近红外技术分析化学诱变对花生脂肪、蛋白质和蔗糖含量的影响  

Analying the Effect of Chemical Treatment on Oil,Protein and Sucrose Content of Peanut with NIRS

作　　者：王秀贞[1] 唐月异[1] 张建成[1] 崔凤高[1] 陈殿绪[1] 迟玉成[1] 王传堂[1] 

机构地区：[1]山东省花生研究所,山东青岛266100

出　　处：《花生学报》2009年第4期5-8,共4页Journal of Peanut Science

基　　金：现代农业产业技术体系建设专项资金(nycytx-19);山东省科技发展计划项目(2009GG10009008);山东省农科院高新技术创新基金(2006YCX013);青岛市科技发展计划项目(09-1-3-67-jch)

摘　　要：利用王传堂等构建的傅里叶近红外分析模型分析了化学诱变处理获得的4258份花生材料,其中化学诱变剂A处理材料2155份,化学诱变剂B处理材料2103份。研究发现材料品质性状的变异幅度较大。脂肪含量可提高7个百分点,蛋白质含量可提高8个百分点以上。首次研究了化学诱变对花生蔗糖含量的影响,从诱变处理群体中筛选出蔗糖含量达8.39%的优质材料。In this study, we analyzed 4258 peanut materials derived from chemical mutagen treatment including 2155 from mutagen A and 2103 from mutagen B for mains qualities of seed by using the NIRS （Near Infrared Spectroscopy） calibration model created by C.T. Wang, et al. The materials showed a broad variation range. 7% increasement in oil content and 7% increasement in protein content have been achieved. A peanut plant with 8.39% sucrose was identified. To the best of our knowledge this is the first report on the effect of chemical mutagenesis on sucrose content of peanut.

关 键 词：近红外技术 花生 蛋白质 脂肪 蔗糖 

分 类 号：S565.203[农业科学—作物学] Q945[生物学—植物学]