高异黄酮低豆腥味大豆新品种中黄68的选育  

Development of a Novel Soybean Cultivar Zhonghuang 68 with High Isoflavone Content and Low Off-Flavor

作　　者：孙君明[1] 韩粉霞[1] 闫淑荣[1] 杨华[1] 李斌[1] 

机构地区：[1]中国农业科学院作物科学研究所/农业部大豆生物学重点实验室,北京100081

出　　处：《大豆科学》2015年第5期900-905,共6页Soybean Science

基　　金：国家"十二五"科技支撑计划(2014BAD11B01-X02);中央级公益性科研院所基本科研业务费;中国农业科学院科技创新工程

摘　　要：高异黄酮大豆品种中黄68系中国农业科学院作物科学研究所以缺失脂肪氧化酶-2基因(lx-2)的低豆腥味大豆品种中黄18为母本,日本引进的7S蛋白亚基缺失(α’亚基缺失和β亚基含量低)的大豆材料7S3(Karikoi-434)为父本,经有性杂交,采用高效液相色谱(HPLC)技术检测后代籽粒的异黄酮含量,等电聚焦聚丙烯酰胺凝胶电泳(IEFPAGE)技术检测脂肪氧化酶基因缺失,并进行多年生化标记辅助选择而成。该品种2013年通过北京市品种审定委员会审定,其突出特点是高产、稳产、异黄酮含量高(5 135.86 mg·kg-1)、缺失脂肪氧化酶-2基因(lx-2)、商品性好、综合性状优良,属高异黄酮含量低豆腥味的特用大豆新品种。A novel soybean cuhivar-Zhonghuang 68 was developed in the Institute of Crop Science, CAAS, which derived from cv. Zhonghuang 18 （female parent, null lipoxygenase-2 gene） and line 7S3 （Male parent, Karikoi-434, null α -subunit and low content of β-subunit）. This cultivar was developed by the biochemical marker assistant selection using High Perform- ance Liquid Chromatography （HPLC） method for isoflavone content and Isoeleetric Focusing-Polyacrylamide Gel Electrophore- sis （IEF-PAGE） method for lipoxygenase genes. In 2013, this variety was passed the examination and approved by Beijing Committee of Crop Variety Examination and Approval because of its outstanding characteristics, such as high and stable yield, high isoflavone content （5 135. 86 mg·kg^-1）, null lipoxygenase-2 （lx2） gene, as well as good general characters. It belongs to the novel soybean variety with high isoflavone content and low off-flavor in China.

关 键 词：大豆 新品种 中黄68 高异黄酮 低豆腥味 

分 类 号：S565.1[农业科学—作物学]