5份糯玉米改良系呈味氨基酸的配合力分析  

Analysis of the Combining Ability of Flavor Amino Acids of 5 Improved Waxy Corn Lines

作　　者：周秋琴 董亚琳[2] 周小辉[2] 代秀云[2] 路运才[1] 王薪淇 ZHOU Qiu-qin;DONG Ya-lin;ZHOU Xiao-hui;DAI Xiu-yun;LU Yun-cai;WANG Xin-qi(Modern Agriculture and Ecological Environment,Heilongjiang University,Harbin 150080;Maize Research Institute,Jilin Academy of Agricultural Sciences/National Engineering Laboratory for Maize,Gongzhuling 136100,China)

机构地区：[1]黑龙江大学现代农业与生态环境学院,哈尔滨150080 [2]吉林省农业科学院玉米研究所/玉米国家工程实验室,吉林公主岭136100

出　　处：《玉米科学》2023年第1期16-21,共6页Journal of Maize Sciences

基　　金：吉林省科技厅重点研发项目(20200402021NC);吉林省科技厅-科研院所引进高层次科技创新人才资助计划项目(2060399)。

摘　　要：以9份糯玉米自交系为材料,采用NCⅡ遗传交配设计,配制4×5不完全双列杂交组合,基于鲜子粒冻干、磨粉方式,采用近红外检测技术测定6种呈味游离氨基酸含量。结果表明,糯玉米组合呈味氨基酸变幅为0.13~8.05 g/mg,脯氨酸含量最高;WX156、WX159等改良系具有较高的呈味氨基酸一般配合力(GCA)。筛选得到B17×WX159、B13×WX156等高呈味氨基酸含量组合。相关分析表明,可溶性糖、皮渣率及谷氨酸含量与糯玉米口感紧密相关。Nine waxy corn inbred lines were used as materials,and 4×5 incomplete diallel cross combinations were formulated in NCII genetic cross design.Based on the fresh seeds freeze-drying and milling method,the con⁃tent of six flavoring free amino acids was determined by near-infrared detection technology.The results showed that the flavor amino acids in the waxy corn combinations varied from 0.13 to 8.05 g/mg and had the highest proline con⁃tent;the improved lines such as WX156 and WX159 had high general cooperativity(GCA)of flavor amino acids;the combinations with high flavor amino acid content such as B17×WX159 and B13×WX156 were screened;the correla⁃tion analysis showed that soluble sugar,tare rate and glutamate content were closely related to the taste of waxy corn.

关 键 词：糯玉米 呈味氨基酸 配合力 相关分析 

分 类 号：S513.032[农业科学—作物学]