黄淮海地区大豆品种脂肪酸组成成分及其变化规律  

Fat Content and Composition of Fatty Acid of Soybean Cultivars in Huanghuaihai Region of China

作　　者：张礼凤[1] 李伟[1] 王建成[1] 徐冉[1] 王彩洁[1] 戴海英[1] 

机构地区：[1]山东省农业科学院作物研究所,山东济南250100

出　　处：《大豆科学》2008年第5期755-759,共5页Soybean Science

基　　金：农业部资助项目[NB06-070404-(22-27)-05]

摘　　要：为了解黄淮海地区大豆种质资源不同脂肪酸含量的差异,掌握各脂肪酸成分含量间的相关关系,对黄淮海地区8个省份的2141份大豆品种的粗脂肪与脂肪酸各组成成分进行了分析研究。结果表明:通过长期的人工定向选择,大豆脂肪酸中不饱和脂肪酸含量增加,但亚油酸、亚麻酸含量下降。不同省份之间的大豆品种资源在脂肪酸的不同组成成分上存在较明显差异,具有丰富的遗传多样性。通过相关性分析发现亚油酸、亚麻酸与百粒重和粗脂肪之间呈极显著负相关关系,说明在提高百粒重和粗脂肪含量的同时提高必需脂肪酸含量,采用常规育种技术比较困难。Soybean is an important oil crop. The variety sources, are important to soybean breeding. It is crucial to select highoil variety resources for soybean breeding by analyzing the fatty acid composition content of soybean resources. We analyzed the lipid concentration and the fatty acid composition content of 2141 soybean varieties from 8 Provinces in Huanghuaihai region. Results indicated the unsaturated fatty acid content increased, but the linoleic acid and linolenic acid content decreased by long- term selection. There was significant difference among different provinces about the fatty acid composition content ;the linoleic and linolenic acid content had negative correlation with 100-seed weight and fat content. The results indicated it was difficult to simultaneously enhance the essential fatty acid content, 100- seed weight, and fat content by the conventional breeding methods.

关 键 词：黄淮海 大豆 脂肪酸 组成成分 

分 类 号：S565.1[农业科学—作物学]