花生营养品质遗传改良研究进展  

Progress in Studies on Inheritance and Improvement of Peanut Nutritional Quality

作　　者：胡晓辉[1] 胡东青 苗华荣[1] 陈静[1] 李君实 禹山林[1] 

机构地区：[1]山东省花生研究所,山东青岛266100 [2]青岛出入境检验检疫局,山东青岛266002

出　　处：《花生学报》2012年第1期36-43,47,共9页Journal of Peanut Science

基　　金：山东省良种工程(高产优质多抗花生新品种培育及种子产业化);青岛市科技发展计划(10-3-4-14-2-jch)

摘　　要：花生营养品质主要包括油脂、蛋白质、碳水化合物以及微量元素和维生素等。本文主要介绍了花生品种油脂、蛋白质含量的变异,总述了油脂、蛋白质、脂肪酸等性状的遗传研究进展和花生营养品质的改良途径。Peanut is an important oil crop and economic crop in China. The nutritional quality of peanut include oil, protein, etc. This review firstly introduced the oil content variance, protein con- tent variance, and fatty acid content variance of peanut accessions. Then, the current progress in the studies on the genetic basis of oil, protein, and fatty acid were reviewed. Peanut quality improvement u- sing breeding by hybridization, induced mutation breeding and genetic engineering were also summarized.

关 键 词：花生 营养品质 遗传 改良 

分 类 号：S565.203[农业科学—作物学] S331