid.

关 键 词：大豆 脂肪酸 毛细管柱气相色谱 

分 类 号：S565.1[农业科学—作物学]